Chicken fried steak was one of my dad’s favorite meals. I never was any good at making them until I came across this recipe published in a Taste of Home magazine. They come out pretty good, not quite as good as those from a restaurant because they are pan fried and not pressure fried.
This recipe also has creamed pan gravy and suggests serving with biscuits. I also serve it with mashed potatoes but it would be good with the hash brown casserole as well.
Give it a try and see what you think. It’s almost like a Cracker Barrel meal at home!
Chicken Fried Steaks
2 round steaks, ½ inch thick (1 ½ pounds total)
1 c. plus 2 Tbsp. flour
1/3 c. corn meal
1 tsp. sweet paprika
1 tsp. salt
½ ground pepper
2 eggs, beaten
2 Tbsp. water
4 Tbsp. vegetable oil
2 Tbsp.. Flour
1 ¼ c. beef broth, canned is fine
¼ c. half and half or cream (whole milk will work in a pinch)
Preheat a large, heavy skillet over medium high heat. Set steaks on wax paper lined work surface and cover with another piece of wax paper. Pound steaks to ¼ inch thickness. Set steaks aside. Line work surface with more wax paper. Pour ½ cup of flour into each of two piles on opposite ends of the workspace. Add cornmeal, paprika, salt and pepper to one pile of flour. Beat eggs and water in a pie plate or shallow dish. Cut steaks in half and coat first in plain flour, then in egg mixture and then in the seasoned flour/cornmeal mixture. Add 2 tablespoons of oil to hot skillet and brown 2 steaks at a time. As they brown, remove from pas and add more oil as needed. When the last 2 portions are browned add the first two back to the pan. Cover pan and lower heat to medium-low and cook, covered, 15 minutes.
Remove steaks to serving platter and pour off all but 2 to 3 tablespoons of drippings. Add 2 tablespoons flour to the drippings and cook 2 minutes. Whisk in broth and season with salt and pepper. Add half and half or cream and whisk into the gravy. When gravy bubbles, remove from heat. Top steaks and warm biscuits with gravy and serve with mashed potatoes and steamed green beans. I prefer to just serve the biscuits on the side with butter and not smothered in gravy.