Chicken Fried Steak
- Three 1/4-ounce packets yeast
- 4 cups warm water
- 4 cups all-purpose flour
- 1 potato, peeled and cut into 1-inch chunks
- 1/3 cup sugar
CHICKEN FRIED STEAK:
For the sourdough starter: In a large bowl, dissolve the yeast in the warm water. Add the flour, potato and sugar. Let the mixture rise until loose and small bubbles have formed. Store lightly covered in a warm place until the starter takes on a sour smell and is the consistency of a bubbly pancake batter, 2 to 5 days. Use immediately or you can store it covered, in the refrigerator. To preserve the starter, feed it daily with a 1/2-inch chunk of potato.
For the chicken fried steak: Place the flour in a shallow dish. In another shallow dish, whisk the eggs, sourdough starter, milk, seasoned salt and pepper. Heat the oil in a large skillet over medium heat. Dredge the steaks in the flour, coating both sides and shaking off the excess. Dip the steaks in the egg mixture and then again in the flour. Carefully place the steaks, a few pieces at a time, into the hot oil and cook until the edges turn golden brown, 3 to 4 minutes per side. Transfer to a paper towel-lined plate. Repeat with the remaining steaks. Transfer the steaks to a serving plate and serve.