Prep 10 mins
Cook 20 mins
My grandmother's sister got this recipe from her mother-in-law...almost 70 years ago! I have not found a chicken-fried steak recipe that compares. The combination of the vinegar and sugar just gives it the perfect flavor. As a bonus, I always use the leftover seasoned flour to make my gravy. This was originally written for use in an iron skillet, but any heavy skillet will do. This steak, with white rice and milk gravy, has been my favorite meal since childhood!
- 2 lbs cube steaks or 2 lbs round steaks, that have been tenderized
- 1 tablespoon sugar
- 1 1⁄2 teaspoons salt
- 1⁄2 cup warm water
- 3 tablespoons vinegar
- 3⁄4 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup vegetable oil (for frying)
- Combine the first 4 ingredients (the vinegar, sugar, salt and water) in a small bowl.
- Dip each piece of steak in the water mixture.
- Mix the 1/2 teaspoon of salt and the pepper with the flour.
- Dredge each piece of steak in the seasoned flour and place in hot skillet with at least 1/4 inch deep oil.
- Turn to medium heat and brown each side.
- Each side is done when you can turn it and it will turn loose from the skillet and the brown stays intact (approximately 8-10 minutes).
- Immediately transfer to platter lined with absorbent paper towels to soak up excess oil; cover with foil to keep warm while cooking rest of steaks and/or making milk gravy.
A good recipe. The only thing is that my chicken fried steak came out a little tough. I brought the tenderized type but I am not sure why it still came out kinda chewy. I will try this recipe again but first I will find a method for further tenderizing the meat.