I do almost all of the cooking around here…not because Matt can’t or won’t cook. I just really, really love to cook and have more time to be in our kitchen.
However, ever since Matt started working at a restaurant, he’s been quite a bit more interested in learning about food preparation…and guess what? My husband has a really great cooking tip for you today.
Yes indeed, this nugget of Chicken Fried Steak Strip wisdom is brought to you by the Heavenly Homemaker’s Husband! (Maybe you knew this tip already, but I didn’t.)
Here’s what he shared with me the last time I made these Chicken Fried Steak Strips:
If you keep dipping the meat in the flour and then in the milk and then back in the flour and then back in the milk and then back in the flour and then back in the…
It will make an extra yummy, extra crispy coating on the outside of the strip.
My strips were good, but I had just been single dipping. Following Matt’s advice, I am now double and even triple dipping. Now, they are Oh My Goodness Amazing. All thanks to my husband. I love that man. You will too after you try his double/triple dipping advice. But you can’t have him. He’s mine.
Chicken Fried Steak Strips
1 pound beef cube steak
1 1/4 cups whole wheat flour
1/2 t. garlic powder
3/4 cup milk
oil for frying (I usually use Palm Shortening)
Cut cube steak into 1 inch strips. In a bowl, stir together flour and garlic powder. Pour milk into a separate bowl. Heat oil in a skillet (350° for electric skillet or medium heat on the stove top).
Dip beef strip in milk, then in flour mixture. Dip, repeat. Dip, repeat. Dip, repeat. (More or less is fine.) Place strip in oil. Cook for about 7 minutes on each side. (Salt to taste.)
So let’s review: The more you dip, the better the strip. You’ve gotta try it!