Chicken Fried Steak
- Yield 6 servings
- Prep 25 mins
- Cook 60 mins
This deep-fried steak will win the heart of any Southerner.
According to authors Jane and Michael Stern, this quintessential diner dish “was a Texas cook’s way to tame an ornery cut of steak, one too tough to simply fry.”
- 6 1/2-inch-thick cuts of round steak, about 4 inches in diameter
- 2 large eggs, beaten
- 1 (12-ounce) can evaporated milk
- 1 cup all-purpose flour mixed with 2 teaspoons pepper and 1 teaspoon salt
- Lard or vegetable oil for frying
- 3/4 cup milk mixed with ¼ cup beef stock
- Salt and pepper to taste
- Sandwich each steak between pieces of wax paper and beat it for 2 or 3 minutes with a blunt instrument. (An old-time heavy glass Coke bottle is traditional, but we would not encourage using easily breakable glass.) Place the steaks in a baking pan big enough to hold them in a single layer.
- Combine the eggs and evaporated milk and thoroughly soak the steaks in the mixture.
- Place the seasoned flour on a plate and dredge each steak in it, coating the steaks thoroughly. Do not discard the flour.
- Put enough lard or oil in a deep skillet so it is more than ½ inch deep. Heat it to 360 degrees, or until a bread cube sizzles in it.
- Dip the floured steaks back into the egg and milk mixture, then use a long set of tongs to ease each of them into the hot oil. Stand back when you do this; the oil will splatter. Do not crowd the steaks in the skillet.
- Cook each steak for about 8 minutes, or until it is golden brown on the bottom. Turn, and cook the other side for about 6 more minutes, or until well browned.
- Remove the steaks from the oil with tongs or a slotted spoon and drain them on paper towels.
- Pour off all but 2 or 3 tablespoons of the oil in the skillet. Return the skillet to the heat and sprinkle 2 tablespoons of the seasoned flour over the hot oil, stirring constantly for a full minute, scraping the bottom of the skillet as you stir.
- Gradually add the milk and beef stock mixture, stirring constantly. Continue cooking and stirring until the gravy is thick. Add salt and pepper.
- Serve the steak and gravy with mashed potatoes and biscuits.
Recipe from Jane and Michael Stern’s Two for the Road: Our Love Affair with American Food (Houghton Mifflin, 2006, http://www.houghtonmifflinbooks.com).