Chicken fried steak

[bama_belle]

I take cube steak and pound flour into it. It makes for a crispier steak. Then I double dip the cube steak and fry.

 

[JagTider]

I take cube steak and pound flour into it. It makes for a crispier steak. Then I double dip the cube steak and fry.

Adding cornstarch to the flour will also help it crisp up.

 

[BAMAFAN IN NY]

Adding cornstarch to the flour will also help it crisp up.

How come you didnt get in the TOP CHEF competition??

 

[TommyMac]

King Ranch Chicken Fried Steak Recipe

I think this is about as good as it gets and I have eaten my share of chicken fried steaks.

Ingredients:

Cubed steak (King Ranch cubed steaks are the size of a hub cap)
evaporated milk (Pet or Carnation, you will need a couple of the larger cans)
flour (probably about 2-3 cups depending on how many steaks you have)
salt
pepper
cooking oil

Directions:

Divide the flour into two plates or pans. Season the flour with salt and pepper. Dredge the cubed steak in seasoned flour then dip into the evaporated milk and back into the next pan of seasoned flour. Place each cubed steak into hot (350-375F) cooking oil. Fry till golden brown on both sides.

To make the milk gravy, turn down the heat and pour off almost all the oil in the fry pan. Sprinkle in a couple tablespoons of seasoned flour and stir till it starts turning brown and picks up the oil forming a paste. Begin slowly pouring in evaporated milk stirring till the gravy begins to thicken. Adjust the thickness by adding more milk. It is easy to thin a gravy, harder to thicken it.

Serve steaks with milk gravy on top.

After I pour off the grease and before I add the flour, I throw some chopped up onions in there and carmelize them, try it sometimes, I think you'll like it, the guys at the fire station always did.

 

[bama_belle]

Adding cornstarch to the flour will also help it crisp up.

How much? I have been wanting some country fried steaks since I read this thread and I would like to try adding some corn starch, I just don't know how much.

Thanks

 

[bayoutider]

Actually the term Chicken Fried came from Louisiana and Texas and the term Country Fried comes from the deep south. When we moved to Texas (the first time) in '89 we were terribly confused at dinner one night when the restaurant had Chicken Fried Steak and Chicken Fried Chicken (talk about an oxymoron) and NO SWEET TEA! We were obviously appalled but quickly realized that the steak was the same. For the sweet tea...we were just screwed.

Anyway, Country Fried Steak is better if only because it's what I grew up on! LOL!

But in Texas they add sugar to their cornbread, go figure. I will have to say the best chicken fried (or country fried) steak I ever had came from Texas. It was the size of a dinner plate, crisp on the outside and tender in the middle with a great milk gravy. I can add my own sugar to my tea for a meal that good.

 

[JagTider]

How much? I have been wanting some country fried steaks since I read this thread and I would like to try adding some corn starch, I just don't know how much.

Thanks

There are some things don't measure so I'll give my best guess at how much I use.

For something like country fried steak... keep it around about a 4:1 or 5:1 ratio of flour to corn starch.

It's a real nice way to get a crispy coating on things like chicken wings. Get the mixture up around 2:1.

 

[JagTider]

How come you didnt get in the TOP CHEF competition??

Thought I would sit back and watch the first one. Well, the first one since I've been a regular member. Looks like fun and a good way to pull some really good recipes out of people.