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  • Howdy doody partners! Welcome back to Hilah Cooking. So over the summer I had a whole

  • lot of requests for chicken fried steak. Fortunately for you, you know who you are, my dad has

  • a really awesome recipe for chicken fried steak. So today I’m going to make my dad’s

  • special chicken fried steak for you which is the best in the world and that is not a

  • lie or an exaggeration, scout’s honor. I don’t know. I’m a girl. It might be three.

  • [music]

  • [Chicken Fried Steak Recipe]

  • Okey-dokey smokey. OK. So all we need is some eggs, some saltine crackers, some flour and

  • then I have here a round steak which a lot of times you can get something that’s called

  • the cube steak which is like a cheaper cut of meat that has already been tenderized,

  • which is I’m sure what my dad used when I was a kid. But I spent the extra like 79

  • cents a pound or whatever and got this round steak. So it’s going to be a little bit

  • more tender. But I am still going to tenderize it.

  • So that is step numberand this is about three quarters of a pound. Just start with

  • the flat side and kind of like boop, boop, boop. And this is not like the time to like

  • take out your aggression. Youre not trying to like beat the hell out of it because you

  • will punch holes in it. You don’t want to do that.

  • Try and make it a little bit thinner, a little bit bigger and then just go lightly over the

  • little serrated side, the forky side. Awesome. See. Look, before and after. It’s like twice

  • as big.

  • All right. So these are all hammered out. I’m going to sprinkle in with a little bit

  • of salt and then just set them aside while I prepare my dredging mixtures. So that’s

  • also going to be seasoned but, you know, what the hell. I do that on my meat too.

  • OK. So first thing is I got my eggs here. I’m just going to beat them up to make my

  • little egg batter which is actually just eggs. OK, that looks pretty uniform. Now I’ve

  • got the saltines here. I have successfully also used oyster crackers in the past which

  • sometimes are better because theyre cheaper.

  • In this case, I’ve got saltines. I don’t know why I do these things but you can use

  • oyster crackers too. Basically the same thing and I’m just crumbling these up with my

  • hands. I know a lot of people would tell you to like get a Ziploc bag and pound it out

  • with a rolling pin and all that stuff, but to me that just seems like a waste of a Ziploc

  • bag.

  • So I’m just going to use my little paws and it’s totally fine if you have like big

  • chunks. Like I like it that way because then when you fry up the chicken fried steaks,

  • you get these big, like crispy, croutony things on your steaks and it’s delicious. Cool.

  • Step five down. I don’t know how many steps. I haven’t been counting. OK. Then I’ve

  • got just some corn flour and then this is where were going to put our seasoning.

  • Maybe half a cup of flour will be fine.

  • So I’m going to salt that. Maybe not that much just because the saltines – I got the

  • salted crackers so there’s a little bit of salt there too. But I am going to put on

  • a whole lot of pepper because I like pepper so blam. Aha!

  • Now the order of operations isOK, so my dad always does it egg, flour, egg, crackers.

  • So that’s how I do it. Now a lot of things when youre breading stuff will have you

  • dip it in flour first but that’s not how my dad did it. And who am I to question my

  • dad?

  • So egg, kind of let it go a little bit and then we got our flour. Just a light, little

  • one-two. OK. And then back in the egg and over to the crackers. Yay!

  • And get some of your like little cracker crumbs from the underneath side and get them all

  • over there too. Okey-dokey. Awesome. This is actually perfect amount of crackers. OK.

  • So let’s cook them.

  • Actually I am going to wash my mitts first and kind of get some of this junk out of the

  • way, so just a second second people.

  • OK. So my mitts are clean. I’m going to turn my skillet on and start to heat up. I’ve

  • got here a jar of bacon grease that I save every time I make bacon in the skillet and

  • it’s perfect for making chicken fried steak withif you don’t have bacon grease,

  • you can use vegetable oil or lard or you could use shortening, althoughyou didn’t

  • hear that from me because I don’t ever use shortening but whatever. You could.

  • So were not going to like deep-fry these like they do in a lot of restaurants. This

  • is more of a panfry so were just trying to get maybe a quarter of an inch of oil in

  • there and I also like using bacon fat because it melts real fast and heats up real fast.

  • So hooray!

  • OK. That might be enough. Let’s see. Yeah. OK, cool. So give that a minute to heat up

  • and then the cooking part is actually pretty quick. OK, let’s put the small one in first

  • because that’s the first one I did, I think. So the longeranytime youre like breading

  • something, the longer you let it sit, before you go try to cook it, the better the breading

  • is going to stick.

  • So yay! Oh, daddy. OK. So this will probably takeoh, I don’t knowthree minutes

  • or something and then we will flip it and get the other side and then I’m going to

  • start getting my gravy ready, I guess, while that’s cooking.

  • All right. So totally OK to flip it more than once if you need to, if it starts getting

  • extra brown, and I turned it down to like medium heat. So we will give it a couple more

  • minutes and then we will eat it.

  • OK. Awesome. So carefully let it drip a little bit and then now some people serve this with

  • ketchup. I do not. So I made some gravy and there’s another episode on gravy if you

  • don’t know how to do it. A lot of times people too will like get the chicken fried

  • steak made and then use this grease to make the gravy but I don’t like to do that because

  • then the chicken fried steak gets cold. So I just use some of my bacon grease to make

  • up a little separate thing of cream gravy.

  • So let usand also I’m not going to dump the gravy all over the top because then

  • it’s just going to get all like soggy and my delicious crispiness is going to get ruined.

  • So I’m just going to get me a little bite like that and then it’s just like chicken

  • nuggets. You can just dip it in there. Just kidding. It’s not like that at all. It is

  • actual food.

  • OK. Cool. Beautiful. Oh man, that takes me back. Awesome. Well that’s the world’s

  • best chicken fried steak thanks to my dad. So check that out. I hope you make it. It’s

  • about to get like kind of wintery times and you need to have this with some mashed potatoes

  • and stuff and be old-timey, so awesome. I’m going to go finish this and I will see you

  • later and also I want to give a special thanks to my girl Jenny Thompson who made me this

  • cute apron. Thanks, girl. All right. See you all.

  • [music]

Howdy doody partners! Welcome back to Hilah Cooking. So over the summer I had a whole

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如何做炸雞排--最好吃的炸雞排食譜。 (How To Make Chicken Fried Steak - The BEST Chicken Fried Steak Recipe)

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