Chicken-Fried Steak

One of my friends commented on here that I should open a diner. If I ever did, this would be on the menu for sure. It's the ultimate dude food. Dudes love diner food. Dudes love steak. Dudes love steak even more when it is breaded and fried and served with mashed potatoes and gravy. I'm not a dude, clearly, but I fancy this meal quite a bit. The gravy is out of sight. If you're craving chicken-fried steak, check this recipe out. It's a favorite around here. If you've never had chicken-fried steak, you're missing out!

Chicken-Fried Steak:
adapted from "It's All American Food" by David Rosengarten

Sirloin Steak- 2 inches thick
1 c plus 2 T flour
2 eggs, beaten
1 c milk, divided
1/2 t Frank's Red Hot
2 c crushed cracker crumbs (I used Ritz)
4 T vegetable oil
1/2 c onion, finely chopped
1/2 c chicken stock
1/2 t cumin
Worcestershire sauce
Cayenne pepper
salt and pepper

The original recipe calls for round steak, but I like to use sirloin. It tastes better. Cut the steak in half horizontally so each side is about 1 inch thick. Use a meat tenderizer with the pointy side and beat it until it's 1/4 inch thick. If you're angry at anyone, this is a good recipe. You can pound that poor little steak, and it can't feel a thing.

Get three pie tins or plates. Put 1 c of flour in one. Put the egg, 1/4 c milk, and Red Hot (or Tabasco) in one. Put the cracker crumbs on the last plate. To crush the crackers, I put them in a ziplock bag and beat them with the smooth side of the meat tenderizer. Works like a charm.

Heat the vegetable oil over medium heat.

Sprinkle salt and pepper on both sides of the steak. Dip it in flour. Dip it in the egg mixture.
Hold it up to shake off the excess. Dip it in the cracker crumbs and press to coat.

Place the coated steaks into the hot oil. Cook it for about 2-3 minutes per side or until golden brown. Keep in mind though, that you don't want to overcook it.

Once you have cooked both sides, transfer it to a paper-towel lined cookie sheet and keep warm in a 200 degree oven.

Remove all but 2 T of left-over grease. Add the 1/2 cup minced onion. Saute for 2 minutes. Add the 2 T flour. Cook for another minute. Add the chicken broth, 3/4 c milk, and the cumin.

Stir until it thickens- 1 to 2 minutes. Add the Worcestershire sauce (I used about 1 1/2 t), a dash of cayenne, and salt and pepper to taste. That is some bubbly deliciousness right there.

Serve the chicken-fried steak along side mashed potatoes, corn, and biscuits. Pour the gravy over the steak and the potatoes. Mmm...mmm...good.