Chicken Fried Steak Bites!

Okay, so like, did everyone know as a kid that chicken fried steak was actually steak and NOT chicken? I know I know it is in the name, Krystal but it tricked me every time! I would get so excited thinking we were having fried chicken to only be served this chewy fried steak. UGH.  I never really liked red meat as a kid and even now as an adult I rarely eat it. I tend to stick with fish, chicken, and 3-4 nights a week vegetarian. I am not a big red meat eater and when I am it has to be done right, and so I generally leave it up to the expert: 2nd dad. I can make chicken fried steak though, right? Yes! I made these a little differently by cutting the cube steak into pieces rather than “steaks” and making bites to dip in black pepper gravy. Baby, these were good. I am now a fan of chicken fried STEAK.

I found that chicken fried steak (CFS) is all about the gravy. Gravy is life. Gravy runs through these veins. I served these with mashed potatoes, because what else? These would be an excellent appetizer for a party.

Ingredients

2lbs Cube Steak (I cut mine into pieces) Cube steak is generally just top round that has been tenderized
2 eggs
1 1/4 Cup Flour (can substitute almond or coconut here) – reserve 3TBSP for gravy
S&P
Garlic Powder
Fresh Cracked Black Pepper
25-30 Saltine Crackers
1/4 Cup Panko
Vegetable oil for frying
1 1/2 Cups Whole Milk (coconut milk can be substituted)
1/2 Cup Beef Stock
3 TBSP Kerrygold Butter

How To

Set up your batter section while your oil is heating up for frying. As always with 99% of fried foods you COULD bake these by getting some color on them and then placing in the oven, but we are going authentic today. Beat your eggs in a bowl. In a separate bowl add the crushed saltines, garlic powder, pepper, panko, and flour. I do not add salt to this because the saltines have salt.

Cut the cube steak into strips. Place strips into eggs, then into the dry batter, and then into the fryer! Since these are strips and not full steaks they only take 4-5 minutes a piece in the oil. Place them on a paper towel once out of the oil to get rid of excess oil. Taste one to see if they have enough salt for your liking.

Now, the most important part – the gravy. Country gravy. I always make gravy with pan drippings but it isn’t possible with chicken fried steak since you know….you fry it. We will pass on using oil in our gravy. Melt your butter and make a roux with those 3TBSPs of flour we reserved. Once your roux is cooked add the milk and beef stock. I added the beef stock as a little trick for one you could split the milk/stock ratio and save some calories, and two it adds a beef flavor that the gravy would lack due to the pan drippings situation. Let your gravy thicken and right before serving add a TON of freshly cracked black pepper. Delicious!

I still prefer fried chicken…… but these were bomb! Bring these to your next event and as always if you make this recipe tag us on Instagram or Facebook!

 

Advertisements

Mushroom & Lemon Cream Sauce – Chicken

I love dark meat, yes it is true. I also love thighs: my thighs, fat thighs, Chris Pratt’s thighs, and chicken thighs…..which is what we are talking about today. Do yourself a wonderful favor and cook with some dark meat because dark meat is heavenly. You cannot argue that! I make this dish so often that I never thought to publish a recipe since to me it isn’t anything special, but good lord I posted a picture on Facebook and I thought I was going to get eaten alive. Y’all came after me. Enjoy! This also takes 30 minutes to throw down from start to finish so this fancy meal real isn’t that time consuming.

Ingredients
4 Bone in – Skin on Free Range Chicken Thighs
2 Cups Sliced baby portobello mushrooms
1/2 red/white onion diced finely
2 cloves garlic minced
1/2 Lemon worth of zest & Juice
1 Cup Chicken Stock
1 Cup Whole Fat Milk
1/4 Cup Grated Parmesan Cheese
2 TBSP Kerrygold Butter
2 TBSP Flour

P.S I never said this recipe was healthy.

How To

Start getting a pan hot on medium-high heat, I used my cast iron skillet. Put your butter and a little oil of your choice in the pan. By mixing your butter and oil you get a higher burn temperature so that your butter doesn’t burn and ruin your whole dish. While the pan is getting hot salt and pepper your chicken thighs ON BOTH sides, love everyone equally. Place the thighs skin DOWN in the pan – your pan should sizzle – kitchen music. Let the thighs sit there and work their magic DO NOT touch them for 4-5 minutes and by the time you flip them over they should have beautiful brown caramelization. Now, you can finish your chicken in the pan but I threw mine in a 350 degree oven for 20-25 minutes because I wanted to finish my sauce by the time the chicken was done and you NEED those pan drippings. Chicken is in the oven. Throw a another pat of butter in the pan you used to cook your chicken and toss in the garlic, onions, and mushrooms. While you are moving everything around you will notice the drippings coming off the bottom of your pan….we want this! Once your onions are translucent add your flour and let it cook for a minute or so and then finally add your fluids: milk and broth. Stir everything together and let your sauce come to a simmer so that it can thicken. I add in the parmesan and lemon juice & zest right before plating so that it stays bright and fresh. I served this with mashed potatoes, then sauce, then chicken placed on top. The side dish pictured is brussel sprouts roasted with balsamic and walnuts.

I hope you enjoy!

21017489_1780054998675963_517325778_o