I think I need a lasso to pull the month of September back into the corral! This is one of my favorite months and it’s totally disappeared in the blink of an eye. Well October is not going to escape me and I’m definitely going to have more ‘fun’ this month. This past week my assistant and I cooked about 40 chicken fried steaks for a dinner party at work. Because I’m such a gravy ‘hound’ we made plenty, and I mean ample gravy. These folks must have been from the city because they sure didn’t indulge with their gravy like I do!
Chicken Fried Steak is considered a real treat at our home. Whenever we go out it’s usually what our son, Phillip, orders for dinner. If you want to win the heart of your husband or significant other, prepare this dish. It’s also a good meal to sorta’ butter the wound, if you spent too much money shopping! Been there done that, I’m sure you can relate.
How about I provide a few tips on this down home dish. First, make sure your butcher does the tenderizing for you. The first time I made Chicken Fried Steak for my husband, Ervin, I did it myself. They have a machine that the round steak goes through to tenderize, make sure you take advantage of this.
If you like heat in your breading feel free to add a bit of cayenne pepper to the dredging process. Should you experience any issues with the batter not sticking correctly add another beaten egg. Do not under any circumstances use homemade buttermilk. This recipe depends upon the rich thick body of commercial/bottled buttermilk.
For the final dredge in the cracker crumbs consider using a food processor to pulverize the crackers. You might even want to change to a Ritz Cracker for your choice of crumbs. I’m sure you can get relatively creative with this part of the recipe.
My friend Irene, popped in the culinary school this week from Minnesota. She was telling me how much she liked the column last week. Guess what? I went to the orchard last week myself. Picked up some delicious unpasteurized apple cider and enjoyed some time with my husband.
I’ve been thinking about my winter pantry a great deal this week. Remember it’s never too late to can a few jars of applesauce or pears. I’m using my big processor to seal vegetable soup and other meat dishes as of late. It’s a good feeling knowing your pantry is stocked.
Have an outstanding week, enjoy the lighter air and cool breezes of fall.
Simply yours, The Covered Dish. www.thecovereddish.com
Chicken Fried Steak
1 pound, tenderized round steak
1 cup flour
1 teaspoon Black Kettle Seasoning
1/2 cup buttermilk
Cooking oil to cover ¼ inch in depth in skillet
Cast Iron Skillet
1 sleeve of saltine crackers, finely crumbled
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon smoked paprika
Mix flour and Black Kettle seasoning together using a whisk, place in a dredging bowl. Combine buttermilk and egg, whisking to blend, place in another separate dredging bowl. Lastly combine the crackers, black pepper, garlic powder and smoked paprika in the final dredge container.
To aid in keeping the batter on the steak pat the tenderized round steak dry using paper towels. Heat the oil in your skillet over medium heat. When the oil is warm begin the dredging using the following steps: Dredge steak in flour then the buttermilk mixture and lastly the saltine cracker crumble. Cook in the cast iron skillet until a golden brown color tone is achieved. Usually anywhere from 6-8 minutes per side. Turn the steaks over and complete the cooking on the reverse side. Use a fork or tongs to turn the chicken fried steak.
Drain the chicken fried steaks on an oven safe pan lined with paper towels and hold in an oven set at 200 degrees. In the meantime drain the excess oil from the skillet and prepare to make gravy for the chicken fried steak.