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CHICKEN RECIPES

Dinner Tonight: Chicken Fried Steak with Cream Gravy Recipe

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dinner tonight chicken fried steak with cream gravy recipe 5d12e1c3c9c19 - Dinner Tonight: Chicken Fried Steak with Cream Gravy Recipe

I’m not sure exactly where the urge came from, or even whether I’ve had chicken fried steak in the past decade, but for some reason a week ago it started to sound really good. For help I turned to Lisa Fain of the Homesick Texan (also our Serious Salsa bureau chief), whose love for the dish is impressive. “While many foods hold sway over my heart, none (except for my beloved refried beans) reigns supreme more than chicken-fried steak.” Can’t argue with that.

The name comes from the cooking process. Simply, it’s breaded and cooked in much the same way you would make fried chicken in a skillet. I have some experience with that. This isn’t aggressive deep-fat frying, but the more gentle art of frying over moderate heat in a skillet. Think a lazy afternoon and not the back of a fast food restaurant. It takes longer, but the outside becomes perfectly crisp and crunchy, while the inside remains wonderful juicy. It’s an incredible transformation.

The beef is top round, which is pounded very thin with a meat mallet before being dredged and fried. Round is the perfect choice, not because it’s terribly tender and flavorful, but precisely because it is neither. Pounding the living daylights out of it and then frying it in oil adds some life to this boring cut. The cream gravy is also another example of remarkably cheap ingredients (flour and milk) transforming into something luscious and decadent. I’ll be having this again very soon.

Ingredients

  • 1 1/2 pound top-round steak, cut into 4 even pieces
  • 3 eggs
  • 1/2 cup buttermilk
  • 2 cups flour
  • 1/2 teaspoon salt, plus more for seasoning
  • 2 teaspoon black pepper
  • 1/2 teaspoon cayenne
  • Vegetable oil
  • 1 1/2 cups milk

Directions

  1. 1. Preheat the oven to 200°F. Using a meat mallet, flatten the pieces of round until each is roughly ¼-inch thick.
  2. 2. In one large bowl mix together the flour, 1/2 teaspoon salt, 1 teaspoon black pepper, and the cayenne. Crack the eggs into another bowl and whisk together with the buttermilk.
  3. 3. Pour enough vegetable oil into a large cast-iron skillet to come up halfway up the side. Turn the heat to medium.
  4. 4. Add one piece of the flattened meat to the flour mixture and toss until coated. Remove and shake off excess flour. Dip into the egg mixture, and then remove and let the excess drip off. Toss beef back in the flour and coat both sides. Set dredged beef on a sheet pan repeat with remaining pieces of beef.
  5. 5. When the oil is hot, add as many pieces of beef as will fit in one layer, usually two. Cook until the bottom of each has turned a nice golden brown, about 4 minutes. Flip and cook until the other side is golden, another 4 minutes. When done, transfer the chicken-fried steaks to a wire rack set on a sheet pan. Set sheet pan to the oven to keep warm. Repeat frying process with the rest of the pieces of beef.
  6. 6. Now it’s time to make the gravy. Remove all but 2 tablespoons of the oil from the skillet. Heat over medium and add two tablespoons of the flour from the dredging process. Stir constantly with a whisk until the roux starts to turn a dark brown.
  7. 7. Reduce heat to low, and slowly stir in the milk, making sure to get rid of any of the clumps of flour. Season with salt and plenty of pepper and cook until slightly thickened. It should easily coat the back of a spoon. You can thin it out by adding some more milk or water.
  8. 8. Serve the chicken-fried steak with the cream gravy right on top.

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CHICKEN RECIPES

Thai-Style Grilled Chicken (Gai Yang) Recipe

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thai style grilled chicken gai yang recipe 5d12d125b4fb6 - Thai-Style Grilled Chicken (Gai Yang) Recipe

Thai-style grilled chicken, coated in a marinade flavored with cilantro, white pepper, and fish sauce, is one of the tastiest things you’ll ever pull off your grill. There’s a reason you can’t walk more than a few blocks in Bangkok without catching a whiff of its intense aroma. Here’s how to make it in your own backyard.

Ingredients

  • 6 medium cloves garlic
  • 12 sprigs cilantro, including thick stalks
  • 3 tablespoons (45g) palm or light brown sugar
  • 2 teaspoons (10g) ground white pepper
  • 1 teaspoon (5g) ground coriander
  • 2 tablespoons (30ml) fish sauce
  • 2 teaspoons (10ml) dark soy sauce
  • 2 (3-inch) segments lemongrass (optional)
  • 1 whole chicken, spine removed, split in half along the breastbone
  • 1 recipe Thai-Style Sweet Chili Dipping Sauce

Directions

  1. 1.

