Tom And Kellys Tender Chicken Fried Steak Food

TOM AND KELLY'S TENDER CHICKEN FRIED STEAK

Steps:

• 1. *Have your butcher "cube" 2 lean boneless pork chops for you. In pie plate, place flour. Season with as much salt and pepper as you like. (This may sound bad, but do this, lick or wet the tip of your pinkie finger and dip it into your seasoned flour to taste. It should taste just a bit too salty and should have a nice amount of pepper. Sorry, but it's really the only way to tell. (I watched a chef do this once, and she was exactly right.) In another pie plate beat egg and beat in buttermilk. In third pie plate, place cracker crumbs. Lightly coat chops on both sides in flour mixture. Dip one at a time into egg mixture, letting excess drip off, then coat nicely in cracker crumbs. Pat on. Place chops onto hot oil and butter mixture over medium heat and fry for about 3-4 minutes or til golden brown. Turn and fry other side til done (*you may need 2 large spatulas to do this!), about another 3-4 minutes or til golden brown on both sides. Serve with gravy, mashed potatoes, biscuits and vegetables. VERY tender, juicy, and you can't even tell that it wasn't made with beef. You will be amazed!!!

CHICKEN FRIED STEAK WITH GRAVY

Steps:

• For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
• Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
• Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
• After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
• For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
• Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
• Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

TENDER AND BEEFY CHICKEN-FRIED STEAK RECIPE

Steps:

• Transfer steaks to plates, top with gravy, and serve immediately.

TENDER CHICKEN FRIED STEAK

Steps:

• Mix one cup of the flour with the salt, pepper and Lawry's.
• Pour into a Ziplock bag and place one piece of meat in also.
• Close bag and make sure all air is out.
• Take the rim of a small plate and flatten out the meat, making sure to get plenty of the flour pounded into the steak.
• Beat the eggs and milk together in one dish and use remaining flour in another dish.
• Heat oil in a large skillet.
• Dip floured meat into the egg mix then the flour and place in the frying pan.
• Repeat until all pieces are coated.
• Fry about 7-10 minutes and flip.
• Fry another 5-7 minutes until no longer pink in the middle.
• Drain on paper towels if you would like.
• Serve with mashed potatoes, homemade gravy and a veggie!

THOMAS KELLER'S FAVORITE ROAST CHICKEN

Steps:

• Preheat oven to 450 degrees.
• Rinse chicken in cold water, then dry very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
• Salt and pepper cavity, then truss bird with kitchen twine to help it cook more evenly. (See Note.).
• Now, salt chicken -- I like to rain salt over the bird so it has a nice uniform coating that will result in crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out salt baked onto the crisp skin.
• Season to taste with pepper.
• Place chicken in sauté pan or roasting pan and, when oven is up to temperature, put chicken in oven. I leave it alone -- I don't baste it. I don't add butter. You can if you wish, but I think this creates steam, which I don't want.
• Roast it until it's done (165 degrees in the thickest part of the thigh), 50 to 60 minutes.
• Remove from oven and add thyme to pan. Baste chicken with juices and thyme and let it sit for 15 minutes on cutting board.
• Remove twine. Discard wing tip. Separate middle wing joint and eat that immediately. Remove legs and thighs.
• I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded there, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip -- until one day I got the crispy, juicy fat myself. These are the cook's rewards.
• Cut breast down middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be super elegant.
• Slather meat with butter. Serve with mustard on the side and, if you wish, a simple green salad.

TOM AND KELLY'S CHICKEN FRIED STEAK!

Steps:

• *Have your butcher "cube" 2 lean boneless pork chops for you.
• In pie plate, place flour. Season with as much salt and pepper as you like.
• In another pie plate beat egg and beat in buttermilk.
• In third pie plate, place cracker crumbs.
• Lightly coat chops on both sides in flour mixture.
• Dip one at a time into egg mixture, letting excess drip off, then coat nicely in cracker crumbs. Pat on.
• Place chops into hot oil mixture over medium heat and fry for about 3-4 minutes or or til golden brown.
• Turn and fry other side til done (*you may need 2 large spatulas to do this!), about another 3-4 minutes or til golden brown on both sides.
• Serve with gravy, mashed potatoes, biscuits and vegetables.