Page 153 - Harrington Family Recipes

Chicken Fried Steak

Recipe By :Texas Home Cooking
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes - Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb round steak -- sliced 1/2" thick
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp black pepper -- freshly ground
3/4 tsp Salt
1 1/2 c buttermilk
1 egg
1 tbsp tabasco sauce
2 cloves garlic -- minced
Vegetable shortening -- preferably Crisco,
Classic Cream Gravy

Have butcher tenderize the steak twice. Cut the steak into 4 equal
portions. Pound the portions until each is about 1/4" thick. Place the
flour in a shallow bowl. In a second dish, stir together the baking powder
and soda, pepper and salt and mix in the buttermilk, egg, Tabasco and
garlic. The mixture will be thin. Dredge each steak first in flour, then
in the batter. Dunk the steaks back into the flour and dredge them well,
patting in the flour until the surface of the meat is dry. Add enough
shortening to a deep cast-iron skillet or Dutch oven to deep-fry the
steaks in at least 4" of fat. Bring the temp of the shortening to 325. Fry
the steaks, pushing them down under the fat or turning over as they bob to
the surface for 7-8 minutes or until they are golden brown. Drain the
steaks and transfer the to a platter. Keep warm while you prepare Classic
Cream Gravy, see separate recipe. Place on separate plates, and serve with
mashed potatoes and gravy.

NOTE: There were 5 Chicken Fried Steak recipes in this cookbook, and
authors, Cheryl and Bill Jamison liked this one best.

NOTE: Made these 6/14/99. I used peanut oil and fryed them in the electric
skillet (about 2 1/2-3" of oil. I asked the butcher about "twice
tenderizing" and he told me they would fall apart if I did that. These
were "Once tenderized" and they are really fine CFS (as we call 'em in
TX). F.J.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 925 Calories; 53g Fat (52.5%
calories from fat); 61g Protein; 47g Carbohydrate; 1g Dietary Fiber; 228mg

~ 153 ~