Chicken Fried Steak, Chicken Fried Chicken, OR Fried Pork Chop WITH GRAVY
(from cokerlj’s recipe box)
My mother usually just seasoned and rolled in flour. Guess you could consider her way more “Country Fried” and this recipe more “Southern Fried”.
This is a good basic cooking guide.
Source: Linda Coker, Millie Vasek Bartek
Categories: Beef, Chicken, Gravy, Pork, Poultry
Ingredients
- 1 large round steak, tenderized
- OR
- 4 each chicken breast halves, tenderized
- OR
- 4 pork chops
- -
- 1 cup milk
- salt & pepper to taste
- 2 cups flour
- -
- Frying oil
- -
- GRAVY:
- 1/4 cup flour
- milk
- salt & pepper to taste
- drippings from fried chicken, steak or pork
Directions
-
Salt & pepper meat. Cut into serving size pieces if necessary.
-
Pre-heat oil in frying skillet…you want oil to just barely come to the top edge of the piece of meat, but not cover and go over the top. About 1/2 inch of oil in your skillet should be sufficient. Set burner on medium to medium high, adjust accordingly.
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Mix egg and milk together…whipping with a fork.
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Dip piece of meat in flour very lightly. Then dip in egg/milk mixture. Then dip in flour again, coating thoroughly.
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Immediately place in hot oil. Brown evenly on both sides.
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GRAVY: Drain most of the grease from skillet that you fried meat in…leaving about 1/4 cup drippings in skillet. Add flour, salt & pepper and stir until well blended. Pour in milk to about 2/3 full in skillet…bring to slow boil…gravy should thicken if ingredient ratio is correct…some guess work in this…you will learn as you go.