Prep 15 mins
Cook 10 mins
The title says it all...classic chicken fried steak. If desired, serve with gravy.
- 1 1⁄4 cups flour
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1⁄2 teaspoon cayenne pepper
- 2 eggs
- 1⁄2 cup milk or 1⁄2 cup buttermilk
- 4 beef cube steaks (about 4 ounces each)
- salt & freshly ground black pepper
- vegetable oil (for frying)
- Whisk together flour, onion powder, garlic powder and cayenne. Transfer to a shallow dish or pie plate.
- In a separate shallow dish, whisk together eggs and milk (or buttermilk).
- Season steaks with salt and pepper. Dredge each steak in flour, shaking off excess, dip in egg, then back into the flour. Set coated steaks aside.
- Pour about 1 inch of oil into a high-sided pan and heat to medium high. Place a small cube of bread in the oil; when it starts to brown, the oil is ready. Carefully place steaks in oil, working in batches to avoid overcrowding. When the first side is browned (about 3-4 minutes), carefully turn over using a fork or tongs. Fry another 4-5 minutes on the second side, or until nicely browned. Transfer steaks to a paper towel-lined plate and keep warm in a low oven.
- Repeat with remaining steaks, adding oil if necessary (be sure to allow oil to re-heat between batches).
I miss living in the South where you could find this on most menus. This was a nice *classic* version. Loved that it was double dipped to give it a nice crunchy coating. Thanks for the memories GailAnn. Made for Everyday Is A Holiday Tag.
Made this tonite...wasn't exactly the recipe I was looking for, but it was "OK". Might make it again...IDK for sure, but THANKS for sharing!!!