LSU Tiger's Note:
Crunchy coating, delicious comfort food. Topped with creamy white gravy. A Texas delicacy. I first ate this at a restaurant in Texas.
My Private Note
Units: US | Metric
- 1Beat egg with 2 Tablespoons milk.
- 2Salt and pepper all sides of meat.
- 3Dredge in flour, dip in egg, then again in flour covering all the meat.
- 4Let sit for 30 minutes so that the coating will stay on.
- 5Fill a deep fry pot with oil and heat to 400 degrees.
- 6Or if you don't have a thermometer, when the oil spits out of the pot when you drop a drop of water in the pot, it's ready.
- 7I find that this is better than pan frying.
- 8However, if you want to pan fry, heat about 1 inch of oil.
- 9When the oil spits out of the pan when you drop a drop of water in the pan, it's ready.
- 10Cook until golden brown, trying not to turn it but once, if pan frying.
- 11Put in warming oven.
- 12Pour out all but 2 Tablespoons of oil and add 2-3 Tablespoons of flour and make a roux.
- 13Salt and pepper to taste.
- 14Add 1 and 1/2 cups of warm milk.
- 15Cook until smooth and thick.
- 16Gravy is excellent to top off mashed potatoes as a side dish.
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Nutritional Facts for Chicken Fried Rib-Eye
Serving Size: 1 (174 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 309.3
- Calories from Fat 49
- Total Fat 5.4 g
- Saturated Fat 2.7 g
- Cholesterol 66.7 mg
- Sodium 67.3 mg
- Total Carbohydrate 52.4 g
- Dietary Fiber 1.6 g
- Sugars 0.2 g
- Protein 11.2 g
The following items or measurements are not included:
rib eye steaks