Making Chicken fried steak takes me back to the days of Zvisiting my Grandma down south and while I neve knew her recipe I belive I have a great equal to it here
Rogues' Spicy Southern Chicken Fried Steak
Tastes like Grandma's
Equipment
- 1 large cast iron Skillet
- 2 med to large bowls
- 1 Tenderizing Mallet
Ingredients
Coating mix
- 4 ½ thick Steaks Eye of Round or even flank steak works
- 3 Cups Flour
- 1 Tbsp Rogues' Season salt or even regular season salt
- 1 tsp freshly cracked pepper
- 2 tsp Oregano
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 Tbsp Cornstarch
- 3 Eggs
- ¼ Cup Milk
- ¼ Liter Peanut Oil or you can substitute Canola oil if you like
Rogues' Southern Gravy
- 3-4 Tbsp Oil reserved from the pan you cooked the steaks in
- 3-4 Tbsp Flour reserved from the flor you breaded the steaks in
- 2 12oz can evaporate milk
- 1½ tsp Lemon Juice (fresh is best)
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- 1 tsp Salt
- ½ tsp Freshly Ground Black Pepper
- Optional Fresh Thyme for Garnish
Instructions
Prepare Steaks
- Using parchment or wax paper cover both side of one steak and place on cutting board with lots of space. {This part gets noisy and if you add a few screams could be cathartic.)
- Alternating between the flat and spiky side of the Mallet, Now go to town pounding on that steak tenderizing it and flattening it out until it is a little less than ¼inch thick. They will get bigger and wider as you go.
- Repeat this until all the Steaks are about the same thickness.
Coating the Steaks
- Combine the Flour, season salt, oregano, garlic powder, onion powder, salt, pepper and corn starch into a bowl and mix well. Now dump this mix onto a large platter or in my case I use a cookie sheet with a ½ depth
- using a Glass dish big enough to dunk a whole steak combine the eggs and milk.
- Dip steaks one at a time first into the flour mix coating both sides then into the egg wash and back into the flour mix. Place the coated steaks onto a large cookie sheet (DO NOT stack them and do not allow the side to tough each other.) Use as many cookie sheets as necessary.
- Now you need to place the cookie sheets with the coated steaks on them in the refrigerator for at least 30 min (DO NOT SKIP THIS STEP) The step give the flour mix proper time to bind and develop. Meanwhile you can clean up remembering to reserve 4 Tbsp of the seasoned flour mix for the gravy.
Cooking the Steaks
- Using your cast iron skillet hopefully you have one large enough to do 2 steaks at a time, if not it is ok to do them one by one. Fill you cast iron skillet about halfway up with oil. Heat oil until it about 350℉ using med-high heat. ( If you do not have a thermometer you can test this by using a wooden spoon and when place in oil it bubbles the temp is about right.)
- Using tongs place the steaks into the oil monitoring the oil temp as you add new steaks. Watch the edges of the steak for a golden brown color when it looks right flip the steak and fry it for another 4-5 min.
- Remove steaks from pan and place on a cookie sheet and place in Oven preheated to 225℉ this will keep them warm until your ready to serve.
Making the Gravy
- Once all the steaks are done pour the oil into a heat proof container keeping 3-4 Tbsp for the gravy. Pour this oil back into the pan.
- Place pan back on stove turn heat down to low and sprinkle in the reserved flour and whisk until a brown paste is formed.
- Slowly whisk in one can of the evaporated milk until thoroughly combined and smooth. Now turn heat up to medium and continue to whisk as gravy thickens.
- Once gravy thickens you may want to add some more evaporated milk to thin it out a bit add until you get the consistency you want it is time to add the lemon juice, onion and garlic powder and salt. The pepper is best added by each person after it is served.
Serving Instructions
- Hopefully you have made some mashed potatoes and corn or what ever your favorite side dish is bacon green beans are also nice. Place steak on place cover in gravy add your side dish and crack some fresh black pepper over it all and enjoy.
Tried this recipe?Let us know how it was!
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*Nutrition Disclaimer:
All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on TheRoguesOasis.com should only be used as a general guideline.