Monday, January 9, 2012

Chicken Fried Steak



Chicken Fried Steak is a favorite comfort food meal of mine. But it is also one that I've tried to make a few times but have not been successful at making it as good as it is at a restaurant. You know, with that crispy coating and the gravy you just can't get enough of.


Well...everything has shifted. Completely shifted. Now that I have found this recipe for Chicken Fried Steak, I only want this recipe. None other. And I don't want to order it in a restaurant any more because it just isn't as good! Really.
 Combine buttermilk, baking powder, baking soda, garlic, egg, salt, pepper and hot sauce in a shallow dish.
I used a pie plate.
 Flour in a separate pie plate.
 Coat the steaks with flour. I coated all the steaks in flour at once.
 Coat the steaks in the buttermilk sauce.
 Both sides. Completely coated.
 Again into the flour. Gently, gently so as to not knock off the coating.
 Pat the flour into the sauce coating
 All ready to go.
 Gently lay the steaks into hot oil.
 A few minutes on each side. Crunchy, crispy, golden brown.
 So delicious. Can you smell it? Are you hungry?
Whisk together the gravy using every bit of the crunchies left in the drippings.
 Gravy. Gravy. Gravy.
So. Good.

Chicken Fried Steak

4  (½-lb). beef cube steaks
2 C. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. black pepper
3/4 tsp. salt
1 1/2 C. buttermilk
1 egg
1 Tbsp. hot pepper sauce (Tabasco)
2 cloves garlic, minced
3 C. vegetable shortening for deep frying
1/4 C. flour
4 C. milk
kosher salt
ground black pepper to taste

Pound the steaks to about 1/4-inch thickness. Place flour in a shallow bowl. Stir together the baking powder, baking soda, pepper and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco sauce and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour. Heat the shortening in a deep cast-iron skillet to 325 degrees. Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible. Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.  4 servings.

This recipe is found in the Worldwide Ward Secret Recipes Cookbook and was submitted by Tara Sanchez from Jamestown, North Dakota.
Tara says, "I grew up in the south where chicken fried steak is a staple food at every restaurant. When I moved to North Dakota I decided to figure out a way to make my own. This is my secret recipe for chicken fried steak. It is down home cooking at its finest, and it gets amazing reviews every time."

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