Denny's Chicken Fried Steak Recipe

Denny’s Chicken Fried Steak Recipe

4 cubed steaks
corn oil
season salt
2 tablespoons or 3 lambrusco’s red wine – or
juice
2 cups Bisquick
1/4 pound butter or margarine – melted
1/3 cup cooking oil
season salt and pepper

The night before, put the steaks in a dish in single layers. Wipe
them on both sides with an even coating of corn oil. Dust them on
both sides with a generous amount of season salt. Drizzle each
steak with wine or juice. Seal the dish in doubled foil or
plastic wrap and refrigerate it for about 24 hours prior to
preparing the final dish. Remove the steaks from the fridge and
coat both sides well in the biscuit mix.

Combine the butter with the oil in a large skillet until melted.
Brown both sides of each steak, until crispy. Transfer right
back to the same baking dish and seal in foil. Bake at 375F
about 30 minutes.

FOR COUNTRY GRAVY
1 tablespoon butter
1 tablespoon flour
1 cup whole milk
1⁄2 teaspoon beef bouillon granules
1⁄8 teaspoon pepper
salt, to taste

Melt butter in medium saucepan over medium heat. Whisk in flour until well blended, cooking 1 minute.
Gradually whisk in the milk. Bring to a boil. Boil for 1 minute, whisking constantly.
Reduce heat to medium-low. Add bouillon granules, pepper and salt.
Simmer for 2 to 3 minutes, stirring occasionally.