Skip to main content

Chicken Fried Steak

Chicken Fried Steak and Eggs

Here is my recipe as promised. I love a comfort food once in awhile like anyone else. But don't be scared to make this and think it's an unhealthy dish "fake news". I also buy a package of chicken tenderloins to keep in the fridge for the boys to heat up after school, since the breading is the same and this process is a labor of love.





Ingredients:
  1. 4 cubed steaks and chicken tenderloins
  2. 2 cups buttermilk
  3. 2 cups seasoned flour
  4. 5 eggs and 3/4 cups milk
  5. 2 cups crushed Club crackers
  6. 2 cups wheat panko
  7. 3 Tablespoons Red Robin Seasoning
This dredging station and coating mixture came from many variations over the years and this is the one that has passed the test of time for me.

Directions:
  • Coat cubed steaks and chicken tenderloins in buttermilk (separate pans...duh}
  • Cover both sides in the flour seasoned with salt and pepper. shake off excess flour.
  • Dip both sides into the egg wash of 5 eggs and 3/4 cups milk whisked.
  • Cover each side in the 50/50 Panko Club cracker and Red Robin Seasoning mixture. Let sit for 10 minutes on a platter.
When pan frying I always use an electric skillet. Getting the temperature maintained at 350 degrees is crucial to keep the oil from going into the meat. I use canola oil. Once the temp is to 350 put 2 steaks in and cook 4 minutes each side until no red is running out.
Put onto a platter lined with paper towels to soak oil and immediately season once again with seasoning salt or my secret ingredient Red Robin Restaurant seasoning.

Gravy: You can use the milk pepper gravy recipe, but due to my low calorie lean diet I used a packet of 2 cup country gravy mix using 1 cup water and 1 cup skim milk.

Comments

Post a Comment

Popular posts from this blog

OUR BETTER THAN FAST FOOD ONION RINGS

Onion Rings 4 Large White Onions 6 Cups Unbleached Flour 3 Tablespoons Salt 3 teaspoons of Garlic Powder 1 1/2 teaspoons of Black Pepper 2 1/2 teaspoons of Paprika 4 Large Eggs 1/2 Cup Milk Canola or Vegetable Oil for frying These are the BEST homemade onion rings. Not much batter, light, crispy and delicious. It seems like it would be overwhelming, but actually it is well worth the time. Start out with 4 large white onions. We have found these work the best.  They have a really great flavor. Next, slice them up. If you do them a little on the thin side, they cook up really nicely and are a perfect consistency. When you slice them, only keep the bigger rings. The middle pieces are not as good for the rings. I usually only keep the first 4 to 5 outer rings and toss the rest. Next, add the seasonings to the flour. I have 3 bowls that I set up for flour and wet ingredients. The first bowl will have ...
Post a Comment
Read more

Vegetable Egg Foo Yung

Egg Foo Yung is one of my favorite Asian dishes. Plus it is very low carb! This is my variation on this yummy dish! Veggie Egg Foo Yung Ingredients: 2 cups of chopped broccoli 1 cup fresh or frozen peas 2 cloves of minced garlic 1 cup of diced onion 1 cup diced or shredded carrots 6 eggs 1 Tbsp +1 tsp soy sauce 2 Tbsp butter Olive oil Sesame oil Gravy: 2 cups of beef stock 2 tsp garlic powder 1 tsp onion powder 1 Tbsp soy sauce 1/4 cup of cold water 3 Tbsp cornstarch salt and pepper to taste INSTRUCTIONS: Chop up the vegetables. Make sure to chop the broccoli up into small pieces . Set the garlic aside. Add both types of into oil and butter into a skillet and heat it up. Add onions, carrots and broccoli into the pan and saute until almost tender. Add peas into the pan and cook for around 1 minute. Add garlic and soy sauce then saute until veggies are tender. (If the pan dries up while cooking just add a...
Post a Comment
Read more

Butter Biscuits

Delicious Butter Biscuits Ingredients: 1/2 cup butter (1 stick); room temperature  4 tsp sugar 2 tsp salt 3 cups of flour 4 tsp baking powder 1 1/3 cups milk Instructions Preheat oven to 450 degrees. Add flour and butter into the mixer and mix until butter is pea size. Add the sugar, salt, baking powder and mix until combined.  Last, add milk to the flour mixture and mix until combined. If the dough is a little sticky, add an extra Tbsp of flour to the dough. Next, generously flour the surface you will be rolling dough out on. Roll out the dough until it is around a half inch thick and fold the dough over itself in half and roll out again. Repeat until you have folded the dough back onto itself at least 6 times.  Even if it seems thin, it will rise. After it has been rolled out multiple times, use a biscuit cutter or a cup about the size you want your biscuits to be. (I actually use a kids IKEA ...
Post a Comment
Read more