This is the battered steak I made this morning. This is the batter I made for it. I'm going to dump all the steak into the batter. Make sure it's well-coated. Mix it all up. I'd love to know, I'd love to meet the person the person who thought about chicken fried steak. I mean how did they come up with this idea? How? It's beyond me.
It would be absolutely crazy, if it wasn't so good. We're going to go to the smaller fryer again, and what we're going to do is we're going to drain off the excess. Drop it into our seasoned flour, like the fried chicken. We're going to make sure that we give it a good pressing in, and so we've got nice seasonings in there.
Remember we put salt in the batter, into the batter mix, so there's no need to season the steak. And it's just a little bit of joy, and if I can get half as good as a place in Austin, Texas I went to, I will be a very happy man. When I put these in, I'm putting them away from me again. So when it splashes, it splashes against the back of the fryer. You know, I've burnt myself too many times over the years. We all have and I will continue to. It's inevitable, just with the career path that I have chosen.
A lot of people pan fry this, but as this is a show about deep fat frying, deep fat frying we will do. You really want that crust because that's the best bit. And this would you believe is $10 worth of steak. So I don't know how many people you'd feed out of this. Quite a lot, it's a very economical dish, and more importantly very delicious.
These are going to be in the fryer for about 8 to 10 minutes. This fryer is at 350 degrees right now. Its probably dropped down to about 325, as we put the meat in there, because it's not as powerful as this fryer. But as soon as it starts to start looking brown, we know it's done. I'm actually going to put a basket in there and sink them, so they cook evenly.
So this is now finished, it's been draining for a minute or two. We're going to serve a big old plate of chicken fried steak. I mean that is what chicken fried steak means to me. It looks like fried chicken, tastes like steak. How can you get better than that? And a big old plate of it as well. I'm really happy with that.