Friday, March 16th, 2007

Chicken Fried Steak Fried Chicken

A completely uninspired twist? A seemingly pointless reverse-effect pastiche? Maybe, but it made for some of the greatest chicken sandwiches I've ever had. Since seeing the recipe for chicken fried ...

A completely uninspired twist? A seemingly pointless reverse-effect pastiche? Maybe, but it made for some of the greatest chicken sandwiches I’ve ever had. Since seeing the recipe for chicken fried steak on The Homesick Texan, I was homesick for some of that, too. Let alone I’ve never been to Texas and have no roots to the state. Some things, like fried chicken, are so classic that they inspire new classics like the chicken fried steak. But one of the nice things about chicken fried steak — and I suspect many will agree — is that it’s a solid, tender piece of meat that you don’t have to pick up and smear your face with grease to eat.

I actually really hate frying chicken. I’ll eat it, but I don’t want to make it. I ought to get one of those splatter shields to put over your frying pan, which are supposed to make the experience much more favorable, but for the time being, I’ll take one for moderation in use of oil, and cut of meat (while I taste-test various ice cream concoctions in the meantime).

Served with a twist of lemon and a little tabasco it was a perfect quench for this craving — and it took no longer than ten minutes to cook. Though The Homesick Texan had provided a recipe for true cream gravy to go along with the dish, the traditional Southern accompaniment, (can I say this?) I don’t really care for cream gravy. I like how it can made from your pan drippings in a few minutes, sort of like a quick clean-up beschamel sauce, but it always tasted a little bland when I’ve tried it. Call me a hopeless dabbler, a discourteous plagiarist. But I’ll be darned if this wasn’t the most tasty chicken fried steak fried chicken dish in town.


‘lil nuggets of joy

Chicken Fried Steak Fried Chicken
(makes about 4 main course servings)

2 large boneless chicken breasts, sliced in half
1/2 cup flour
1-2 tsp salt (or to taste)
1/2 – 1 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp white pepper
1 egg
1/4 cup milk
Enough oil to coat bottom of pan about 1/4 inch
Lemon wedge for serving

Pat chicken dry with paper towels. With a sheet of plastic wrap on top, gently tenderize the chicken so that it’s evenly thin. Mix flour, salt and spices in a bowl. Beat egg and combine with milk in another bowl. Heat pan with oil. Coat chicken first in the flour, then the egg mixture, then the flour mixture again, and place in pan. Cook for about five minutes on each side, depending on how large the pieces are, flipping when cooked side is golden brown. Serve immediately with a squirt of lemon, hot sauce, or any sauce/gravy.


is this necessary? Who knows — it was fun

Cost Calculator
(for 4 servings)

About 1 1/2 lbs chicken (at $2.79/lb): $4.18
1 egg (at $3.00/12): $0.25
1/4 cup milk: $0.20
1/2 cup flour: $0.08
Salt, peppers, cayenne: $0.10
About 1/3 cup vegetable oil: $0.20
1 lemon: $0.34

Total: $5.35

Health Factor

Five brownie points: When craving a fried meal, this not-very-deep fry method always works for me. This way I can control the amount of oil used, while enjoying the crispy crust from the egg and flour dredging.

7 Responses to “Chicken Fried Steak Fried Chicken”

  1. Lisa (Homesick Texan) says:

    I love your palindromic twist on the dish! And actually, a fair share of Texans I know eschew cream gravy for Tabasco, so you’re still authentic.

  2. Niki says:

    It’s just called “Chicken Fried Chicken” here in the south. :)

  3. Jonnie says:

    I also think that cream gravy is boring. I brown the flour thoroughly(like making a roux) and use chicken broth when making the gravy. This makes the gravy much more flavorful. If you like heat, I’ve had the cream gravy made with minced jalapenos in it. Yum!

  4. Deborah Dowd says:

    This looks and sounds incredible and I love your title twist! Way better than Chik-Fil-A!

  5. a fellow brooklynite says:

    just made this for dinner = served the chicken over a bed of mixed greens dressed with olive oil and lemon juice – the acidity of the lemon juice mitigates the heaviness of the oil/flour coating on the chicken. thanks for reminding me of the pleasures of simple food!

  6. Yvo says:

    Mmmmm, I love chicken fried chicken…. That looks delicious.

  7. Popcorn says:

    Yeah, I agree that cream gravy can be boring. I think, as a Southerner by birth, I like it due to the texture…and the peppery taste. I love freshly-ground pepper on anything. I even put it on top of cottage cheese, I’m that crazy for it.

    Anyway, back to gravy…great post!

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