Emerils Chicken Fried Steak Recipe Cdkitchencom

EMERIL'S CHICKEN FRIED STEAK

Steps:

• Heat the oil to 360 degrees F in a large, heavy skillet. Pound the round steak to tenderize it. Season with salt and pepper. Beat the egg with the first measure of milk. Place first measure of flour in a shallow plate and season with salt and pepper. Dredge each piece of steak in the flour, shaking off any excess. Dip the meat in the egg wash and let any excess drip off then dredge again in the seasoned flour. Fry the steaks in the hot oil until golden brown on each side, about 3-4 minutes. Remove and drain well on paper toweling. Pour off all but 1/4 cup of the oil in the pan. Over medium heat, stir in the second measure of flour and cook, stirring, for 3-4 minutes. Add the remaining milk 1/2 cup at a time, whisking constantly. Bring the milk to a boil then reduce the heat to medium low for 8-10 minutes, stirring frequently, until thick. Season to taste with salt and pepper or Old Bay seasoning. Serve the chicken fried steak with the cream gravy. Recipe Source: Adapted from Emeril Lagasse

CHICKEN FRIED STEAK

Steps:

• Cut steak into serving size pieces. Season steak with tenderizer, garlic salt, and black pepper. Beat egg and milk together. Put a little baking soda in the egg mixture for a golden color. Roll steaks in flour, then egg-milk mixture. Roll in flour again and fry in hot lard until golden brown.

FRIED CHICKEN

Steps:

• Combine the buttermilk, 1/4 cup Essence, salt, sugar, and garlic in a large nonreactive bowl. Stir to blend. Immerse the chicken in the mixture and refrigerate for at least 4 hours and for up to 24 hours.
• Combine the flour, the remaining 1/4 cup Essence, and the cayenne in a large doubled brown paper bag or plastic freezer bag and shake to blend. Drop the chicken, a few pieces at a time, into the flour mixture and shake thoroughly to completely coat. Remove the chicken and shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place the coated chicken on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.
• Heat 4 inches of oil to 300 degrees F over medium-high heat in a medium Dutch oven or heavy pot. Fry the chicken in batches, skin side down, until golden brown, about 10 minutes. Turn and fry until golden brown on the second side, 8 to 10 minutes longer. Remove the chicken and drain on paper towels. (Note: An even oil temperature is the key to success; a clip-on candy/deep-fry thermometer should be kept in the pot at all times. And the temperature should remain between 280 degrees F and 300 degrees F at all times.) Allow the chicken to rest at least 5 minutes before serving.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.