CHICKEN FRIED STEAK 2.0

O.K., so what’s the difference between Chicken Fried Steak and Country Fried Steak? Pretty simple, really. Chicken Fried Steak is tenderized steak that is dusted with seasoned flour, then dipped in egg, then fried and served with a creamy, light-colored gravy. Country Fried Steak is dusted with seasoned flour, then fried and served with a brown gravy made from the pan drippings.

I used New York strip steak that I butterflied then tenderized with a klemoo (a needled tenderizing device), then pound with a studded meat mallet. It must be thin and tenderized or it will not be tender after cooking. If you buy cubes steaks from the grocery store, I suggest you pound them thinner.

Typically Chicken Fried Steak is served with whipped or mashed potatoes, as it may be illegal NOT to do this in some states!

This recipe serves 4 people.

Ingredients:

FOR THE GRAVY:

• 3 tbsp unsalted butter

• 3 tbsp flour

• 1 cup chicken stock

• 1/2 cup cream

• Kosher salt and black pepper

FOR THE COUNTRY GREEN BEANS:

• 1 1/2 cup of Haricot Verts (French Green Beans), cut into 1 1/2 inch lengths

• 2 thick slices bacon, 1/2 inch dice

• 1/2 cup diced red or white onions

• Black pepper

FOR THE MASHED POTATOES:

• 2 medium Yukon Gold Potatoes, peeled, quartered

• 3 tbsp cold unsalted butter, cubed

• 1/2 cup cream or half and half

• Kosher salt and black pepper

FOR THE CHICKEN FRIED STEAK:

• 1 (10-12 ounce) NY Strip steak, Sirloin, or Ribeye

• Canola oil

• 1 cup flour

• 1/2 tsp Kosher salt

• 1/2 tsp black pepper

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• 1/8 tsp paprika

• 1 egg

• 1 tbsp milk

Directions:

FOR THE GRAVY:

• Place 3 tbsp unsalted butter in a medium saucepan over medium heat. Add 3 tbsp flour and whisk, cooking for about 2 minutes. Whisk in the stock and bring to a simmer. Add the cream and whisk in. Lower heat and cook for about 5 minutes. Season with salt and a lot of black pepper. Turn off heat, cover, and keep warm.

FOR THE COUNTRY GREEN BEANS:

• Bring a medium sauce of salted water to a boil then add the green beans. Boil for 2-3 minutes. Drain and place in a bowl of ice water to stop the cooking. Drain and set aside.

• When ready to cook, heat a medium skillet over medium heat and add the diced bacon. Cook the bacon, stirring, until it is rendered but not crisp. Add the onions and cook for about 7-8 minutes until there onions are softened. You can do this ahead.

• When ready to serve, turn the heat to medium high and add the green beans, tossing and cooking for about 3-4 minutes. Season with pepper, salt is not needed do to the bacon.

FOR THE MASHED POTATOES:

• Place the quartered potatoes in a medium saucepan and cover with water. Salt the water and bring the it to a boil. Lower the heat and cook the potatoes for about 15 minutes until tender but not mushy. Drain.

• Press the potatoes through a potato ricer into a bowl. Then place back into there saucepan overt low heat. Add 3 pats of cold butter and the cream. Start folding them around in the pan with a rubber spatula until they are smooth, add more cream and butter if necessary. Season with salt and pepper, turn off the heat, cover, keep warm.

FOR THE CHICKEN FRIED STEAK:

• Cut the steak down the middle into 2 pieces, then butter each piece.

• Using a studded meat mallet and/or a needle tenderizer, pound and tenderize the steak pieces until they are 1/4 inch thick. Season with salt and pepper.

• Place the flour in a flat bowl and add the salt, pepper, garlic powder, onion powder, and paprika. Mix well. In another flat bowl, add the egg and 1 tbsp of milk and beat well.

• Heat 1 inch of canola oil in a medium to large skillet to 364 degrees.

• Dust the steak pieces with seasoned flour, then dip into the egg mixture, then back in the seasoned flour.

• Carefully add the coated steaks to the hot oil without crowding. Do separate batches and hold them in a warm oven. Cook until golden brown, basting with the oil.

• To serve, plate some green beans, then a large dollop of mashed potatoes. Place a Chicken Fried Steak piece next to the potatoes and beans. Spoon gravy on the potatoes with a little on the steak so it stays crispy. Garnish with chopped chives.