To honor and remember former President Lyndon Johnson’s birthday today…I decided to make one of his favorite meals in the kitchen tonight.

He was a “meat and potatoes” kind of man (my kind of person!) and enjoyed steak, potatoes…cornbread. Just pure deliciousness! 😋

One of his favorite meals was Chicken Fried Steak. He would have enjoyed spinach and mashed potatoes to go along with it too. Oh and don’t forget the cornbread with lots of butter.

For dessert and especially for his birthday he would have most likely enjoyed his favorite cake which was German Chocolate.

Chicken Fried Steak

Ingredients for the Chicken Fried Steak

1 1/2 cups whole milk

2 large eggs

2 cups all-purpose flour

2 tsp salt

1 1/2 tsp pepper

3/4 tsp paprika

1/4 tsp cayenne pepper

3 lb. cube steak

1/2 cup canola or vegetable oil

1 TBSP butter

Ingredients for the Gravy

1/3 cups all-purpose flour

4 cups whole milk

1/2 tsp salt and pepper

Directions for the Steak

In a medium bowl, add the milk and eggs. Use a hand held whisk to mix the eggs and milk together until well blended. Set aside.

In a separate medium bowl, add the flour, salt, pepper, paprika and cayenne. Whisk the ingredients together really well to get the spices well blended into the flour.

Work with one piece of steak at a time. Sprinkle both sides of the steaks with a mixture of salt and pepper (about 1/2 tsp combined)

Place the steak in the egg/milk mixture and turn to coat on each side.

Place the steak into the flour mixture and coat thoroughly on each side.

Once again, place the meat into the milk/egg mixture, turning to coat on each side.

Finally, place the steak back into the flour and turn to coat.

Place the breaded steak into a clean plate – I lined the plate with parchment paper to handle easily.

Heat the oil in a large skillet over medium heat.

Add the butter.

When the butter sizzles immediately, you know it’s ready. The butter will become brown and golden and time to start cooking the steaks.

Cook the steaks for two minutes on each side until brown, golden and crispy.

Remove the steaks from the skillet onto a paper toweled line plate to drain the excess grease.

Wrap in foil to keep the steaks warm while you make the gravy.

Directions for the Gravy

After all the steak is fried and removed onto a plate, pour off the remaining grease into a heatproof bowl.

Without cleaning the skillet, return the skillet to the stove over a medium-low heat.

Add 1/4 cup of the grease back to the skillet and allow it to heat up accordingly.

When the grease is hot, sprinkle the flour evenly over the grease.

Using a whisk to mix the flour with the grease, creating a golden-brown paste.

Helpful hint: If the gravy mixture looks too greasy, add more flour. If the gravy looks too clumpy, add a little more grease.

Pour in 3 to 4 cups milk and whisk constantly. Add the salt and pepper while cooking…and whisking…until the gravy is smooth and thick – should be thickened between 5 to 10 minutes.

If the gravy is overly thickened? Add more milk.

Make sure to taste the gravy to make sure it is perfectly seasoned – might need more…all depends on your preference.

Serve immediately over the chicken fried steak and if you are having mashed potatoes…goes wonderful over those too!!