Chicken-Fried Steak
1 1/2 teaspoons salt, divided
2 teaspoons pepper, divided
1 to 1 1/2 pounds cubed round steaks
1 3/4 cups all-purpose flour, divided
1/8 teaspoon baking soda
1 cup water
Vegetable oil
1 (14.5-ounce) can chicken broth
Sprinkle 1/2 teaspoon each of salt and pepper evenly over steaks. Set aside.
Stir together remaining 1 teaspoon salt, 1 teaspoon pepper, and 1 1/2 cups flour in a shallow dish. Stir baking soda into 1 cup water in a bowl.
Dip each steak in water mixture, and dredge in flour mixture.
Pour oil to a depth of 1/2 inch in a large heavy skillet; heat to 360°. Fry steaks 3 to 4 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan. Keep steaks warm in a 225° oven. Drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.
Whisk remaining 1/2 teaspoon pepper and remaining 1/4 cup flour into drippings in skillet; cook, whisking constantly, over medium-high heat 1 minute. Whisk in broth; cook, whisking constantly, 5 minutes or until thickened. Serve with steaks.
Makes 4 to 6 servings