Cast a Cooking Spell with Delicious Chicken Fried Stake

For those who happen to enjoy a usual cross of flavors and styles, chicken fried stake is something to be experienced. A cross between the classic taste of steak and the simple joys of fried chicken, this increasingly popular method of cooking steak is a wonderfully memorable mix of different flavors. Casual, yet dignified, it is a meal that distinguishes itself with its flexibility and accessible nature. There are a number of ways of making chicken fried stakes. No matter how you make chicken fried steak, it is almost always a welcome addition to the menu. Weather for dinner after work, a Sunday brunch, a picnic, or a get-together with friends, chicken fried steak can be a fun addition to the menu. Unusual, yet familiar, it is a meal that is easy to enjoy and also welcoming.

Just like other cooking lovers who have their secret blend of herbs or spices, keepers of the best chicken fried steak recipes have theirs. Without the seasoning, it just wouldn’t be a chicken fried steak. Although there are plenty of very good recipes available online, it’s also perfectly acceptable to add a pinch of this and a dash of that until it seems right. If you’re used to that improvisational style of blending ingredients, chances are you’ll come up with something to tantalize the palate.

Chicken fried Steak

Ingredients used in chicken fried stake

For the Steaks

·         Steaks

·         Buttermilk

·         Eggs

·         Hot sauce

·         Worcheshire sauce

·         All-purpose flour

·         Cornstarch

·         Salt

·         Garlic powder

·         Pepper

·         Cayenne

·         Oil

For the Gravy

·         Finely chopped shallots or onions

·         Minced garlic

·         All-purpose flour

·         Milk

·         Chicken or beef stock

·         Pinch of cayenne

·         Salt and pepper

·         Ground pepper and parsley for garnish

Instructions

For the Steaks

•         To a large bowl, whisk buttermilk, eggs, hot sauce and worcheshire sauce together.
•         To another bowl, together whisk flour, cornstarch, salt, garlic powder, pepper, and cayenne.
•          Submerge steaks to buttermilk and marinate for at least 1- 2 hours.
•         Dip steaks, one at a time, into seasoned flour mixture coating each side then back into marinade then back into seasoned flour then finally place on a baking sheet. Place in the refrigerator for 15 minutes.
•         Add oil to cast iron skillet or frying pan and heat oven at medium high heat. Also preheat oven to 250 degrees.
•         Once oil is hot and ready. Fry each steak on each side until golden brown. Drain on paper towels then place steaks on parchment covered baking sheets and put in the oven. Meanwhile you make the gravy.

For the gravy

•         Add oil from frying pan to a sauté pan over medium.
•         Add in shallots or onions and garlic and cook for 2 minutes while stirring.
•         Next stir in flour and cook creating a roux. Cook until browned
•         Stir in milk and stock and turn heat up to high heat until boiling then turn heat down to medium low and allow thickening until it coats the back of a spoon.
•         Turn off heat and spoon gravy on top of steaks. Sprinkle with ground pepper and parsley and serve hot with mashed potatoes if you prefer.

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