I've found there's an art to making chicken fried steak with crispy perfection. We finally got it right this time, because it took a few attempts and a few recipes to perfect this dish. The trick to the crust adhering to the steak, is dipping the steak in the flour mixture first, then the egg and milk mix, then back into the flour again. You could add a tiny bit of cayenne pepper to give it a little kick if you like things spicy. Chicken fried steak just isn't the same unless served with some fluffy and creamy mashed potatoes smothered in homemade cream gravy. This is Texas cuisine at it's sinful best! =)
4 - 4 oz round steak cutlets that have been tenderized
2 cups plus 2 TBSP all-purpose flour
Kosher salt and freshly ground pepper to taste
garlic powder to taste
2 large eggs, beaten
1 cup buttermilk
1/2 cup whole milk plus 2 cups for the gravy
1 tsp chicken bouillon granules
vegetable or canola oil for frying
In a shallow bowl, combine 2 cups of flour, season with salt, pepper and garlic powder to taste. In a second shallow bowl, whisk together eggs, buttermilk, whole milk and chicken bouillon granules. Season egg mixture with a little more salt, pepper and garlic powder. One at a time, coat the steak pieces with the flour mixture, shaking off the excess, then dip into the egg mixture, coating evenly and allowing the excess to drip off. Return to the flour mixture to coat evenly, again shaking off the excess. Transfer the coated steak pieces to a plate.
Preheat the oven to 200 degrees. Set a wire rack on a rimmed baking sheet and place near the stove. Pour oil to a depth of about 1 inch into a large, heavy frying pan (preferably cast iron), and heat over medium-high heat or until the oil shimmers, or when the oil is at 350 degrees. Add the steaks and cook until the undersides are golden brown, about 1 - 1/2 to 2 minutes on each side. Do in batches so as to not crowd if necessary. Transfer to the rack and warm in the oven while making the gravy.
Carefully pour the hot fat from the frying pan into a bowl and set aside. Wipe out the pan with paper towels. In a saucepan, heat the remaining 2 cups of milk over medium heat to just below a boil and remove from the heat; set aside. In original frying pan, return 2 TBSP of the fat and heat over medium-low heat. Whisk in the remaining 2 TBSP flour and let bubble gently for 2 minutes. Gradually whisk in the hot milk and bring to a boil over high heat. Reduce the heat to medium-low and simmer whisking frequently, until lightly thickened, about 3 minutes. Season with salt and pepper and pour into a gravy boat. Serve the steaks at once, passing the gravy on the side.
Roasted Garlic, Horseradish, Mascarpone Mashed Potatoes (Inspired by Bolsa in Oak Cliff)
3 lbs baking potatoes
1/3 cup heavy cream or sour cream
1/3 cup mascarpone cheese
3 TBSP butter
6 cloves of roasted garlic, or to taste
1 - 2 TBSP horseradish, or to taste
salt and pepper to taste
Peel the potatoes and cut into chunks. In a saucepan, combine the potatoes with salted water to cover, cover the pan, and bring to a boil over high heat. Uncover, reduce the heat to medium and simmer until the potatoes are tender, 20 - 25 minutes. Drain well. Return the potatoes to the pan and stir over medium-low heat for 2 minutes to evaporate the excess moisture. Cut 3 TBSP of butter into pieces and add to the potatoes. Add the remaining ingredients. Using a handheld mixer or potato masher, whip or mash the potatoes while adding enough cream to create a smooth mixture. Season with salt and pepper.
No comments:
Post a Comment