Chicken Fried Steak

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Classic Southern United States Steak, breaded and fried!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 432kcal

Cost $10

Set up a dredging station. Mix eggs with 1 tsp. of the salt, pepper and paprika in a medium bowl. Mix the remaining with the flour in a separate bowl.
2 Eggs, 2 Teaspoon kosher or sea salt, 2 Teaspoon Pepper, 2 Teaspoon smoked paprika, you can substitute sweet paprika, 3/4 cup all-purpose flour
Remove any fat from outside edge of the steak. Pound out steaks to about 1/2 inch thick.
2 steaks
Dip in egg and let excess drip off. Then dredge in the flour mixture.
In a heavy bottom frying pan, add oil and heat over medium high heat. Once oil is hot enough, brown steaks on one side. Once blood starts to pool on top the steaks are ready to flip to the other side.
peanut or vegetable oil
Cook steaks to desired doneness, measure temperature with a meat thermometer.
Let steaks rest at least 5 minutes, slice and serve.

Beef Steak Temperature

125°F/52°C Rare - cool, red center

135°F/57°C Medium Rare - warm, red center

145°F/63°C Medium - warm, pink center

150°F/66°C Medium Well - slightly pink center

160°F/71°C Well Done - little or no pink

Do not skip the resting period!

Leftovers can be refrigerated for 3-4 days.

Leftover best eaten cold, sliced in salads or sandwiches.

Best not to refreeze.