Recipe: Chicken Fried Steak

As my Texan would say this dish is never to be called Country Fried Steak, to a Texan that is just blasphemy, it is always Chicken Fried Steak. Here is how I make it, with just a few changes and a very happy Texan.

Serves 4

Ingredients:

1 pound cubed steak pounded into 4 pieces

1/4-1/2 pounds Country Sausage(optional)

2 cups + 2 Tablespoons flour

2 cups Panko(Japanese bread crumbs)

1 pint buttermilk

1/2 cup whole milk

bacon grease

coconut oil

2 Tablespoons Cajon spice

2 Tablespoons smoked paprika

2 teaspoons ground cumin

2 teaspoons+ salt

2 teaspoons+ pepper

2 dashes Tapito

2 dashes vinegar

First: soak cubed steak in buttermilk and brown county sausage

Then: prepare breading for dipping mixing flour, Panko, dry spices in a dish that is easy for dipping. I like to use a pie dish. Mix all ingredients well and with your hands. You want to crush the Panko into smaller bits and incorporate all the spices evenly. Now you could use a food processor but there is no fun in that and it is not as rustic.

Now: Heat bacon grease and coconut oil in a heavy duty skillet, cast iron preferably. Use a 3:1 ratio. More bacon grease. You want the oil to come a little less than halfway up your breaded steaks. You could use all coconut oil to make this low fat, but if your going that route I would just omit this whole recipe. This is for special occasions in moderation, so please leave in the bacon grease. The coconut oil is only so you can achieve a higher smoke point for frying.

As the oil heats up start to batter your steaks. Drain off the buttermilk, but leave a nice coat. Dredge in breading mix. Get it thick on both sides. Once the oil is hot, over medium heat(about 375 degrees), carefully place your steaks in the pan. Do not crowd. Do take your time. When the blood pools on top it is time to flip. About 3-4 minutes, and again be very careful. I like to use a 2 spatulas to lift and guide over. This side should take only about 1-2 minutes. Repeat for every steak.

When one is finished transfer on to a wire rack. Depending on how big or how many pans you are using the steaks will stay hot an crispy for up to 10 minutes. You can keep warm in the oven on that wire rack for bigger batches. Otherwise they are fine at room temperature.

Now that all are finished frying it is time to make the gravy. Remove almost all of the grease, leaving behind about 2 tablespoons and all the "bits". What are "bits"? These are all of the bits of batter from frying and some meat juices. Stir your those 2 Tablespoons of flour into that remaining grease and bits. Cook off the flour taste and slowly begin to add the milk, whisking like a crazy person. Fully incorporate all the bits and taste for the flour. The consistency should be thick, but loose enough to cascade over the pretty fried steak. You may need to add more milk.

Here add the browned country sausage, Tapitio and vinegar. Little by little, tasting, tasting, tasting. I have a garlic pepper vinegar that I like to use but you can easily use apple cider, sherry or champagne. Really anything you have on hand that is not balsamic. When the richness of the gravy is balanced by salt, sour, sugar and spice you are golden.

Serve with your choice of sides depending on if this breakfast, lunch or dinner. I recommend breakfast so you have all day to burn these million calories and not feel guilty. Enjoy!