I used to think that making chicken fried steaks was labor intensive. It isn’t really.  Instead of buying meat and pounding with a tenderizing mallet, I buy cube steaks which is round steak run through a tenderizing machine. Big savings on time & effort.  The dredging takes no time at all.  After dredging I let them rest at room temperature for 30 minutes so that the coating adheres nicely. 

When it is time to cook, I use an electric skillet because is large enough to hold 4 steaks at a time and it keeps the temperature at a constant 350 degrees.

Three minutes per side at this temperature makes a beautiful golden brown steak.  Serve with mashed potatoes & a vegetable for a dinner that will stick to your ribs. 

I like to make a few extra so I can have leftovers for lunch the next day. Yum!

 

Chicken Fried Steak
 
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To prepare the steaks they need to be dredged in flour then egg then back into flour. Let rest for 30 minutes so the coating will adhere. I like to use pie plates for my dredging station as they are a good size and deep enough to hold lots of dredging ingredients.
Serves: 4
Ingredients
  • 4 cubes steaks
  • 1 C. flour
  • 1 t. paprika
  • 1 t. dried thyme
  • 1 t. dried sage
  • 1 t. salt
  • 1 t. pepper
  • 2 eggs
  • 1 ½ C. half n half
  • ½ C. beef broth
  • ¼ t. Worcestershire sauce
Instructions
  1. Mix the flour and all the spices & salt & pepper in a pie plate. Reserve 2 T. of the seasoned flour for the gravy.
  2. Mix the eggs & ½ cup half & half in another pie plate.
  3. Dip each piece into the flour, then the egg, then back into the flour.
  4. Place on a wire rack and allow to rest for 30 minutes.
  5. In a large skillet heat about ½” of vegetable oil until it shimmers. I prefer using an electric skillet to control the temperature (350 degrees). I can also fry 4 at a time this way. Depending on the size of your skillet you might have to fry these in batches.
  6. Cook for 3 minutes on each side then remove to a wire rack to drain. They should be a beautiful golden brown. Tent with foil to keep warm while making the gravy.
  7. For the gravy: In a medium size sauce pan, add 2 T. of the cooking oil and the reserved seasoned flour and cook over medium heat, whisking constantly, for a minute or two. Add the rest of the half & half, broth & Worcestershire sauce. Continue whisking until it comes to boil and thickens.
  8. Serve with mashed potatoes and your favorite vegetable.