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Chicken-Fried Steak – from Dave Brickler
I've been staring at this 24 oz. slab of cube steak in the fridge for
four days now, not knowing what to do with it. It's good for one thing
& one thing only -- Chicken-Fried Steak. But what to do on LC?
Here’s what I did.
Perfect fry job. It smelled like chicken-fried steak, it looked like
chicken-fried steak, and it tasted like chicken-fried steak. Even
made cream gravy with the 'drippings', a tbsp of leftover oil and more
cream. This was a little less than mom's old-fashioned cream gravy.
The rinds don't bind & thicken the liquid like flour -- a bit thin,
but tasty. Total carb count for all that meat was maybe 7 or 8gm, counting
the "less than 1 per serving" for the cream, and a couple in the spices
& eggs, and the kids didn't know the diff.
Cut the meat in 4 ~6 oz. steaks. Marinated in the fridge for ~1 hour
in a beaten egg & whipping cream wash, S&P, a little cayenne, paprika
& dash of garlic powder.
Ground the pork rinds -- I mean worked real friggin' hard to grind them
suckers down to powder, which, when they're that finely pulverized, they're
very soft & lite -- almost "feathery".
Got out my "wokman", 1/2 full with canola oil, MEd/Hi heat. It's
ready when you sprinkle water drops on it and the water 'rolls' around
on top of the oil.
Dip the washed meat in the rinds & into the skillet they go.
A few minutes per side does it.