Saturday, April 13, 2013

Fried Food Tastes So Much Better (In This Case)

Even though I try to eliminate deep (fat) frying if at all possible.   Last night I had my mind it  is necessary if you want that crunchy topping that is loved.  I was a little worried about the hot oil and little boys. Luckily they were spared (my thumb just got it).

Chicken Fried Steak
adapted from:

1 t salt
1 t pepper
2 sleeves Ritz Crackers, crushed
2 cups flour
1 t paprika
7 cube steaks

1 1/2 cups buttermilk
2 eggs
1-2 T Franks Red sauce

3/4 cup corn oil

In a pie plate comibine flour, salt, pepper and paprika. Coat steaks with flour mixture (save leftovers).  Place on a wire racked lined cookie sheet in the fridge for an hour.  Combine cracker crumbs with leftover flour mixture (save 2 T flour mixture BEFORE adding crackers).  Next after rest in the fridge for the hour.  Mix in another bowl the buttermilk, eggs and hot sauce.  Coat flour-coated steaks in egg mixture.  Then in cracker-flour mixture.  Let rest on cookie sheet rack again.  While you are coating steaks with crumb mixture.  Heat oil in a large cast iron skillet.  Once the oil is hot (around 360). Place the steaks in 1-2 at time.  Cook until just slightly browned 3-4 minutes per side.  Place in a 225 oven.

Combine 2 T dripping with flour in a sauce pan. Stir in 2 cups milk (I used 1/2 half-n-half) until thickened.  

Serve with piping hot mashed potatoes and steamed veggie of your choice.

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