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TITLE :Cactus Chicken Fried Steak
SERVES :6
KeyWords :Chicken /game
MINUTES :
ORIGIN :
CALORIES :
PROTEIN :
FAT :
CARB :
FIBER :
CHOL :
IRON :
SODIUM :
CALCIUM :
SAT :
POLY :
MONO :
Oven Temp:0
Ingredients:
6 6-oz Cubed Steaks
3 Eggs; Lg
1/2 c Water
2 c Unbleached Flour
1 qt Vegetable Oil; For Frying
2 1/2 c Milk
1 tb Instant Chicken Bouillon; OR
1 tb Chicken Base
3 tb Jalapeno Seasoning Salt
1 c Garlic Salt
3/4 c Celery Salt
1/4 c Salt
2 c Jalapeno Powder; *
1/2 c New Mexico Chile Powder; *
Instructions:
JALAPENO SEASONING SALT Both of these items should be
available at
grocery and specialty stores that handle Mexican foods.
Add the Jalapeno seasoning salt to the flour and mix
well.
Dip each steak into the seasoned flour, then dip into
the egg wash,
(mix the eggs and water in a separate bowl for the egg
wash), and dip
the meat back into the seasoned flour, coating each
steak well.
Heat the vegetable oil to about 350 degrees F.
in a large skillet.
Oil should be deep enough to cover the steaks.
Fry the coated steaks until golden brown, then drain
them on paper
towels and put on a heated platter that is tented with
foil.
Pour off all but 2 tbls of the oil and the drippings.
Add 3 Tbls of the leftover seasoned flour.
Mix well and cook over medium heat, stirring constantly,
until the oil
and flour are golden brown.
Remove from the heat and add the milk and chicken
bouillon or chicken
base.
Return to the heat and bring to a simmer, stirring
constantly, until
the gravy thickens.
Serve spooned over the steaks.
