Cooking Classics: Chicken Fried Steak

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Cooking Classics

The Technique

Chicken Fried Steak

If you aren’t from the South, chicken fried steak may be a confusing dish. No, it’s not chicken but rather steak that is prepared in a similar way as many of the most old-fashioned fried chicken recipes utilize a pan-frying cooking technique with a cast iron skillet & oil instead of deep frying it. Smothered Chicken Fried Steak is a comforting, classic meal that may be prepared quite easily & while the most traditional approaches take advantage of the family-size packages of cube steak, many different beef cuts may be substituted such as New York strip & ribeye steaks. If that indeed is the case, use a meat malate, a metal hammer with ridges on one side & a smooth surface on the other, to flatten for quick pan-frying. Since these steak cuts are naturally more tender, the even side will suffice in order to complete the task. And do not avoid this step as it will ensure the crumb coating will not burn before the beef comes up to temperature. Learn how to make this old-fashioned recipe in your very own kitchen.

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Smothered Chicken Fried Steak
makes 6 servings

1/3 cup all purpose flour
1 tsp kosher salt
1/4 tsp ground black pepper
1/4 tsp ground red pepper
2 eggs 
1/2 cup buttermilk
1 1/2 cups finely ground saltine cracker crumbs
1/2 cup vegetable oil
1 1/2 lbs Beef Cube Steaks, about 6
1 large onion, sliced
Roasted Garlic Beef Gravy

Combine the flour, the salt & the two types of pepper in a small bowl. Whisk together the eggs & the buttermilk in a medium bowl. Spread the cracker crumbs in an even layer in a shallow pan.

Heat the oil over Medium in a large skillet. Dredge the beef, in batches, first in the flour mixture. Next, place the beef in the buttermilk mixture. Finally, transfer it to the cracker crumbs & coat both sides of each piece well. Place three pieces at a time in the hot oil & cook 3 to 4 minutes per side or until golden brown, turning once. Remove from the skillet & place on paper towels over a wire rack. Repeat the procedure with the remaining beef & dredging ingredients. Remove any browned bits from the skillet using a slotted spoon. Sauté the onion in the remaining oil or add enough to equal 1 tablespoon. Cook 6 to 8 minutes or until golden & softened.

Prepare the Roasted Garlic Beef Gravy substituting 2 cups beef stock for the pan drippings & 1 pressed garlic clove for the roasted garlic. Stir the onion into the prepared gravy. Divide the chicken fried steak between six plates top with the onion gravy. Serve immediately. 

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{testing notes}

How To Make Chicken Fried Steak

 Fresh breadcrumbs yield a nice flavor & texture when preparing many pan-fried recipes. Buttermilk Bolillo, Buttermilk Telera Rolls or Farmhouse White Bread may be ground in the food processor in order to yield them. However, if you don’t have any of these available, reach for the saltine crackers as they make a wonderful alternative. Pulse them until a fine texture has been achieved for the most even coating.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know. 

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No. 1

Cube steak is an economical beef cut, often times a top sirloin steak, that is tenderized by pounding flat. It is most identifiable by the square-shaped ridges over the surface that the technique creates.

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1a

Combine the flour, the salt & the two types of pepper in a small bowl. Whisk together the eggs & the buttermilk in a medium bowl. Spread the cracker crumbs in an even layer in a shallow pan. Heat the oil over Medium in a large skillet. Dredge the beef, in batches, first in the flour mixture.

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1b

Next, place the beef in the buttermilk mixture.

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No. 2

Finally, transfer it to the cracker crumbs & coat both sides of each piece well.

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No. 3

Place three pieces at a time in the hot oil & cook 3 to 4 minutes per side or until golden brown, turning once.

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No. 4

Remove from the skillet & place on paper towels over a wire rack. Repeat the procedure with the remaining beef & dredging ingredients. Remove any browned bits from the skillet using a slotted spoon. Sauté the onion in the remaining oil or add enough to equal 1 tablespoon. Cook 6 to 8 minutes or until golden & softened. Proceed with the recipe as instructed.

The Tune
“I Got The Sun In The Morning” Betty Hutton
httpa://www.youtube.com/watch?v=xwDy-XmfwzQ

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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