Steak Fried Chicken with gravy and a biscuit hits the spot
Fried chicken is a Southern tradition, but I decided to put a spin on this dish by calling it Steak Fried Chicken and Gravy because it looks more like steak than chicken.
When buying chicken, I mainly buy leg quarters. I normally skin and debone the chicken and then freeze it to have on hand when I want chicken later. Our local Piggly Wiggly runs the leg quarters on sale by the 10 pound bag from time to time. It’s always a good deal so I buy extra.
I took out a pack of leg quarters from the freezer the other day just for frying. The quarters had flattened out to very nice pieces of meat. I started by putting 1/2 cup all purpose flour, 1/2 teaspoon onion powder, 1 tablespoon Lawry’s Garlic Salt, and 1 tablespoon paprika in a plastic Ziploc bag and mixed well. In a shallow bowl, I whisked 1 large egg and 1 cup buttermilk.
Steak Fried Chicken covered in batter, ready to fry
In a deep Lodge cast iron skillet, I added enough Canola oil to make it about 1/2 inch deep in the pan. I took 1 sleeve of whole wheat saltine crackers and crushed them in a bowl for coating. I then sprinkled fresh ground kosher salt, fresh ground black pepper, and Lawry’s Garlic Salt over the 4 leg quarters.
Place each piece of chicken in the Ziploc bag separately and shake it up. Place the flour-coated chicken on a plate to set. Once all the chicken is set, dip each piece in the buttermilk mixture, let the excess drip off then dredge in the crushed crackers. Pat the chicken into the crackers making sure each piece is completely covered.
Place the chicken in the skillet of hot oil being careful not to splatter yourself with the oil. Let the chicken cook in the hot oil for 2 to 3 minutes on each side. You want the chicken to be golden brown. If it comes out dark then your oil is too hot.
Steak Fried Chicken cooking in the Lodge skillet
When the chicken comes out of the skillet, put it in a baking dish and place in a preheated 350 degree oven for 10 minutes to finish cooking.
In a saucepan, combine 3 teaspoons chicken bouillon powder, 4 tablespoons Canola oil, 4 tablespoons flour, 2 cups milk, and 1 tablespoon fresh dried parsley (optional, as this is more for color than flavor). Use a whisk to blend. You may need to add water to obtain the consistency you want in this gravy. Heat over medium heat.
Pour gravy over fried chicken and/or mashed potatoes.
This dish is finger-licklin’ good even if it doesn’t look like fried chicken normally does.
Thanks for stopping by today. Are you a fried chicken fan? Now that you’ve heard of Steak Fried Chicken, have you also heard of Chicken Fried Steak?
Cucina Felice!
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Serves: 4 Servings
- 4 Boneless, skinless leg quarters flattened
- ½ Cup all purpose flour
- ½ Tablespoon onion powder
- 1 Tablespoon garlic salt
- 1 Tablespoon paprika
- 1 Cup buttermilk
- 1 Large egg
- Canola oil
- 1 Sleeve saltine crackers
- Fresh ground kosher salt (to taste)
- Fresh ground black pepper (to taste)
- GRAVY
- 2 Cups milk
- 3 Teaspoons chicken bouillon powder
- 4 Tablespoons Canola oil
- 4 Tablespoons all purpose flour
- 1 Tablespoon fresh dried parsley (optional)
- Water (as needed)
- Preheat oven to 350 degrees.
- Put ½ cup all purpose flour, ½ teaspoon onion powder, 1 tablespoon garlic salt, and 1 tablespoon paprika in a plastic Ziploc bag and mix well. In a shallow bowl, whisk 1 large egg and 1 cup buttermilk.
- In a deep Lodge cast iron skillet, add enough Canola oil to make it about ½ inch deep in the pan. Take 1 sleeve of whole wheat saltine crackers and crush them in a bowl for coating. Sprinkled fresh ground kosher salt, fresh ground black pepper, and garlic salt over 4 leg quarters.
- Place each piece of chicken in the Ziploc bag separately and shake it up. Place the flour-coated chicken on a plate to set. Once all the chicken is set, dip each piece in the buttermilk mixture, let the excess drip off then dredge in the crushed crackers. Pat the chicken into the crackers making sure each piece is completely covered.
- Place the chicken in the skillet of hot oil being careful not to splatter yourself with the oil. Let the chicken cook in the hot oil for 2 to 3 minutes on each side. You want the chicken to be golden brown. If it comes out dark then your oil is too hot.
- When the chicken comes out of the skillet, put it in a baking dish and place in a preheated 350 degree oven for 10 minutes to finish cooking.
- In a saucepan, combine 3 teaspoons chicken bouillon powder, 4 tablespoons Canola oil, 4 tablespoons flour, 2 cups milk, and 1 tablespoon fresh dried parsley (optional, as this is more for color than flavor). Use a whisk to blend. You may need to add water to obtain the consistency you want in this gravy. Heat over medium heat.
- Pour gravy over fried chicken and/or mashed potatoes.
