Chicken Fried Steak and Eggs

My cowboy’s breakfast, lunch, or supper of choice. And from the women friends I’ve discussed it with, this is a pretty universal favorite among men. The point is, I’ve learned two valuable things about homemade chicken fried steak and farm eggs that I want to pass along today…

When using farm eggs, always crack them into a separate bowl one at a time before adding to anything. This is because they could have half-formed chicks in them or other such not so lovely things. While this doesn’t happen often, one time is more than enough to keep you cautious!

We love homemade chicken fried steak. My trick, is when breading it, add a fourth as much cornmeal to the breading as flour. If you use one cup flour, add a fourth of a cup of cornmeal. It doesn’t have to be precise. This will give your steaks that golden color and crispyness that makes your man’s mouth water.

I use minute steaks, or cubed steaks. If you get round steak you’ll have to beat tenderize it with a mallet which is messy unless you sandwich the meat between pieces of wax paper. Still messy but at least you won’t get blood spatters everywhere. (Isn’t cooking fun? My kids think so.) Then I get my flour/cornmeal mixture ready–you can add some seasonings to it if you prefer, and crack about 4 eggs into a separate bowl and start the breading process. I flour the meat first, then dip it in the egg, then flour it again before putting it into the hot oil covering the bottom of my largest skillet. Keep an eye on your steaks, they cook quickly, and you don’t want to lose that golden brown beauty to dark brown/black.

The other thing I’ve learned over the years about cooking for a cowboy, is that supper is never at a set time. So as the steaks get done, I drain them on paper towels and put them in a 9×13 pan to keep warm in the oven. They don’t stay nice and crispy like they would have if we could have eaten them immediately, but as dh could eat them like cookies, he really doesn’t care…