Chicken Fried Steak
Many of you have been kind enough to share some really terrific recipes for various things I've asked about. And I again thank you.
How about a recipe for authentic Chicken Fried Steak, i.e. the kind you're most apt to find being served at breakfast in a good old country diner or home? It is one of my favorite "meats" and I'll eat it anytime of the day or night. I see that they sell them frozen and ready to heat but I'd like to see how well I can make them myself.
What exact cut or type of meat? Pounded down? Breading/crust? Seasonings? Deep fry or pan fry?
As always, your help is appreciated.[:)]
How about a recipe for authentic Chicken Fried Steak, i.e. the kind you're most apt to find being served at breakfast in a good old country diner or home? It is one of my favorite "meats" and I'll eat it anytime of the day or night. I see that they sell them frozen and ready to heat but I'd like to see how well I can make them myself.
What exact cut or type of meat? Pounded down? Breading/crust? Seasonings? Deep fry or pan fry?
As always, your help is appreciated.[:)]
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Cheap steak will do, just "tenderize" it a bit with a meat hammer
Do the old egg/milk, flour/breadcrumb thing...coarsely crushed crackers like you might use on pork tendrloin is what some folks prefer
Seasoning is a matter of taste(pun intended)........basically salt, pepper, a little garlic
Shallow OR deep fry...............I like to put mine in sausage gravy sometimes or mushroom gravy, too
P.S. I also like to use some finely crushed red pepper flakes to season my steaks
I know this is VERY generic, but it really IS mostly up to you, as to how you want it to come out. Nevertheless, I hope it helps[:)]0 -
I use cube steak, tenderise it some more, I use egg and milk, dreg it in flour with salt/pepper/papirka, then pan fry, once all the steaks are cooked, I pour off most of the fats/oil it takes a little getting use to to know the right amount for the gravy, then I use onions cut fine, brown to taste, add flour once the flour has browned, i add milk, simmer. 0 -
Seems pretty simple and straightforward. Thanks for sharing them with me.
In some chicken fried steaks that I've eaten, I detected the barest hint of an herb - or spice - that gives the steak a slight taste of a very, very light menthol or eucalyptus on the tongue. And, it's somewhat fragrant, too. I know paprika very well and it's not that. Any ideas what it might be?0 -
Find yourself a chicken and teach it how to fry steaks. 0 -
quote:Originally posted by Zulu7
Find yourself a chicken and teach it how to fry steaks.
I did and that dirty bird wanted way too much, including nights and weekends off!
[:D][:D][:D]0 -
rosemary perhaps,or thyme 0 -
loko
did you know rosemary? I met her years ago.0 -
Use round steak cut 1/2" thick. Pound it with a tenderizing hammer until it is less than 1/4" thick (machine tenderized steak will still be tough). Lightly salt and pepper the meat and add a dash of garlic powder and onion powder. Beat a couple of eggs with a 1/4 cup of cream. Use self rising flour that has been lightly salted and peppered. Dredge the meat through the egg wash, then the flour. If you like thick batter, repeat the process. Fry in a hot cast iron skillet with about 3/4" deep layer of lard for the best flavor, Crisco if you want a lighter taste. Be sure the skillet is up to temperature before adding the meat. It should be around 375 degrees before adding the meat. After cooking the meat, drain most of the grease from the skillet and make cream gravy with the little flakes of meat and breading that are left.
Good stuff!0 -
quote:Originally posted by LOKO383
rosemary perhaps,or thyme
Quite possible but since the hint was ever so slight, it was hard to identify it while I was eating it.0 -
NO i didnt know rosemary but i have ate alot of her,got a big bush [:D]growing right by the basement door although this winter hasnt been to nice on her,SLOWHAND,i was guessing based on alot of regular chicken recipes call for a sprig or two or rosemary,and we use it all the time on our whole chickens in the rotisere,but your meal could have been the GRANDMAS SECRET ingrediant herb,and she aint tellin![;)] 0
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