Chicken Fried Steak

Also known as Country Fried Steak. Where I'm from, we referred to it as chicken fried steak, probably because that's what Momma called it.

I was surprised to learn that you can purchase this in the freezer section at Walmart, although I haven't bought it and probably won't.

There are various ways to prepare this dish. Some people soak the meat in milk for several hours or overnight, which I believe is intended to tenderize it. I have never tried this myself, and I know Momma didn't either, so I can't speak to the reasoning or results of that method.

My method for preparing Chicken Fried Steak is quite simple; here's how I make it.

Ingredients:

Approximately 1 cup of oil for frying

2-4 cubed steaks (tenderized minute steak)

For the breading:

1 cup of all-purpose flour

1 teaspoon of salt

1/2 teaspoon of black pepper

2 eggs

1/2 cup milk

For the gravy:

2 cups of milk

1/4 cup oil (from cooking the steaks

1/4 cup all-purpose flour

1/2 teaspoon of salt

1/4 teaspoon of black pepper

Directions:

In a pie plate or shallow dish, mix the eggs and milk together and set aside.

In a separate bowl, mix the flour, salt and pepper together.

Pour the oil into a large fry pan. Heat the oil to 350° F.

As the oil heats up, individually dip each steak into the flour, followed by the egg mixture. Repeat this by dipping it again into the flour, then back into the egg mixture, and finally, dip it once more into the flour mixture.

When the oil is hot, lay the steaks into the pan and cook for approximately 3-4 minutes, then turn over and cook for an additional 3-4 minutes or until the breading is golden.

Check the internal temperature with a meat thermometer to ensure it reaches your desired level of doneness.

Once the steaks are done, remove them from the pan, and lay them on a paper towel lined plate to rest.

To make the gravy:

After frying your chicken-fried steaks, remove them from the skillet to a plate and tent with foil to keep warm. Leave about ¼ cup of the hot drippings (including browned bits) in the pan. If there's less than that, add a bit of butter or bacon grease to make up the volume.

Reduce the heat to medium. Sprinkle the flour evenly over the drippings. Whisk constantly for 1-2 minutes until the mixture bubbles and turns a light golden color—this cooks out the raw flour taste and forms the base of the gravy.

Slowly pour in the milk while whisking vigorously to avoid lumps. Start with about half the milk, whisk until smooth, then add the rest. Bring the mixture to a gentle simmer, stirring frequently.

Cook for 5-8 minutes, whisking often, until the gravy thickens to coat the back of a spoon (it should reduce slightly and reach a creamy consistency). If it gets too thick, add a splash more milk. Season with salt, black pepper, and any optional spices to taste—stir well and let it simmer for another 1-2 minutes to blend the flavors.