So before I post this recipe, I have to pose this question.
Why is it called “chicken fried steak” when in fact, there is no chicken involved?
Shouldn’t it be called steak fried steak? Or more simply, fried steak?
Alright kids, here’s what you’ll need to make this dish:
(And remember…I’m always cooking for 2 so recipes are just that, for 2 servings)
1 lb cube steak (pounded)
3 cups milk, divided
1 1/2 cups flour, more if needed
1 tsp seasoned salt (I use Lawrys)
1/3 tsp paprika
1/4 tsp cayenne pepper (or more or less depending on your tastes)
1/2 tsp black pepper, plus a little extra for the gravy (did I mention you’d be making gravy too?)
2 tbsp butter
Pound the cube steaks until incredibly tender (because if you’re anything like I was as a child, I thought cube steak was of the devil. The toughest meat on the planet.). Cut the steaks down into smaller pieces if they are larger than 5-6 inches in diameter.
Mix the egg and 1 cup milk in a dish with a fork.
Lightly season the steaks with a pinch of salt and pepper. Next, dip the steak into egg/milk mixture, coating each side. Place the seasoned steak into the flour, coating each side evenly. Dip the meat back in the milk/egg mixture, then the flour once more to coat thoroughly. Set the steaks on a wire rack while you repeat with the remaining steaks.
In a large cast-iron skillet, heat vegetable oil over medium high heat. When the oil is heated, fry up 2-3 pieces of the meat at a time. No overcrowding please. Cook on one side until the edges turn a golden brown, about 2-3 minutes. Flip and fry on the other side another 2-3 minutes.
Now for the gravy!!!
Pour the grease from the skillet into a heat proof bowl. Do not, I repeat, do not wipe down the skillet. You want that grease soaked in! Now, add 1/4 cup of the grease back to the skillet, over medium-low heat.
Sprinkle the remaining flour evenly over the grease. Using a whisk, mix the flour with the grease creating a golden brown paste. If the paste doesn’t thicken up, add flour about a tablespoon at a time until you’ve reached the right consistency.
Once you’ve reached a golden brown, whisk in 2 cups milk. Let the gravy come to a slow boil. The gravy will thicken gradually, but if it’s too thick, add milk as needed. Don’t forget to whisk.
Once the gravy has thickened up, add 2 tbsp butter, seasoned salt, and pepper and whisk together until you’ve reached that diner quality gravy you love.
And when you’re done, run immediately to the nearest treadmill.