Now, no one is really sure of the origins of chicken fried steak. What I do know for sure is that a few people here in Texas claim to have invented it. Others claim that it was carried over from Austrian and German immigrants during the 19th century. If you're actually curious about WHAT chicken fried steak is, it is cube steak that's been tenderized, breaded, and pan fried. It's really, really good. In fact, it's so good, my husband requested this recipe be posted!
Well, now that you have an idea of what you're working with tonight, let's grab our frying pans and meet in the kitchen. See you there!
Chicken Fried Steak
and
Double Cheddar Bacon Mashed Potatoes
For the Chicken Fried Steak, you will need:
- 1.5 to 2 pounds top round steak
- 4 cups self rising flour
- 2 tablespoons creole seasoning
- 2 eggs
- 1.5 cups buttermilk
- Vegetable oil
For the Mashed Potatoes, you will need:
- 2 pounds all-purpose potatoes, peeled and sliced
- 1 jar (1 pound) Ragu ® Cheesy! Double Cheddar Sauce
- 5 bacon slices, cooked and crumbled
- 1 teaspoon salt
Ready?
To make the Chicken Fried Steak:
- Cut the round steak into four servings.
- Cover a large cutting board with plastic wrap and sprinkle with flour.
- Place one piece of meat on the board, sprinkle with flour, and cover with a second sheet of plastic wrap.
- Pound the meat with a meat mallet (or the bottom of a heavy pan if you don’t have a mallet) working from the center of the meat out to the edges, until the meat is nearly doubled in size.
- Repeat until all are tenderized.
- Lightly salt and pepper the meat and set aside.
- Add the seasoning to the flour and mix well.
- Beat the eggs well and combine with the buttermilk.
- Press each piece of steak in the seasoned flour until well coated, and shake off excess.
- Dip the floured meat into the egg mixture to coat, then allow any excess to drain off.
- Return the meat to the flour and coat thoroughly, making sure that the entire piece is covered by dry flour.
- Shake off excess.
- If a thicker breading is desired, dip a second time in the egg and finish with flour.
- Pour 1/2 inch to 1 inch of oil into a large heavy skillet, and preheat to 350 degrees.
- When the oil is hot, fry the meat several pieces at a time, but do not crowd the skillet.
- Do not turn until red juices begin to bubble to the surface and the first side is golden brown.
- Flip and continue to fry, approximately 5 minutes more, or until golden brown and crisp.
- Transfer to a rack to drain.
To make the Mashed Potatoes:
- Cover potatoes with water in 3-quart saucepan.
- Bring to a boil over high heat.
- Reduce heat to low and simmer, uncovered, 15 minutes or until potatoes are very tender, then drain.
- Return the potatoes to a saucepan.
- Mash the potatoes.
- Stir the Double Cheddar Sauce into the mashed potatoes.
- Stir in the bacon and salt.
- Plate with the chicken fried steak, and enjoy!
I'll be back tomorrow, like always, with yet another delicious recipe. If you have any suggestions about what you'd like to see here on Everyday Meals, feel free to leave a comment below this post. All suggestions are welcome, even dessert recipes! I hope you have a great day, and I'll catch you on the flip side. Happy blogging to all!
