Okay, it’s confession time. My future husband was moving me from that un-specified North East state in the summer of 2005. We had just crossed the Mason Dixon Line and needed to stop for lunch. He suggested “Chicken Fried Steak” at the Flying J truck stop. I replied, “I’m not in the mood for chicken right now”. After he stopped laughing, he explained what it was. Yup, that was my first introduction to Southern cooking. This is his recipe. I never try to cook it. He is the Maestro Fryer. I do make my loaded mash potatoes and Sawmill Gravy though.
- 1 thin Bison or Beef Cube Steak per person
- 2 large Egg, beaten
- 1 cup Whole Milk
- 2 cups All Purpose Flour
- 2 teaspoons Fuzz’s No Salt Cajun Blend
- 1 teaspoon powdered Garlic
- 1 teaspoon ground Red Cayenne Powder
- 1/2 teaspoon Red Chili Powder
- Canola or Vegetable Oil
Heat about 1/2 inch of oil over high heat in a cast iron skillet. In a shallow bowl mix the milk and eggs. In another shallow bowl mix the flour and spices. Season meat with any seasoning of your choice. Dip the meat in the egg/milk mix. Then dredge in flour. Dip meat in egg/milk mix and dredge in flour mix again. Immediately put in the hot oil. You need the oil to be very hot so the flour coating doesn’t get greasy. Also if the oil is not hot enough the coating may fall off the meat. Cook the meat about 1 1/2 minute on each side. Remove to plate and place on a paper towel. Enjoy!