TIBS CHICKEN FRIED STEAK

Nothing says Southern Cuisine like Chicken Fried Steak. My Mom made one of the best chicken fried steaks around. But she never was one for measurements. It was always a little bit of this, a pinch of that. So I was on my own to figure out her secret that made hers better than most others I had tasted. The key is in the technique and the batter. Many recipes require the use of 2-3 eggs. This recipe does not. Which makes for a lighter textured crust full of flavor. This is my own recipe that I came up with. I've been making this recipe for over 25 years. It is a favorite of family and friends.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  lbs  lean tenderized  round steaks
• 2  cups all-purpose flour
• 2  teaspoons  garlic salt
• 1  teaspoon garlic juice
• 1  teaspoon black pepper
• 1  egg, beaten
• 2  cups milk
•  lard (for frying)

Directions

1. In dish or bowl, mix flour, garlic salt and black pepper. Set aside.
2. Mix egg and milk in separate bowl or dish. Set aside.
3. Heat lard in large skillet on medium heat.
4. Baste both sides of meat with garlic juice. Dip meat in flour mixture. Then dip into egg mixture. Dip once more in flour mixture.
5. Add steaks to hot oil and cook until done on both sides. Flipping steaks once.
6. Drain on paper towels.
7. Serve with gravy.