Damsel in dis Dress wrote:
> 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.

Gosh thanks Carol)) I am very surpised to see no chicken is involved)
What kind of steak is used and am I right is thinking it is cubed?