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Chicken fried steak

I haven't had this dish in years! I think the last time was at the (since closed) Black-eyed Pea in Herndon, Virginia. I figured, how hard could it be to make?

Here's my cube steak, seasoned with salt, freshly ground black pepper, garlic powder and a little cayenne pepper.

There's also all-purpose flour and buttermilk. Dredge the beef in the flour, buttermilk, then back into the flour.

The pot in the back left is my mashed potatoes, previously cooked, vacuum sealed and frozen, being reheated boil-in-bag.

The front left is a batch of chicken gravy made with 8.0 oz. water, 0.5 oz. More Than Gourmet chicken stock concentrate and 8.0 oz. water with 1/4 cup of all-purpose flour.

The right is a pan of vegetable oil for frying the steak at 360°F on my induction hot-plate. It automatically controls the temperature, and is much less likely to set a pot of hot oil on fire, compared to the gas stove underneath! I cooked the thin cube steak for 5 minutes, 2:30 on each side.

Here's the steak and baked potatoes plated, before adding the gravy.

This was very tasty!

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