Chicken Fried Rib-Eye

Recipe by LSU Tiger
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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    thin cut rib eye steaks (about 1/3-inch thick)
  • salt and pepper
  • 2
    cups flour
  • 1
  • 2
    tablespoons milk
  • cooking oil
  • 1 12
    cups warm milk
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DIRECTIONS

  • Beat egg with 2 Tablespoons milk.
  • Salt and pepper all sides of meat.
  • Dredge in flour, dip in egg, then again in flour covering all the meat.
  • Let sit for 30 minutes so that the coating will stay on.
  • Fill a deep fry pot with oil and heat to 400 degrees.
  • Or if you don't have a thermometer, when the oil spits out of the pot when you drop a drop of water in the pot, it's ready.
  • I find that this is better than pan frying.
  • However, if you want to pan fry, heat about 1 inch of oil.
  • When the oil spits out of the pan when you drop a drop of water in the pan, it's ready.
  • Cook until golden brown, trying not to turn it but once, if pan frying.
  • Put in warming oven.
  • Pour out all but 2 Tablespoons of oil and add 2-3 Tablespoons of flour and make a roux.
  • Salt and pepper to taste.
  • Add 1 and 1/2 cups of warm milk.
  • Cook until smooth and thick.
  • Gravy is excellent to top off mashed potatoes as a side dish.
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