Need a recipe...

[Forty Rod]

...for country/chicken fried steak.

Haven't done it for a long time and can't find my list of makins for the breading.

Thanks.

[Delmonico]

I just use some milk and a beaten egg or two, maybe a pint of milk and a couple of eggs.  I let it soak about 5 minutes and dredge it in flour that has been seasoned with salt and pepper.

I've also made it by soakin' it fer a couple hours in sourdough starter and dredging it in the seasoned flour, very tender but don't leave it to long or it will eat up yer steak.

[Bristow Kid]

Chicken Fried Steak

2 1/2 to 3 lbs round steak
1 5oz can evaporated milk
2 tbsp green hot sauce
1/2 tsp salt
2 cups all purpose flour, divided
2 tsp paprika
1/4 tsp garlic powder
1 tsp each of salt and cracked pepper
vegtable oil

Trim steak and pound, if needed, to half inch thick; cut into 6 to 8 pieces
Combine milk, hot sauce, and salt in a bowl
Measure 1 cup of flour into another bowl.  Combine remaining flour, paprika, garlic powder, salt and pepper in another bowl.

Dip steak into flour(plain), into milk mixture, and then into seasoned flour.  Set aside till all meat is coated.  Heat 1 to 2 inches of oil in a heavy frying pan.  Fry meat till both sides are golden brown, about 2 minutes per side.

Darin on paper towels.  Serve with cream gravey mashed potatos and biscuits

Cream Gravey
Pour off all but 6 tbsp of fat from frying pan; add 6 tbsp flour into pan(use any left over seasoned flour) and blend well.   Gradually stir in 2 1/2 cups milk.
Cook and stir over medium heat until thickened.
Season with salt and pepper and cover steaks with gravey when served.

Makes 6 to 8 servings and 2 cups gravey

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[El Peludo]

Put the steak in a dish of buttermilk; mix up some flour (I like to add a pinch or two of fine corn meal, too), salt, pepper, and any other herbs and spices to your likin'.  Take the steak out of the buttermilk and hold it 'til it drains off a bit, dredge it through the flour, back through the buttermilk, through the flour again, and into the pan with about a half inch of cooking oil of your choice. Cook 'til golden on both sides.