Daddy-O's Hot-Times Chicken-Fried Steak

Recipe By : Texas Home Cooking - ISBN 1-55832-059-8

2 pounds round steak cut 1/2 inch thick twice tenderized by the butcher
1 cup liquid from pickled jalapenos
2 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
vegetable shortening -- preferably Crisco

Bob "Daddy-O" Wade -- the Texas artist who made the famous dancing frogs for the roof of Carl's Corner Truck Stop on Interstate 35 -- inspired this CFS marinated in jalapeno juice. Bob used to step lively around town until his wife Lisa tamed him and took him off to the mountains. These days Daddy-O's hankering for hot times is often satisfied by a chicken-fried steak.

Cut the steak into four equal portions. Pound the portions, if needed, until each is about 1/3 to 1/4 inch thick. Arrange the steaks in a shallow nonreactive dish, and pour 1 cup of the jalapeno liquid over them. Marinate the steaks in the jalapeno liquid for 2 hours. Most of the liquid will be absorbed into the steaks. Drain and blot lightly to remove excess moisture from the surface.

Mix an additional 2 tablespoons jalapeno liquid with the egg in a shallow dish. Stir together the flour, salt and pepper in another dish. Dredge the steak in the flour, then dip it in the egg, and back in the flour.

Put enough shortening into a cast iron skillet so that the steaks will be half-immersed in it during the frying. Warm the fat over medium heat. Add carefully once, until the meat is fully cooked through and the crumb coating is brown and crisp, about 8 minutes total. Drain the steaks, and transfer them to a platter. Keep them warm while you prepare Cream Gravy from the drippings.

Place the steaks on separate plates, add Paris's Best French Fries and cover both generously with the gravy. Serve immediately.

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