The problem with chicken fried steak, mashed potatoes, and cream gravy is that it is in no way an exact science. This type of cooking is something probably learned while standing beside your grandmother or your mom. Fried Chicken can be made with flour and milk or with flour and buttermilk or with eggs, milk, and flour (and those are just the different ways I make it). There are so many different recipes you might have to try every one of them to figure out the one you like the most. Sure, I could say that for every cup of flour, you should add ¼ tsp salt, etc.… but you have to get a feel for it before you are ever truly satisfied. I think this is why so many people are a little scared of fried chicken and instead run by a drive-through on the way home, pick up some strips, and call it a day. I am not knocking your local chicken place, but come on… try making some homemade a few times just to say you can.
This recipe is the one I used at the restaurant for the chicken fried chicken, as well as the chicken fried steak. The trick is to double-dip!
Chicken Fry Batter
Yield = 16-20 Strips
- 3 cups flour
- 3 cups buttermilk
- 3 TBS Simply Maurie Kay Grill Seasoning (or what you have on hand)
- 4 Chicken Breast (defrosted and cut into strips)
- 3 cups canola oil
In a large container, combine the flour and the grill seasoning. Place the buttermilk in a separate container. Heat the oil in a deep frying pan to medium heat. Place one strip at a time in the flour, then the buttermilk, then back to the flour, and then the buttermilk and then one more time in the flour. This is what I call the double-dip. Place the chicken in the oil. Continue the process with the chicken until the frying pan has enough strips to cover but not crowd the bottom of the pan. Fry the strips until one side is golden brown, turn over and fry the other side until golden brown as well. Continue to fry until all the chicken strips are done. Make sure you have enough oil in the frying pan to reach ½ way up the side of the strips of chicken for even frying if you start to get low on oil you made need to add more to the pan and allow to get hot again. The same thing goes for the flour mix and the buttermilk. If you start to run low, you made need to add more flour or more buttermilk to the containers. This is what I mean when I say it is NOT an exact science. I keep the chicken warm in the oven as it comes out of the frying pan. Once all the chicken is done, it is time for the cream gravy.
- Approximately 1 cup of oil
- ½ Cup Flour
- Salt To taste
Pour off oil, leaving about one cup with the little pieces of fried chicken batter in the bottom of the frying pan. Using a whisk, add approximately ½ cup fresh flour. Whisk over low heat to form a roux (paste). Pour in milk and stir vigorously until the gravy reaches the consistency desired. I start by adding one cup of milk at a time (quickly) until I reach my goal. Salt to taste.
I have posted the video of me making this recipe along with whipped potatoes. Go ahead and watch it; I will play the part of Mom. 🙂