Post by chief_cook2 on Jul 10, 2005 6:50:02 GMT -6
Braggin'-Rights Chicken-Fried Steak
Serving Size : 4
------- ------------ --------------------------------
2 pounds round steak* -- sliced 1/2" thick
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
34 teaspoons salt
1 1/2 cups buttermilk
1 egg
1 tablespoon Tabasco sauce
2 cloves garlic -- minced
vegetable shortening -- preferably Crisco
*Twice-tenderized by the butcher
In writing this chapter we tried every variation on chicken-fried
steak that we could invent, coax from friends, or find in Texas
cookbooks. We've included four other great recipes, but this was our
personal favorite, the one we fine-tuned to become a family
heirloom. Spicier and crunchier than most CFSs, it'll keep any
cowboy or cowgirl from roaming the range.
Cut the steak into four equal portions. Pound the portions until
each is about 1/4 inch thick. Place the flour in a shallow bowl. In
a second dish, stir together the baking powder and soda, pepper, and
salt, and mix in the buttermilk, ett, Tabasco, and garlic. The
mixture will be thin. Dredge each steak first in flour and then in
the batter. Dunk the steaks back into the flour and dredge them
well, patting in the flour until the surface of the meat is dry.
Add enough shortening to a deep cast-iron skillet or Dutch oven to
deep-fry the steaks in at least 4 inches of fat. Bring the
temperature of the shortening to 325 degrees F. Fry the steaks,
pushing them down under the fat or turning them over as they bob to
the surface, for 7 to 8 minutes, or until they are golden brown.
Drain the steaks, and transfer them to a platter. Keep them warm
while you prepare Cream Gravy.
Place the steaks on separate plates, spoon mashed potatoes next to
them, and cover both generously with the gravy.
Serve immediately.
Serving Size : 4
------- ------------ --------------------------------
2 pounds round steak* -- sliced 1/2" thick
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
34 teaspoons salt
1 1/2 cups buttermilk
1 egg
1 tablespoon Tabasco sauce
2 cloves garlic -- minced
vegetable shortening -- preferably Crisco
*Twice-tenderized by the butcher
In writing this chapter we tried every variation on chicken-fried
steak that we could invent, coax from friends, or find in Texas
cookbooks. We've included four other great recipes, but this was our
personal favorite, the one we fine-tuned to become a family
heirloom. Spicier and crunchier than most CFSs, it'll keep any
cowboy or cowgirl from roaming the range.
Cut the steak into four equal portions. Pound the portions until
each is about 1/4 inch thick. Place the flour in a shallow bowl. In
a second dish, stir together the baking powder and soda, pepper, and
salt, and mix in the buttermilk, ett, Tabasco, and garlic. The
mixture will be thin. Dredge each steak first in flour and then in
the batter. Dunk the steaks back into the flour and dredge them
well, patting in the flour until the surface of the meat is dry.
Add enough shortening to a deep cast-iron skillet or Dutch oven to
deep-fry the steaks in at least 4 inches of fat. Bring the
temperature of the shortening to 325 degrees F. Fry the steaks,
pushing them down under the fat or turning them over as they bob to
the surface, for 7 to 8 minutes, or until they are golden brown.
Drain the steaks, and transfer them to a platter. Keep them warm
while you prepare Cream Gravy.
Place the steaks on separate plates, spoon mashed potatoes next to
them, and cover both generously with the gravy.
Serve immediately.