Chicken Fried Steak

Name: Chicken Fried Steak
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 227 grams bacon, cut into lardons; 355 milliliters buttermilk; 4 servings Canola oil; 1 teaspoon chile de arbol; 591 milliliters all-purpose flour, plus 2 heaping tablespoons; 1 leave Finely chopped fresh thyme; 1 Tbsp garlic powder; 2 Tbsps heavy cream; 1 Tbsp onion powder; 567 grams boneless round steak, fat trimmed and pounded 1/4-inch thick (using a meat pounder with burled face); 4 servings Salt and freshly ground black pepper; 1 Tbsp sweet paprika; 1 sprig Fresh thyme; 473 milliliters whole milk, heated

Chicken Fried Steak might be just the main course you are searching for. One serving contains 1021 calories, 55g of protein, and 54g of fat. This recipe serves 4. 1 person found this recipe to be delicious and satisfying. valentin day will be even more special with this recipe. Head to the store and pick up paprika, buttermilk, canolan oil, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Southern cuisine.

Instructions

Preheat the oven to 300 degrees F.

Equipment you will use

Oven

Cut the steak into 4 equal portions.

Ingredients you will need

Steak

Put the buttermilk in a medium baking dish and season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Buttermilk

Equipment you will use

Baking Pan

Combine the 2 1/2 cups of flour, garlic powder, onion powder, paprika, chile de arbol and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide it between 2 baking dishes.

Ingredients you will need

Ground Black Pepper

Arbol Chile

Garlic Powder

Onion Powder

Kosher Salt

Paprika

All Purpose Flour

Equipment you will use

Bowl

Dredge the steak, a few pieces at a time, in the flour mixture and pat off the excess. Dip them in the buttermilk and allow the excess to drain off. Dredge them again in the flour and pat off the excess.

Ingredients you will need

Buttermilk

All Purpose Flour

Steak

Dip

Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.

Ingredients you will need

Chicken Pieces

Cooking Oil

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Baking Sheet

Heat 1-inch of oil in a large cast iron skillet until it reaches 360 degrees F on a deep-fry thermometer.

Ingredients you will need

Cooking Oil

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Kitchen Thermometer

Frying Pan

Add the meat, 2 pieces at a time, and cook until golden brown on both sides.

Ingredients you will need

Meat

Remove them to a plate lined with paper towels and season with salt, to taste. Repeat with the remaining pieces.

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Salt

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Paper Towels

Transfer the meat to a rack set on a baking sheet and keep them warm in the oven while you make the gravy.

Ingredients you will need

Gravy

Meat

Equipment you will use

Baking Sheet

Oven

Remove all but 2 tablespoons of the fat from the skillet, leaving the crunchy pieces from the breading.

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Frying Pan

Add the bacon and cook until golden brown and crisp.

Ingredients you will need

Bacon

Remove with a slotted spoon to a plate lined with paper towels.

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Slotted Spoon

Paper Towels

Return the skillet to the stove over medium heat.

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Frying Pan

Stove

Whisk the remaining 2 tablespoons of flour into the pan and let it cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper, to taste.

Ingredients you will need

Ground Black Pepper

Heavy Cream

All Purpose Flour

Thyme

Milk

Salt

Equipment you will use

Whisk

Frying Pan

Serve 1 piece of steak per person ladled with some of the sauce and garnished with a few pieces of bacon.

Ingredients you will need

Bacon

Sauce

Steak

Garnish with thyme sprigs.

Ingredients you will need

Fresh Thyme

Equipment

Ingredients

Servings:

227grams

bacon, cut into lardons 355milliliters

buttermilk 4servings

Canola oil 1teaspoon

chile de arbol 591milliliters

all-purpose flour, plus 2 heaping tablespoons 1leave

Finely chopped fresh thyme 1Tbsp

garlic powder 2Tbsps

heavy cream 1Tbsp

onion powder 567grams

boneless round steak, fat trimmed and pounded 1/4-inch thick (using a meat pounder with burled face)4servings

Salt and freshly ground black pepper 1Tbsp

sweet paprika 1sprig

Fresh thyme 473milliliters

whole milk, heated

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Provenance Vineyards Napa Valley Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 34 dollars per bottle.

Provenance Vineyards Napa Valley Merlot

Our 2006 Merlot isn't shy, with its deep, dark garnet hue and abounding aromas of rich blackcherry, cassis and clove. Approachable, integrated tannins frame the generous dark fruitflavors and coat the palate with soft velvet. The long, fruity finish, laced with autumn spices,ends with a lively cranberry zing. "This is a very classy wine from a gorgeous vintage. Takethat, Miles!" laughs Winemaker Tom Rinaldi, with a reference to the film Sideways.