Chicken Fried Steak and Eating at Hole-in-the-walls

You can find some of the best food in the world in the most out of the way places.  Sure, you can fall back on chain food when you're on the road.  I'm guilty of doing it when I used to travel for the old credit union software company.  It's 10:00 at night, you're tired and you don't feel adventurous.  But almost every time I've tried the favorite local fare in a little-hole-in-the-wall restaurant, I've been rewarded.

I tried a little Mexican restaurant in Odessa, TX and found my favorite appetizer of all time, a shrimp stuffed with fresh jalepeno strips and queso blanco, then wrapped in bacon and deep fried...  it's a heart attack waiting to happen but absolutely delicious.  Then there was one of the best burgers and fries I've ever had at the Woodinville Cafe in Woodinville, Washington.  It's just a hole-in-the-wall in a strip mall, extremely easy to drive by, but the fried were cooked to perfection and lightly salted, the burger was seared on the outside and perfectly pink in the interior. 

And then there's Mom's Diner in Salina, Utah.  Located at the southeast corner of the small town major crossroad, it's exactly what you'd except to see when think small-town diner. Nothing frilly or pretentious, all the locals eating a socializing, a pie counter with fresh wares made that morning, etc.  And the portions are large and very delicious.  Last time we were traveling south to meet the family in Koosharem (another story for another time), Liz and I stopped in for a bite.  I had the burger, which was awesome.  But Liz ordered the Chicken Fried Steak.  And it was the perfect piece of Americana.  A round steak pounded flat, breaded and fried in a skillet and doused in a white gravy made from the a bit of the oil from frying the same steak.  The customary mound of mashed potatoes were drenched in the same gravy, rounding out an extremely delicious meal that would sit comfortably in her gut for the remainder of the long car ride.

So I've been trying to replicate that recipe for a while.  The key to a good Chicken Fried Steak is just the right amount and combination of spice.  Too little and your gravy will turn into library paste (which I did on my first attempt).  Too much and it becomes overpowering.  The actual frying of the steak is identical to what we did for our Stuffed Chicken Parmesan.  It's a simple pan fry that lasts long enough to set the coating and cook the steak to a medium state. 

Chicken Fried Steak

Serves 4

4 round or cube steaks
1 1/2 cups flour
1 teaspoon garlic powder
1 1/2 teaspoon thyme
1 teaspoons fresh ground pepper
1 teaspoons sage
1/2 teaspoon cayenne powder
1/2 teaspoon paprika
3 eggs
1 cup milk
1 cup oil

Gravy
1 cup milk
1 cup chicken broth
1 tablespoon flour or cornstarch
1 teaspoon fresh ground pepper
1 teaspoon thyme
1/2 teaspoon garlic powder
1/4 teaspoon salt


Place the steaks between two pieces of plastic wrap.  Using a meat tenderizer or any other large blunt instrument, vent the frustrations of the day upon the steaks until they are about 3/8 to 1/2 inches thick.  Pour the flour and all the spices onto a plate and mix.  Mix the eggs and cup of milk in a bowl.  Dredge each steak through the flour mixture and shake off the excess.  Then completely dip in the egg wash.  Dredge it through the flour mixture again and then let rest on a cooling rack for five minutes.

In a large skillet, heat the oil up to around 330 degrees and cook the steaks for 3-4 minutes on each side or until it's golden brown.  Remove to the cooling rack when you're done.  When the frying is done, pour out all but about 2-3 tablespoons of oil out of the pan.  Return the pan the heat and add the milk to de-glaze all of the little bits off the bottom of the pan.  Add the flour or cornstarch and whisk thoroughly to prevent lumps. Add the spices and cook for 5-10 until it thickens.  Pour liberally over the steak and some mashed potatoes as a side.

So make these steaks for dinner and let it settle in your gut in a very satisfying way for a long night's sleep.