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Chicken Fried TexanAt Texas Cooking, we keep the art of chicken frying alive and well with our Chicken Fried Chicken recipe. Once you get this down, making Texas-style Chicken Fried Steak is easy.
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Enjoy this Texas Cooking recipe and have a great week!
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This is essentially Texas-style chicken fried steak made with chicken breasts instead of beef steak. Chicken Fried Chicken is wonderful served with mashed potatoes, steamed vegetables and lots of cream gravy.
- 4 boneless, skinless chicken breasts
- 1 egg
- 1/2 cup milk
- 1 ½ cups all-purpose flour
- cooking oil or melted Crisco
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon white pepper
- Beat together the egg and milk and pour into a pie pan or other flat pan; beat well; set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of chicken breasts.
- Put the flour in a pie pan or other flat pan.
- Dredge the chicken breasts in the flour, shaking off the excess. Then dip each piece in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set chicken pieces aside on a piece of waxed paper.
- Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
- With a long-handled fork, carefully place each chicken breast into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry chicken breasts on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 15 to 18 minutes until chicken pieces are done through. Drain on paper towels.
- After the chicken is removed from the pan, pour off the pan drippings, reserving 2 tablespoons. Keep as many as possible of the browned bits in the pan. Return the reserved oil to the skillet, and heat oil over medium-high heat until hot.
- Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried chicken recipe) in the hot oil. Stir well with a wooden spoon, quickly, to brown the flour and form a roux.
- Gradually stir 1-½ cups milk into the roux, stirring constantly with the wooden spoon, mashing out any lumps, and bring to a boil. Continue stirring a few minutes as gravy thickens and reaches desired thickness. Check seasonings and add ground black pepper and salt to taste.
- Note to Cream Gravy novices: Gravy-making is an inexact science. Cream gravy is supposed to be thick, but if you think it's too thick, add more milk, a little at a time, until you're satisfied with it.
Note: Here's an easy way to peel peaches: Make a small slit at the stem end of each peach. Then drop them into a pot of rapidly boiling water for one to two minutes (about 1-1/2 minutes is right for medium-size peaches). Remove the peaches with a slotted spoon and put them directly into a container of very cold water. After a few minutes, you can begin peeling and the skins will easily peel off. Use the slit you made at the stem end as a starting point. You can do two or three at a time.
Good peaches contain lots of juice, so a deep-dish pie pan is good for this recipe. If you don't have one, just make sure the pastry edge is crimped nice and high, and make one or more vents in the top crust.
The serving dishes in our photograph are Fiesta dinnerware.
Lone Star List
Important Texas stuff this week:
- Dash of Sanity: Best Ever Zucchini Bread , A Sweet Pea Chef: Steak Cobb Salad with Creamy Avocado Cilantro Lime Dressing, Food Fidelity: Smoked Trout with Simple Dry Rub recipe, Bev Cooks: Jalapeño Havarti Pimento Cheese, Evolving Table: Cream of Asparagus Soup recipe, Amazing Ribs: Sweet & Spicy Jalapeno Bacon Cheddar Burger, Addicted 2 Recipes visits Chip & Joanna Gaines' Magnolia Table Restaurant in Waco and it looks like there is lots of testy stuff on Kerbey Lane Cafe's Summer Menu this year!
- Events!! 2018 is San Antonio's official 300th birthday! Keep up with events for their tricentennial at 300 San Antonio, Stay an Extra Day in Texas Sweepstakes Celebrating 50 Years of the Texas Heritage Trail Regions, Hill Country Food Truck Festival in Luckenbach, Texas, June 23 20 Central Texas barbecue joints that are (mostly) 20 years old - great list, great photos!
- Garden & Gun: Welcome to BBQ University: Armed with a notebook, a hairnet, an appetite, and plenty of Dr Pepper, a novice backyard warrior enters the hallowed halls of meat science for an intensive lesson in fire, wood, smoke, and plain old great Texas 'cue
- GREAT news from the Hill Country: Fredericksburg peaches are ready and plentiful
- Addie Broyles: Unboxing my first Instant Pot today.
- The Local Palate: Barbecue Nation: A Southern Barbecue Primer by Robert F. Moss
- TM BBQ: Hardeman's BBQ Is a Dallas Institution for a Reason
- Cookbook Review: Hard Core Carnivore by Jess Pryles --- Buy the book on Amazon
New Cookbooks We're Reading
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
- BraveTart: Iconic American Desserts
by Stella Parks - "connects the dots between your childhood treats and digs into the storied pasts of American favorites, such as cream pies, vanilla wafers, peanut brittle and even Reese's Peanut Butter Cups." - Addie Broyles / Austin American-Statesman
- What's a Zucchini? And Other Questions Americans Once Asked - The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
by Daniel Stone
- NYT: Barbara Kafka, author of cookbooks like "The Microwave Gourmet" & "Food for Friends" - dies at 84.
- BBC: Vanilla is now worth more than silver.
- Texas Monthly: Growing Up with Steve Miller
- Texas Standard: Where to get your kicks on Texas' Route 66 - Texas plays host to 178 miles of the iconic Route 66 highway. If you visit, you’ll find towns and artifacts that celebrate the road’s history.
- MySA: 10 good store-bought BBQ sauces and what to do with them
- Summer in Texas - Houstonia Magazine: Inks Lake State Park is so beautiful, even newbies will come around - also - Damaged pool causes Balmorhea State Park closure.
- Summer in Texas recipe - A Pleasant Little Kitchen - Elderflower Gin and Tonic
- Houston Chron: Where to find the best brisket in Houston (PHOTOS)
- DMN: The Team Behind Texas Theatre Buys Abandoned Movie House on Denton's Town Square
- Urban IPM: Harlequin bugs (PHOTOS)
- Texas Parks & Wildlife: Explore Texas State Parks this Summer.
- What to do this weekend? Visit a Farmer's Market! COMPLETE LIST OF FARMERS MARKETS IN TEXAS
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