Chicken Fried Steak - From Cook's Illustrated
Serve with mashed potatoes and cream gravy (see recipe below)
3 1/2 C unbleached all-purpose flour
1/2 C cornstarch
1 T garlic powder
1 T onion powder
2 t baking powder
Table salt and ground black pepper
1/2 t cayenne pepper
4 large eggs
1/4 C whole milk
1 lb beef flap meat (or steak tips or sirloin tips), but into four 4-oz. pieces
1 1/2 C peanut or vegetable oil
1. Whisk flour, cornstarch, garlic powder, baking powder, 1 teaspoon salt, 2 teaspoons pepper, and cayenne in a large bowl. Transfer 1 cup seasoned flour mixture to shallow dish. Beat eggs in second shallow dish. Add milk to bowl with remaining flour mixture and rub with fingers until mixture resembles coarse meal.
2. Pat steaks dry with paper towels and season with salt and pepper. Score meat lightly, dredge meat in seasoned flour, then use meat pounder to pound steaks to between 1/8 and 1/4 inch thick. One by one, coat steaks lightly in seasoned flour again, dip in egg mixture, and then transfer to bowl with milk and flour mixture, pressing to adhere. Arrange steaks on wire rack set inside baking sheet and refrigerate 15 minutes (or up to 4 hours); do not discard milk and flour mixture.
3. Adjust oven to middle position and heat to 200 degrees. Heat oil in large Dutch oven over medium-high heat until just smoking. Return 2 steaks to bowl with milk and flour mixture and turn to coat. Fry 2 steaks until deep golden brown and crisp, 2 to 3 minutes per side. Transfer to clean wire rack set inside rimmed baking sheet and keep warm in oven. Repeat with remaining steaks. Serve.
Cream Gravy
3 T unsalted butter
3 T unbleached all-purpose flour
1/2 t garlic powder
1 1/2 C low-sodium chicken broth
1 1/2 C whole milk (low fat and skim milk are not recommended)
3/4 t table salt
1/2 t ground black pepper
Melt butter in large skillet over medium heat. Stir in flour and garlic powder and cook until golden, about 2 minutes. Slowly whisk in broth, milk, salt, and pepper and simmer until thickened, about 5 minutes. Serve. (Can be refrigerated for up to 2 days).
Serve with mashed potatoes and cream gravy (see recipe below)
3 1/2 C unbleached all-purpose flour
1/2 C cornstarch
1 T garlic powder
1 T onion powder
2 t baking powder
Table salt and ground black pepper
1/2 t cayenne pepper
4 large eggs
1/4 C whole milk
1 lb beef flap meat (or steak tips or sirloin tips), but into four 4-oz. pieces
1 1/2 C peanut or vegetable oil
1. Whisk flour, cornstarch, garlic powder, baking powder, 1 teaspoon salt, 2 teaspoons pepper, and cayenne in a large bowl. Transfer 1 cup seasoned flour mixture to shallow dish. Beat eggs in second shallow dish. Add milk to bowl with remaining flour mixture and rub with fingers until mixture resembles coarse meal.
2. Pat steaks dry with paper towels and season with salt and pepper. Score meat lightly, dredge meat in seasoned flour, then use meat pounder to pound steaks to between 1/8 and 1/4 inch thick. One by one, coat steaks lightly in seasoned flour again, dip in egg mixture, and then transfer to bowl with milk and flour mixture, pressing to adhere. Arrange steaks on wire rack set inside baking sheet and refrigerate 15 minutes (or up to 4 hours); do not discard milk and flour mixture.
3. Adjust oven to middle position and heat to 200 degrees. Heat oil in large Dutch oven over medium-high heat until just smoking. Return 2 steaks to bowl with milk and flour mixture and turn to coat. Fry 2 steaks until deep golden brown and crisp, 2 to 3 minutes per side. Transfer to clean wire rack set inside rimmed baking sheet and keep warm in oven. Repeat with remaining steaks. Serve.
Cream Gravy
3 T unsalted butter
3 T unbleached all-purpose flour
1/2 t garlic powder
1 1/2 C low-sodium chicken broth
1 1/2 C whole milk (low fat and skim milk are not recommended)
3/4 t table salt
1/2 t ground black pepper
Melt butter in large skillet over medium heat. Stir in flour and garlic powder and cook until golden, about 2 minutes. Slowly whisk in broth, milk, salt, and pepper and simmer until thickened, about 5 minutes. Serve. (Can be refrigerated for up to 2 days).
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