"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken-Fried Steak Recipe

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This recipe for Chicken-Fried Steak, by , is from The Tory Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Gary Tory

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds boneless rib-eye cut 1/2 inch thick
2 tablespoons table salt, for Brine
Vegetable or peanut oil, for frying
4 cups self-rising flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 scallion, green part only chopped

Directions:
Directions:
Using the smooth side of a meat mallet, gently pound the steaks; this will tenderize the meat and also will create a thinner, faster-frying steak. Place the steaks in a shallow baking dish. Cover with cold water and add the table salt; this is called a brining solution. Cover the dish and refrigerate for at least 2 hours and up to 8 hours. This brining process will give the steaks a wonderful seasoning to them, as well as making them extra juicy.

In a deep skillet or heavy, wide pot, heat 4 inches of oil over medium-high heat to 350F. If you don't have a thermometer, another way to test the oil is to drop in a 1-inch cube of white bread. After 60 seconds of frying it should be golden brown. If the bread burns after 30 seconds, the oil is too hot; if the bread does not brown, the oil is not hot enough.

In a shallow bowl, stir together the flour, paprika, garlic powder,onion powder, salt, and pepper until combined. One by one, lift the steaks out of the brining solution, shaking off the excess, and drop them into the seasoned flour. Pat the flour on well, then shake off the excess. Repeat the entire process again, dipping the coated steak back into the brining solution and then back into the flour. (Double-dipping the steaks ensures a nice, thick, delicious crust.)

Shake off the flour one last time and gently slip the steaks into the hot oil. Do not fry more than 2 pieces of steaks at a time, as this will lower the temperature of the oil too much, making the crust soggy. Fry the steaks for 10 to 12 minutes on each side. Remove from the oil and let the steaks rest for 10 minutes before cutting. If you like your steak well done, place the fried steaks on a baking sheet and bake in a 400F oven for 10 to 15 minutes.

Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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