Chicken Fried Steak (from the kitchen of Dan Martin’s Mom)

Arguably, Texas is home to the Chicken Fried Steak. Some parts of the country call it Country Fried Steak but it is still the same delicacy. In my opinion, my Mom makes the best, but then she's been at it for some 70 years. Served with cream Gravy, your choice of Potato, hot rolls, and a salad this meal can't be beat.


* 1 Pound Tenderized Round Steak (cut into 4 pieces)
* 2 Cups all purpose flour
* 1 egg
* Cooking oil
* Special Shit


Preheat cooking oil (corn, peanut, vegetable) to 300 degrees in a large electric skillet. Oil should cover the bottom of the skillet about a half inch. Lightly sprinkle BOTH sides of Round Steak with Special Shit. Drench in flour coating both sides well, then dip in the egg, and back again in the flour. Gently shake off excess flour and place in skillet Don't turn the pieces for 2 minutes. After the waiting period, pieces should be turned and left for another couple of minutes. After that, feel free to turn them as often as you want trying to achieve equal browning on all sides. Cook until done. Place on a cooling rack or paper towels to drain.

Oh, and be sure to use the drippings to make cream gravy. But that's another recipe!