I feel like when I was in college, I’d have this at Denny’s at least once a month after bar time, and sometimes I really miss it.
You start with cubed steaks, then pan fry, then use the drippings to make a pan gravy.
Mix of milk, buttermilk powder, an egg and spices.
Flour, baking powder, and baking soda.
Dip the cubed steak in flour mix, then in the milk/egg mixture, then flour again. Really pat it into the steak.
Heat oil to 325. Fry until browned on each side, about 3-5 minutes per side.
Until beautifully browned.
Drain oil save but 1/4 cup of it, plus the tasty browned bits.
Add 1/4 cup flour and cook for a minute, scraping the browned bits up.
Add milk, stock cubes and beef base and cook until thickened.
And serve with mashed potatoes (of course. I think they’d arrest you if you tried to use rice or something).
I normally don’t add multiple pictures of the same thing (I’m not sure really why people do that on blogs?) but this one was so pretty I had to get the backside in there.
IF YOU LIKE THIS RECIPE YOU WILL ALSO LIKE…
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- Air Fryer Chicken Parmesan
- Friday Fish Fry
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- Chicken And Waffles
- Chicken Fried Chicken
- Coconut Beer Battered Shrimp
Chicken Fried Steak
- 4 1/2 pound beef cubed steaks
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- 3/4 teaspoon salt
- 1 ½ cup milk
- 4 tablespoons buttermilk powder
- 1 egg
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 stock cubes
- 3 cups vegetable oil for deep frying
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 to 2 tablespoons beef base.
- salt and pepper to taste
- Add 2 cups of flour in a shallow bowl and add baking powder and baking soda. Stir. in a separate bowl add buttermilk powder, milk, egg, garlic and onion powders, salt and pepper. Dip each steak first in the flour, then in the batter, and again in the flour.
- Heat the oil to 326 degrees F. Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a rack to drain in 200 degree oven. Drain most of the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid bits as possible.