Here’s a chicken-fried steak recipe that’s based on one from the Washington Post. Despite the paper being owned by a stupidly rich, labor-exploiting, soulless miser, it’s a good recipe.
There’s not really too much to this recipe, except for it may turn out a little better with a pork cube-steak instead of beef. The original recipe called for making white, flavorless gravy, but I opted for serving these on a bun.
What you’ll need
- 0.5 cup all-purpose flour
- 0.5 cup cornstarch
- 1t baking powder
- 1t salt
- 1t ground black pepper
- 1t garlic powder
- 0.5t cayenne pepper
- 0.5t smoked paprika
- 1 large egg
- 0.25 cup milk or or fake milk
- Cube steaks (this recipe makes 4-6 portions)
- Enough neutral oil to fry the steaks
What to do
Whisk together the flour, starch, baking powder, salt and spices in a shallow bowl until well combined. Thoroughly whisk the egg and milk in different shallow bowl.
In turn, dredge each cube steak in the flour mixture—shaking off any excess—then dip it into the egg wash, letting the excess drip off, then again into the flour mixture. Gently press to adhere the flour to the meat. Shake off any excess, then set the meat on a plate lined with parchment paper or wax paper.
Add ¼-inch of oil to a large cast iron or nonstick skillet. Heat the oil until about 325-350 degrees (or until it’s shimmering). Prepare a wire rack over a plate for the cooked meat.
A couple at a time, fry the steaks until browned—a few minutes per side—until cooked through. Using tongs or a long fork, transfer the steaks to the prepared wire rack to drain and cool a bit. Repeat until all your steaks are cooked.
Serve on a toasted brioche bun with lettuce, tomato and your favorite condiments.
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