Prep 10 mins
Cook 20 mins
I'm told Chicken Fried Steak is the Official State Dish of Texas. I hope I don't offend any Texans with this version.
- 4 round steaks, tenderized
- 1 whole egg
- 1 cup milk
- 1 1⁄4 cups flour
- 1⁄2 tablespoon salt
- 1⁄4 tablespoon black pepper
- 1⁄4 tablespoon paprika
- 1⁄4 tablespoon white pepper
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon ground habanero chile pepper
- 4 tablespoons oil
- 1⁄4 cup flour
- 1 cup milk
- 3⁄4 cup water
- 1 (1/4 ounce) packet chicken bouillon granule
- 3 teaspoons black pepper
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon white pepper
- Beat together the egg and milk then set aside.
- Combine the flour and spices, mix well, and spread onto a flat tray or plate.
- Dip each steak into the milk/egg mixture and dredge each in the flour mixture, then dip back into the milk/egg mixture.
- Heat 1/2 inch deep cooking oil in a large heavy skillet over medium-high heat for a few minutes.
- Check the temperature with a drop of the egg/milk mixture; if it pops and sizzles, it's ready.
- Carefully place each steak into the hot oil, allowing to fry for 3 to 5 minutes, then turn over and cook another 3 to 5 minutes, depending upon the size of the cutlets.
- Remove steaks from oil and allow to drain on paper towel.
- Leave about 3-4 tablespoons of the oil from frying the steak in the skillet and reduce heat to medium.
- Combine all ingredients for gravy on a bowl and mix until flour is desolved.
- Pour into skillet and cook until desired thickness is reached.
the family loved it.
I had to add a comment. I just made this again and realized I must have mis-read the recipe the first time. I used 3 teaspoons of pepper not tablespoons and it was perfect. When i made it again I used tablespoons and it was way toooo spicy. I don't know if it's a typo or not but if you don't love pepper, I mean really love pepper use teaspoons. Otherwise, this recipe's delicious