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Cowboy Classic Chicken Fried Steak
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Aug 23, 2023
What's more classic than a chicken fried steak- but there are some tricks to get the perfect, crispy and tender steak and we're showing you how! Featured on the Food Network's Throwdown with Bobby Flay. Cowboy Classic Chicken Fried Steak 2 cups buttermilk 2 teaspoons Mesquite Seasoning (available here: https://kentrollins.com/shop-1/ ) or smoked paprika and pepper 1 egg 2 cups all-purpose flour 3 tablespoons Original Seasoning (available here: https://kentrollins.com/shop-1/ ) or seasoned salt and pepper, to taste 2 tablespoons baking powder 1 tablespoon cornstarch Fry oil (canola, creamy liquid shortening, peanut) Tenderized round steaks (we used inside of the round) 1. In a bowl, combine the buttermilk, Mesquite seasoning and egg. Whisk well. 2. In a separate bowl, combine the flour, Original seasoning, baking powder and cornstarch. 3. In a Dutch oven, pour in enough oil to deep-fry the steaks (2 to 3 inches). Heat the oil over medium-high heat until it reaches about 350°F.
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Come and get it around with us
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On this episode of Throwdown, Yehaw! I'm going head to head with Bonafide Cowboy Kent Rollins
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and we're frying up some chicken fried steak. I don't know if you saw that episode where I beat Bobby Flay in a chicken fried steak throwdown
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but you can beat him too. I got the secrets, I got the tips, you can make it in your own kitchen
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Stick around. Chicken fried steak. Now I have never done one from start to finish to show you good folks out there in YouTube lamb how you prepare a chicken fried steak that can be like mine that I beat Bobby Flee with
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Folks we're going to go through this in my top three steps. Number one, what meat to buy? Number two, I want that crunch in every bite. I'm going to show you how to get it there. And number three, what are we going to fry it in? That is very important it is. Now, I again, I want that crunch in every bite. I'm going to show you how to get it there. And number three, what are we going to fry it in? That is very important it is. Now, I
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get a lot of question, is it chicken or is it steak? Chicken fry comes back from the old batter term
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what it was my mother and father told me during the depression to make meat look bigger by
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dipping it in a flyer mixture with some kind of water base or milk base thing to make a bigger
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piece of meat. It's steak. Yes it is. Chicken fried steak. Now what cut of beef are we going to use
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for this? Well folks think but one place it needs to come from that is the round. Okay
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Now, there's the top round, bottom round, inside of the round. For the premier chicken fried steak of all, it is inside of the round
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You can get any size you want. When me and Shanter catering, I usually do about a five ounce, something like that
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But today, we're going to cook about a seven-ounceer. Now, you can tell your butcher, hey, can you cube this for me
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And he can run it through the cuber if it's not already out in the package. But start with good meat, folks
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You've got to know what you're looking for. We use certified Angus beef. That's what I love to use
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When I'm talking about that butcher dropping it through that cubor, it's like a meat tenderizer
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It's a bunch of little wheels that's got some little teeth on that run. He'll run it through their one direction, pick it up
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run it back through the other direction. Now my mother used to take them, and she had one of them old meat cleaver hammers When she didn have that what did she use The edge of a saucer Many years ago when we were trying to tenderize that meat It can have no little white streak in it or a piece of gristle in it It has got to be clean No lines of gristle nowhere And let me tell you
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something else that really upsets me. You go into a restaurant and you say, I think I'd like
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your chicken fried steak. It's a pre-bredded, pre-frozen, soybean-based product that might not even
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have no beef in it. So, number two, let's talk about what we're going to
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to coat this meat with, okay? That's what I'm thinking. So years ago, sure, there was always
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this, well I'm going to put a little flyer on them, throw them in the skillet, fry them on both sides
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Not no more. You see buttermilk, you see milk, you see milk, you see milk and egg, butter
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milk and egg. But this is what I like to do. Two cup of buttermilk, one egg, two teaspoons
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of Red River Ranch, muskete seasoning is the liquid. Whip it up really good, make sure everything
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is incorporated well, then we're going to start out with two cups of flyer, then we're
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going to add about three tablespoons of Red River Ranch original. We're going to add some bacon powder, yes, bacon powder, and then some corn starch, uh-huh
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because corn starch's going to help it pop too. Mix that really well and you'll be ready to go
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We're going to start out in the liquid, let her run off there just a tad, in the flyer
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We're going to make sure we get into every little thing, pat it down in there really well
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Now we're going to double baptizing. Make sure you're covered everywhere. This will give you that good, thick, golden crust
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Make sure you pat it back on there this second round too. And that rascal is ready to fry
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When you just got it to this point and you bring him out here instead of just throwing him right in that hot grease
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Let's let him sit there just a minute and let all that stuff just take a hold
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That's what we're after. Then we'll go over here to what we're frying in
