Whenever we go out to eat, if this is on the menu, I get it. Its such a hearty and filling meal. Its a favorite in my heart and I hope you enjoy. Plus, I am sure that its a man pleaser so the husband will be happy to see this on the table.
Chicken Fried Steak
1 cup Vegetable oil
1 pound Cubed steak, cut into 4 (4-ounce) pieces
Freshly ground black pepper
1 egg, beaten
3 cups plus 3 tablespoons butter milk
1 1/2 cups plus 3 tablespoons all-purpose flour
Heat the oil in a heavy 9-inch cast iron skillet, to 360 degrees F. Season the steak with salt and pepper. Combine the egg with 3 tablespoons of the buttermilk. Put 1 1/2 cups of the flour in a shallow pan and season with salt and pepper. Dredge the steaks in the flour, coating each piece evenly and tapping off any excess. (Tip: dredging means rolling your steak in the flour. Fill every nook with flour that you can. This prevents the crust from falling off while you fry it.) Drip the steak in the egg wash, coating it completely and letting the excess drip off. Dredge again in the flour, shaking off any excess. Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve with your favorite gravy.
Tip: If you do not have buttermilk, to make a cup of it all you need is 2 tablespoons of lemon juice and fill the rest with milk until it measures one cup.