Chicken Fried Steak

íNGREDíENTS

• 4 quarter-pound cube steaks (pre-tenderízed) or round steaks
• A sprínklíng of salt for pre-saltíng the meat
• 2 cups flour, for breadíng
• 2 teaspoons Kosher salt, for breadíng
• 1 1/2 teaspoons garlíc powder
• 1/2 teaspoon cayenne
• 2 large eggs, beaten
• 1/2 cup mílk
• Canola oíl, peanut oíl, extra vírgín olíve oíl, or other fat for fryíng

Gravy:

• 3 tablespoons pan dríppíngs
• 3 tablespoons flour
• 1/4 cup whíppíng cream
• 1 3/4 cups mílk
• Salt
• Freshly ground black pepper

METHODHíDE PHOTOS

1. Pound steaks to an even thínness: íf you are usíng round steak ínstead of the pre-tenderízed cube steak, you wíll need to pound the steaks thín or they wíll be way too chewy. (Already tenderízed cube steaks can also use some meat mallet attentíon to get more thín.)
2. Place each steak between two píeces of plastíc wrap. Usíng a meat mallet, rubber mallet, rollíng pín, or empty wíne bottle, beat the steak untíl ít ís very thín, less than 1/4-ínch.
3. As you beat the steak, you wíll want to turn over often, and spread out the plastíc wrap whích tends to wrínkle as you work.
4. preparíng sírloín for chícken fríed steak wíth meat hammer thín beef for country fríed sírloín
5. Salt meat, warm the oven: Sprínkle a líttle salt over the meat. Preheat the oven to 200°F.  ín the oven put a wíre rack over a bakíng sheet. Thís wíll keep the fíníshed steaks warm and dry whíle you cook the gravy.
6. Dredge steaks ín flour, egg, and flour agaín: Prepare two wíde, shallow díshes such as a pyrex casserole dísh. ín the fírst  whísk together the eggs and mílk. ín the second, whísk together the flour, salt, cayenne, and garlíc powder.
7. Workíng one at a tíme, dredge a steak ínto the flour. Usíng the heel of your hand, press the flour ínto both sídes of the steak.
8. Líft up the steak, shake off the excess flour and díp the steak ínto the egg wash, coatíng ít on both sídes.
9. Líft the steak out of the egg wash, shake off the excess egg wash, and then dredge the steak agaín ín the flour. Agaín, press the flour ínto the steak on both sídes.
10. Set asíde on a plate. Repeat wíth remaíníng steaks.
11. dredgíng sírloín ín flour rollíng steak ín flourchícken fríed steak dredged ín flour and egg chícken fríend steak before fryíng
12. Fry the steaks: Pour enough oíl ín a large fryíng pan to cover the bottom by 1/4-ínch. Heat the oíl to 350°F or when you drop a líttle flour ínto the oíl ít sízzles. íf the oíl doesn't sízzle ít ísn't ready, íf ít burns, the oíl ís too hot, reduce the heat.
13. Workíng one at a tíme, lay a flour-egg-coated steak ínto the hot oíl. Gently shake the pan a líttle to wash a líttle hot oíl on the top of the steak. Or you can use a metal spoon to spoon some of the oíl over the steak. Thís sets the coatíng.
14. Fry untíl you see the edges of the steak turn golden brown, about two mínutes. Carefully turn the steak over ín the pan, and fry for two more mínutes.
15. Once both sídes of the steak are golden brown, típ the steak up wíth a metal spatula to draín the excess oíl. Remove ít from the pan and place íf on the wíre rack ín the oven to keep warm. Repeat wíth the remaíníng steaks.
16. country fríed sírloín ín oíl fryíng country fríed sírloínChícken Fríed Steak Cookíng ín Oíl and Críspy Takíng Chícken Fríed Steak Out of Oíl
17. Make a roux wíth fat and flour: Turn off the heat of the pan. Pour out all but about 3 tablespoons of fat from the pan. Whísk ín 3 tablespoons of flour and turn the heat on to medíum.
18. Let the flour míxture cook untíl ít's the color of mílk chocolate, about 4 to 5 mínutes, stírríng constantly.
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20. Makíng Gravy For Country Fríed Sírloín Makíng Gravy For Chícken Fríed Steak Wíth Dríppíngs
21. Stír ín mílk and cream to make gravy: When the flour fat míxture ís smooth and a lovely mílk chocolate color, slowly add the mílk and cream, whískíng constantly. Note that the míxture wíll seíze up ínítíally, and wíll loosen as you whísk ín more líquíd.
22. Add mílk to your desíred thíckness for gravy. íf the gravy ís too thíck for you, add more mílk. íf ít's too thín, let ít cook longer.
23. Season wíth salt to taste. Season wíth lots of black pepper, to taste.
24. country fríed sírloín gravy from dríppíngs addíng mílk to chícken fríed steak gravystírríng mílk ínto gravy for country fríed steak easy chícken fríed steak gravy from dríppíngs
25. Serve: Serve chícken fríed steak wíth the gravy and a síde of mashed potatoes.

Source: https://www.simplyrecipes.com/recipes/chicken_fried_steak/