Belfast folk of my vintage may well remember the Chicago Pizza Pie Factory (where the Stiff Kitten was down the side of the cinema on Dublin Road.) Then again, they might not as it was primarily famed for its cheap Monday night cocktails and extremely lax ID rules.
It did also serve food. The Chicago deep dish pizza the name suggests and other bastardised ‘Murrican dishes were all on the menu along with the implausible sounding chicken fried steak. Pre-internet we thought this must be made up. How does steak ever resemble chicken?
Unsurprisingly, finding out wasn’t one of the pressing ambitions of my adulthood and I’d forgotten about the whole thing until I had a drink with a friend recently. She’d just come back from Texas and showed me a mouthwatering selection of food on her phone.
Maple bacon doughnuts, moon pies and right there, a chicken fried steak. Turns out it’s a good old Texan tradition and takes those thin cuts of steak Americans love and coats them in the same breading used for fried chicken and serves it up with white gravy. And that’s how steak resembles chicken it seems.
On my current low fodmap diet, I eat a lot of meat. And more specifically, a lot of pork shoulder steaks. Admittedly very tasty, they are also about the cheapest cut of meat around that doesn’t need a tonne of flavouring added to it since practically every marinade, sauce or seasoning going has something in it I can’t eat these days.
I decided to jazz up my third pork shoulder steak of the week by turning it into chicken fried pork. I turned to my bible of anything remotely American and food related and read up on chicken fried steak on Serious Eats and got to work tweaking the recipe.
Most US recipes serve 6 so it’s always a mathematical challenge for me to scale them down while converting from their tedious obsession with volumetric measuring. I basically eyeballed this one so if the measurements are slightly out it’s probably that and the fact flour and liquid always varies a bit.
Chicken Fried Pork (serves 2)
- 2 pork shoulder steaks (approx 150g each)
- 50g cornflour
- 1 egg
- 100ml buttermilk, yoghurt or soured milk
- 100g plain flour
- 1/2 teaspoon mustard powder
- 1/2 teaspoon paprika
- 1/2 teaspoon celery salt
- 1/2 teaspoon baking powder
- pinch monosodium glutamate powder (optional)
- salt and pepper
- 450ml vegetable oil for frying
Start by bashing your pork shoulder steak out thinner. I folded mine in greaseproof paper and whacked it with the palm of my hand until it was about 1/2 inch thick. I don’t have a meat mallet and find a rolling pin gets meat thin and bruised. Plus I’d had a frustrating day and beating something senseless helped.
Set the steaks on some kitchen roll to absorb moisture and lay out your breading station so you can work easily. Put the cornflour on a large plate. Crack the egg into a shallow dish and add about 25ml of the buttermilk to make it looser in texture.
Put the plain flour in another shallow dish or bowl and add the seasonings and baking powder. Be generous with the salt and pepper. I also used a bit of Old Bay Seasoning since it’s all fancy pants American.
I’m a big fan of the MSG powder as it adds an extra umaminess to things and I’m so limited in my choice of seasonings now. If you have issues with it or can’t get it (mine is labelled Chinese Salt) just add a wee bit more salt.
Start adding the remaining buttermilk a couple of teaspoons at a time to the seasoned flour and rub it in with your fingertips so you end up with a sandy breadcrumb-like mixture that’s wet but not sticky. You may not use all the buttermilk so add any remaining to the egg.
Set out a baking rack and start prepping the pork. Press it into the cornflour, coating well but shaking off any excess. Dip into the egg mixture, again removing any excess. Press into the seasoning flour breading and lay on the baking rack to rest for 10 minutes. Repeat with the other steak.
I’ve always had trouble with my coating on fried chicken falling off and it turns out that resting the breading before frying does wonders to stop it. I also find deep frying easier for coated things so that’s what we’re doing here.
Fill a deep pan or wok with the oil and using a thermometer, heat the oil to exactly 190℃ and carefully using tongs add one of the breaded steaks to the pan. I fried mine for 4 minutes in total, turning 4 times so each side got 2 minutes but evenly spaced.
Lift out and place on the clean end of the baking rack and fry the next steak. The baking powder causes the breading to puff up slightly and if you put the fried steaks on kitchen roll to rest, the crisp puffed up coating goes soggy and limp, so the rack is a better bet. Just keep your raw and cooked meat separate.
Rest the steaks for at least 5 minutes but up to 10 is fine. The coating insulates the meat and keeps it pretty hot. I served mine with a baked potato and a quick slaw of grated red cabbage, carrot and daikon in a dressing of buttermilk, cream cheese and a dash of vinegar. But quite frankly, you’ve just deep fried pork for dinner, you could serve it with anything and it’ll be awesome.
And awesome it was. The coating was light and oh so crunchy and the pork was perfectly cooked and lovely and tender. I chose not to serve the white gravy beloved of Americans because it seems weird to me to get the coating so crisp and then make it soggy. And because I forgot…
It was still one of the best dinners I’ve had in ages though. I sense a lot more fried breaded things in my future. I’ll try a spelt version next for the fodmappers out there who can’t do wheat. I’m generous like that.