Chicken-Fried Steak

Ingredients

• 0.1 teaspoon baking soda 
• 14.5 ounce chicken broth canned
• 1.8 cups flour all-purpose divided
• 2 teaspoons pepper divided
• 1 pounds round steaks cubed
• 1.5 teaspoons salt divided
• 6 servings vegetable oil 
• 1 cup water 

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack

Directions

1. Sprinkle 1/2 teaspoon each of salt and pepper evenly over steaks. Set aside.
2. 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.
3. Dip each steak in water mixture, and dredge in flour mixture.
4. Pour oil to a depth of 1/2 inch in a large heavy skillet; heat to 36
5. Fry steaks 3 to 4 minutes on each side or until golden.
6. Drain on a wire rack in a jelly-roll pan. Keep steaks warm in a 225 oven.
7. Drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.
8. 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.
9. Whisk in broth; cook, whisking constantly, 5 minutes or until thickened.
10. Serve with steaks.