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    Chicken-Fried Steak


    Source of Recipe


    southern living
    1 1/2 teaspoons salt, divided
    2 teaspoons pepper, divided
    1 to 1 1/2 pounds cubed round steaks
    1 3/4 cups all-purpose flour, divided
    1/8 teaspoon baking soda
    1 cup water
    Vegetable oil
    1 (14.5-ounce) can chicken broth


    Sprinkle 1/2 teaspoon each of salt and pepper evenly over steaks. Set aside.

    Stir together remaining 1 teaspoon salt, 1 teaspoon pepper, and 1 1/2 cups flour in a shallow dish. Stir baking soda into 1 cup water in a bowl.

    Dip each steak in water mixture, and dredge in flour mixture.

    Pour oil to a depth of 1/2 inch in a large heavy skillet; heat to 360. Fry steaks 3 to 4 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan. Keep steaks warm in a 225 oven. Drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.

    Whisk remaining 1/2 teaspoon pepper and remaining 1/4 cup flour into drippings in skillet; cook, whisking constantly, over medium-high heat 1 minute. Whisk in broth; cook, whisking constantly, 5 minutes or until thickened. Serve with steaks.




 

 

 


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