CHICKEN FRIED STEAK STRIPS WITH WHITE MILK GRAVY

Chicken Fried Steak Strips with White Milk Gravy image

Provided by TROY RAY

Time 40m

Number Of Ingredients 21

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EGG WASH
1 egg, lightly beaten
1 c whole milk
DRY "BATTER"
1 1/2 c all purpose flour
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp your favorite seasoning salt
1 tsp paprika, ground
1/2 tsp dried parsley flakes
1/4 tsp cayenne pepper
MEAT
1 lb boneless beef round steak
kosher salt & pepper
peanut oil [for frying]
MILK GRAVY
1 c half & half
1/2 c wondra® flour
1/2 c chicken broth
1 Tbsp melted butter or margarine
kosher salt & pepper, to taste

Steps:

1. Cut beef in 1/4" to 3/8" thick strips, cross grain. Season with kosher salt and pepper; set aside.
2. Lightly beat egg and combine with milk in a mixing bowl.
3. In a cake pan or small casserole dish, combine the flour, garlic and onion powders, seasoning salt, paprika, parsley and cayenne pepper.
4. Preheat 1/2" of peanut oil in a cast iron skillet; hot enough for frying [about 325 to 370 degrees].
5. Dredge the first strip in the egg / milk mixture, shake off excess, then dredge in the "dry batter". Repeat process two more times [per strip].
6. Carefully place the strips in the skillet; don't crowd. Fry until golden brown and crispy [about 3 to 4 minutes per side, depending on the oils' temperature]. Drain on paper towels or an un-coated brown paper bag.
7. In a sauce pan, melt butter for the gravy. Add milk and heat until the sides begin to bubble. Add in chicken broth and bring to a simmer. Slowly whisk in wondra flour and mix until thick and creamy. If the gravy is too thick, or you prefer a thinner gravy, add more half & half or broth. Season with kosher salt and fresh cracked pepper to your liking.
8. Use gravy as a dip or slather on as a topping. Enjoy!