What's for Dinner? Chicken Fried Steak!

I decided to cook my husband's favorite dinner tonight in celebration!  Of what you ask?  Something REALLY important.  Like, epic. The first NFL football game of the season, of course (so what if it is preseason?)!  We are really into football here, especially the NFL.  Sully is still celebrating his beloved New Orleans Saints Superbowl win two years ago!  He loves football and I shudder to think of what it would have been like around here, had there been a lockout.  So, indeed, we needed a celebratory dinner!  Chicken Fried Steak is one of his favorite splurges.  Yes, it is not the best for you, that's why we only eat it once in a blue moon, but it is delicious and relatively easy to make.  Ok, so he ended up cooking his "surprise" dinner himself (while I made sure the baby didn't get splashed with hot oil)... but he's so good at it!  If you ever crave comfort food, this is a keeper.  Give it a try and GEAUX SAINTS!

New Orleans boy to the core!

Chicken Fried Steak
Serves 4

1 1/4 cup flour, divided 
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon creole seasoning
1/2 teaspoon dried thyme
1 teaspoon salt
1 teaspoon cracked black pepper
4, 6 oz cube steaks
1/2 cup cornstarch
3 eggs, loosely beaten
canola oil for frying
2 cups milk
salt and freshly ground pepper

Add garlic powder, onion powder, creole seasoning, thyme, salt and pepper to 1 cup flour.  Combine well.

Set up flouring station by putting cornstarch in one large bowl or plate, beaten egg in another, and the flour mixture in a third. Coat steaks in cornstarch, making sure it is totally covered.  Then dip in egg, and then in flour mixture. Repeat for all steaks.

In a large frying pan or cast iron skillet, pour enough oil in the pan to reach 1/4 inch up the sides.  When oil is hot, begin frying steaks.  You will probably have to do in two batches.  Fry 4 minutes on first side and flip.  Fry another 2-4 minutes on second side until golden brown and done. Drain on paper towel.  If desired, place in oven on a cookie sheet on keep warm until the gravy is ready.

When last batch of steak is done, add 1/4 cup flour to oil in pan and stir to form a roux (if there is too much oil in there, you can drain a little out before adding flour).  Once well combined, cook 2 minutes more and then start to slowly add milk.  Whisk as you add milk and make sure no lumps form.  Scrape up any bits on the bottom of the pan (this is where the flavor is!). Keep adding milk, a little at a time, continuing to stir. Once gravy is to desired consistency, add salt and more pepper to taste (it will initially be a little bland, so season well--add some of that creole seasoning, if you wish).  Top steaks with gravy and serve over mashed potatoes.  Enjoy!

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