Chicken-Fried Steak atk

By tulawdog

Ingredients

• 3 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 teaspoon cayenne pepper
• 2 teaspoons baking powder
• Salt and pepper
• 4 large eggs
• 1/4 cup whole milk
• 1 pound beef flap meat, cut into four 4-ounce pieces
• 1 1/2 cups peanut or vegetable oil

Preparation

Step 1

1. MAKE COATING Whisk flour, cornstarch, garlic powder, onion powder, cayenne, baking powder, 1 teaspoon salt, and 2 teaspoons pepper in large bowl. Transfer 1 cup seasoned flour mixture to shallow dish. Beat eggs in second shallow dish. Add milk to bowl with remaining flour mixture and rub with fingers until mixture resembles coarse meal.

2. PREPARE STEAKS Pat steaks dry with paper towels and season with salt and pepper. Following photos 1 and 2, score meat lightly and then dredge meat in seasoned flour. Using a meat pounder, pound steaks to between 1/8 and ¼ inch thick. One at a time, coat steaks lightly with seasoned flour again, dip in egg mixture, and then transfer to bowl with milk and flour mixture, pressing to adhere. Arrange steaks on wire rack set inside rimmed baking sheet and refrigerate 15 minutes (or up to 4 hours); do not discard milk and flour mixture.

3. FRY AND SERVE Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in large Dutch oven over medium-high heat until just smoking. Return 2 steaks to bowl with milk and flour mixture and turn to coat. Fry 2 steaks until deep golden brown and crisp, 2 to 3 minutes per side. Transfer to clean wire rack set inside rimmed baking sheet and keep warm in oven. Repeat with remaining steaks. Serve.