Chicken Fried Steak*
2 thin cut t-bone steaks (or thin cut steak of your choice)
1/3 cup + 3 TBSP Pamela's Pancake and Baking Mix
1 egg, beaten
3/4 cup Southern Homestyle Cornflake Crumbs
2-3 tsp Montreal Steak Seasoning
1. Cut steaks into 4 equal pieces (about the size of a deck of cards).
2. In one bowl, coat steak in 1/3 cup baking mix, in a second bowl beat the egg and dredge steak.
3. Combine cornflake crumbs, 3 TBSP baking mix, and Montreal Steak Seasoning in a 3rd bowl. Coat steak in the cornflake crumb mixture.
4. Melt approx. 1/2-3/4 cups of crisco in an electric skillet at exactly 325F.
5. Place steaks in skillet and cook until both sides are crispy and internal temperature is at least 135F.
3 TBSP butter
3 TBSP Pamela's Pancake and Baking Mix
1/2 cup chicken broth (I just added 1/2 tsp Herb-Ox chicken bouillon to 1/2 cup warm water)
1/2 cup half-and-half
ground black pepper
1. Melt butter in a sauce pan with baking mix. Cook on medium until a roux forms, about 1-2 minutes.
2. Slowly add chicken broth and half-and-half.
3. Season with salt and lots of fresh ground black pepper.
4. Stir until thick and not runny. Serve over chicken fried steak (or fried chicken).
*You can also use this recipe to make fried chicken. The best chicken to use is organic boneless skinless chicken thighs. You may need to increase the flour to 1/2 cup and increase egg to 2 eggs, depending on how many thighs you get.
**This can also be served over mashed potatoes, fries, or biscuits, too.
I served my chicken fried steak with Betty Crocker's Potato Buds and french style green beans.