Threadgills Chicken Fried Steak |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Most people from Texas knows who Threadgills are.. they are the Kings of Chicken Fried Steak, at least here in Texas. They started serving in the early 1950's and still serve it to this day! It is worth the stop if your ever in Austin, Texas. Read more .. They also help start the Texas music industry and STILL have live music most nights! This recipe came from the chef of Threadgill’s and was in a mag I get for our American Legion Kitchen .. I hope you enjoy... we do! Also we Texans tend to brag a lot about our state and food! Ingredients:
first stage: mix the following and store in a jar where it is cool. |
1/2 cup kosher salt |
1/4 cup black pepper , fresh grind |
2 tablespoons white pepper, fresh grind |
1 1/2 teasopoons cayenne |
2 table spoon dry onion flakes |
1 1/2 tablespoons ground cumin |
1/4 cup granulated garlic |
2 tablespoons paprika |
secound stage |
2 large eggs |
1 quart whole milk at room temperature |
1 1/4 cup all purpose flour |
canola oil to fry, at least 2 cups in a flat pan. |
8 6 ounce beef chuck cutlets, flattened and tenderized with a mallet |
1/2 teaspoon worcestershire sauce |
1/4 - 1/2 teaspoon tabasco sauce |
salt |
black pepper. |
Directions:
1. Whisk eggs and 2 cups mild in a bowl, reserve.
2. Mix 2 teaspoons of the seasoning and 2 cups flour in a bowl, reserve.
3. Heat oil in a large cast iron skillet to 350
4. Dredge each beef cutlet in flour
5. dip in egg wash, let extra drip off
6. Dredge in flour again, shake off extra flour
7. Use LONG tongs to lower into oil
8. Cook until golden brown avout 3-4 minutes, flip cook another 3 minutes remove with a spider, place on paper towel to drain
9. Cook all, keep warm
10. GRAVY
11. Drain all but 3 tablespoons oil from skillet.
12. Heat the oil over medium stir in the 1/4 cup flour, keep stirring... make a WHITE roux.
13. Gradually add the remaining 2 cups milk, slowly . Stir until it is as thick as you like.
14. Remove from heat season with Worcestershire, Tabasco, salt and pepper.
15. Place a cutlet on each plate, drench with gravy. Serve with potatoes and veggie ..
16. Now when they make it there.... they deep fry it.. I do the same at home. They also make the gravy 16, gallons at time and add roasted bone marrow to that... I have used the packaged white gravy that I get from a restaurant supply company or Sam’s as it speeds things up, Just season it up like listed above. But, this is how they listed it and I wanted to share...
17. YOU CAN MAKE THESE, FREEZE ON A WAXED PAPER LINED COOKIE SHEET. WHEN FROZEN PUT IN ZIP BAG. DO NOT THAW TO FRY. ADD 2-4 MINUTES IN A DEEP FRYER.
18. So take off your boots, grab a Lone Star beer and ENJOY LIFE! And if your down Texas way.... stop in and try the REAL thing!
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