When is a Chicken Not a Chicken?

…when it’s a Chicken Fried Steak!

I had no idea what Chicken Fried Steak was the first time I spotted it on a menu. Although it sounds peculiar, it’s really not rocket science to work out. It’s basically a thin slice of beef steak that is lightly battered and fried until it becomes all crisp, golden and wonderful – delicious huh?!

Yes that’s what I thought. So I eagerly placed my order, looking forward to my battered beef steak covered in lashings of brown beef gravy. Imagine my horror when the waitress proudly served me with a well presented chicken fried steak smothered in something that I can only describe as resembling something the cat choked up! What was that creamy gunk they had spoiled my meal with?!!!My husband spotted the dazed and confused look on my faced and – very amused – was quick to point out that the gravy was a white sauce gravy. Still not convinced, I started to eat my way around the sludge until I could avoid it no more. But wait, the white gunk is actually crazily delicious – never judge a book by its’ cover!

So today, I’m sharing this new food epiphany with you all. The recipes are a mish-mash of two recipes by Alton Brown and Ree Drummond and are easy to follow.

Although it is traditional to serve chicken fried steak with mashed potatoes, I like to devour mine with my hush puppies recipe and fresh green beans…

First, you’ll need to preheat the oven to 250°F (120°C). Then, cutting with the grain, cut the meat into ½-inch thick slices and season each piece on both sides with the salt and pepper.

Now place the flour into a tray and the eggs into a separate tray and dredge the meat on both sides in the flour. Tenderize the meat, using a needling device or tenderiser, until each slice is ¼-inch thick.

Dredge the meat in the flour for a second time, then in the egg, and finally in the flour again. Repeat with all of the meat slices.

Place the meat onto a plate and allow it to sit for 10 to 15 minutes.

Place enough vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over a medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan.

Cook each piece on both sides until golden brown, approximately 4 minutes per side, then remove the steaks and place on a wire rack set over a baking tray and place into the oven to keep warm. Repeat until all of the meat is browned.

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After all the meat is fried, pour the oil out into a heatproof bowl. Now to make the delicious, but rather gross looking, gravy!

Without cleaning the skillet, return it to the stove over a medium-low heat and add ¼ cup of the grease back to the skillet and allow it to heat up.

When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.

Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Pour the gravy over the chicken fried steak and serve.