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So folks, where we're at? Number three. What are we going to cook it in and how are we going to cook it
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Well, you know automatically if I'm going to cook it, the thing it's going to be in, cast iron
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Yep, that's it. But my mother and so many people, they'll pan fry these
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Now I done them that way for years Used to do them that way all the time But then I realized the healthiest way to cook a chicken fried steak where it stays in the grease a shorter amount of time is what
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Let me see a show of hands. Who? Yeah. Deep fry. You won the prize
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You get to take Frank home. Now, another reason that I think that deep frying is better than pan frying is it is actually suspended in oil
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instead of sitting there just soaking in oil like on the bottom of a skillet
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Now, what kind of oil are we going to use? We need to use a high temp
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Now I love to use a creamy fry oil. It comes from Sam's Club, but you've got to buy three gallons at a time
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Sure, I use a lot of it. If I don't have that, I usually try to go with a good name canola oil
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Now I've used peanut oil and stuff like that, but so many people where we're cooking might
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have an allergic reaction to some kind of peanut. We're going to fry it in a Dutch oven today
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We're going to get it just right temperature. So let's heat that oil up
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We got to grease to 350. Let him set for a little bit we did
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Lay them in there gently so you don't be splashing it all over yourself and everybody else
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And let the magic begin. You got to keep an eye on that oil temperature, especially if you're frying multiple rounds
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because as you begin to place cold meat in there, it's going to lower that temperature
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I like to bring it all out, let it sort of come to room temperature, then we ain't having to wait for that grease to reheat
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Now it's going to take about three to four minutes a side depending there
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Using that good canola oil, we're looking for a good golden, crispy brown
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I like to peek at it just a minute if it's ready, then just go ahead and turn that rascal over
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It don't take that other side quite as long to cook, and we'd be fixing you're ready to eat that rascal
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Now when this is a good golden brown on both sides, you'll see it good and set up crispy
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We're through, brook. Let's take it out of there, set it on that wire rack, let it cool
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what we're after. You want to make sure when you're cooking them, when you lift one of them
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out a little, it'll tell you if it's plumed done plumb through there. If you see a little
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side of anything sneaking out of there but clear liquid, leave him just a minute. He's going
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to catch back up, don't take long. Let it cool right there on that wire rack, put you a paper
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towel or a brown paper sack in it let it cool off and then we going to eat this bad boy Don that look pretty Hear that that what we call crust not upper crust this is just really good crust now this does pair well with some
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mashed potatoes who everybody won't have some mashed potatoes but you know what
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really go good with it a fork and some gravy now I got a gravy video on
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this page that you can go back and use the same method just use some of that their
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meat grease instead of like bacon grease. Make you up some gravy. It'll make your tongue
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slap the back of your head trying to get to it. You'll have a comb before you ever get to eat
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So what are we going to do now? We're going to cut it. Ooh-wee! See how that crust stays on there, folks? I didn't lose none in a deep fryer
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You say, well, what was different about yours than the classic buttermilk? Remember, cornstarch, baking
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powder. That's what's going to help that crust stick to it and make it even a little thicker
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But don't forget that seasoning too. That's how beat Bobby Flay. You can invite him over and you can beat
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him too. But hang on a minute. That's it, folks. See y'all down the trail. I'm through
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Now, sure, we do have the recipe in there too. In our book, what book? You ain't got the book
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It's called A Taste of Cowboy. You can get it from our website or from Amazon. Just get you one
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recipe differs in there just a little in the wet ingredients that I use to put it together
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But you're still going to come out with that great crispy crust. But remember, you have to
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start with a good cut of beef to begin with. Well, we hope you learned something today
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Ooh, it's a great day above the grass. It is. We're just glad to be outside. Shannon have the recipe in the little description below the video. She's always got it there
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We want to thank you for stopping by, like I said, but we appreciate you taking time out of your busy life
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to watch our videos. God bless you, each and everyone, hit the subscribe button, see y'all down the trail. Wow
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Yeah. News of me cooking a chicken fried steak travels fast, I promise you
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That guy will circle and land back out here in the pasture. He'll be wanting something to eat, so we better get after it
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