When I was a kid, my Mommy always made me my favorite meal. I grew up with a Dad who hated fried foods. So we never ate them. Unless it was my BIRTHDAY! You see, my Grandma, made the best fried comfort food on the planet. So, she was the one who introduced me to chicken fry. Oh, lordy….I love it!
But I am picky. In fact, I have been going around Oklahoma trying various “chicken fry” entrees. As a word to the owners of many establishments, STOP ADVERTISING YOU HAND BATTER! I can tell the difference. No more pre-ordered meat patties! Stop with the madness. Your customers can tell the difference. Sorry to rant but real chicken fry is made by hand. No shortcuts! I will tell you that there are some really great places like Ann’s Chicken Fry (OKC), Cheever’s (OKC) and even Babe’s Chicken in Texas that make it the RIGHT way.
So, for my birthday I am going to show everyone how to make the real deal. It is not rocket science! The secret is using well tenderized cube steak! I ask my butcher to tenderize and then do it again….
Cheever’s Chicken Fry
Perfect Chicken Fried Steak
4 well tenderized cube steak
1 can evaporated milk
2 eggs, well beaten
1/2 cup whipping cream
1 cup flour
1 teaspoon baking powder
1 teaspoon seasoning salt
1/2 teaspoon pepper
vegetable oil
Place about 1/2 inch of oil in a skillet and bring to at least 350 degrees. (HOT) Here is the secret to succulent chicken fried steak: Soak the cube steak in evaporated milk for at least an hour before frying. In a shallow plate, mix together the flour, baking powder, seasoning salt, and pepper. Then, beat together the eggs with 1/2 cup whipping cream in a shallow bowl. To prepare the steaks, drain the milk from the steaks and pat dry. Salt and pepper the steaks. Dredge steaks in flour, then dip into the egg mixture and then back into the flour mixture. Fry the steaks in the oil till browned on all sides. Remove from the oil and drain the steaks on a baking rack. Serve warm with cream gravy, hand whipped potatoes and corn!
Coconut Key Lime Cupcakes with Key Lime Frosting
1 box white cake mix
1 cup coconut milk
1/4 cup key lime juice
zest of 1 lime
4 eggs
1/2 cup unsalted butter, divided
3 ounces cream cheese, softened
6 cups powdered sugar
3 tablespoon key lime juice
1 cup flaked coconut, toasted
Preheat oven to 350 degrees. Place cupcake liners in a muffin tin. In a large bowl, beat together the white cake mix, coconut milk, key lime juice, lime zest, 4 eggs and 1/4 cup melted butter. Beat well for 1-2 minutes with an electric mixer. Fill each muffin cup 3/4 of the way and bake for 20-25 minutes until lightly golden brown. Remove from the oven and allow the cupcakes to cool throughly.
While the cupcakes are cooling this is the perfect time to make the frosting: Beat together 1/4 cup softened butter and cream cheese till combined. Add in the powdered sugar and key lime juice. Continue mixing together until smooth. Frost the cupcakes and then dip the cupcake edges in the toasted coconut. Serve!