Chicken Fried Steak
This spicy chicken-fried steak can be double-crispy if you'd like and goes great with cream gravy and mashed potatoes.
For the Steaks
- 2 Tablespoons paprika
- 2 Tablespoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper
- 1 pound cube steaks
- 1/2 cup buttermilk or milk
- 2 eggs
- vegetable oil for frying
for the Cream Gravy
- 2 Tablespoons pan drippings
- 2 Tablespoons flour
- 1 Tablespoon spice mixture above
- 1 1/2 cups of whole milk
- salt to taste
In a small bowl, mix the paprika, pepper, garlic powder, oregano, and cayenne pepper.
In a large dish that can hold the meat, mix together the eggs and buttermilk or milk and a spoonful of the spice mixture. Put the cubed steaks in to soak a bit.
In a shallow pan, mix together 1 1/2 cups flour and the rest of the spice mixture.
Heat 1/2 of oil in a large skillet. You want it about 300F. If you drop a pinch of flour in it should sizzle a bit.
When you're ready to start cooking, take a steak from the egg mixture and let the excess drip off, then press it into the seasoned flour, pressing down so it adheres on both sides. If you want an extra crispy steak, dip it back into the egg and then back into the flour again.
Cook the steaks in the oil about 4 minutes, then carefully flip over and cook another 4-5 minutes, until done. Drain on paper towels. while you make the gravy.
Pour all but 2 Tablespoons of the oil into a glass jar or other heat proof container to cool and turn the heat down a bit.
Stir in the seasoned flour and cook, stirring constantly, a couple of minutes. Slowly whisk in the milk and cook stirring until the gravy has thickened. If it gets too thick, add a bit more milk or water. Taste and add salt if needed.
Serve the gravy with the steak.