Chicken Fried Steak

I have had three chicken fried steaks this summer (well I guess it's Autumn now!). One at a Eugene restaurant, one at Babe's in Roanoke, Texas, and one made by me.

The one in Eugene was AWFUL! I didn't even eat half of it! Everything about it was bad. The one at Babe's was good, of course, but it definitely lacked a "home-cooked" meal feel.

But mine...mine was delicious. I really have to congratulate myself on this one. Either it was so delicious because I haven't had those flavors/textures in a long time and forgot how great they are, or it really was that good. Either way, here's my rendition of a southern favorite:

Note: All portions are for 1 serving

1/3 pound of Cube Steak (I've read you can purchase round steak and ask the butcher to run it through their cubing machine if you're trying to make your budget stretch)

1/4 c of Saffola oil (in a feeble attempt to be somewhat healthy on this monstrosity of a health killer)

1 egg
1 Tbsp of milk (egg and milk should be beaten in a bowl)

Batter (adjust the seasonings to your liking):
1 c flour
1 T salt
1 tsp cracked pepper (or more)
1/2 tsp chili powder
1 tsp garlic powder
a dash of beef seasoning

Pour saffola oil into cast-iron skillet (don't worry--if you don't have one a regular skillet works as well), set on a high temperature to get it cooking

Dip steak into egg and milk mixture, then place it in the batter, ensuring all areas are covered in batter. You'll definitely be getting your hands dirty on this one.

Dip steak BACK into egg/milk mixture, and repeat the process of dipping the steak in the batter, only this time, make sure all the crevices and everything have batter on them.

Gently place steak into oil to fry. Let one side cook for about two minutes, then flip the steak. After two minutes on the other side, lower the heat to medium (but still cooking) and flip after 4-5 minutes.

When it is done, turn oven to 150 and place steak on an oven-proof plate and stick it in the oven.

Gravy (again for one person):

Pour out most of the oil and dripping. You'll need about a visible Tbsp left. Slowly stir in the rest of the batter with a wooden spoon. Stir around on a medium heat while the batter catches the oil. Then pour milk slowly in. It will end up being about 1/4-1/2 cup of milk. Slowly stir until it is a gravy-like texture.

Presumably you'll have mashed potatoes going as well... Simply place those on the hot plate with the steak and dump the gravy on top.

Be sure to have the Rolaids or some other antacid on hand. And take an extra long walk in the morning to counteract the unhealthy dose of fat.