I love a good Chicken Fried Steak. I love the crispy coating covering the meat. And I really love to make it even better by serving the steaks with mashed potatoes and country gravy. YUM. Of course, for years I didn’t eat or cook Chicken Fried anything because of the fat. Now that I know that cooking with healthy traditional fats is not ‘bad’ for us (quite the opposite in fact), Chicken Frying has become a semi-regular for our meals. Here’s how I do it.
1-2 cups Whole Wheat Flour (Sprouted flour works well and I use that when I have some made up)
1/2 teaspoon (or so) Sea Salt
1/4 teaspoon (or so) Black Pepper
1/4 teaspoon (or so) Garlic Powder
Mix up the flour and spices on a plate. It is hard to say how much flour you need, because it depends on how much meat you are dredging. I start with about a cup and then just mix up more if I need it. The spices listed are the ones I usually use but sometimes I add others like paprika or chili powder. Use the spices that you like.
2 whole eggs (or sometimes 3 if they are small)
1/4 cup or so of milk
Beat the eggs and milk together in a shallow dish (like a pie plate).
We use this method for any small cuts of meat. We usually have wild game and that makes wonderful Chicken Fry plus the smaller pieces taste amazing with a crispy coating. You could use beef, chicken, venison, antelope, or elk. A less expensive cut works well for this.
Cut your meat into small steaks and then use a meat hammer to tenderize. I just give each side a couple of whacks and call it good.
I do a double dredge method. Each piece goes into the flour dredging and then into the egg mixture and then back in the flour dredging. Then I put the pieces on a plate in a single layer and let them rest about 10 minutes to help the coating stay on the meat.
While the meat is resting, I heat up my deep cast iron skillet and add a generous amount of coconut oil (tallow or lard would be wonderful too). When it is hot, add the steaks in a single layer, let cook until crisp on the first side, carefully flip over and let cook on the second side. Remove from skillet and keep warm in an oven while frying up the rest of the steaks, adding more oil as necessary to make that crispy coating.
I’ll admit that the dredging is a messy job and the frying takes a little bit but the results are very worth it and such a great way to make an average cut of meat into something very tender and tasty.
This post is a contribution to Pennywise Platter hosted each Thursday by Kimi, The Nourishing Gourmet.