Homecookin: making chicken fried steak & country gravy


3 pieces of cube steak

4 eggs, beaten

2 cups of flour

½ cup of bacon grease for frying

½ tablespoon of garlic powder

½ tablespoon of onion powder

½ tablespoon of lemon pepper

Salt and pepper to taste

1 packet of country gravy mix 

This comfort classic is ideal for a Sunday night dinner, a cold and rainy spring day or when craving a diner staple. Pairing exquisitely with country gravy, the crisp and crunch of every coated bite will send tastebuds salivating for more. A side of fresh vegetables or a starch completes the entree for a well-rounded, hearty meal. Be advised, this is not something to consume all the time, but is more of a delectable reward. 

Start by seasoning the individual cube steaks with garlic powder, lemon pepper, salt, pepper and onion powder. A quick pinch and dash is all it takes. Save the tablespoons of spices for the flour mixture, stir, combine and set aside. Seasoning the flour mixture prevents any of the spices from falling off or becoming unseasoned, which the dipping and frying process initiates.

After seasoning the steaks, dedicate one hand for the flour and egg concoctions. Layer the flour over each individual steak before dipping into the beaten eggs, followed by another round of flour coating. It’s the same process for frying chicken, hence the name! 

Once the steaks are well coated, heat the ½ cup of bacon grease in a frying pan over medium-high heat. Once the sizzling occurs, place each steak into the pan but be careful not to crowd them. Fry on each side until golden brown, approximately eight minutes per side. Place the cooked steaks on a plate lined with paper towels to help absorb excess grease. 

While the steaks are cooking, heat the gravy up in a separate saucepan and begin to prepare any other sides accommodating the dish.

Upon finishing, get ready to devour! This easy meal can be made with Crisco, however, the bacon grease notches up the flavor profiles for a mouthwatering, ultimate bite of pure satisfaction. 

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