On Sat, 05 Aug 2006 16:24:50 GMT, "Ophelia" > wrote:

>OK Jill, what *IS* chicken fried steak please???

Chicken Fried Steak
http://americastestkitchen.com/

Getting the initial oil temperature to 375 degrees is key to the
success of this recipe. An instant-read thermometer with a high upper
range is perfect for checking the temperature; a clip-on
candy/deep-fry thermometer is also fine. If your Dutch oven measures
11 inches across (as ours does), you will need to fry the steaks in
two batches.

Serves 6

Steak
3 cups unbleached all-purpose flour
Table salt and ground black pepper
1/8 teaspoon cayenne pepper
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
6 cube steaks , about 5 ounces each, pounded to 1/3 inch
thickness
4 - 5 cups peanut oil

Cream Gravy
1 medium onion , minced
1/8 teaspoon dried thyme
2 medium cloves garlic , minced or pressed through a garlic
press
3 tablespoons unbleached all-purpose flour
1/2 cup low-sodium chicken broth
2 cups whole milk
3/4 teaspoon table salt
1/4 teaspoon ground black pepper
cayenne pepper


1. For the steaks: Measure the flour, 5 teaspoons salt, 1 teaspoon
black pepper, and cayenne into a large shallow dish. In a second large
shallow dish, beat the egg, baking powder, and baking soda; stir in
the buttermilk (the mixture will bubble and foam).

2. Set a wire rack over a rimmed baking sheet. Pat the steaks dry with
paper towels and sprinkle each side with salt and pepper to taste.
Drop the steaks into the flour and shake the pan to coat. Shake excess
flour from each steak, then, using tongs, dip the steaks into the egg
mixture, turning to coat well and allowing the excess to drip off.
Coat the steaks with flour again, shake off the excess, and place them
on the wire rack.

3. Adjust an oven rack to the middle position, set a second wire rack
over a second rimmed baking sheet, and place the sheet on the oven
rack; heat the oven to 200 degrees. Line a large plate with a double
layer of paper towels. Meanwhile, heat 1 inch of oil in a large
(11-inch diameter) Dutch oven over medium-high heat to 375 degrees.
Place three steaks in the oil and fry, turning once, until deep golden
brown on each side, about 5 minutes (oil temperature will drop to
around 335 degrees). Transfer the steaks to the paper towel-lined
plate to drain, then transfer them to the wire rack in the oven. Bring
the oil back to 375 degrees and repeat the cooking and draining
process (use fresh paper towels) with the three remaining steaks.

4. For the gravy: Carefully pour the hot oil through a fine-mesh
strainer into a clean pot. Return the browned bits from the strainer
along with 2 tablespoons of frying oil back to the Dutch oven. Turn
the heat to medium, add the onion and thyme, and cook until the onion
has softened and is beginning to brown, 4 to 5 minutes. Add the garlic
and cook until aromatic, about 30 seconds. Add the flour to the pan
and stir until well combined and starting to dissolve, about 1 minute.
Whisk in the broth, scraping any browned bits off the bottom of the
pan. Whisk in the milk, salt, pepper, and cayenne; bring to a simmer
over medium-high heat. Cook until thickened (gravy should have a loose
consistency—it will thicken as it cools), about 5 minutes.

5. Transfer the chicken-fried steaks to individual plates. Spoon a
generous amount of gravy over each steak. Serve immediately, placing
any remaining gravy in a small bowl.