Chicken Fried Steak and Eggs

 Chicken Fried Steak and Eggs

There are very few things in this world that I remember loving more than Chicken Fried Steak. I grew up on this country comfort food and I remember how my Mom used to make it with scrambled eggs for breakfast. We had it for dinner too, with mashed potatoes and green beans.  And for years it has been one of my favorite choices from the menu at the local diner. I make it at home a lot now.  The steak is so tender and well- seasoned with a perfectly golden brown crispy crust. And the country gravy is to die for!   Just like Mom used to make!

Chicken Fried Steak

3 pounds cube steak, extra tenderized

1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
1 ½ teaspoons black pepper 

1/2 cup vegetable oil

1 tablespoon butter

Set up your dredging station with three shallow dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt and black pepper in another; and the meat in a third. Finally, you want to have a clean pan or plate to lay the steaks on after they are dredged. 

Sprinkle both sides of your steak with salt and black pepper, then place it in the flour mixture and coat it well. Next, place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat well. Place the breaded meat on the clean plate, then repeat with the remaining meat.

Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with a sheet of foil. Repeat until all the meat is cooked.

After all the meat is fried, pour off the grease but do not clean the skillet. Return the skillet to medium-low heat and add 1/4 cup of the grease back to the skillet and allow it to heat up.

Country Gravy

1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt

ground black pepper

When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a roux that is a deep golden color. Next, pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick.

Serve over steak and eggs for breakfast or steak and mashed potatoes for dinner.  YUM!

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