Cookbook:Texas Style Chicken Fried Steak

| Texas cuisine

If you've ever been in Texas and tried one of their chicken-fried steaks, you'll know that they are amazing! They're crispy on the outside, tender, smoky, and peppery with a little heat on the inside and smothered in a rich cream gravy. It's just amazing.

Ingredients

 * 3 beef cube steaks, ½-inch thick
 * 1 tbsp salt
 * ¼ cup freshly ground black pepper, divided
 * 2 tbsp smoked paprika
 * 1 tbsp cayenne pepper
 * 3 tbsp bacon drippings, divided
 * 1 cup chicken broth
 * 1 cup whole milk, combined with ¼ cup heavy cream
 * 2 eggs, beaten
 * All-purpose flour, plus 3 tbsp

Procedure

 * 1) Season steaks with salt and 2 tbsp freshly ground black pepper.
 * 2) In a pie plate, combine eggs with paprika and cayenne. Dip steaks into egg mixture.
 * 3) In another pie plate, place some all-purpose flour. Dredge battered steaks with flour.
 * 4) Move to a cooling rack and let rest 10–15 minutes. Wash this once you start frying, or get a clean one.
 * 5) Heat a 12 inch cast-iron skillet over medium high heat. Once hot, pour in 2 tbsp drippings. Add steaks in a triangle formation around the edges of the pan. Fry for 4 minutes per side.
 * 6) Remove steaks from pan and drain on a cooling rack above a sheet pan. Keep steaks warm in a 250°F oven.
 * 7) Add remaining drippings and 3 tbsp flour. Whisk continuously until blonde color is achieved.
 * 8) Add chicken broth and deglaze pan. Bring to a boil over medium heat until reduced by ¾.
 * 9) Add milk mixture and remaining black pepper. Keep over medium heat until gravy coats back of spoon.
 * 10) Remove steaks to serving platters and drizzle with gravy. Serve warm.