Chicken Fried Homestyle Stackers



9 each CrissCut® Fries
1 oz. sweet peas, cooked

Chicken Fried Steak
3/4 cup all lpurpose flour
1/4 cup cornmeal
1 tsp. salt
1 tsp. black pepper
4 skinless chicken breasts, pounded well to tenderize
2 eggs
2 tsp. buttermilk
4 Tbsp. vegetable oil
Yield:  4 servings

Milk Gravy
2 Tbsp. pan drippings
1 Tbsp. all purpose flour
2 cups milk, heavy cream or evaporated  milk, room temperature
salt and freshly-ground black pepper
Yield:  4 servings


Chicken Fried Steak

  1. Brine chicken in pickle juice for a minimum of 2 hours before breading.
  2. In a shallow dish, combine flour, cornmeal, salt and pepper.
  3. In another shallow dish, beat eggs and buttermilk.
  4. Coat chicken in four mixture and then dip into egg mixture.  Dredge in flour again and let stand 2 minutes.
  5. In a large heavy frying pan over medium-high heat, cook 4 pieces of chicken in 2 Tbsp. of oil for approximately 5 to 7 minutes on each side or until lightly browned and cooked as desired.  Remove chicken steaks and keep warm.  Repeat with remaining oil and chicken steaks.

Milk Gravy
  1. Retain 2 Tbsp. pan drippings in same frying pan over medium heat, sprinkle four over the drippings and blend with a wooden spoon or whisk until smooth.
  2. Whisking or stirring constantly, slowly pour milk, cream or evaporoted milk; continue stirring, scraping loose browned bits from the bottom and sides of skillet, until the gravy begins to boil and ticken.  Season with salt and pepper to taste.
  3. Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to desired consistency and the flour has lost its raw, pasty taste.
Assemble Stackers Plate:
  1. Prepare CrissCuts® (item P55) according to package directions.
  2. Layer CrissCut, chicken, CrissCut, chicken and CrissCut.
  3. Drizzle both stacks with 2.5 oz. milk gravy
  4. Sprinkle with 1 oz. cooked sweet peas.


1+ servings

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