Chicken Fried Steak

---

Looking around for a chicken fried steak recipe I found many variations, but they all seemed to come from Texas. Since the Lone Star State seems to be the home of this wonderful dish, I’ve used one I know to be authentic.

This recipe is so authentic, I’ve stuck to the Texan way of measuring things, which also translates happily for most Aussies. Metric Europeans might have to do a little converting.

For five people, you need:

For the steak
5x8oz round steaks, tenderised
1 cup of flour
1tsp of salt
Black pepper to taste
2 eggs, lightly beaten
Half a cup of milk
Oil for frying

For the gravy
6tbs of bacon or pan drippings
6tbs of flour
3 cups of hot milk
Salt and black pepper.

Trim the steaks and dredge them in the flour, seasoned with salt and black pepper. Combine the eggs with the milk. Dip the steaks into this mix and dredge again with the flour.

Heat half an inch of oil in a heavy skillet and fry the steaks on both sides until golden brown.

To make the gravy, heat the pan juices and add some bacon drippings (or butter) to make up to 6tsbs.* Stir in the flour and cook until it turns brown. Stir continuously or it will burn.

Now pour in the hot milk while stirring, season with salt and pepper and serve.

* For most folks this is a huge amount of gravy. You could easily reduce these amounts by two thirds, unless you’re from Texas, that is.

print this recipe