Chicken-fried steak, also known as country-fried steak, has been popular in the South, Southwest, and Midwest for decades. Here's a typical recipe.
Time Required: 25 minutes
- Cut a 1 to 1 1/2 pounds of round steak into 3 or 4 serving-size portions. Place pieces between sheets of plastic or wax paper and pound with a meat mallet until thin and tender.
- Dip pieces in a mixture of 1 egg beaten with 1 cup of milk, then dredge in flour seasoned with salt and pepper.
- Melt 2 to 3 tablespoons of shortening in a heavy skillet over medium heat.
- Place the steaks in the hot melted shortening; fry until crisp and well-browned on both sides.
- Remove steaks to drain on paper towels and keep warm while making gravy.
- Pour off the oil in the skillet and sprinkle 2 tablespoons of flour into the drippings left in the bottom of the pan. Stir until the flour is lightly browned.
- Add 1 cup of water or milk, stirring constantly. Cook and stir over low heat for about 4 minutes, or until thick and creamy. Season with salt and pepper.
- Pour the gravy over the steak and serve hot.
- Country-fried steak is often made without the egg batter. Just dredge in seasoned flour then fry.
What You Need
- 1 pound round steak
- meat tenderizing mallet
- 1 egg
- 1 cup milk
- flour for dredging