The Ultimate Fried Chicken Steak It’s fried to perfection and topped with the creamiest sauce you can imagine, it’s sure to become a family favorite. It’s hard to imagine a southern meal more typical than chicken and fried steak. The hard part is deciding if you want to do it for breakfast or dinner. My family can’t get enough of these tender steaks with that delicious crispy crispy layer.
For chicken groups:
°1/2 teaspoon all-purpose flour
° 1 tsp fresh parsley
° 1 teaspoon minced fresh thyme
° 1 teaspoon black pepper
° 1/2 teaspoon kosher salt
° 1/2 teaspoon butter
° 2 breasts boneles-skinless chicken (5-6 oz. each)
° canola oil
To cook the pepper broth:
° 1 teaspoon minced garlic
° 3 tsp allpurpose flour
° 1 1/2 teaspoons coarsely ground black pepper
° 1 cup milk
° 1 teaspoon minced fresh thyme
° 1 teaspoon salt, or to taste
how to make it:
- For chicken, combine 1/2 cup flour, parsley, 1 teaspoon thyme, 1 teaspoon pepper, and salt in a shallow dish.
- Placing the curd in second shallow dish.
- Dip the chicken in the flour mixture, dip in the milk, then dip back into the flour mixture.
- Cool the covered brisket on a wire rack placed on a baking sheet for at least 5 minutes.
- Heat 1/4 inch of oil in a pan over medium-high heat until it shines.
- Fry chicken on one side until golden brown, about 6 minutes.
- Turn the chicken over and fry until golden brown and cooked through, another 56 minutes. Transfer the chicken to a plate and tent with aluminum foil. To turn off all but 1 tbsp. oil.
- For the pepper broth, cook the garlic in the same pan over medium-high heat until fragrant, about 1minute.
Whisk in 3 tbsp. flour and 1 1/2 tsp pepper. Slowly whisk in the milk. - Boil broth, stirring constantly, until thickened, 23 minutes.
- Add 1 teaspoon of thyme and salt.Serving the broth on the chicken.
Enjoy !
