Baking soda adds lightness to the crust. I spent two years perfecting this recipe, and it was worth every single step (and there were a lot of them) to finally get to this delicious, finger licking good perfection! If you need to add a little more oil do it by the Tablespoonsful as necessary. Drain grease, reserving 1/2 cup. Add comma separated list of ingredients to include in recipe. Pour oil into a large skillet, depending on the size of your skillet you may need more … It keeps things like garlic powder or spicy seasonings from burning when they are in the liquid protected by the flour. Now many of you may have seen my chicken fried steak videos, but this is one of my favorite fried foods ever. For the Steaks: Pat steaks dry with paper towels. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Place cutlets in heated shortening. Cook until golden brown, turning once. For a thicker gravy add less milk; for a thinner gravy stir in more. I had never made chicken fried steak before but this was pretty easy. Carefully lift 1 steak and gently slide into oil. Deep Fried Strip Steak. Allrecipes is part of the Meredith Food Group. This recipe was too much for my husband and I. Congrats! Post whatever you want, just keep it seriously about eats, seriously. Whisk together flour, 2 teaspoons salt, paprika, black pepper, onion powder, garlic powder, baking powder, and cayenne pepper in a third shallow dish. We reserve the right to delete off-topic or inflammatory comments. In another shallow dish, mix together garlic powder and 1cup flour. Season steaks with salt. [Photographs: Joshua Bousel]. Read more: How to Make the Most Beefy, Tender, and Crispy Chicken-Fried Steak. Not the best as a leftover so I recommend not making much extra. Some HTML is OK: link
. Rich, peppery gravy is a must for a successful chicken-fried steak. This is quite similar to the recipe I grew up with. Amount is based on available nutrient data. Add a rating: Comments can take a minute to appear—please be patient! Let it rest for 5-10 minutes on wax paper Frying tip: I used an electric skillet make sure the oil ( I used wesson) is deep enough to basically submerge the meat. Transfer to a plate lined … Transfer steak to a paper towel-lined tray and season with salt to taste. Thinly pounded sirloin tips make the most flavorful and tender chicken-fried steak. Repeat with remaining steaks. Using a meat pounder, rolling pin, or small skillet, pound steak out to an even 1/8- to 1/4-inch thickness. Cut steak into 1/2-inch thick slices to make 6 (6-ounce) portions and remove any fat or gristle. If you have good quality non-stick pans the breading will not fall off the steak. Also pan-fried steaks in about 1 T olive oil. A perfect accompaniment for turkey, mashed potatoes, and stuffing. Important in the first dredge of flour press the meat into the flour hard on both sides to get it to stick and shake off excess then go to buttermilk and back to flour and be sure to recoat heavily in 2nd flour pass to cover all the wetness from the buttermilk. 4 long, thin sirloin tip steaks (about 2 pounds), 2 teaspoons kosher salt, plus more to taste, 1/4 cup vegetable, canola, or peanut oil, for frying, 1 tablespoon coarsely ground black pepper, plus more to taste. While the shortening is heating, prepare cutlets. For the Steaks: Pat steaks dry with paper towels. Subscribe to our newsletter to get the latest recipes and tips! Transfer to a plate lined with paper towels. For the gravy: Transfer 1/4 cup of hot frying oil to a medium saucepan placed over medium high heat. In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C). Drizzle remaining 1/3 cup of buttermilk into seasoned flour and rub with fingertips until mixture is coarse like wet sand. I hear you - why would you deep fry a steak? I recommend a round steak, pounded into tender submission by hand rather than machine-tenderized cube steaks. Lift steak, shake off excess cornstarch, then transfer to egg mixture. The Ultimate Steak), Butter-Basted Bison Ribeye Steak with Crispy Potatoes, How Chicken-Fried Steak Got Its Texas Twang, Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy, Herb-Roasted Turkey Breast and Stuffing (Thanksgiving for a Small Crowd). Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver. We have a stand alone fryer, but a nice deep pot and some oil is all you need. When LIGHT brown on one side turn over. Because you get incredibly even cooking across the steak, an amazing flavourful browned crust, and the juiciest interior you ever had. Stir in pepper and bring to a boil. Working 1 steak at a time, coat well in cornstarch. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Place oil in a large Dutch oven or wok and heat to 375°F over high heat. Your daily values may be higher or lower depending on your calorie needs. Mom taught me to use cast iron skillets for chicken-fried steak--the cast iron skillets and temperature of the grease--are the keys to getting the breading to adhere to the meat. Get these ingredients for curbside pickup or delivery! I did add a couple of teaspoons of chicken bouillon which made the gravy taste a little fuller. Pound it with the coarse side of a tenderizing mallet until it is double in size and half as thick. Transfer steaks to plates, top with gravy, and serve immediately. Josh has slow smoked and eaten so much pork, he's legally recognized as being part swine. Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering. Breaded and deep fried beef cutlets are known as chicken fried steak because of the similarity in cooking method to fried chicken. Some comments may be held for manual review. Its really good if you spice up the flour mixture as much or as little as you like and use cubed steak because its more tender. to prepare but is definatly worth the wait. It’s a pretty exciting day here at the chuck wagon. Let steaks stand for 10 minutes. 617 calories; protein 48.5g 97% DV; carbohydrates 44.4g 14% DV; fat 25.9g 40% DV; cholesterol 134.2mg 45% DV; sodium 249.6mg 10% DV. Approx 1.5 inches deept If you dont have enough oil your batter will fall off. Happy frying RECENT EDIT I have found that if use extra seasonings and you put your extra seasonings in the liquid (buttermilk) and add just salt and pepper to the dry(flour) u get a much better coloring on the batter. Add comma separated list of ingredients to exclude from recipe. The three stars are because 2 cups of oil is WAY too much for 4 steaks. Adding buttermilk to seasoned flour and working it with your fingertips until the mixture resembles coarse wet sand creates an extra crisp-textured breading. We may earn a commission on purchases, as described in our affiliate policy. Chicken-Fried Steak is so 'Texas', and the Austin dance hall has one of the best in the state. Chicken-fried steak was one of my mother's specialties and this approximates her "recipe." But switching up your side dishes can bring a refreshing change to a classic comfort food dish. In a shallow bowl, make an egg wash by combining the eggs and milk. Tender, flavorful, crispy chicken fried steak. Place one steak in a resealable plastic bag. Dip cutlets in flour, turning to evenly coat both sides. It takes a few min. Info. This isn't a 'Chicken Fried Steak', there is no coating, we're frying the best of the best.