Chicken Fried Steak

Ingredients

• 1.5 lb Cube Steak (Tenderized, thin cut; preferably from the meat department)
• 1 cup All-Purpose Flour (For dredging)
• 1 tsp Salt (Kosher or sea salt)
• 0.5 tsp Black Pepper (Freshly ground)
• 0.5 tsp Garlic Powder (Optional, for extra flavor)
• 0.5 tsp Paprika (Smoked paprika works well)
• 2 large Egg (Beaten)
• 0.5 cup Milk (Whole milk; can use 2%)
• 2 cup Vegetable Oil (For deep frying; high smoke point)

Instructions

1. Mix Dry Seasonings

   In a large mixing bowl combine the flour, salt, black pepper, garlic powder, and paprika. Stir until evenly distributed.

   Time: PT5M

2. Pound the Steak

   Place each cube steak between two sheets of plastic wrap. Using a meat mallet, gently pound to an even thickness of about ¼‑inch.

   Time: PT5M

3. Prepare Egg Wash

   In a second bowl, whisk together the eggs and milk until fully blended.

   Time: PT2M

4. First Dredge

   Dip each pounded steak into the seasoned flour, coating both sides. Shake off excess.

   Time: PT3M

5. Egg Wash Dip

   Immediately submerge the flour‑coated steak into the egg wash, ensuring full coverage.

   Time: PT2M

6. Second Dredge

   Return the steak to the flour mixture for a second coating. Pat gently to adhere.

   Time: PT3M

7. Heat Oil

   Add the vegetable oil to the skillet (enough to come about ½‑inch up the sides). Heat over medium‑high until the oil reaches 350°F.

   Time: PT5M

   Temperature: 350°F

8. Fry the Steaks

   Working one at a time, carefully place a steak into the hot oil. Fry 3‑4 minutes per side, or until deep golden brown and the interior reaches 145°F.

   Time: PT8M

   Temperature: 350°F

9. Drain and Rest

   Using tongs, transfer the fried steak to a plate lined with paper towels. Let rest for 2 minutes before serving.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

38g

Fat

34g

Fiber

1g