Ingrédients pour Chicken Fried Steak Strips
- All Purpose Flour
- 1 teaspoon salt
- Fresh Ground Black Pepper
- 2 large eggs
- 1/4 cup water
- Buttermilk Baking Mix
- Bottom Round Steaks
- 1/4 cup vegetable oil, plus more as needed
- Pan Drippings
- 1 1/2 cups whole milk (or cream/evaporated milk)
- Salt & Freshly Ground Black Pepper
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Comment préparer Chicken Fried Steak Strips
- In a shallow dish, whisk together 1 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- In a second shallow dish, whisk together 2 large eggs and 1/4 cup water.
- In a third shallow dish, place 1 1/2 cups complete biscuit baking mix.
- Dredge each steak strip in the flour mixture, shaking off any excess. Dip into the egg mixture, letting excess drip off, then coat thoroughly in the baking mix.
- Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. The oil is ready when a drop of water sizzles immediately.
- Add coated steak strips in a single layer, avoiding overcrowding. Fry for 4-5 minutes per side, or until golden brown and cooked through. Add more oil as needed.
- Remove cooked steak strips and keep warm in a preheated oven at 200°F (93°C).
- Pour off all but 2 tablespoons of the cooking oil from the skillet.
- Return the skillet to medium heat. Sprinkle 2 tablespoons of all-purpose flour over the oil and whisk constantly until smooth.
- Gradually whisk in 1 1/2 cups whole milk (or cream/evaporated milk) until smooth.
- Continue stirring, scraping up any browned bits from the bottom of the pan, until the gravy comes to a boil and thickens.
- Season gravy with salt and pepper to taste.
- Reduce heat to low, simmer for 5-8 minutes, or until the gravy reaches your desired consistency and the flour taste is gone, stirring occasionally.
- Serve the crispy chicken fried steak strips immediately, smothered in the creamy gravy.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
11g
Fat
72g
Carbs
11g
