The magic word is FRIED!

Our special dish today is chicken fried steak.  Chicken fried steak is a tenderized round steak coated with seasoned flour and fried.   I am going to treat you to a mouth-watering southern staple.

chicken fried steak
Cube steak is EXTRA tenderized or hammered round steak


1 pound cube steak, cut into four 4- ounce pieces,  40 crushed saltine crackers, 1 1/2 cup self-rising flour, 3/4 teaspoon baking powder, 1/2 teaspoon cayenne, 2 teaspoons seasoning salt, 1/2 teaspoon thyme, 1 1/4 teaspoon pepper, 3 cups chicken broth, 2 cups milk, 2 eggs, and oil for frying.

Liberally sprinkle salt and pepper on both sides of the steak. Rub seasoning into the meat, wrap the meat in a piece of saran and aggressively hammer with the mallet and set aside. In a bowl add the crackers, flour, baking powder, cayenne,  thyme, salt, and pepper whisk together and set aside.  Make an egg wash with 3/4 cup of chicken broth, and eggs beat together.  Dredge the meat in the cracker mixture then dip in the egg wash then back through the cracker mix, set aside.  Add enough oil to the skillet to fry the steaks. Heat the oil to 360 degrees.  Add the steaks to the oil and fry until browned on both sides.  This should take about 4-5 minutes on each side.  Remove from the skillet and drain on a wire rack.  Drain the oil, keep about 2 tablespoons of oil in the skillet.  In a bowl add 1/4 cup self-rising flour, 1 teaspoon seasoning salt, 1/2 teaspoon pepper, 1/2 teaspoon granulated garlic, 2 cups milk and the rest of the chicken broth, Whisk until smooth, add to the skillet continue to whisk until the flour mixture thickens. This step takes about 15- minutes.  Serve steaks with a couple of spoons of the gravy on top.





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.