Monday, October 28, 2013

Chicken Fried Steak - Country Fried Steak FINGERS


  • 3.5 lbs - Top Round Steak*
  • 2 Cups - Flour
  • 2 Cups - Milk
  • 1 TBS - Black Pepper
  • 2 tsp - Salt
  • * Cube Steak can be substituted if you want to skip the pounding step.
  • Cut top round steak into 1/2" strips.
  • Using a meat hammer pound out until 1/4" thick.
  • Combine flour, black pepper and salt in a large bowl,
  • Toss meat into flour mixture until well coated.
  • Toss floured steak into a bowl of cold milk and then dredge back into the flour.
  • Fry in 350ยบ oil for 2-3 minutes or until nice and golden brown. DO NOT overcook.
  • Once all of the steak has been fried, drain the grease reserved 1/4 cup of the grease.
  • Combine 1/2 cup of the seasoned flour used to coat the steak into the oil and cook over med low heat for 2 minutes.
  • Add one cup of the milk used for the dredging and one cup of fresh milk.  The milk used for the dredging will already have a lot of leftover salt and pepper from the dredging process.
  • Continue to stir until thickened, taste for seasoning.

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