Southern Chicken-Fried Steak

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

To begin, whisk the eggs in a shallow dish until frothy.
In another shallow dish, combine the flour, salt, pepper, paprika, onion, & garlic powders.
Place a cubed steak inside a large zip-lock bag and give it a bash with the bottom of a heavy skillet. You want the steaks a bit thinner than they normally come. Do this with all of the steaks.
Dip a steak into the egg wash and then dredge it in the flour mixture.
Do this a second time - back into the egg and re-dredge. You'll do this with all the steaks. Whisk more egg if you need to.
Heat about 1/3 inch of oil in a heavy skillet (preferably cast iron) over medium high heat.
When it is hot, but not smoking, add in enough steaks to fit without crowding.
Cook these until golden on both sides and cooked through, about 8-10 minutes on each side.
Place the steaks on a baking sheet and set them in your oven on "warm" to stay warm while you cook the rest of the steaks.
When all of steaks are cooked, it's time for the gravy.
You'll have some beautiful drippings in your skillet.
Drain off all but 2 tablespoons of it.
With the skillet over medium heat, whisk in the flour. Cook it for a minute or so and then whisk in the milk, salt, & pepper.
Cook and stir until this comes to a boil and is beautifully thickened.
Serve the steaks with a smothering of gravy.
Enjoy!

See This Recipe:

https://cosmopolitancornbread.com/southern-chicken-fried-steak/