The secret to a great coating on chicken fried steak is a baking mix. You can use a homemade mix, or one from the store. You can actually use any kind of steak. I even use sirloin sometimes. A bottom or round steak is traditional (and more economical). Pound on ’em to tenderize.
This recipe will coat up to two pounds or so of steaks. Adjust as needed to make more or less.
Servings: variesPrep Time: 15 minutes Cook Time: 10 minutes per batch
Heat oil (preferably in an iron skillet)–just enough to fill the bottom of the skillet. (You’re not deep-frying here.) Combine flour, salt, and pepper in one bowl. In another bowl, whisk the eggs and water. In a third bowl, place the baking mix. Dip the steaks in that order–1) flour, salt, and pepper, 2) eggs and water, 3) baking mix. Fry the steaks about five minutes per side on medium-high heat, or till done. If you’re going through several batches in the skillet, add more oil as needed. You can keep the finished steaks warm in the oven.
For the gravy, try White Sauce Butter Balls.
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