chicken fried

Possibly the greatest chicken of the woods dish you will ever taste.

Chicken Fried Chicken of the Woods

All purpose flour, as needed

kosher salt and fresh ground black pepper

generous pinch sweet paprika

cayenne pepper

eggs (for breading)

Tbsp Clarified butter

thyme (optional)

garlic

Lemon wedges

Take your pieces of chicken mushrooms and trim off the tough part where the stem starts to attach to the tree. Wash and dry the mushrooms well, which will help seasonings adhere.

Season the flour with a good pinch of salt, pepper, paprika and cayenne to taste (go easy on the cayenne). Toss the mushrooms first in flour, then in egg, then in flour again.*

Heat a pan with 1/4 cup cooking oil, as well as 2 tbsp unsalted butter. Add your breaded chicken mushrooms, the crushed clove of garlic, and the thyme.

Cook the chicken of the woods until they are golden brown on each side, about 4-5 minutes, adding extra oil if the pan gets dry, then blot the mushrooms on a paper towel quickly to weep excess oil, sprinkle with a little salt to finish and serve immediately.

Chicken Fried Chicken of the Woods is still arguably my favorite way to prepare young chickens when I get them nice and tender. Try it and be changed. Link to the full recipe (you'll want to look it over before you start) in comments.

Country fried steak is the epitome of Southern comfort food, but this chicken fried steak recipe is a delicious dish for any occasion.  

Diner-Style Chicken Fried Steak Recipe

cube

salt, divided,

cayenne

onion powder

garlic powder

black pepper,

canola oil, or more as needed

butter

Put cube steaks between 2 paper towels, and press out any moisture. Pat completely dry. Sprinkle with 1 tablespoon of salt, and set aside while setting up the breading stations. Firmly pat again to remove any moisture.

Assemble 1 bowl with 1 cup of flour, and set aside. In another bowl, whisk together the egg and ½ cup of milk, and set aside. In a third bowl, whisk together 1 cup of flour, cayenne, onion powder, garlic powder, 1 tablespoon salt, and black pepper.

Heat ¼-inch of oil in a cast iron pan over medium high heat. Heat until a drop of flour sizzles.

Once the oil is hot, pat the salted steaks completely dry again. Dip them in the flour and shake off the excess, then dip them quickly into the egg mixture, shaking any excess off. Finally, firmly press the steaks into the seasoned flour, coating each side completely, then lightly shaking off the excess.

Put the coated steak into the hot oil, and fry until golden brown, about 3 to 4 minutes per side. Do not disturb while frying.

Once golden brown on both sides, remove from the skillet, and place on a baking sheet fitted with a wire rack, or a plate lined with paper towels. Allow to drain. Repeat with each steak, being careful not to crowd the pan.

To make the gravy, melt the butter in a small skillet over medium heat. Whisk in 2 tablespoons of flour, and cook until light brown, about 1 to 2 minutes.

Slowly pour in 1 cup of milk, whisking constantly, and bring to a simmer until thick. Season to taste with salt and pepper, and serve.

https://www.youtube.com/watch?v=zNUGJYyZvts

Chicken Fried Steak is a classic comfort food!&nbsp; Jalapeno Bacon Gravy takes this one to a whole new level of deliciousness!

Chicken Fried Steak with Jalapeno Bacon Gravy

6-oz. beef cube

all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp kosher salt

½ tsp black pepper

½ tsp smoked paprika

bread crumbs

buttermilk

egg (lightly beaten)

hot sauce

vegetable or canola oil (for frying)

jalapenos (ribs and seeds removed, diced)

bacon

heavy whipping cream

tsp kosher salt

If necessary, pound the cube steaks to ¼” thickness.  (Note: An easy way to do this is place the steaks between two pieces of plastic wrap and then use a kitchen mallet or rolling pin to pound steaks to ¼”.)

Pat steaks dry using paper towels; set steaks aside.

Using a plate or shallow bowl, add flour, baking powder, baking soda, salt, pepper, smoked paprika and onion powder; whisk together until well combined.

Spread bread crumbs out onto a second plate.

Using a separate shallow bowl, whisk together buttermilk, egg, hot sauce and minced garlic.

Using a large skillet, add enough oil to fill pan ½”; place over medium-high heat until oil reaches 350°F.  (Tip: To determine when oil is hot enough, drop a pinch of breadcrumbs into the oil.  If it bubbles up immediately, then the oil is ready.  If the oil begins to smoke at any point, immediately reduce heat.)

Working with one piece of steak at a time, dip both sides first into the flour, then into the buttermilk mixture and then finally into the breadcrumb mixture. Place the steak into the skillet.  (Note: I typically do this in 2 batches of 2 steaks each so as not to overcrowd the skillet.)

Fry steaks for 3-4 minutes per side, or until both sides are golden brown.  Remove steaks from skillet and place on a paper-towel lined plate.

For the Chicken Fried Steak

Once steaks have been fried, drain all but ¼ cup of the leftover oil from the skillet.

Place skillet over medium heat.  Once hot, add the diced jalapenos and bacon; sauté for 3-4 minutes, stirring occasionally, or until jalapenos have softened slightly and bacon is crispy.

Gradually whisk flour into skillet, scraping the bottom of the skillet with a flat-edged wooden spoon to release any solids into the gravy.

Add buttermilk, whipping cream, salt, pepper and paprika; stir until well combined.  Bring gravy to a simmer, stirring often.

Continue cooking for 6-7 minutes, stirring often, or until gravy has thickened.  (Note: If gravy becomes too thick, just add 1-2 Tbsp of cream or milk.)

Spoon gravy over steaks before serving.

For the Gravy

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Chicken Fried Chicken of the Woods

Diner-Style Chicken Fried Steak Rec...

Chicken Fried Steak with Jalapeno B...

The most viewed chicken fried recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine