Garlicky Chicken Fried Steak. How to Make Garlicky Chicken Fried Steak. For the steak: Begin with setting up an assembly line of dishes. I show how to make Texas style Chicken Fried Steak with Keith Bettag's famous Garlic Mashed Tators.

I used cube steaks because I love chicken fried steak and it was way better than restaurant quality. Steak recipes don't come much easier than this five-ingredient skillet All the times and temperatures you need to know to roast turkey, chicken, beef, and pork for your feast. It's Chicken Fried Steak, is what it is. You can have Garlicky Chicken Fried Steak using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Garlicky Chicken Fried Steak

Prepare 2 large of cloves garlic, crushed.
You need 1 large of egg.
Prepare 1 33/100 lb of beef cubed steak, portioned.
It's 1/4 cup of plain dry breadcrumbs.
You need 1/4 cup of flour.
You need 3/4 tsp of salt.
You need 1/4 tsp of black pepper.
You need 2 dash of cayenne peppr.
It's 33/100 cup of cooking oil, for frying steaks.
It's of For the Gravy.
Prepare 3 1/2 tbsp of reserved oil from frying.
It's 1/4 cup of flour.
Prepare 2 cup of warmed milk, do in microwave.
Prepare 1/2 tsp of salt.
It's 1/4 tsp of pepper.
Prepare 1/4 tsp of garlic powder.
Prepare 2 dash of cayenne pepper.

Chicken fried steak is a Southern diner tradition. You'll find it on the menu at nearly every mom-and-pop spot and at larger chains as well. It's the first thing my husband orders whenever we return home to Georgia. But, thanks to this pantry-friendly, one-pan recipe.

Garlicky Chicken Fried Steak instructions

In a large bowl,whisk the egg with the crushed garlic. Add the pieces of cubed steak, which have been cut in to desired portions. I like 2 smaller pieces per person, as opposed to 1 larger piece. Coat both sides of the meat with the egg wash. Make sure that the garlic gets evenly distributed. Let soak for 5-10 minutes..
While the meat is absorbing the egg wash, mix the breadcrumbs, flour, salt, and pepper(s) in a separate bowl..
Dip the egg washed meat, one piece at a time, in the seasoned flour/breadcrumb mixture. Coat both sides of meat. Place on a tray that is lined with waxed paper. Repeat, until all the pieces are well coated with the breading. Dump any excess breading on top of all the pieces of meat on the tray. Turn meat to coat with some of the extra breading..
In a large frying pan, heat the oil over med/hi heat until a smoking point is almost reached. The oil should be hot..
Fry the steaks for 8-9 minutes, turning a few times. Fry in 2 batches, if your pan is not big enough to fry all the meat at once. Keep cooked steaks warmed on a platter in a 225°F oven, while you prepare the gravy..
For the gravy, use the same pan that you fried the steaks in, reserving 3 1/2 Tbsp of the oil/drippings. Add the flour and whisk over med/hi heat until lightly browned. Add the milk and stir constantly until a full boil is reached. Reduce the heat and add seasonings, Stir well and cook a couple more minutes until well thickened..
Serve steaks with mashed or boiled potatoes, spooning some gravy on top. Add your favorite vegetable on the side. I prefer broccoli with this..

Chicken-fried steak, at its worst, is an overcooked slab of tough beef coated in a greasy deep-fried coating made soggy by a gluey bland gravy. See recipes for Chicken steak and cheese subs too. Chicken-fried steak, at its worst, is an overcooked slab of tough beef coated in a greasy deep-fried coating made soggy by a gluey bland gravy. At its best, it's juicy and tender, rich with beef flavor, and coated in a crispy, crunchy shell that retains its bite even when doused with a flavorful, black. Crispy fried batter and fork-tender beef are the hallmarks of the classic Southern dish, chicken-fried steak.