Make 1/2 cup of flour with the salt and pepper. Pound the mixture into both side serving-size pieces. Beat the eggs together with the 2 tablespoons of cream. Heat the oil in a heavy iron skillet over moderately high heat. Reserve 3 tablespoon of the flour. Dredge the steaks in the remainder of the flour, dip in the mixture, and then into the cracker crumbs. Add to the hot oil. Brown the steaks well, turn and brown the other side. Reduce heat to medium, cover the skillet and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender. Chicken fried steak should be well done, but not dry. Remove the steaks from the pan, and drain on brown paper bags. Keep warm. Add the onion slices to the pan and saute quickly. Remove. Pour off all but 3 tablespoons of the fat in the skillet, and stir in 3 tablespoons of the flour. Stir well to loosen and incorporate any particles in the bottom of the pan and cook for 1-2 minutes. Stir in the 1/2 cup of cream, then the chicken broth. Season with Worcestershire and hot sauce. Top the meat with the gravy.
My Family's Favourite Recipe taken from FamilyTime Favourites
- 165 millilitres flour
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- ⅞ kilogram steak (tenderised to half inch thick)
- 2 eggs
- 2 tablespoons cream
- 125 millilitres vegetable oil
- 500 millilitres saltine cracker crumbs (rolled fine)
- 1 sliced onion
- 125 millilitres cream
- 500 millilitres chicken broth
Chicken-Fried Steak is a community recipe submitted by farah_wandy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.