CHICKEN FRIED STEAK--THE BEST!
|Serves:||4 to 6--note: time to prepare is approx.|
|6 to 8||ounce tenderized beef cutlets (pork cutlets may be used)|
find more delicious recipes at www.porkbeinspired.com
|3/4||cup coconut oil for frying|
|2||large eggs beaten|
|4||cups milk (reserve 2 cups for gravy)|
|1 1/2||cups flour (reserve 1/4 cup for gravy)|
|1/2||teaspoon worcestershire sauce|
|1/4||teaspoon tobasco sauce|
|salt and pepper to taste|
|2||teaspoons special seasoning (recipe below)|
|special seasoning recipe:|
|1/2||cup kosher sea salt|
|1/4||cup ground black pepper|
|2||tablespoons white ground pepper|
|1 1/2||teaspoons cayenne pepper|
|2||tablespoons ground cumin|
|1/4||cup garlic powder|
|2||tablespoons hungarian paprika|
|2||tablespoons dry minced onions|
My husband's favorite dish in this whole wide world is good Chicken Fried Steak. He absolutely loves this dish. So it is a keeper for us. Everyone I have fed it to thinks it is the best they have ever eaten. I hope you do, too! Enjoy!
Photo is my own.
Recipe is adapted from a Copykat recipe for Threadgills Restaurant in Texas.
Combine in a pint jar with a tight lid the following spices: 1/2 cup kosher sea salt, 1/4 cup ground black pepper, 2 tablespoons white ground pepper, 1 1/2 teaspoons cayenne pepper, 2 tablespoons minced onions, 2 tablespoons ground cumin, 1/4 cup garlic powder, and 2 tablespoons Hungarian paprika. Shake to mix. Keep Special Seasoning for future Chicken Fried Steaks, other meats, or use your leftover chicken fried steaks to make my Almost Campbell's Vegetable Beef Soup: ALMOST CAMPBELL'S VEGETABLE BEEF SOUP--BONNIE'S
You will need two pie plates, one for the egg and milk mixture, and one for the flour.
An electric skillet is perfect to make this dish, but you can use any heavy skillet.
PREPARE THE RAW MEAT:
You will need 4 large 6 to 8 ounce tenderized beef cutlets at room temperature.
MAKE THE EGG WASH:
Combine in a large pie plate: 2 large eggs, beaten with 2 cups milk at room temperature, whisk until smooth. Set aside.
MAKE THE FLOUR COATING:
Add 1 1/4 cup all purpose flour to a pie plate for dredging. Add two teaspoons of the Special Seasoning to the flour, mix well.
HEAT UP THE SKILLET:
coconut oil to fry, 3/4 cup melted in a 350 degree electric skillet.
DREDGE THE STEAKS AND FRY THEM:
This is a 3 step process! Dredge each of the 4 cutlets in the FLOUR FIRST, and then in the egg wash mixture, and then BACK IN THE FLOUR. Make sure they are well coated and gently lower them into the hot oil. This process is crucial to get the nice thick Chicken Fried Steak crust we all love. Fry the steaks 3 to 5 minutes on each side until they are a lovely golden brown. Turn with tongs. When done, remove to a platter. Cover loosely with foil to keep warm.
3 tablespoons oil from skillet drippings you fried the meat in. (Remove all but 3 tablespoons of the oil) Make sure you leave any cracklings or brown bits in the skillet.
You will need 1/4 cup flour, 2 cups of milk, 1/2 teaspoon worcestershire sauce, and 1/4 - 1/2 teaspoon Tabasco sauce. Salt and black pepper to taste. Place the flour in the skillet and stir into the hot oil, and make a white roux. Slowly add the 2 cups of milk, to make a white gravy, adding more milk if it is too thick until it is just right to serve. Before serving, add the worcestershire sauce and the tobasco sauce.
Place a steak on the plate, ladle a generous helping of gravy over the top of the steak and serve with mashed potatoes and a vegetable. Enjoy!