On Wednesday I was diagnosed, again, with pneumonia. Since my wheelchair days I’m prone to it. And when I’m really feeling sick I want things that comfort me. One of the things I love, sick or not, is chicken fried steak. It reminds me of my childhood and nothing is more comforting than that!
Creamy and a little spicy, served with mashed potatoes and corn this is definitely not diet food. But if you want something delicious, filling, and homey, this is it.
Chicken Fried Steak
- 2 pounds beef bottom round, trimmed of excess fat
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 3 whole eggs
- 1/4 cup vegetable oil
- 2 cups chicken broth
- 1/2 cup whole milk
- Preheat oven to 250 degrees F.
- Cut the meat with the grain into 1/2-inch thick slices.
- Mix salt, pepper, and cayenne pepper until well blended.
- Season each piece on both sides with the salt mixture.
- Place the flour in a dish large enough for the largest steak piece.
- Beat the eggs in a separate dish.
- Dredge one steak on both sides in the flour.
- Tenderize the meat, using a needling device, until each slice is 1/4-inch thick.
- Once tenderized, dredge the meat again in the flour, followed by the egg and in the flour again.
- Repeat with all the pieces of meat.
- Reserve 3 tablespoons of the flour.
- Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
- Pour the vegetable oil to cover the bottom of a large skillet heat on medium-high.
- Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side.
- Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
- Add the remaining vegetable oil or at least 1 tablespoon, to the pan.
- Whisk in 3 tablespoons of the flour left over from the dredging.
- Add the chicken broth and deglaze the pan.
- Whisk until the gravy comes to a boil and begins to thicken.
- Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes.
Season to taste, with additional salt, pepper and cayenne pepper.
Serve the gravy over the steaks.