Cactus Chicken Fried Steak Food

CHICKEN FRIED STEAK

Steps:

• Preheat oven to 250 degrees F.
• Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
• Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
• Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

THE BEST CHICKEN FRIED STEAK

Steps:

• Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
• Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
• Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

CHICKEN FRIED STEAK

Steps:

• Cut the beef into 4 equal pieces. Put the pieces between plastic wrap and pound out, with the textured side of a meat mallet, to 1/4-inch thick. Put the meat into a shallow glass or plastic dish, cover with the buttermilk, turning to coat. Set aside while you prepare the dredging station.
• In a large baking dish, add the flour and season with salt and pepper, to taste. In a second dish, whisk eggs and milk together. In the third dish, combine the crushed crackers and the panko.
• Preheat the oven to 250 degrees F. Fit a baking sheet with a rack.
• Remove the steaks from the buttermilk, then dip each piece in the flour to coat, shaking off the excess flour. Next, coat them in the egg, then dip them in the cracker and panko mixture, lightly pressing the crumbs into the steak. Set the steaks set aside to rest for 10 minutes.
• Heat the canola oil in large nonstick skillet over high heat. When oil is shimmering, add the steaks, 1 at a time, and cook for 3 minutes on first side, 2 to 3 minutes on second side, or until cooked through. Repeat with remaining steaks. As you finish, blot the excess oil on a paper towel, then transfer the steaks to a baking sheet, and keep warm in a low oven.
• Arrange the steaks on a serving platter and serve with Drunken Pork Gravy.
• In a small bowl, combine the pork, salt and black pepper, to taste, the white pepper and red chili flakes. Heat a medium nonstick skillet, over medium-high heat. Add the pork and cook, breaking up the pork as it browns.
• Once the pork is cooked through, add the onions and saute until translucent, about 5 minutes, then add the garlic and cook for 1 to 2 minutes longer. Deglaze with the wine, and reduce for 2 to 3 minutes. Stir in the Dijon and sprinkle in the flour. Cook for 3 to 4 minutes to cook out the raw flavor of the flour.
• Add 1 cup of the milk and stir until combined. Add the remaining milk and mix until it's just starting to thicken. Stir in the cream and heat through. Adjust the seasoning with salt and pepper, to taste, if needed. Serve immediately.

CHICKEN FRIED STEAK CUBAN STYLE

Steps:

• In a shallow dish, combine the breadcrumbs with the oregano, cumin, and salt and pepper. Beat eggs in another shallow dish. Dip each steak in beaten eggs, and then in the breadcrumb mixture. Make sure to cover each steak well with the breadcrumb mixture.
• In a large, deep skillet, heat 1inch oil over medium high heat.
• Place the steaks in the oil when it's hot (so that the breading will not stick to the pan). Cook steaks, turning once, until brown for well done and golden brown for medium. Serve with lemon slices.

CACTUS CHICKEN FRIED STEAK

Steps:

• Add the Jalapeno seasoning salt to the flour and mix well.
• Dip each steak into the seasoned flour, then dip into the egg wash, (mix the eggs and water in a separate bowl for the egg wash), and dip the meat back into the seasoned flour, coating each steak well.
• Heat the vegetable oil to about 350 degrees F. in a large skillet.
• Oil should be deep enough to cover the steaks.
• Fry the coated steaks until golden brown, then drain them on paper towels and put on a heated platter that is tented with foil.
• Pour off all but 2 tbls of the oil and the drippings.
• Add 3 Tbls of the leftover seasoned flour.
• Mix well and cook over medium heat, stirring constantly, until the oil and flour are golden brown.
• Remove from the heat and add the milk and chicken bouillon or chicken base.
• Return to the heat and bring to a simmer, stirring constantly, until the gravy thickens.
• Serve spooned over the steaks.

AS EASY AS IT GETS CHICKEN-FRIED STEAK

Steps:

• Mix the flour, salt and pepper together in a bowl; I use soup bowls. You may measure these, as I do, Rachael Ray style ~ in other words I eyeball the amounts. In a second bowl. whisk together the milk and egg until lemon colored. I a third bowl, add the dry bread crumbs. Line the bowls up assemble-line style.
• Dredge the meat in the seasoned flour, knocking off excess. Dip floured meat in the egg and milk mixture, coating well. Then dredge in the bread crumbs, again, coating well.
• Heat a cast-iron skillet (traditional but your own skillet will work) over medium-high heat. Add oil. When oil is hot enough to spit back at you if you sprinkle water on it, add meat and brown 2-1/2 minutes per side for rare, 4 minutes per side for medium and 6 minutes per side for well-done. Turn only once. As you see, this goes fast and the meat requires your full attention while cooking. Remove meat to a serving dish and keep warm.
• Notes: A traditional meal of chicken-fried steak includes:.
• Mashed potatoes: use a prepared mix or refrigerated potatoes.
• Country gravy: use an envelope of country-style gravy and prepare according to package directions.
• Green beans: canned beans work well, perhaps flavored with some bacon.
• Biscuits: use refrigerated baking powder style biscuits. These are a vital part of the Southerner's meal.
• Salad: A wedge of lettuce or tossed green salad goes well.
• Dessert: That's up to you. Mississippi Mud Cake was a fave in our home (recipe is posted).
• Remember to prepare as much as possible of the menu beforehand so that once the meat is cooked, you're ready to heat.
• To make CHICKEN-FRIED CHICKEN, I follow this same recipe, but I use pounded boneless skinless chicken breasts (your butcher will do this for you). I do like Panko on the chicken.