I'm going to make it today because Father's Day demands something artery-hardening. Never done it before. I'd thought that I'd dust them with a rub (Rudy's is handy), coat with flour, dip in beaten egg, dredge a second time in flour, and then brown in butter.
But like I said, I've never done it. Anyone have any suggestions?
9 comments:
here is a good primer on it.
http://www.southernplate.com/2013/05/chicken-fried-steak.html
its not that hard, the better cut of beef you start with the better the end result.
Bradley, that looks awesome. Thanks.
Here is my all time favorite recipe. It is from a friend who is very good with artery hardening meat.
http://70sbig.com/blog/2010/01/chicken-fried-awesome/
If you mean cube steak, this is how I make them. Put your cube steak in a bowl, pour a some 'sweet vidalia onion' or your favorite dressing on them and swish them around so they are coated. In a zip-lock plastic bag, put bread crumbs, potato flakes -(just 1/4 cup) salt, pepper & a pinch of oregano. Take each piece of meat and toss it in the bag until both sides are coated. Place on baking sheet covered with parchment paper and sprinkle a bit of Parmesan cheese on top of each. Put in 325 degree oven for 50-60 minutes or until done.
The Mrs. uses 'Farmom''s recipe; that gravy alone will kill ya...
Oh, yeah...& HFD!
Try this one, Bubba.
http://www.mommyskitchen.net/2010/08/chicken-fried-steak-w-cream-gravy-thank.html
In Illinois, there are a lot of stupid laws. One of the not-so-stupid ones, I think, is the one that makes it a crime to BAKE chicken fried steak. Class B misdemeanor, I think.
Use good meat. Also for the second dredge go 50% flour and 50% panko bread crumbs for more crunch. Other than that you're good. Recommend 50% peanut oil 50% canola for your frying pleasure.
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