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Texas Style Chicken Fried Steak Recipe

Updated on February 20, 2010

Ingredients

2 to 2-1/2 lbs. tenderized round steak or cube steak

2 cups Vitamin D milk (lower fat milks don't work as well with the coating)

1 egg

2-1/2 cups flour

1 Tbsp Garlic powder

1/2 Tsp onion powder

1/2 Tsp salt

1/2 Tsp pepper

Enough canola oil or frying oil of your choice to fill a large, non-stick frying pan 1 to 1-1/2 inches full (you can also use a deep fryer if you wish-it speeds things up quite a bit)

Directions For Great Chicken Fried Steak!

  1. In a medium sized mixing bow,mix egg, milk, garlic powder, onion powder, salt and pepper together until frothy
  2. Put flour into a separate bowl
  3. PourĀ 1 to 1-1/2 inches of oil in a large, non-stick frying pan and heatĀ over medium-high heat
  4. (Tip) Put a small pinch of the flour into the oil, and when it starts to sizzle, oil is ready for frying.
  5. Make sure steak is in appropriate sized pieces for servings. This can mean one large steak per person, or several small pieces for everyone to choose from.
  6. Dip the first piece of steak into seasoned milk and egg mixture, then flour well, then repeat the process before putting into the oil to fry. After you have "double dipped" the meat, making sure to flour last, put meat into hot oil in skillet to fry. Continue the same process with each piece of meat, making sure to not over-crowd the skillet
  7. As steak is cooking, check the underneath of the steak often and turn when the down side is a good golden brown. If need be, adjust the heat so steak does not cook too fast. You don't want to blacken the outside coating and have the meat on the inside not be done. As each piece fully browns, place them on a large plate lined with two paper towels to soak up extra oil.

Repeat the dipping and frying process with all pieces of the meat until all of the steak is cooked.

This method works very well with tenderized venison steaks and back strap, as well as thinner pork chops, with or without the bone. Boneless chicken tenders, and cut-up boned chicken work well also, but with boned chicken, the chicken needs to brown first, then cover with a lid, turning the heat down so you can cook longer and get the chicken good and done. Bone-in chicken pieces are done when the inside temperature reaches 165 degrees or higher.

Cream gravy, mashed potatoes and corn or a salad will finish this off for a great "country style" dinner! Not great for the diet, but you have to treat yourself every once in a while!

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