Chicken fried steak with country meat sauce is a very classic and delicious food. If you want to entertain friends but don’t want to spend too much money, you can make this dish. Because chicken steak is cheaper and delicious, let’s see how to do.

Ingredients

• 4 chicken steaks
• 2 cups all-purpose flour
• 2 tablespoons baking powder
• 1 tablespoon baking soda
• 1 tablespoon black pepper
• 3/4 tablespoon salt
• 1 1/2 cups buttermilk
• 1 egg
• 1 tablespoon hot sauce (such as Cholula, Tabasco brand hot sauce)
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 4 cups milk
• salt and black pepper

Preparation Phase

Pour a layer of oil into a frying pan, enough to cover the bottom of the pan, and heat over medium-high heat.

Tenderize the chicken chops (this step is optional). Using a dining mallet, tap each chicken cutlet until tender and thin.

Prepare four work areas. Use a cutting board for marinating the chicken steaks, a bowl with flour, a bowl with a well-mixed egg mixture, and an empty bowl or plate.

• To make the egg mixture, you need to mix the dry ingredients first, including baking powder, baking soda, black pepper, and salt. Then add skim milk, eggs and chili sauce to the mixture of dry ingredients and mix into a paste.

Marinated chicken steak. First roll the chicken cutlets in flour, then dip them in egg liquid, roll them again in flour, and place them in an empty bowl or plate. Marinate all chicken cutlets this way. After marinating, let it sit for 10 to 15 minutes.

• The second time you roll the chicken cutlets in the flour bowl, make sure the surface of the chicken cutlets is completely and evenly coated with flour. To get a crispier skin, you can roll the chicken cutlets in flour a few more times through the above method.

Fried Chicken Steaks and Make Country Bolognese Sauce

Once the oil is heated, add the chicken pieces and fry for 3 to 5 minutes on each side. It’s done when both sides are fried until golden brown. Keep in mind that thinner chicken cutlets will take less time to fry than thicker ones. Once fried, place them in the oven and proceed to the next step.

Make a roux by mixing butter and flour in equal proportions. When mixing, wait for the butter to cool to room temperature, otherwise the flour will burn.

Add milk, salt, and black pepper to the oiled flour batter, and continue stirring until the batter can coat the spoon without falling off for 4 to 7 minutes. The country meat sauce is ready.

Serve with mashed potatoes, vegetables and other side dishes.

Tips

• If you are not sure about the frying time, you can check the color of the frying. It should be golden on both sides.
• Although any cut of chicken can be cooked, if it is thicker than 1/4 inch (0.6 cm), you must go through the beating step to make it tender and thin.