Texas Chicken Fried Steak
Texas Chicken Fried Steak
Region: Houston, Texas
Ingredients:
4 thinly sliced or pounded sirloin steaks, approximately 7 ounces each
Peanut oil or corn oil for frying
For buttermilk mixture
2 cups buttermilk
1 egg
1 teaspoon salt
1 teaspoon Tabasco sauce
For flour mixture
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
Directions:
Combine the buttermilk, egg, salt and Tabasco sauce and mix well. Combine the flour, salt and pepper and mix well. Dredge the thin sirloin steaks in the flour mixture. Then dip the flour-coated steaks in the buttermilk mixture. Then dredge the steaks back in the flour mixture to coat well. Pat each steak to insure that the flour mixture adheres well. In a broad cast-iron skillet, pour enough oil to achieve a depth of approximately 1 inch. Heat the oil to 350 degrees. One at a time, fry the flour-coated steaks. Turn once or twice until the flour coating is golden brown. Carefully remove from the hot oil and drain on a paper towel. Transfer the chicken fried steaks to dinner plates. Spoon some cream gravy (recipe below) over each plate. Add a few drops of Tabasco sauce over each steak.
Cream Gravy
Ingredients:
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups half-and-half (or milk)
1 teaspoon salt
1/8 teaspoon coarsely ground black pepper
Directions:
In a saucepan, melt the butter over medium heat. Add the flour and stir. Cook slowly over medium heat until lightly browned. Add the half-and-half and whisk until smooth. Gently heat until the sauce thickens. Add the salt and pepper and adjust seasoning to taste. If the sauce becomes too thick, adjust with a little water.
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