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Cheyenne Chicken Fried Steak

Source of Recipe


The All-American Cowboy Cookbook






List of Ingredients



• 2 lbs. lean, tenderized round steak
  
• 1 cup all-purpose flour
  
• 2 tsp salt
  
• 1 tsp pepper
  
• 1 egg, beaten *
  
• 1 cup milk *
  
• 1-1/2 cups canola or vegetable oil
  
• *
  
• -- Cream Gravy --
  
• 4 Tbsp pan drippings
  
• 3 Tbsp all-purpose flour
  
• 2 cups milk
  
• 1 tsp salt
  
• 1/4 tsp pepper
  






Instructions



1. Cut the steak into serving pieces. Mix flour, 2 teaspoons salt and 1 teaspoon pepper, and place on a plate or wax paper. Mix egg and milk in a small, flat bowl. Dredge meat in flour mixture, then dip in egg mixture and into flour mixture again.
   
   
2. Heat oil in a large skillet until very hot, but not smoking. Add steaks to hot oil and cook for about 5 minutes on each side, or until golden brown. Drain on paper towels (keep warm).
   
   
3. To make the Cream Gravy: Pour off drippings in pan, leaving 4 tablespoons. Blend in flour, stirring constantly, until bubbly. Stir in milk. Add 1 teaspoon salt and 1/4 teaspoon pepper. Continue stirring until thickened. If too thick, add a little more milk.
   
   Serve steaks with Cream Gravy.
   
   Makes 6 to 8 servings.
   
   (Recipe courtesy of Bill Cody, disc jockey)
   
   






Final Comments


* NOTE: Buttermilk may be substituted for the egg-milk mixture.