    Combine garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass (if using) in the bowl of a food processor. Process until a rough paste is formed. Set aside.

  2. 2.

    Place chicken halves flat on a cutting board. Insert 2 metal skewers into each chicken half, running parallel through legs and breasts. Transfer chicken to a baking dish that just fits them. Rub on all surfaces with marinade. Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to overnight.

  3. 3.

    When ready to cook, light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

  4. 4.

    Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 140°F (60°C), about 45 minutes. Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F (63 to 66°C), about 3 minutes longer. (Be careful, as the skin is very prone to burning.) If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave lid off for longer than it takes to check temperature, or chicken will burn.

  5. 5.

    Transfer chicken to a cutting board and allow to rest for 5 minutes. Carve and serve with chili dipping sauce.

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CHICKEN RECIPES

Grilled Cornish Hens with Lemon and Rosemary Recipe

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grilled cornish hens with lemon and rosemary recipe 5d12d7845bc30 - Grilled Cornish Hens with Lemon and Rosemary Recipe

Ingredients

  • 4 Cornish hens, about 1 pound each
  • 1 tablespoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 1 tablespoon juice and 1 tablespoon zest from 1 lemon
  • 3 medium cloves garlic, minced on a microplane grater
  • 2 tablespoons extra virgin olive oil

Directions

  1. 1.

    Pat hens dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or wooden skewer horizontally, entering through one thigh, going through both breast halves, and exiting through the other thigh. Tuck wing tips behind back of breasts. Repeat with remaining hens.

  2. 2.

    Combine salt, pepper, rosemary, lemon juice, lemon zest, garlic, and olive oil in a small bowl and stir with fingers until homogenous. Rub mixture evenly over all surfaces of hens.

  3. 3.

    Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

  4. 4.

    Place hens skin-side-up directly over the coals. Cover and cook until lightly charred on bottom, about 5 minutes. Carefully flip birds skin-side-down. Cover and continue to cook until golden brown, crisp, charred in spots, and center of breasts registers 145 to 150°F on an instant read thermometer, about 15 minutes longer. If birds threaten to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and cook until done. Remove from grill, let rest 5 minutes, and serve.

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CHICKEN RECIPES

Dinner Tonight: Korean Fried Chicken Recipe

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dinner tonight korean fried chicken recipe 5d12e293ab2d7 - Dinner Tonight: Korean Fried Chicken Recipe

For those who think fried chicken is a strictly Southern thing, it might be time to expand your horizons. Koreans have their own style of fried chicken, which is rapidly making inroads Stateside and which is absolutely delicious. Though it’s similar enough to its U.S. counterpart, it also has a hallmark cooking technique that differentiates it and gives the chicken an amazing texture: double frying.

Much like perfect french fries, double-frying ensures that the chicken is completely cooked through in the first stage and perfectly crisped in the second. Rather than let the crackling thick skin just be, as on Southern fried chicken, the Korean version allows it to absorb an intoxicating cocktail of flavors: ginger, soy, sesame oil, honey, and the one hard-to-find ingredient, gojujang, a pungent, spicy bean paste. (Look for it in an Asian grocery store; or, you can order it online here or here.)

The result is a marvelous combination of flavor and texture: juicy, crisp, sweet, and hot.

Ingredients

  • 16 chicken wings
  • Canola oil, for frying
  • 5 cloves garlic
  • 2-inch piece peeled ginger
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon honey
  • 2⁄3 cup flour
  • 1 tablespoon cornstarch

Directions

  1. 1.

    Remove the tip of each chicken wing and cut in half at the joint to create 2 pieces. In a heavy pot such as a dutch oven, pour in canola oil to a depth of 2 inches. Heat over medium-high until a deep-fry thermometer reads 350°F.

  2. 2.

    In the meantime, pulse the ginger and garlic in a food processor until minced, then add the soy, gojujang, vinegar, oil, and honey. (You might start with half the gojujang and then add it to taste; different brands have varying levels of spiciness).

  3. 3.

    In a large bowl, whisk the cornstarch, flour, and water together to make a loose paste. Add the chicken wings and toss well to coat. Fry the chicken in batches for 6 minutes, until golden, then drain on paper towels and bring the oil back up to 350°F. Fry for a second time until it is crisp, 6 to 8 minutes more. Drain on paper towels, toss with the sauce, and serve.

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