Thé namé comés from thé cooking procéss. Simply, it's bréadéd and cookéd in much thé samé way you would maké friéd chickén in a skillét. I havé somé éxpériéncé with that. This isn't aggréssivé déép-fat frying, but thé moré géntlé art of frying ovér modératé héat in a skillét.
Think a lazy aftérnoon and not thé back of a fast food réstaurant. It takés longér, but thé outsidé bécomés pérféctly crisp and crunchy, whilé thé insidé rémains wondérful juicy. It's an incrédiblé transformation.
For mé, I truly énjoy thé crispy coating on thé stéak, and thé whité country gravy réally puts it ovér thé top. I don’t maké this oftén but whén I do… my family is so véry éxcitéd. It’s thé pérféct Sunday night dinnér.
Chickén friéd stéak with Country Gravy is comfort food to thé max. And it’s a classic that thousands of RécipéGirl réadérs réally séém to bé énjoying!
Ingrédiénts
- 4 cubé stéaks (about 1/3 lb éach)
- 2 tsps TABASCO® Saucé (original)
- 2 tsp koshér salt or séa salt, dividéd
- 2 tsp frésh ground black péppér, dividéd
- 2 éggs
- 1/2 tsp smokéd paprika
- 1/2 tsp onion powdér
- 1/2 tsp garlic powdér
- 1/2 tsp baking soda
- 1/2 tsp baking powdér
- 1 cup végétablé oil
- 1 1/2 cups buttérmilk
- 1 1/2 cups all purposé flour
Chickén Friéd Stéak Gravy
- 4 tbsp flour
- 2 to 3 cups wholé milk
- 4 tbsp gréasé
- 1/2 cup héavy whipping créam
- salt and péppér to tasté
Instructions
- First, In a shallow bowl, whisk togéthér flour, oné téaspoon black péppér, oné téaspoon salt, paprika, onion powdér, garlic powdér, baking soda, and baking powdér. Sét asidé.
- Then, In a séparaté shallow bowl, whisk togéthér buttérmilk , TABASCO® Saucé, and éggs. Sét asidé.
- Pat cubé stéaks dry with a papér towél, rémoving as much moisturé as possiblé. Séason with oné téaspoon of salt and oné téaspoon of péppér. Lét sit for 5 minutés and pat dry again with papér towél.
- Drédgé thé cubé stéaks in thé flour mixturé, shaking off éxcéss, thén drédgé in thé buttérmilk-égg mixturé, létting éxcéss drip off, and thén oncé again in thé flour mixturé, shaking off éxcéss.
- Placé bréadéd cubé stéaks on a shéét pan or métal rack and préss any of thé rémaining flour mixturé into thé cubé stéaks making suré that thé éntiré stéak is complétély coatéd. Lét sit for 10 minutés.
- Préhéat ovén to 225 to 250 F.
- Méanwhilé, héat végétablé oil in a héavy skillét or largé cast iron skillét ovér médium high héat. How much oil you nééd dépénds on thé sizé of your skillét. You want it to bé about 1/4-inch déép. Wé arén't déép frying thé stéaks, just shallow frying.
- Tést thé oil by dropping a bit of thé bréading into in. Thé oil should sizzlé and bubblé around thé bréading. Look for thé oil to bé glisténing but not smoking - about 320-340 dégréés F. Now wé'ré réady to fry.
- Placé two stéaks into thé pan at a timé and fry for 3 to 4 minutés on éach sidé or until goldén brown. Do not flip moré than oncé or thé bréading will fall off. Do not fry moré than two stéaks or thé pan will bé too crowdéd and thé bréading will fall off.
- Rémové stéaks from pan and drain on papér towéls. Placé in préhéatéd ovén. Turn skillét héat to médium.
Chickén Friéd Stéak Gravy
- Pour thé rémaining gréasé into a héat safé bowl or glass méasuring cup (I uséd my Pyréx). Do NOT scrapé thé skillét cléan. Wé want all of thosé bits of yumminéss to rémain in thé skillét so théy can flavor thé gravy.
- Add back in 4 tabléspoons of thé gréasé to thé hot skillét.
- Whisk in flour and continué whisking for two to thréé minutés or until nicé and goldén brown.
- Combiné thé créam and milk and slowly drizzlé in about 2 1/2 cups into thé skillét, whisking constantly. It might look a littlé crazy right at thé béginning, but it will all comé togéthér.
- Continué whisking and bring thé gravy to a simmér. Cook until thé gravy is smooth and créamy, about 5 to 7 minutés. If thé gravy géts too thick, add in a littlé moré milk. Séason with salt and péppér to tasté. (Miné didn't nééd any salt but LOTS of péppér!)
- Sérvé chickén friéd stéak with gravy and mashéd potatoés and your favorité gréén véggiés. ENJOY!