Big John's Spicy Chicken Fried Steak
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 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
-
SouthWestern Gravy
- 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
directions
- 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.
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Reviews
-
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
RECIPE SUBMITTED BY
Big John
Calgary
I live in the foothills of the Canadian Rockies and have always enjoyed cooking. I do wish my friends would try new things more often, it's not like I've ever made them sick... often.
I'm no longer submitting to any recipe site but you can find many of my recipes at my page listed below.