Quick, Easy -N- Fast Chicken Fried Steak Recipe

2 lbs. round steak
1 1/2 C. flour
1/4 t. garlic powder
1/4 t. onion powder
1/2 t. paprika
1 t. salt
1/4 t. black pepper
1 C. buttermilk
vegetable oil for frying

Cut steak into serving size pieces. Tenderize and pound them with a mallet to 1/4 inch thickness.

Place buttermilk in a shallow dish and set aside.

Combine flour, garlic powder, onion powder, paprika, salt and pepper. Mix well.

Dip steaks into flour and shake off excess flour. Dip steaks in buttermilk, coat both sides, allow excess to drip off. Place the steak back into the flour mixture and coat well. Place on a cookie sheet and refrigerate steaks for 15 minutes.

Heat 1/4 to 1/2 inch oil in a large frying pan. Fry steaks until brown on both sides. Set aside steaks while you make the gravy.

2 T. reserved pan drippings
2 T. butter
1/4 C. flour
3 C. milk
salt and pepper to taste

Heat the drippings and the butter in the frying pan. Stir in the flour and cook for 1 minute. Slowly add milk, stirring constantly. Bring to a boil and reduce heat. Cook until thickened. Season with salt and pepper. Serve ladled over the steak.


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