Texas Fried Chicken recipe classic white cream

Chicken - fried steak house is the kitchen, at best, its Texas. Contributed by cowboys on the plains of Texas, the court has become a classic cuisine that love to all non-Texans and Texans as safe. Although there are many variations on this classic Texas court, the following recipe is a perfect spicy, crunchy crust. Of course, not Fried Chicken steak is complete without white cream, a classic recipe is also includedbelow.

Chicken fried steak

Ingredients
round steak 1 3 / 4 to 3 pounds, sliced 1 / 2 inch thick, crumbly, and then (cube steak).
2 cups flour
2 v. teaspoon baking powder
One tea ground black pepper
1 teaspoon teaspoon baking powder
4.3 teaspoon salt
1 tablespoon chili sauce
1 1 / 2 cups buttermilk
1 egg
2 cloves garlic, minced
fat or vegetable oil for frying

Directions:
Cut the steakinto 4 equal parts. If portions of the book is not already worn Rouelle to about 1 / 4 inch thick.

The flour on a plate or bowl. seasoning in a bowl with baking powder, baking soda, salt and pepper. Stir in buttermilk, egg, pepper and garlic. The mixture is thin.

Dredge each steak first cup flour, then in batter. Dunk steaks back into flour and Pat in the flour until the meat surfacesec.

Add enough oil in Dutch oven or deep cast iron at least 4 inches thick. Bring the temperature of 350 degrees Fahrenheit fat. Fry the steaks for 7-8 minutes, pushed down in the first oil if the float, and turning once, until browned on both sides of Nice. Drain and place steaks on a plate and keep warm while you prepare the white cream sauce (see below).

Chicken fried steak aretraditionally served with mashed potatoes with cream sauce, cover generously.

Creamy white classic

Ingredients
04:01 cup drippings (reserved chicken fried steak with oil)
2 cups evaporated milk
1 cup beef stock
3 tablespoons flour
V. 2.1 tsp black pepper
Salt

Directions:
Place pan over medium heat and sprinkle the flour, stirring to avoid, in bunchessauce. Pour the condensed milk and beef broth. Boil until the liquid has thickened, about 3 minutes, stirring frequently. Add salt and pepper to taste. The sauce should be very spicy, add more pepper if necessary.

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