Ingredients: |
Ingredients: Ingredients 4 cube steaks, each about 1/3 pound 1 ½ cups vegetable oil Buttermilk Marinade 2 cups buttermilk, see notes for substitutions 2 large eggs 3 teaspoons salt Breading 1 cups flour 1/3 cup corn starch 1 ½ teaspoons seasoned salt ½ teaspoon paprika ¼ teaspoon cayenne pepper 1 teaspoon black pepper Gravy 3 Tablespoons butter 3 Tablespoons flour 3 Tablespoons pan drippings 3 cloves garlic, minced ½ cup chicken broth 1 sprig fresh thyme 1 teaspoon black pepper 3/4 teaspoon seasoned salt ¼ teaspoon cayenne pepper 1 ½ cup milk ¾ cup half and half
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Directions: |
Directions:Chicken Fried Steak Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound it thin, about ½ inch thick or so. This really makes a nice difference in the consistency of the meat even though cube steak has already been tenderized. Pat the steaks completely dry. Combine the marinade ingredients in a large casserole dish. Cover and marinate the steaks in the fridge for 1-2 hours, or overnight. (The longer the better.) Combine breading ingredients. Generously coat each steak just before you fry it. Add enough oil to cover the steak by 1/3 and heat it to 350° F. (Make sure it’s properly preheated or the breading will fall off.) Cook the steaks in batches of 2, leaving room around each. Fry for about 3-4 minutes on each side, until golden brown. Use kitchen tongs to carefully check the bottom and flip. Remove and transfer to a wire cooling rack and allow excess oil to drip out from the bottom. This keeps the bottom nice and crispy. Once all the steaks are fried, keep them warm in a 200° F oven while you prepare the gravy. Gravy Transfer the pan drippings into a small heat-proof bowl. Don’t clean the pan. Allow the black flecks to fall to the bottom and skim 3 tablespoons of clean oil off the top. Set aside. Melt the butter in the same pan over medium heat. Whisk in the flour for 1 minute to cook off the raw flour taste. Add the oil drippings and minced garlic. cook for 1 minute. Add the seasonings, and then the chicken broth in splashes, stirring continuously. Add milk and half and half in splashes, stirring continuously. Bring to a gentle boil, then reduce to a simmer. Let it simmer and thicken until desired consistency is obtained. |