So Southern Chicken-Fried Steak

Nothing like it. Grew up eating this steak so for me it is a comfort food. I always use a heavy cast iron frying pan to cook this recipe. Portions aren't huge so if you are big meat eaters you may want adjust the portion size.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 16  ounces  round steaks, cutlet mallet tenderized
• 1  cup flour (may need more)
• 1  teaspoon onion powder
• 1  teaspoon garlic powder
• 2  teaspoons salt (or to taste)
• 1  teaspoon fresh ground black pepper
• 4  large eggs, lightly scrambled
• 1 (12 ounce) can  flat beer
• 1  tablespoon  adolph  meat tenderizer (optional)

Directions

1. Cut steak into 4 servings.
2. Sprinkle salt, pepper, onion powder and garlic powder on both sides of steak to taste.
3. Put steak onto waxed paper that is floured.
4. Then"pound the heck out of the steak with meat mallet or stiff fingers, working from the center out, until it reaches 1/8 inch thick.
5. Flip several times and repeat pounding.
6. Mix eggs, beer, 1 teaspoon salt and Adolph's meat tenderizer in a shallow bowl.
7. Add enough flour to make a thin, watery batter.
8. Beat mixture smooth.
9. Dip meat into batter.
10. "Flop"back onto floured wax paper and cover with more flour.
11. Pound again with finger tips until moisture is absorbed.
12. Let rest for 5 minutes.
13. Cook in deep fat at 350°F until golden brown.
14. Make sure oil is hot enough or you could lose some of the batter.
15. (Sprinkle a little flour in hot oil and if it sizzles the oil is ready to fry).
16. Serve with French fries and cover with white gravy.