Now you knew at some point I would HAVE to put in Chicken Fried Steak didn’t you?
You can’t live in the country and never have tried this one! Here is a great variation, that almost screams perfection each and every time.
And it offers a guarantee of “crispness” that not all can master.
Here I will give you two sets of ingredients. Though I, suppose I could make you guess which set of ingredients are for which part of the recipe. And, I’m sure if I knew you were scratchin’ your head to figure it out, it would be a serious knee slapper… I will spare you the anxiety and indicate which ingredients list is which. 😛
Country Chicken Fried Steak
Coating Mix Ingredients:
- 1 cup All-Purpose Flour
- 1 cup Masa Harina Flour
- 1/2 cup Corn Starch
- 2 tsp. Salt (Sea Salt or Kosher preferred)
- 1 tsp. Course Ground Black Pepper
- 1 cup Water, Buttermilk or Milk
- Round Steak
- Vegetable Oil (Peanut, Canola or other oil of your choice)
Mix all dry ingredients in a mixing bowl and place to the side. Then, tenderize and carve the gristle and fat from the steak. Cut in pieces about the length and width of your hand to make a good-sized serving. Sprinkle all sides of the pieces with your favorite seasoning salt. Let stand for 5 minutes.
In the meantime, prepare your cooking area by placing 2 or 3 paper plates across the counter. In the first plate, place the coating mixture. In a cereal bowl, fill with 1 cup water.
Using one piece of steak at a time, coat the steak with the flour mixture and place it on one of the paper plates. (You might need 2 paper plates to complete coating all the meat.) Set in the refrigerator for 15 minutes.
Place your largest skillet on the stove (#12 cast iron would be the best). Using medium heat, place about 1/4″ oil in skillet and let it heat completely. While the oil is heating, remove the steaks from the refrigerator and dip each piece into the bowl of water (milk) and then into the flour mixture again. Place back the in the refrigerator for another 5 minutes.
Use the wooden spoon test method to check the oil readiness.
When the oil has reached frying temperature, carefully place enough pieces of steak into the hot oil. Turn only when you see the juices (blood) forming on top of the steak. Turn a few times until it is golden brown. (done correctly you will only need to turn it once) Place on paper towels and then on your platter.
WAIT! Don’t throw out that oil, we need it for the gravy. 😀
Pan Gravy Ingredients
- 1/3 cup Flour
- 1/3 cup Pan Drippings
- Milk (enough to cover the roux)
Now that the frying is done, drain the oil. Leaving 1/3 cup of the oil and drippings. (Now if your raised in the country you know that the drippings are the little bits that get stuck to the pan while your frying. OH and you also know it makes the gravy taste the best!)
Add at least 1/3 cup of flour along with salt and pepper to taste to your reserved oil and pan drippings. Mix thoroughly with your whisk and then add enough cream mixes with milk to cover the roux. (if you don’t have cream, just use milk). Stir with your whisk until it becomes bubbly and thickened. This will make a creamy, beautiful grave that you can serve over mashed potatoes and the steak.
Suggested Sides: Mashed Potatoes, Corn on the Cob and Salad
This recipe can be made without the cornstarch. But this is key to ensuring the crispness it is famous for.
Also, milk or buttermilk would be the best choice when coating the steak. However, if unavailable, water would be a good substitute.