- Chicken Fried Steak:
- 1 1/2 cups dairy
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons seasoned salt
- Freshly ground pepper
- 3/4 teaspoon paprika
- 1/4 teaspoon red pepper cayenne
- 3 pounds cube steak (tenderized round steak which has been extra tenderized)
- Kosher salt
- 1/2 cup canola or vegetable oil
- 1 tablespoon butter
- 1/3 cup all-purpose flour
- three or four cups dairy
- 1/2 teaspoon seasoned salt
- Freshly ground pepper
- Mashed taters, for serving
For that steak: Start with establishing an set up type of dishes. Mix the milk using the eggs in a single the flour combined with the seasoned salt, 1 1/2 teaspoons pepper, paprika and cayenne in another and also the meat inside a third. Then get one clean plate in the finish to get the breaded meat.
Use one bit of meat at any given time. Sprinkle each side with kosher salt and pepper, then put it within the flour mixture. Use coat. Put the meat in to the milk/egg mixture, embracing coat. Finally, put it during the flour and switch to coat (dry mixture/wet mixture/dry mixture). Put the breaded meat around the clean plate, then repeat using the remaining meat.
Heat the oil inside a large skillet over medium heat. Add some butter. Stop by a couple of sprinkles of flour to make certain it's sufficiently hot. Once the butter sizzles immediately, you realize it's ready. (It shouldn't brown immediately, whether it does, the fireplace is simply too hot.) Prepare the meat, 3 pieces at any given time, before the edges start looking golden brown, a couple of minutes both sides. Take away the meat to some paper towel-lined plate and them warm by covering gently with another plate or perhaps a sheet of foil. Repeat until all of the meat is cooked.
In the end the meat is fried, pour from the grease right into a heatproof bowl. Without washing the skillet, give it back towards the stove over medium-low heat. Add 1/4 cup from the grease to the skillet and let it warm up.
For that gravy: Once the grease is hot, sprinkle the flour evenly within the grease. Utilizing a whisk. mix the flour using the grease. developing a golden-brown paste. Increase the flour whether it looks excessively greasy add a bit more grease whether it becomes too pasty/clumpy. Keep cooking before the roux reaches an in-depth golden brown color.
Pour within the milk, whisking constantly. Add some seasoned salt and pepper to taste and prepare, whisking, before the gravy is smooth and thick, five to ten minutes. Be ready to increase the milk whether it becomes excessively thick. Make sure to taste to make certain gravy is sufficiently seasoned.
Serve the meat alongside a large side of mashed taters. Pour gravy within the whole shebang!