Southwest-Style Chicken Fried Steak
2 “cubed” steaks
Salt and pepper to taste
Equal parts milk and buttermilk
1 cup white flour
1/4 teaspoon finely ground black pepper
1/2 teaspoon chili powder
Salt and pepper the steaks lightly.
Dip the steaks in a blend of equal parts milk and buttermilk and one egg
Take a cup of white flour, add about 1/4 teaspoon of finely ground black pepper and 1/2 teaspoon of chili powder (add more if you like a little more “kick”, less if you don’t)
Thoroughly dredge the steaks in the flour, dip in the milk/egg blend, and back into the flour. Set aside.
Take a cast iron skillet and heat cooking oil up to medium high heat. Or use an electric frying pan since it should have a thermostat and guide for the proper deep-frying temperature. Carefully place the steaks into the oil and fry for a few minutes on each side. Turn once, lower the heat slightly, and cover for a couple of minutes until done. Serve on a warmed plate with white gravy, eggs cooked to your liking, biscuits, grits or home fries.
Tip: Cast iron skillets have been the traditional way of cooking fried foods. New cast iron cookware must be “seasoned” with a coating of vegetable oil or shortening to prevent it from rusting. A good site for tips on cooking with cast iron can be found at www.whatscookingamerica.net/Information/CastIronPans.htm
Oil: Always be very careful when frying foods in oil. Different oils have different “flashpoints”—the temperature at which the oil can ignite. If the oil starts to smoke, the heat is too high. Never leave frying foods unattended. And no matter what you’re cooking, it’s a good idea to keep a fire extinguisher in the kitchen and know how to properly use it.