Succulent 10derized Chicken Fried Steak
It's a Southern Favorite!
Whoever is responsible for inventing chicken fried steak is an absolute genius (and a good cook)! Some claim it was founded back in 1911 in a small west Texas cafe. It seems the short-order cook mistook two separate orders, one for chicken and the other fried steak, for one strange request. Thus, chicken fried steak was born.
Some say the recipe goes as far back as 1838 when a book titled The Virginia Housewife was published. The book has a recipe for veal cutlets which is the earliest of recipes for a food like chicken fried steak.
What Kind of Meat to Use in Making Chicken Fried Steak
In today's supermarkets you can buy meat that has been pre-tenderized, but chances are great it will still require more tenderizing before using it to cook with. A lot of folks use cube steak, or any other cheap cut like round steak. If you'd like, you can also you large chicken breast with this recipe (making Chicken Fried Chicken, instead), but they too will need to be tenderized. The recipe below, courtesy of Rebecca Rather of the Emma + Ollie restaurant in Fredericksburg, Texas, is found in a Garden & Gun article written by Kim Severson. The recipe utilizes slices of grass-fed beef tenderloin, but feel free to experiment with other beef cuts or chicken.
Added Tips For Really Good Chicken Fried Steak
Tenderize the meat. Use our ever-popular 10derizer knife to easily and properly tenderize whatever type of meat you are using for the chicken fried steak. A thinner piece of meat tenderized with our 10derizer knife will not only cook more quickly and evenly, but will also be much easier on the jaw muscles when it finally comes time to eat.
Press the flour into the meat. After using the 10derizer on the meat, coat the meat with flour, and press down hard with the ball of your hand to work the flour into the meat. Then you can drag the meat through the egg mixture, and then coat it with another layer of flour.
Deep frying isn't needed. With this recipe you can easily fry the steak for 2-3 minutes on each side in a cast iron skillet using only 1/2 to 1 full cup of oil. You can keep the finished steaks warm in an oven heated to 200-225 degrees until you're done with all of the frying and are ready to serve.For the tenderloin
- 1 lb. beef tenderloin
- 1½ cups flour
- 2 tsp. kosher salt
- 2 tsp. freshly ground pepper
- 1 tsp. smoked paprika
- 1 egg
- ½ cup milk
- ½ to 1 cup vegetable oil (enough to cover the steaks halfway up their sides when frying)
- ½ cup pan drippings
- ½ cup flour (feel free to use leftover dredging flour)
- 3 cups whole milk
- 1 tsp. kosher salt
- 1 tsp. freshly ground pepper.
Using the same skillet, heat the drippings over medium. Sprinkle flour over fat, stirring continuously for a minute or two, forming a roux. Lower the heat and slowly add milk, whisking for about 5 or 6 minutes until the gravy thickens. Season with salt and pepper. (If gravy is too thick, you can thin it by adding more milk.)
For the hash browns and eggs
- 8 tbsp. clarified butter, divided
- 4 cups frozen hash browns
- 4 eggs
- Kosher salt and freshly ground pepper, to taste.
Heat 4 tbsp. clarified butter in a large nonstick skillet set over medium-high. Divide the hash browns into 4 portions, and form them into patties. Cook for about 5 minutes until the outside edges are beginning to brown, pressing down occasionally with a spatula. Season with salt and pepper and flip, continuing to cook for another 3 to 5 minutes, until the bottoms are browned and crispy. Remove patties to plates, fry the eggs to desired doneness in remaining clarified butter, and season to taste.
To serve, top each hash brown patty with 1 warm steak. Spoon gravy over each steak, and top with egg.
*Portions of this recipe are excerpts taken from Simply Recipes, courtesy of Elise Bauer and her Chicken Fried Steak recipe.