Best Tom And Kellys Chicken Fried Steak Recipes

TOM AND KELLY'S TENDER CHICKEN FRIED STEAK

Tom and Kelly's Tender Chicken Fried Steak image

You'll need your grocery store's butcher's help with this, but just ask, they'll be happy to do it for you!! This is VERY tender and OH SO GOOD because it's made from "cubed" pork chops rather than cubed steak or even tenderized round steak like most recipes use! I've never had good luck with cube steak! No matter what I did it...

Provided by Kelly Williams

Time 20m

Number Of Ingredients 7

Ingredients

2 boneless pork loin chops, have butcher "cube" them just as they do cubed beef, takes seconds
1/2 cup flour seasoned with salt and pepper, don't be shy with it and taste it, it won't kill you
1 beaten egg
1/4 cup buttermilk
1 1/2 cups "chicken in a biskit" crackers, finely crushed, more if needed
3 Tbl. vegetable oil
3 Tbl. butter, more if needed for frying

Steps:

1. *Have your butcher "cube" 2 lean boneless pork chops for you. In pie plate, place flour. Season with as much salt and pepper as you like. (This may sound bad, but do this, lick or wet the tip of your pinkie finger and dip it into your seasoned flour to taste. It should taste just a bit too salty and should have a nice amount of pepper. Sorry, but it's really the only way to tell. (I watched a chef do this once, and she was exactly right.) In another pie plate beat egg and beat in buttermilk. In third pie plate, place cracker crumbs. Lightly coat chops on both sides in flour mixture. Dip one at a time into egg mixture, letting excess drip off, then coat nicely in cracker crumbs. Pat on. Place chops onto hot oil and butter mixture over medium heat and fry for about 3-4 minutes or til golden brown. Turn and fry other side til done (*you may need 2 large spatulas to do this!), about another 3-4 minutes or til golden brown on both sides. Serve with gravy, mashed potatoes, biscuits and vegetables. VERY tender, juicy, and you can't even tell that it wasn't made with beef. You will be amazed!!!

THOMAS KELLER'S FAVORITE ROAST CHICKEN

Thomas Keller's Favorite Roast Chicken image

Those of you who know your Chef's, must be familiar with the fabulous Thomas Keller. Also, I am a BIG fan of high-heat cooking ( I have a great high heat turkey recipe posted here #145046) and that is how this is prepared. It is taken from his book, and his comments are in the directions. I was going to remove them, but then I decided it is part of the charm of this great chicken meal. This recipe is some work, but well worth the effort! Cooks Note: To truss chicken, place it on a tray with legs toward you. Tuck wing tips under bird. Cut piece of kitchen twine about 3 feet long and center it on top of neck end of breast. Lift neck end of bird and pull twine down around wings and under chicken, then bring ends up over breast toward you and knot twine, pulling it tight to plump breasts. Bring ends of twine around ends of drumstick and straight up. Tie as before to pull drumsticks together and form a compact bird. Tie again to secure knot.

Provided by kiwidutch

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 -3 lbs free-range chicken
kosher salt & freshly ground black pepper
2 teaspoons minced thyme
unsalted butter
Dijon mustard

Steps:

Preheat oven to 450 degrees.
Rinse chicken in cold water, then dry very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper cavity, then truss bird with kitchen twine to help it cook more evenly. (See Note.).
Now, salt chicken -- I like to rain salt over the bird so it has a nice uniform coating that will result in crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out salt baked onto the crisp skin.
Season to taste with pepper.
Place chicken in sauté pan or roasting pan and, when oven is up to temperature, put chicken in oven. I leave it alone -- I don't baste it. I don't add butter. You can if you wish, but I think this creates steam, which I don't want.
Roast it until it's done (165 degrees in the thickest part of the thigh), 50 to 60 minutes.
Remove from oven and add thyme to pan. Baste chicken with juices and thyme and let it sit for 15 minutes on cutting board.
Remove twine. Discard wing tip. Separate middle wing joint and eat that immediately. Remove legs and thighs.
I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded there, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip -- until one day I got the crispy, juicy fat myself. These are the cook's rewards.
Cut breast down middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be super elegant.
Slather meat with butter. Serve with mustard on the side and, if you wish, a simple green salad.