Uploaded May 2016 | Updated September 2026, 3 weeks ago
Chicken Fried Steak
Ingredients:
3 pounds tenderized round steak
2 large eggs
3 cups all-purpose flour
1-1/2 cups whole milk (for egg wash)
2 cups whole milk (for gravy)
seasoned salt
salt
montreal steak seasoning
1/4 teaspoon cayenne pepper
black pepper
olive oil (for frying)
butter (for frying)
Directions:
Beat eggs, add 1 1/2 cups milk and place in small baking pan. Mix flour, seasoned salt, cayenne pepper, black pepper thoroughly and place in large baking pan. Place 1 empty pan to receive coated steaks.
Tenderize steak with a meat mallet, pounding both sides.
Season both sides of meat with Montreal steak seasoning or salt and pepper, then place into flour mixture, coating both sides. Dip steak into the egg wash mixture, making sure entire steak is coated. Place the steak into the flour mixture, working the mixture into the meat until it appears to be dry. Return to the egg wash and repeat egg wash procedure. Return steak into flour mixture and repeat the flour coating procedure. Place well coated steaks into clean pan until ready to fry.
Heat oil in a large skillet over medium heat. (350 degrees F) Drop in a few sprinkles of flour to make sure it's sufficiently hot. For added flavor, add a pat of butter to the oil, right before placing meat in the skillet. Cook meat, one to three pieces at a time, until golden brown. (Approximately 2 to 2 1/2 minutes each side)
Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.
Country Gravy
After all meat is fried, pour off the grease, leaving 1/4 cup and coating particulate. Heat over medium-low heat.
Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.
Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.
Serve meat next to a big side of mashed potatoes. Pour gravy over the meat and potatoes.
Creamy Mashed Potatoes
Ingredients
5 pounds yukon golden potatoes
3/4 cups butter
1 package (8 oz.) cream cheese, softened
1/2 cup half-and-half
1 teaspoon seasoned salt
1 teaspoon black pepper
Directions:
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Remove from heat and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash thoroughly and add up to 1 teaspoon of seasoning salt and up to 1 teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the cooler about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
Chicken Fried Steak
Ingredients:
3 pounds tenderized round steak
2 large eggs
3 cups all-purpose flour
1-1/2 cups whole milk (for egg wash)
2 cups whole milk (for gravy)
seasoned salt
salt
montreal steak seasoning
1/4 teaspoon cayenne pepper
black pepper
olive oil (for frying)
butter (for frying)
Directions:
Beat eggs, add 1 1/2 cups milk and place in small baking pan. Mix flour, seasoned salt, cayenne pepper, black pepper thoroughly and place in large baking pan. Place 1 empty pan to receive coated steaks.
Tenderize steak with a meat mallet, pounding both sides.
Season both sides of meat with Montreal steak seasoning or salt and pepper, then place into flour mixture, coating both sides. Dip steak into the egg wash mixture, making sure entire steak is coated. Place the steak into the flour mixture, working the mixture into the meat until it appears to be dry. Return to the egg wash and repeat egg wash procedure. Return steak into flour mixture and repeat the flour coating procedure. Place well coated steaks into clean pan until ready to fry.
Heat oil in a large skillet over medium heat. (350 degrees F) Drop in a few sprinkles of flour to make sure it's sufficiently hot. For added flavor, add a pat of butter to the oil, right before placing meat in the skillet. Cook meat, one to three pieces at a time, until golden brown. (Approximately 2 to 2 1/2 minutes each side)
Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.
Country Gravy
After all meat is fried, pour off the grease, leaving 1/4 cup and coating particulate. Heat over medium-low heat.
Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.
Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.
Serve meat next to a big side of mashed potatoes. Pour gravy over the meat and potatoes.
Creamy Mashed Potatoes
Ingredients
5 pounds yukon golden potatoes
3/4 cups butter
1 package (8 oz.) cream cheese, softened
1/2 cup half-and-half
1 teaspoon seasoned salt
1 teaspoon black pepper
Directions:
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Remove from heat and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash thoroughly and add up to 1 teaspoon of seasoning salt and up to 1 teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the cooler about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
