Chicken Fried Sirloin
A slight modification of Ree Drummond's classic version
- 1 1/2 cups whole milk
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons Seminole Fire in the Swamp seasoning
- Freshly ground black pepper
- 3/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 5-6 pieces thin sirloin steak
- Kosher salt
- 1/2 cup canola or vegetable oil
- 1 tablespoon butter
- Pioneer Country Gravy Mix
- Set up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the Fire in the Swamp seasoning, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
- Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Season with a little paprika / cayenne pepper mix. Place the breaded meat on the clean plate, then repeat with the remaining meat.
- Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked. Test meat with a temperature probe, internal temp should be at least 145 degrees F.
This is a slightly modified version of “Chicken Fried Steak with Gravy” by Ree Drummond. Serve with mashed potatoes. If you’re serving more than 4, people, you may want to prepare more than 1 packet of country gravy, which only yields 2 cups.
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