Thursday, January 13, 2011

There's a chicken on my steak!

While watching an episode of Man vs. Food I saw Adam chowing down on chicken fried steak. I haven't had that dose of southern comfort in a long, long time.

Chicken-fried steak is a classic southern dish . . . a favorite in Oklahoma and Texas.  It was served by working-class people because it was a satisfying yet inexpensive meal.  It is a comfort food that reminds me of back home.  It is rich and delicious and can be served with mashed potatoes or biscuits.  Seriously yummy!

The quality of the beef you use is definitely a factor in the consistency and flavor of the final product.  I was able to find round steak already tenderized in the meat section of my grocery store.  You can ask your butcher to cube the steak for you or tenderize it yourself.  

I used the clarified butter from this post and the buttermilk that was left from making butter.  You can substitute lard and regular milk for this recipe. Don’t drizzle the lard over the steaks as I did with the clarified butter, just use a ½ cup of lard in the 

I used the recipe for biscuits in this post.

Country Fried Steak and Buttermilk Gravy

·        4 - 6 (4 Ounce) Eye Round Cube Steaks
·        1/2 Teaspoon Salt, Divided
·        1 3/4 Teaspoons Fresh Ground Black Pepper,
·        Divided
·        1 Cup All-Purpose Flour
·        2 Eggs, Lightly Beaten
·        1/2 Cup Clarified Butter
·        1 Cup Buttermilk

In a shallow dish, season flour with 1/4 teaspoon of the salt and 1 1/2 teaspoon of the pepper; set aside.

Dredge each steak in flour.

Dip in beaten egg

Then dredge in flour again.

Heat half of the clarified butter (or lard) in a large, heavy skillet over medium-high heat.

Add the steaks to the pan and drizzle clarified butter over the top, reserving a quarter cup.

Fry steaks 3 to 4 minutes on one side, or until golden brown.

Turn and add the remaining butter to the pan.  Fry steaks 3 to 4 minutes on the other side, or until golden brown.

Drain on paper towels.

Sprinkle 4 tablespoons of the dredging flour into the pan. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. 
Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

All of the eggs I used in this recipe were courtesy of my good friends Stephanie and Phil.  
If you live in or near Connecticut and want farm fresh eggs, contact Stephanie for pricing and availability.

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