For southern comfort chicken fried steak you need tenderized round steak or cube steak.  This recipe is for 2-3 med sized steaks about six inches in length.  I used cube steak for these pictures.  It doesn’t matter which type of meat you use just as long as it is well tenderized so that it could be cut with a fork.

Heat a good frying skillet with about 1/2 inch of oil in bottom.  test oil for readiness with a pinch of flour, when you drop the flour into the oil it should fizzle and disappear when oil is hot enough.

While oil is heating:

Meat should be completely thawed, any ice or excess moisture could boil up the oil and cause injury or fire.

whisk 2 large eggs in bowl big enough to fit one steak:

place 1 – 1 1/2 c of flour on to a plate or bowl(depending on how messing you are dredging:

Take first piece of meat and dip into the egg, coating completely.  Then move to flour and coat(dredge) completely.  Cover well.  Move this piece then to the hot oil when ready.  Be careful the oil will boil up a little, so use a fork or tongs to place meat in skillet to insure that you don’t burn yourself.  Cook each piece for at least 4 minutes on each side, turn after 4 min. then turn again to further darken the first side.  Good indication that it’s done is there will not be any juices from the meat bubbling through your crust any more.

Remove from the pan and drain on a paper towel.  Serve when ready or keep warm til the gravy is done.

With steak fries without gravy.

With steak fries with gravy.