Chicken Fried (Chicken Steak) Serves 6-8
Holy Moly! What a redundant sounding name for a recipe! The thing is we wanted to make sure the title is truly descriptive but there’s no way to convey how fantastic this dish is or how easy it is to make in the title so Holy Moly will have to suffice!
This is a recipe rehab for Chicken Fried Steak that turned out to be a prize winner. Done with pounded boneless/skinless chicken thighs replacing the beef, and oven fry method replacing the frying pan and oil, the healthier results speak deliciously for themselves.
- 8 boneless/skinless chicken thighs (pounded to ⅜” thick)
- 2 Tbsp. EVOO
- 1 Tbsp. Dijon mustard
- 1 cup Belgian buttermilk
- 1 cup garlic croutons
- 2 Tbsp. corn starch
- ¼ cup almond flour
- ¼ cup grated Parmesan
- ½ tsp. tarragon
- 1 tsp. each garlic powder, kosher salt & fresh fine ground black pepper
- Preheat oven to 425° . Prepare a baking sheet with a parchment liner. Place a wire rack over baking sheet and spray rack with cooking spray.
- Lay 4 chicken thighs flat in a gallon sized ziplock bag, spacing to allow spreading, zip tight, then pound with a meat mallet to a thickness of about ⅜” thick. Remove to a plate and repeat process with the remaining 4 thighs
- Run croutons, corn starch, almond flour, Parmesan and seasonings together in food processor to make fine crumbs
- Mix EVOO & buttermilk and mustard together to make an emulsion
- In two shallow dishes set up a dredging station, buttermilk emulsion in one, dry ingredients in the other. Dredge flattened chicken in buttermilk emulsion to coat both sides, drain well then dredge both sides in fine crumb mixture to coat
- Place on the prepared wire rack, repeating until all 8 thighs have been prepared bake in 425°F oven for 25 minutes or until golden brown.
Traditional service of Chicken Fried Steak is with a country gravy, but this dish is delightful with a squeeze of lemon and a sprinkle of capers. Your choice. Served with Asparagus spears and Roasted Golden potatoes it’s a great healthy low fat meal for hearty appetites. With mashed potatoes and steamed green beans you’ve got a meat and potatoes dinner to satisfy the most devoted M&P guy. Wine Suggestion: Pinot Noir (Rodney Strong)
Look for our traditional country sausage gravy recipe or our lighter version of country gravy for lighter eaters under our gravies and sauces category.
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