Big John's Spicy Chicken Fried Steak |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I'm told Chicken Fried Steak is the Official State Dish of Texas. I hope I don't offend any Texans with this version. Ingredients:
4 round steaks, tenderized |
1 whole egg |
1 cup milk |
1 1/4 cups flour |
1/2 tablespoon salt |
1/4 tablespoon black pepper |
1/4 tablespoon paprika |
1/4 tablespoon white pepper |
1/2 teaspoon cumin |
1/2 teaspoon ground habanero chile pepper |
4 tablespoons oil |
1/4 cup flour |
1 cup milk |
3/4 cup water |
1 (1/4 ounce) packet chicken bouillon granule |
3 teaspoons black pepper |
1 1/2 teaspoons salt |
3/4 teaspoon white pepper |
Directions:
1. Beat together the egg and milk then set aside.
2. Combine the flour and spices, mix well, and spread onto a flat tray or plate.
3. Dip each steak into the milk/egg mixture and dredge each in the flour mixture, then dip back into the milk/egg mixture.
4. Heat 1/2 inch deep cooking oil in a large heavy skillet over medium-high heat for a few minutes.
5. Check the temperature with a drop of the egg/milk mixture; if it pops and sizzles, it's ready.
6. Carefully place each steak into the hot oil, allowing to fry for 3 to 5 minutes, then turn over and cook another 3 to 5 minutes, depending upon the size of the cutlets.
7. Remove steaks from oil and allow to drain on paper towel.
8. Leave about 3-4 tablespoons of the oil from frying the steak in the skillet and reduce heat to medium.
9. Combine all ingredients for gravy on a bowl and mix until flour is desolved.
10. Pour into skillet and cook until desired thickness is reached.
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