This is one of the best sides in southern cooking in my opinion and pairs well with almost any main dish! 3. The combination of tender green beans, creamy mushroom sauce, and crispy fried onions will have your taste buds singing. You can expect everyone to have a clean plate in no time! 2. This classic Southern side is sweet and creamy and pairs perfectly with the savory tender steak. Here are 10 mouthwatering side dishes that will take your meal to the next level! These are the best side dishes to serve with country-fried steak for a classic Southern meal! 1.
So, the next time you're in the mood for a comforting and indulgent meal, give the chicken fried steak a try and discover why it has become a beloved staple in Southern cuisine. The rich, savory flavors of the steak pair perfectly with these hearty sides. Published by Clarkson Potter, an imprint of Penguin Random House.Chicken-fried steak is a southern favorite for sure and us usually served with creamy white gravy or brown gravy topped with a generous amount of black pepper, and traditional Southern sides. Photographs Copyright © 2023 by Ken Goodman. Photographs Copyright © 2023 by Suech and Beck. Reprinted with permission from " Cook It Up: Bold Moves for Family Foods: A Cookbook" by Alex Guarnaschelli and Ava Clark copyright © 2023. 5.Īssemble the sandwiches: Sprinkle some lettuce on the bottoms of the buns and top with some of the Sriracha mayo. (That way the lettuce protects the bread, and the mayo directly connects with and moistens the chicken cutlets.) Place a cutlet, more of the mayo, and the pickles on top. Make the mayonnaise: In a medium bowl, whisk the mayonnaise, red wine vinegar, Sriracha and garlic powder. Season both sides of each cutlet with salt.
Transfer the cutlets to the prepared plate to drain slightly. You can also use a meat thermometer inserted into the thickest part to check the doneness. Cook for an additional 5 to 8 minutes until golden brown and firm to the touch. Use metal tongs or a large metal spatula to gently turn them on their second side. Return the pan to the heat and cook on the first side until golden brown, 5 to 8 minutes. When the oil begins to smoke lightly, remove the pan from the heat and add the chicken pieces carefully in a single layer. 3.Ĭook the chicken: In a large skillet, heat the olive oil over medium heat. Place the chicken in a single layer on a baking sheet and chill in the refrigerator for 20 minutes.
#CHICKEN FRIED STEAK NEAR ME FREE#
Feel free to press the chicken into the breadcrumbs so they stick better on each side. Dip each cutlet thoroughly in the eggs and then through the breadcrumbs so both sides are well coated. In another medium bowl, combine the plain and panko breadcrumbs. Prepare the chicken: In a medium bowl, whisk the eggs with a splash of cold water. Swap options: You can make this with a firm fish or a pounded pork cutlet in place of the chicken. We like to use a small strainer to sift the spices over the meat. You can make the meat spicy by sprinkling 1 teaspoon hot or even smoky paprika on the chicken itself, if desired. Technique tip: I know it's weird not to season the chicken itself, but I find the salt has a bigger impact on the outside of the breading right when the chicken comes out of the pan. Salt has a bigger impact when sprinkled over the crispy-hot breading, which, by the way, is made from two types of breadcrumbs, so it has that mix of more textured crispy shards from the panko and pleasantly sandy fine breadcrumbs on the exterior. The chicken isn’t preseasoned - instead, it’s salted after it comes out of the pan - a real statement. The secret is to make sure the chicken is pounded really thinly so the sandwich is all about an even layer of each flavor from the bread to the spread.
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