Chicken Fried Steak
|3/4 c||whole milk|
|3-4 c||all purpose flour|
|1 Tbsp||seasoned or garlic salt|
|1 Tbsp||sweet paprika|
|1 tsp||dried thyme|
|1/8 tsp||cayenne pepper if you like a little heat|
|oil for frying|
|salt and pepper for meat and gravy|
This has to be one of my favorite dishes to eat. I love love love it! When I go out to eat for breakfast, this is what I always order! I love eating it out but I also love making it because it's so good. I first had this dish at Cracker Barrel. I don't like their sawmill gravy because I would rather have a sausage gravy over it or a regular cream gravy. Enjoy this recipe!
(STEPS: wet mixture/dry mixture/wet mixture/dry mixture.) Place breaded meat on the clean plate, then repeat with remaining meat.
After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up. Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk. Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.