breakfast essentials: chicken fried steak biscuit

How To Make breakfast essentials: chicken fried steak biscuit

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  PREP/PREPARE
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  Chef’s Note: There are a ton of good biscuit recipes out there, and you might have one of your own. This one is mine: https://www.justapinch.com/recipes/bread/biscuits/awesome-cast-iron-buttermilk-biscuits.html?r=7
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  Chef’s Note: I like to make my own cube steak by buying some top round or top sirloin, and pounding the heck out of it with a meat tenderizer. You can, however, purchase pre-tenderized cube steak directly from your butcher. But, in my opinion, it’s more fun to pound out your own.
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  Gather your Ingredients (mise en place).
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  Add the buttermilk and the hot sauce to a bowl, or pie plate.
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  Add the flour, along with some salt, pepper, and the optional garlic powder, to another plate.
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  Chef’s Tip: I don’t like a very salty crust, so I’ll usually add a pinch or two of salt, and at least a teaspoon of white pepper. And I might even be persuaded to add a pinch of two of cayenne.
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  Add the lard to a skillet (I prefer cast iron), and bring the heat up to 325f (165c).
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  Coat the cube steaks in the flour mixture.
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  Knock off the excess and then dredge in the buttermilk.
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  Add the steak back into the flour, and thoroughly coat.
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  Add the breaded cube steaks to the hot pan.
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  Cook until golden brown, about 2 – 3 minutes per side.
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  Remove from the pan, and allow to drain on paper towels.
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  Chef’s Tip: To keep the steaks warm, while you make the gravy, preheat an oven to 200f (95c), and place them in the warm oven until needed.
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  Remove all but two tablespoons of the lard from the pan, and then add two tablespoons of the dredging flour.
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  Whisk over medium heat until the fat and the flour incorporate.
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  Add some milk, a bit at a time, and continue to whisk until you achieve the desired consistency.
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  Season the gravy with some salt and pepper, and reduce the heat to low.
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  PLATE/PRESENT
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  Fork split one of the biscuits and place a chicken-fried steak on top.
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  Chef’s Note: I prefer to serve the gravy on the side, but you could always drizzle the gravy over the top, and serve them open faced.
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  Serve while still nice and warm. Enjoy.
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  Keep the faith, and keep cooking.
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