Recipe: Chicken Fried Steak

Whether you call it home cookin or comfort food–you simply cannot do better than Chicken Fried Steak. We recently were gifted some various cuts of Elk steak from some neighbors that were moving away. It really doesn’t matter what type of meat you use–this recipe is sure to satisfy your home cookin craving. The first time I ever tried Chicken Fried Steak was in college–my bestie, Chelle made it for me. And then Super Rockstar taught me how to make it the first year we were married. I am of the belief that all Texans are born into this world with their own vat of oil and frying skills. This recipe is absolutely delicious!

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Author: Jennifer

Ingredients

1 lb Cubed Steak (or any type of meat--chicken works great too)
Canola Oil for frying
2 Cups Flour
Salt and Pepper
Season Salt
2 Eggs
2 Cups Milk

Instructions

Cut the meat into manageable size pieces (about 3-4" across)
Sprinkle both sides of the meat with salt and pepper
Heat about ½" of oil in a skillet.
Mix eggs and milk in one bowl
Place flour in a separate medium size bowl
Dip the meat pieces into the egg/milk mixture and then into the flour mixture coating well
Place into the hot oil carefully.
Cook until golden brown and then turn to cook the other side.
Place cooked pieces on paper towels to drain off extra grease.
Sprinkle each side with season salt.
Serve with mashed potatoes and cream gravy.

The Ingredients.

Cut the meat into manageable size pieces (about 3-4″ across) and sprinkle both sides with salt and pepper.

Heat the Oil.

Mix the eggs and milk in one bowl and put flour in a separate medium size bowl. I am going out right now to purchase some colorful bowls. If you’re eyesight is as poor as mine is (thank You Lord for all the “blessings” of getting older. eyeroll), you probably can’t even see what I’m showing here. Just trust me–it’s a glorious picture of flour in a while bowl with eggs and white milk in a white bowl.

Dip the meat into the egg mixture and then the flour, coating them well. If you are able to do this without your hands becoming encased in flour/egg goo–you win a gold star. I am in danger every time of accidently frying my own fingers.