Chicken Fried Steak

By MammaB

I've taken what my grandmother taught me and made it my own. Back then, we used cube steak. Today I like rib eye.

Ingredients

• 2 lbs boneless rib-eye steaks, sut 1/2 inch thick
• 2 Tablespoon table salt, for brine
• Vegetable oil, for frying
• 4 cups self-rising flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 Tablespoon kosher salt
• 1 teaspoon fresh black pepper
• 1 scallion, green part only, chopped

Preparation

Step 1

Using the smooth side of a meat mallet, gently pound the steaks to tenderize and flatten them. Place in a shallow baking dish, cover with cold water, and add table salt to create a brining solution. Cover and refrigerate 2 hours or overnight.

In a deep skillet, heat 4 inches of oil over medium-high heat to 350 degrees.

In a shallow bowl, stir together flour, paprika, garlic and onion powders, salt, and pepper. One by one, lift steaks out of the brining solution and drop into the seasoned flour. Coat well; shake off excess. Repeat, dipping coated steaks back into the solution, then the flour.

Slip steaks into hot oil. (Do not fry more than 2 pieces at a time, as this will lower the temperature). Fry 10-12 minutes on each side. Remove; let rest 10 minutes before cutting. Sprinkle with scallions. Serve with white gravy if desired.