Saturday, November 17, 2012

Druid's Chicken Fried Steak

This is a country classic recipe, but updated to fit a more modern taste. The classic Country Fried Steak has been around for many, many years. It's delicious and it's an American classic.


3-4 Cube Steaks
Garlic Powder
Season Salt
Black Pepper

Dust the steaks lightly with the seasonings, set aside.

Wet Batter:

1 Cup Flour
1/4 Cup Corn Starch
2 Eggs
1 TBSP Worcestershire Sauce
1 TSP Ground Sage
1 TSP Ground Oregano
1 TSP Paprika
1/2 TSP Salt
1/2 TSP Black Pepper
2 1/2 Cups Milk

Combine all dry ingredients and mix thoroughly in a deep mixing bowl. Add in milk and Worcestershire sauce and whisk the ingredients together until they are well blended. Should be fairly runny with the consistency similar to thickened milk, add more or less milk if needed. Place steaks in this wet batter and allow to soak while preparing the dry batter mixture.

Dry Batter:

1 1/2 Cup Flour
1 Cup Panko Bread Crumbs
1 TBSP Creole Seasoning
1 TSP Paprika
1 TSP Herbs De Provence

Pour all ingredients into a deep mixing bowl and stir together thoroughly until everything is well blended. Take the cube steaks and coat them well with this dry batter mixture before placing in a 360 degree deep fryer or into the oil of a hot fry pan. Either deep fry or pan fry the battered steaks until batter turns golden brown and steaks are cooked through.

Serve as either a breakfast with hashbrowns and eggs, or as a dinner with mashed potatoes and corn. Smother with a thick country gravy and enjoy this take on a classic American dish. By cutting the cube steaks (or you could use skirt steaks) into thin strips you could use the above method to make delicious finger steaks to be dipped in your favorite steak sauce or BBQ sauce.

Enjoy this recipe and make it your own through your own experimentation.

~Bon App├ętit~

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