Chicken Fried Steak
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- 4 eggs
- ¾ cup milk
- 2 ½ cup flour
- 1 tsp red pepper
- 1 tbs garlic powder
- ½ tbs salt + pinch as needed
- ½ tbs pepper + pinch as needed
- 6 – 8 Cube steaks, or around 2 lbs
- Vegetable oil, enough to have ¼ inch in pan
- 1 ½ cup milk + more as needed if you want a thinner gravy
- 1 cup chicken broth
- ½ tbs onion powder
- Salt and pepper to taste
Whisk together your 4 eggs and your ¾ cup milk and set aside. On a large plate, fluff together your flour, red pepper, garlic powder, salt, and pepper. Salt and pepper each of your cube steaks with a pinch of salt and pepper and rub it into the meat. Now, for each piece of meat, you will dredge through the flour, then the egg wash, then back through the flour. Place them on a plate and let them sit until the breading starts to look gummy, or about 10 minutes.
In a large pan, pour just enough oil to have about ¼ inch in the pan and heat on medium high. Once hot, place each steak in the oil to where they are not touching for 3-4 minutes on each side.
Once all your steaks are done, you should have less than 1/2 cup oil. If you have more than this, you might want to pour some out into a container, or just make a lot of gravy! If you pour any out, reserve it just in case you need more for the gravy. While your pan is still hot, pour in what you have left of your flour, which should be about 1/2 cup, and whisk it into the oil. Let this cook together until the oil gets bubbly. Add in your milk, chicken broth, and onion powder and whisk together until it is a light boil or until it is your desired thickness. If it is too thick for your taste, or if you want a little more than what you have, whisk in more milk and bring back to a boil. You also can do this if you are serving it with a side of mashed potatoes so there is plenty of gravy to go around.
Serve the gravy on the side or over the steak and get ready for this comforty goodness!