Tuesday, June 23, 2009

What's Cookin' --Chicken Fried Steak

This is the only way I like to eat cube steaks. So good and delicious. A little work, but it's not too bad for the flavor you get in return.

Chicken Fried Steak
This recipe is adapted from www.cooksillustrated.com.

3 cups flour
salt and pepper to taste
1/8 tsp cayenne pepper
1 large egg
1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
6 cube steaks
4 to 5 cups peanut oil (don't substitute with another oil)

1 medium onion, minced
1/8 tsp dried thyme
2 medium cloves garlic, minced
3 Tbsp flour
1/2 chicken broth
2 cups whole milk
3/4 tsp salt
1/4 tsp pepper
cayenne pepper

1. Measure flour, 5 tsp salt(I use much less salt) and 1 tsp pepper and cayenne into large shallow dish.
2. In second shallow dish beat egg, baking powder and baking soda. Stir in buttermilk -- mixture will foam and bubble.
3 . Set wire rack over rimmed baking sheet (I put wax paper down instead of a baking sheet for easier clean-up). Pat steaks dry with paper towel and sprinkle each side with salt and pepper.
4. Place steaks in flour mixture and coat. Shake off excess.
5. Then dip coated steaks in egg mixture and coat with flour mixture again. Shake off excess and place on wire rack.
6. Heat one inch oil to 375 degrees in dutch oven (I use a deep stainless steal pan).
7. Place three steaks in oil turning once until deep golden brown. About 5 minutes.
8. Put on paper towel lined plate to drain. Set on an wire rack placed in oven at 200 degrees.
9. Repeat steps 6 to 8 with remaining steaks.

For gravy
1. Carefully strain oil and put brown bits back in pan with 2 Tbsp frying oil.
2. Turn heat to medium and add onion and thyme for about 4 minutes.
3. Add garlic. Cook for about 30 seconds.
4. Add flour and stir well for about 1 minute.
5. Whisk in broth, scraping up any brown bits.
6. Whisk in milk, salt, pepper, and cayenne and bring to simmer on medium-high heat.
7. Cook until thickened about 5 minutes.
8. Spoon gravy over steaks.

**My husband likes this without the gravy, but it is so good not to make the gravy with it that I always make it.

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