Inspired by the good discussion in these other threads about pork tenderloins and the Lodge griddle, I decided to do chicken fried steak with a Sonrise Ranch grassfed top sirloin and my trusty clarified chicken fat. I was running out of daylight and multitasking, but I did manage to get a few pics. It turned out pretty good. The only issue was I didn't get one of the pieces hammered to an even thinness, so it had a part of it that was more like an overcooked steak. But other than that was good, and for a first cook on the new Lodge griddle I'm very satisfied.
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Grew up on chicken fried most everything.
If I get another sirloin tip roast I want to sous vide that bad boy for a couple days, chill, slice, and then chicken fry those slices. -
Chicken fried baby, a Texas tradition! Nice work, love that lil cooker!!Comment
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Oh yeah...love me some chicken fried steak and eggs.Comment
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OK, I may have missed something here. Any chicken fried that I've had were deep fried. How was the final product compared to a deep fried steak?Comment
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It was pretty close to what deep fried would be, except deep frying gives that consistent all-over crispiness that's pretty hard to duplicate on a griddle.Originally posted by Dr ROK View Post
I've had chicken fried steak deep fried, baked, and skillet/griddle fried before - they're each little different but still all recognizable as the same dish.Comment
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i've never had chicken fried anything...i should do something about thatComment
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Great cook! Anytime you can cook meal on some iron, is a good meal. I love chicken fried steak. Do you have a special recipe you would like to share with us?Comment
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Those first two pics take me to a place I wanna be!Comment
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Wow, thanks for asking. This one's so simple even I can't mess it up.Originally posted by Spinaker View Post- For the breading, I have to work around the fact that a family member is gluten intolerant (legit - not because it's trendy). My favorite is to toss some gluten free corn flakes in the blender and pulse them until there's a range of powder, crumbs and chips - stop before it gets to all powder. I add a little gluten free flour (from Bob's Red Mill) to that.
- Whip an egg or 2 in a flat dish. Sometimes I add a little sour cream, yogurt or buttermilk, but that's optional.
- Put the breading in another flat dish and add salt and pepper
- Hammer out a piece of meat with a meat tenderizer to about 1/4 to 1/8 inch thick.
- Dip the meat in egg and get it soaked, then lift it and let excess drip off. Dredge it in the breading - get it thoroughly covered. It should have so much breading on it that it feels dry to touch - not wet or sticky.
- Let it sit for a few minutes for the breading to settle in and adhere to the meat.
- Put some clarified chicken fat (or bacon grease or whatever) on a hot griddle.
- Fry the steak until it seems done - it's too thin to really check with a thermometer. There's nothing wrong with flipping multiple times to check it and make sure it's evenly done all over.
Edit: You can see I don't measure when cooking - sorry about that.Comment
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If you know where the Village Inn is just outside of Wyoming stop there and get their chicken fried steak skillet for breakfast. Then buy a banana cream and peanut butter pie on your way out the door to take with you. You can thank me later!Originally posted by Spinaker View Post
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Here's an easy and great one to do on your new griddle: pork butt cutlets and peaches. https://www.evernote.com/l/AKKwh0tnl...4OQGHYdmp1juUAComment
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