Side Pannel
Daddy-O's Hot-Times Chicken-Fried Steak
Daddy-O's Hot-Times Chicken-Fried Steak
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 2 lb Round steak*; cut 1/2 inch
- -thick
- 1 c Liquid from pickled
- -jalapenos
- 2 Eggs
- 2 c All-purpose flour
- 1/2 ts Salt
- 1/2 ts Black pepper
- Vegetable shortening;
- -preferably Crisco
Directions
* Twice tenderized by the butcher
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.
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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