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Chicken fried steak, by a Northerner

11 Mar

Okay I have to admit, I’ve never attempted to make country fried steak before. So when Alex suggested it for dinner Sunday night I very reluctantly agreed. (I hate messing up a Sunday dinner).   I immediately went on the iPad to google “best chicken fried steak recipe”.  My results led me to this Alton Brown recipe, which I altered slightly to give it my own little flare.  It turned out pretty decent for a Northerner’s first attempt so I figured I’d share.  Enjoy!

Chicken Fried Steak
4 servings (or if you are glutens like us, 2 servings)

2 pounds beef bottom round steaks
2 tsp kosher salt

1 tsp freshly ground black pepper
2 tsp garlic powder
1 tsp cayenne powder
1 cup all-purpose flour
3 whole eggs, beaten
Splash of Worcestershire sauce
1/4 cup olive oil, plus 1 tbsp
2 cups chicken broth
1/2 cup whole milk
1. Preheat oven to 250 degrees F.

2. Mix flour, salt, pepper, garlic powder and cayenne and place into a pie pan. Place the beaten eggs and Worcestershire sauce into a separate pie pan.

3. Dredge the meat on both sides in the flour mixture. Tenderize the meat, using a needling device or meat tenderizer, until each slice is 1/4-inch thick.

4. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

5. Heat oil in a cast iron skillet over medium-high heat. Cook one steak at a time as to not overcrowd the pan.  Cook each piece on both sides until golden brown, approximately 4 minutes per side.

6. Keep cooked steaks warm in the heated oven while cooking the other steaks and preparing the gravy.

7. Once all the steaks are finished, add 1 tablespoon oil to the pan. Whisk in 3 tablespoons of flour left over from the dredging. Add chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add milk and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

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Curry marinated chicken

13 Dec

I have been really into Tandoori chicken lately. It all started a few weeks ago when I ordered a “Naanwich” at the Market District (Naan bread, jasmine rice, Tandoori chicken, cucumber salad and cilantro). I was hooked! I ordered another Naanwich a week later. Then I started ordering Tandoori chicken platters, and then Tandoori chicken a la carte. I’ve been adding Tandoori chicken to my salads, over rice, and even buttered noodles! I just love all of the flavors and spices.

So I tried to recreate my Market District favorite at home. How did it turn out? ABSOLUTELY NOTHING like Tandoori chicken. But even though it wasn’t exactly what I was shooting for, I decided to post this recipe anyway because you know what? It was still pretty darn good.

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