Chicken fried steak is a Southern classic recipe. The key to making it tender and juicy is to use a tenderized steak and avoid overcooking it. Round steak that has been tenderized by "cubing" is ideal. If cubed steak is not available in your meat department, ask the butcher to tenderize it for you or take the time to pound it at home. The dish gets its name from the way the meat is coated and fried like chicken, then served with milk gravy. Add this to my Recipe Box.
Instructions
1. Mix the flour, salt, pepper and garlic powder together in a shallow dish. Reserve 2 tbsp. of the seasoned flour to use in the gravy. Dip the meat into the remaining flour on both sides and place on the cookie sheet until all the pieces are ready.
2. Heat 1/2 cup of vegetable oil in a heavy skillet over medium-high heat.
3. Pour a 1/2 inch layer of milk into the other shallow dish. Dip each piece of meat into the milk, turning it to coat both sides. Remove it from the milk and place it back into the flour mixture, coating again on both sides.
4. Fry the steak in the hot oil. When the bottom is browned, turn the steak over and brown the other side. The steaks are thin and cook quickly, so watch them closely. If the steaks are browning before the meat is cooked, turn the heat down slightly and move the pan off the burner for a minute or two.
5. Drain the cooked steaks on the cooling rack.
6. Pour off all but 2 tbsp of the oil. Return the skillet to the heat and stir the reserved seasoned flour. Stir for a minute or two until the flour is cooked and just beginning to turn golden brown.
7. Add 2 cups of fresh milk to the skillet and stir to incorporate any stuck-on particles from the bottom of the skillet.
8. Bring the gravy to a simmer and cook until thickened. Do not boil.
9. Taste the gravy and adjust the seasoning, if needed. Serve the steak covered in gravy.
Tags: both sides, meat into, seasoned flour, shallow dish