Tuesday, April 16, 2013

Tyler's Country-Fried Chicken with Uncle Ellis' Cornmeal Gravy

Prep / Total time : 1 hour 15 minutes      Makes  6 servings

6           (6-oz.) top sirloin steaks, cubed 
1           teaspoon kosher salt 1/4 teaspoon ground pepper 3 cups all-purpose flour
1-1/2     cups finely crushed round buttery crackers
6           tablespoons chopped fresh marjoram
3           large eggs 
2           cups buttermilk Vegetable oil

1.       Sprinkle cubed steaks with salt and pepper. Combine flour, crackers, and marjoram in a shallow dish. Whisk eggs and buttermilk in a bowl.
2.       Dip steaks in egg mixture; dredge in cracker mixture. Repeat procedure.
3.      Pour oil to depth of 1 1/2 inches in a large heavy skillet. Heat to 325°. Fry steaks, in batches, 5 to 7 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan.
Serve with gravy. (RECIPE BELOW)
Uncle Ellis' Cornmeal Gravy
 Total Time : 20 minutes         Makes about 1 2/3 cups

1/2        cup plain red or white cornmeal
1/2        teaspoon salt 1/2 teaspoon pepper
1           teaspoon bacon drippings
1           cup buttermilk 1 cup hot water

Cook cornmeal in a heavy skillet over medium-high heat, stirring constantly, 4 to 5 minutes or until golden brown. Stir in salt, pepper, and drippings. Stir together buttermilk and hot water; gradually whisk into cornmeal mixture. Bring to a boil, whisking constantly. Reduce heat. Cook, whisking constantly, until thickened. Whisk in additional buttermilk for desired consistency.

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