Summer recipe from Chef Scotty Scott of Fort Worth, TX

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Local chef Scotty Scott is the creative force behind Cook Drank Eat — a foodie blog where he posts his southern-inspired recipes. Today we’re sharing a step-by-step guide to his chicken-fried steak featured in his cookbook, Fix Me a Plate: Traditional and New School Soul Food Recipes, a collection of 60 dishes with flavors from Texas, South Carolina, Georgia, and Louisiana.

We think you should give it a try at home. Here’s what you need to get started:

Ingredients for the chicken-fried steak

  • 2 large eggs
  • 1½ cups milk
  • 1½ cups all-purpose flour
  • 2 teaspoons salt
  • 2½ teaspoons freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 pounds cube steak
  • 2 cups canola or vegetable oil

Ingredients for the gravy

  • 1/4 cup unsalted butter
  • 4 tablespoons all-purpose flour
  • 1½ cups milk
  • salt to taste
  • freshly ground black pepper to taste

How to prepare the meal yourself

Beat the eggs and milk together. In a separate bowl, mix together the flour, salt, pepper, cayenne, garlic powder, and onion powder. Cover the steak in the flour mixture, then the milk and egg mixture, and again in the flour for a final coat.

Next, heat a large skillet with oil over medium heat until it reaches 350º F. Cook the meat until the edges turn golden brown, about 2 minutes on each side. Once finished, remove the meat and place on a wire rack to drain.

For the gravy, melt the butter in a small saucepan over museum heat + slowly whisk in the flour until it’s incorporated. Add the milk and whisk until the mixture is smooth. Season with salt and pepper to taste.

Pro tip: Grab your ingredients the local way by stopping by B&B Butchers for meat and the Cowtown Farmers Market for fresh salad fixin’s.

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