Anybody have a good recipe for chicken fried steak?

[lapucelle]

Thanks!

[jpak]

1. Address the chicken

"You are a steak".

WhaaaaaaaaHHHHH?

Fry said chicken.

Smother in peppery white sauce.

Lie like hell.

[lapucelle]

7. That might work after a sufficient number of cocktails.

[mbusby]

2. One recipe....

[lapucelle]

5. Thank you. That looks so good.

That chef is quite the character.

[PoindexterOglethorpe]

29. Oh, dear lord that looks amazing.

I will need to try it.

I think my main problem will be that this is not the kind of dish that reheats very well, and alas, I live alone.

[jberryhill]

3. Yes

Get a steak, fried chicken batter, and a large plastic bag.

Put the plastic bag over your head and hold firmly at the neck for at least ten minutes.

Your guests will be saddened by your demise, but happy that they will not be eating chicken fried steak, and will order out for Chinese instead.

[lapucelle]

6. Yes, but who will do the dishes then?

[jberryhill]

8. Well, okay, I guess that's one in the plus column for this recipe

I sent it to Martha Stewart Year’s ago and still hope.

[Lisa0825]

30. My folks were from Syracuse, but we moved around a lot due to USCG...

When we moved to Texas, the first friend I made invited me to dinner. I asked what they were having and she said "steak."

I was really confused when they served chicken fried steak! LOL!

But I learned to love it, and it is now one of my favorite things about the South. I wish I could make it as well as those who grew up with it, but at least I can get it anytime I want it

[fierywoman]

4. Go to youtube, there are a bunch there.

[customerserviceguy]

28. I haven't opened a cookbook in years

I get some great recipes online!

[fierywoman]

32. I know! I, however, am such a cookbook whore, I have several yards of cookbooks ...

But i get my recipes more and more online -- and also from books from the library.

[UTUSN]

9. Yum, whatever, it needs to be over an inch thick and encrusted with the fried stuff!1

[dixiegrrrrl]

12. I glanced at your reply and thought I read....fried SNUFF.

[UTUSN]

14. You *know* me!1 (Joking)

[Major Nikon]

10. Bottom round

Cut into 1/2 inch steaks, trim fat, and season with salt and pepper.

Dredge with flour, use a jaccard and needle the steaks on both sides twice turning 90 degrees each pass.

Dredge in flour again, dredge with beaten eggs, then dredge again in flour.

Heat a cast iron skillet on medium-high, then add about 3-4 Tbs of vegetable oil to the pan. Brown the steaks 2-3 at a time on each side adding more oil as necessary.

Add more vegetable oil or take away as needed for 2-3 Tbs. Add 3 Tbs of the left over flour. Whisk for 2-3 minutes until the flour just starts to darken.

Deglaze pan with 2 cups chicken broth, stirring vigorously until the mixture comes to a boil. Remove from heat and stir in 1/3rd cup cream. Season to taste and ladle over cooked steaks.

[lapucelle]

13. Now we're cooking!

Yum

[Major Nikon]

16. It's the epitome of simple country peasant food

Just a few ingredients and cheap cuts of meat that are tough, but have lots of flavor. The jaccard takes care of the toughness.

Just be sure to serve with mashed potatoes. I like to use half russet and half red with the skins on, hand mashed with buttermilk till it's still lumpy and seasoned to taste. Steamed fresh green beans are mandatory as well.

[lapucelle]

17. Oh, man that sounds so good. Did you just give away the family's

secret recipe?


I use a pressure cooker for tough but tasty cuts of meat.

Don't tell my husband I'm planning this, or he'll want it tomorrow.

[dixiegrrrrl]

18. Your gravy is what I do, also.

I use half and half milk-cream and the broth, and a pinch of sage, salt pepper.

[Major Nikon]

19. It's a pretty classic version

I also use a few fresh chopped herbs if I have them on hand. Rosemary grows year round where I live in Texas so I always have that, but I also like sage, parsley, or thyme.

[dixiegrrrrl]

23. Sage with the sausage gravy is good.

As much as I like to honor the South standard fare of gravy with everything, these days it is a rare treat, trying to be a bit more conscious of the healthy demands.

[JoeOtterbein]

26. Great Recipe: Here is a lenape to kick it up a tiny bit:

Crush, and I mean Pulverize some Ritz or other saltine cracker as fine as you can. Then mix thoroughly, one-part flour with one part crushed cracker for the last coating.

You can thank me, maybe years from now, for how great it works after you try it.

Here is a real deep secret; crushed crackers instead of breadcrumbs in any recipe.

And don't forget me after I'm caught exposing that little trick!

[Major Nikon]

31. I've used crushed crackers

I've also used Panko which I think works better, at least for things like fried chicken. However, when it comes to chicken fried steak, I think plain old flour works the best. The problem with using other things is getting it to adhere to the steak and not fall off during the frying process. Dredging in flour before needling is the secret as is using beat eggs without any other liquids added.

[JoeOtterbein]

33. I like Panko in a quick pinch because they are already to go. Try this for chicken fried steak or...

for other coatings like fish; Use butter-milk with your seasoned flour and make a medium but never quite thick paste. Then roll it in the 1 part flour, 1 part pulverized cracker mix for the final coat.

Then fry til you can't deny!

[PennyK]

11. After reading all of this

I'm so happy I'm from New York and have no idea what chicken-fried steak is!

[lapucelle]

15. I'm from NY too.

I can do a braised oxtail red sauce thanks to my Italian mom and sauerbraten thanks to a German aunt, but no Southern cooking.

According to my family tradition, manicotti and artichokes were served at the first Thanksgiving.

[Major Nikon]

20. If you can do polenta, you can do grits

They are really the same thing, it's just the Italians use a different variety for the corn and they have various grind levels available. The grits most northerners have are those nasty hominy grits chain restaurants serve so runny you can suck them through a straw.

[lapucelle]

21. "How do you cook your grits?"

[Major Nikon]

22. There's still places where putting syrup on them will get you run out on a rail

[jberryhill]

24. Why would you put syrup on grits?

Tabasco, sure. But, syrup?

[JoeOtterbein]

27. We used to make ox-tail soup years ago. Now we call it beef Pho!

[fierywoman]

34. I'm originally from NY too, and didn't try chicken fried steak for about 66 years. Then I found

myself in a local restaurant type place in the boonies of WA state and saw it on the menu and asked the waitress (close to my age) how it was made. She stopped for a moment and said, " Well, you take a cheap cut of beef and you pound the shit out of it ..." She was so funny I had to try it. (It's definitely addicting, so beware!)

[NotASurfer]

25. It has its own song

I have occasionally indulged. Things like meat, and fried stuff, and gravy with high dairy content, can just wreck my GI tract for a day or so. But I have yet to see a recipe for chicken fried eggplant with almond milk gravy that would inspire me to try it