TEMPEST TOURS CHICKEN FRIED STEAK

As our guests know, we stop at local Tornado Alley eateries as time allows. Headline regional fare includes Tex-Mex, barbecue, big farmer breakfasts and, of course, chicken fried steak (CFS), sometimes referred to as the “National Dish of Texas.” Our president and native Texan Martin Lisius is sharing his tasty chicken fried steak recipe for our guests to enjoy at home.

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TEMPEST TOURS CHICKEN FRIED STEAK

After a big tornado intercept, reward yourself with this Texas delicacy.

  • 1 tsp. sea salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. dried red pepper flakes
  • 1 tsp. onion powder
  • 1 cup whole buttermilk
  • 2 fresh eggs
  • 4 premium tenderized beef cutlets
  • 1 cup all purpose flour
  • 1 cup corn meal
  • Shortening

Lightly season cutlet with salt, black and red pepper and onion powder. Combine buttermilk and egg.  Place cutlets in egg mixture.  Marinate for 30 min. in refrigerator.  Combine flour and corn meal. Remove cutlets from refrigerator. Heat shortening to medium heat in skillet (shortening should be appx. 1” deep). Dredge cutlets in dry mix after letting excess egg mixture drain off.  Place in skillet.  Cook till golden and crispy each side.  Drain on rack.  Serve immediately.  Serves 4. 

Suggested sides: mashed potatoes and gravy, green beans with bacon, yellow squash casserole, fried okra, fresh-brewed sweet tea, pecan pie.