Looking for some indulgence on the menu? Check out Fat Alley’s traditional Chicken Fried Steak, which adds a Southern twist to the barbecue joint. Want to know how to make it perfectly? Keep reading.
Serves 4
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
Two cups plus three tablespoons of all-purpose flour
Kosher salt
Freshly ground black pepper
A cup of buttermilk
One egg
Four 4–6 oz cube steaks
Vegetable oil for frying
Three tablespoons unsalted butter
Two cups milk
1/4 teaspoon sweet paprika
Procedure
Whisk two cups of flour, salt, and pepper in a shallow dish. In another dish, whisk the buttermilk and egg. Season both sides of the steaks with salt and pepper. Dredge each steak first in flour mixture, then in egg, and again in flour. Shake off excess and transfer to a plate. Pour about a half-inch of vegetable oil into a deep skillet and heat to 330 degrees. Fry steaks in batches until golden brown on both sides, about 6–8 minutes.
When steaks are done, drain excess oil from the skillet but leave brown bits on the bottom. Reheat the skillet to medium and add butter. When melted, whisk in the three tablespoons of flour until golden, about 2 minutes. Slowly whisk in milk and cook until thick—season with salt, pepper, and paprika. Pour over steaks and serve.
Kitchen gadgets: Barbecue tools
These three gadgets will help you recreate our Fat Alley meal with ease.
All-Clad 6.5 qt Slow Cooker: Low and slow is the name of the game when it comes to barbecue. ($179.95; www.crateandbarrel.com)
Lodge Logic Deep Skillet: This cast-iron skillet is perfect for frying. ($33.95; www.lodgemfg.com)
Fat Alley Hot Sauce: OK, it is not really a gadget, but Fat Alley’s own hot sauce will guarantee your meal will taste authentic. ($4.95; www.fatalleysauceco.com)
