Classic Chicken Fried Steak

Chicken fried steak pairs splendidly with ordinary facets that stability its richness. A dollop of creamy mashed potatoes or buttered corn are traditional choices. For a crunchier side, you would possibly decide for some coleslaw or inexperienced beans. And don’t overlook the gravy — a beneficiant pour of creamy, peppery white gravy is crucial for the full journey

INGREDIENTS

• four dice steaks (about 1/3 pound each)
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 massive eggs
• 1/4 cup milk
• Vegetable oil for frying

For the gravy:

• 2 tablespoons of reserved frying oil
• 2 tablespoons all-purpose flour
• 2 cups milk
• Salt and pepper to style

INSTRUCTIONS

1. In a shallow dish, combine collectively the flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
2. In a separate bowl, whisk the eggs and milk together.
3. Dip every steak first in the flour mixture, then in the egg mixture, and once more in the flour combination to coat completely.
4. Heat the vegetable oil in a massive skillet over medium-high heat. Fry the steaks in batches till golden brown on each sides, about four minutes per side. Remove and set apart on a paper towel-lined plate.
5. For the gravy, limit the warmness to medium and in the identical skillet, use about two tablespoons of the reserved frying oil. Sprinkle in the flour and whisk for about 1 minute. Gradually pour in the milk, persevering with to whisk to stop lumps. Season with salt and pepper. Cook till the gravy has thickened, about 5-6 minutes.
6. Serve the steaks warm with the gravy poured over the top.

Enjoy.

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