Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Chicken Fried Steak.

I season the meat,flour,then dip in egg wash(whipped egg and milk) then back in the flour.Instead of white flour,I use half whole wheat flour and half corn flour.A lot of restaurants dip it in an and egg wash flour mixture then in the flour.When cooked that way,the meat shrinks inside the coating and doesn't stick to it.That gives the appearance you have a big steak but you really end up with a lot of fried batter and a small piece of meat.Cook in a cast iron skillet between med and med high heat with just enough oil that leaves the topside of the steak out of the oil,about half the thickness of the steak.Before you flip it the first time,cook it until the coating is browned first.You can look at the bottom edge of the steak and see it's starting to brown.After you flip it,the top side cooks rather quickly