CHICKEN FRIED STEAK
For a classic, down-home supper, try Alton Brown's Chicken-Fried Steak recipe smothered in gravy, from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
FRIED CHICKEN: RELOADED
Provided by Alton Brown
Categories main-dish
Time 5h50m
Yield Feeds 4, or maybe 2?definitely 1?depending
Number Of Ingredients 12
Steps:
- Place the chicken pieces on a cooling rack set over a half sheet pan and sprinkle on all sides with the salt. Set aside at room temp for 30 minutes.
- Combine the black pepper, sumac, cayenne and garlic powder in a small bowl, then divide the blend into two equal portions (total mixture = 6 teaspoons). Sprinkle the chicken on all sides with half of the spice mixture then refrigerate, uncovered, for at least 4 hours (overnight would be better).
- 30 minutes before cooking, remove the chicken from the refrigerator. Whisk together the flour, cornstarch and the remaining spice mixture in a large bowl. In another bowl, whisk together the buttermilk, egg and bourbon.
- Dunk the chicken pieces, one at a time, into the buttermilk mixture, then dredge in the flour mixture. Use your fingers to massage the flour coating onto the chicken (see Cook's Note). Place the coated pieces back on the cooling rack and rest from 10 minutes to 1 hour.
- Heat the peanut oil to 350 degrees F in a large Dutch oven over medium-high heat, about 15 minutes.
- Fry the chicken in three batches, rotating the pieces every 3 to 4 minutes and adjusting the heat as needed to maintain 325 degrees F. If you manage the heat just right, the exterior of the chicken will be golden brown right as the interior temperature hits 155 degrees F, 12 to 15 minutes per batch. Rest the chicken on a cooling rack turned upside down on a paper towel?lined pan for at least 5 minutes before serving.
BUTTERMILK FRIED CHICKEN
Make and share this Buttermilk Fried Chicken recipe from Food.com.
Provided by Gay Gilmore
Categories Chicken Breast
Time P2DT12m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken pieces into a plastic container and cover with buttermilk.
- Cover and refrigerate for 12-24 hours .
- Drain chicken in a colander.
- Combine salt, paprika, garlic powder, and cayenne pepper.
- Liberally season chicken with this mixture.
- Then, dredge chicken in flour and shake off excess (by seasoning before you flour, you trap the seasoning under the flour coating, and you use a lot less seasoning than if you tried to put it in the flour and hope it catches on the chicken).
- Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan.
- Once shortening liquefies raise heat to 325 degrees F.
- Do not allow oil to go over 325 degrees F.
- Place chicken skin side down into the pan.
- Put thighs in the center (they take longer to cook and can use the extra center heat), and breast and legs around the edge of the pan.
- The oil should come half way up the pan once the chicken is added.
- Cook chicken until golden brown on each side, approximately 10-12 minutes per side.
- The internal temperature should be right around 180 degrees.
- (Be careful to monitor shortening temperature every few minutes).
- Drain chicken on a rack over a sheet pan, NOT on paper towels or brown paper bags which just cause the chicken to soak in their own oil.
- If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?.
- s a gas oven, which is very moist and will ruin your beautiful chicken crust!
Nutrition Facts : Calories 897.9, Fat 48.7, SaturatedFat 14.3, Cholesterol 236.5, Sodium 5042.5, Carbohydrate 43.9, Fiber 3.1, Sugar 8.5, Protein 67.8
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- Put the chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours, turning the meat at least once.
- Add enough shortening to come 1/4 inch up the sides of a 12-inch cast iron skillet. Set over low heat. Once shortening liquefies, raise the heat to reach 325ºF on candy/fry thermometer. Do not allow oil to exceed 325ºF.
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- Place the chicken pieces on a wire rack set over a half sheet pan and sprinkle on all sides with the salt. Set aside at room temperature for 30 minutes.
- Combine the black pepper, sumac, cayenne, and garlic powder in a small bowl, then divide the blend in half. Sprinkle the chicken on all sides with half of the spice mixture, then refrigerate, uncovered, for at least 4 hours or up to overnight.
- When you're ready to cook, remove the chicken from the refrigerator. Whisk together the flour, cornstarch, and the remaining spice mixture in a large bowl. In another bowl, whisk together the buttermilk, egg, and bourbon.
- One piece at a time, dunk the chicken pieces into the buttermilk mixture, then dredge in the flour mixture. Use your fingers to massage the flour coating onto the chicken. Place the coated pieces back on the wire rack and rest at least 10 minutes or up to 1 hour at room temperature.
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