Chicken Fried Steak
- 2 pounds of bottom round steak, cut into cutlet size
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup all-purpose flour
- 2 whole eggs, beaten
- 2 tablespoons of butter, unsalted
- ¼ cup vegetable or olive oil. (plus 2 tablespoons more)
- 2 cups chicken broth
- ½ cup whole milk
- ½ teaspoon fresh thyme leaves, minced
How to Make Chicken Fried Steak
- 1Preheat oven to 250 degrees.
- 2With a paper towel, pat dry the pieces of meat on both sides. Lay meat on a large piece of waxed paper and season with salt and pepper.
- 3Place flour and garlic powder onto a dinner plate or a large piece of waxed paper; mix to combine. Place eggs into pie plate and whisk slightly to break up the eggs.
- 4Dredge the meat in the flour on both sides. Tenderize the meat by using a tenderizer tool, or use a meat tenderizing mallet and beat the steak until the meat is about ¼ inch thick.
- 5Once the meat is tenderized, dredge the meat through the flour again, coating both sides, followed by dipping in the egg, and then back into the flour again.
- 6Repeat with all pieces of meat.
- 7Place the coated meat on a wire rack over a cookie sheet, and allow to sit for 10-15 minutes before cooking.
- 8Place ¼ cup oil and 1 tablespoon of butter in a large skillet over medium heat. Once the oil is hot, add few pieces of the meat at a time. Cook each piece on both sides until golden brown; approximately 5-8 minutes on each side. Remove meat to a wire rack set in a sheet pan, and place in the warm oven. Repeat until all meat is cooked.
- 10Add 2 tablespoon of oil and 1 tablespoon of butter to the pan and whisk in 4 Tablespoons of flour; mix until smooth. Add the chicken broth and whisk together until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk for a few minutes more until smooth, creamy, and thickened. Season the gravy to taste with more salt and pepper, if needed. Optional: For additional yummy flavor; stir in 1 Tablespoon of good Cognac and 1 Tablespoon of butter the last 5 minutes. Serve gravy over steaks and mashed potatoes. Delish!