Chicken Fried Steak

On Wednesday I was diagnosed, again, with pneumonia. Since my wheelchair days I’m prone to it. And when I’m really feeling sick I want things that comfort me. One of the things I love, sick or not, is chicken fried steak. It reminds me of my childhood and nothing is more comforting than that!

Creamy and a little spicy, served with mashed potatoes and corn this is definitely not diet food. But if you want something delicious, filling, and homey, this is it.

Chicken-Fried-Steak-01

Chicken Fried Steak

Ingredients:

  • 2 pounds beef bottom round, trimmed of excess fat
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup all-purpose flour
  • 3 whole eggs
  • 1/4 cup vegetable oil
  • 2 cups chicken broth
  • 1/2 cup whole milk

 

Directions:

  1. Preheat oven to 250 degrees F.
  2. Cut the meat with the grain into 1/2-inch thick slices.
  3. Mix salt, pepper, and cayenne pepper until well blended.
  4. Season each piece on both sides with the salt mixture.
  5. Place the flour in a dish large enough for the largest steak piece.
  6. Beat the eggs in a separate dish.
  7. Dredge one steak on both sides in the flour.
  8. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick.
  9. Once tenderized, dredge the meat again in the flour, followed by the egg and in the flour again.
  10. Repeat with all the pieces of meat.
  11. Reserve 3 tablespoons of the flour.
  12. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
  13. Pour the vegetable oil to cover the bottom of a large skillet heat on medium-high.
  14. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side.
  15. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
  16. Add the remaining vegetable oil or at least 1 tablespoon, to the pan.
  17. Whisk in 3 tablespoons of the flour left over from the dredging.
  18. Add the chicken broth and deglaze the pan.
  19. Whisk until the gravy comes to a boil and begins to thicken.
  20. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes.

Season to taste, with additional salt, pepper and cayenne pepper.

Serve the gravy over the steaks.

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