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Restaurants›Porter's Restaurant and Smokehouse›Country Fried Recipe

Country Fried Recipe

Name: Porter's Restaurant and Smokehouses COUNTRY FRIED Recipe
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 lb russet potatoes; 3 tbs vegetable oil (for frying potatoes); 1 tbs unsalted butter; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.25 each yellow onion (small), finely diced; 0.25 lb cube steak (pounded thin) or 1/4 lb tenderized beef round; 0.5 cups all-purpose flour (for dredging); 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 0.25 tsp garlic powder; 0.25 tsp paprika; 0.25 cups buttermilk; 1 each large egg; 0.5 cups vegetable oil (for frying steak); 2 tbs unsalted butter; 0.25 cups all-purpose flour; 1 cups chicken or beef stock; 0.5 cups whole milk; 0.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.25 cups canned, roasted Hatch green chiles, mild, drained and chopped (for Hatch gravy); 0.125 tsp ground cumin (for Hatch gravy); 2 each large eggs; 1 tbs chives or green onions, thinly sliced; 1 tsp hot sauce (optional)

Inspired by Porter's Restaurant and Smokehouse

Time40m

Serves1

Crispy potatoes crowned with two eggs and a quarter-pound Chicken Fried Steak, then finished with your choice of rich country gravy or zesty Hatch green chile gravy - a local favorite!

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Ingredients

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Potatoes

1 lb russet potatoes

3 tbs vegetable oil (for frying potatoes)

1 tbs Unsalted butter

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 each yellow onion (small), finely diced

Chicken Fried Steak

1/4 lb cube steak (pounded thin) or 1/4 lb tenderized beef round

1/2 cups all-purpose flour (for dredging)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1/4 tsp Watkins garlic powder

1/4 tsp Watkins paprika

1/4 cups Buttermilk

1 each large egg

1/2 cups vegetable oil (for frying steak)

Gravies (choose one)

2 tbs Unsalted butter

1/4 cups 00 bread flour

1 cups chicken or beef stock

1/2 cups whole milk

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 cups canned, roasted Hatch green chiles, mild, drained and chopped (for Hatch gravy)

1/8 tsp ground cumin (for Hatch gravy)

Eggs & Garnish

2 each Large eggs

1 tbs chives or green onions, thinly sliced

1 tsp hot sauce (optional)

Method

Potatoes

Prep potatoes

Wash and peel the russet potatoes if desired. Cut into 1/4-inch dice or small cubes for quick, crispy browning. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch; drain and pat very dry with a clean kitchen towel or paper towels.

Cook potatoes

Heat 3 tablespoons vegetable oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add the diced onion and cook 2 minutes until translucent. Add the dried potato cubes in a single layer if possible; season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook without stirring for 3–4 minutes to form a crust, then stir and continue to cook, stirring occasionally, about 8–10 minutes total, until potatoes are golden and tender. Reduce heat if potatoes brown too quickly. Transfer to a warm plate and keep warm while finishing other components.

Chicken Fried Steak

Prepare steak and dredges

Lay out two shallow bowls. In one bowl whisk together 1/4 cup buttermilk and 1 large egg. In a second shallow dish combine 1/2 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder and 1/4 teaspoon paprika. Pat the 1/4-lb piece of cube steak dry with paper towel.

Dredge and fry

Dip the steak first into the flour mixture, shaking off excess, then into the egg-buttermilk, then back into the flour to create a double-coated crust. In a skillet (large enough for the steak) heat 1/2 cup vegetable oil over medium-high heat until shimmering and a breadcrumb test droplet sizzles. Carefully place the steak into the hot oil and fry 2–3 minutes per side until deeply golden brown and an instant-read thermometer in the center reads 145°F (for tenderized steak) or until crust is crisp and interior cooked to preference. If crust browns too quickly, reduce heat to medium. Transfer steak to a wire rack or paper towel-lined plate to drain and rest 3 minutes. Keep warm.

Gravies (choose one)

Classic country gravy

In a small saucepan melt 2 tablespoons unsalted butter over medium heat. Stir in 1/4 cup all-purpose flour and cook, whisking continuously, 1–2 minutes until the raw flour smell cooks off and the roux is pale golden. Gradually whisk in 1 cup chicken or beef stock and 1/2 cup whole milk until smooth. Bring to a gentle simmer, whisking, until thickened (2–4 minutes). Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning. If gravy is too thick, whisk in a little more stock or milk to reach desired pourable consistency.

Hatch green chile gravy

Melt 2 tablespoons unsalted butter in a small skillet over medium heat. Stir in 1/4 cup all-purpose flour and cook 1–2 minutes. Gradually whisk in 1 cup chicken or beef stock and 1/2 cup whole milk until smooth. Add 1/4 cup chopped roasted Hatch green chiles and 1/8 teaspoon ground cumin. Simmer 2–3 minutes until thickened and chiles are heated through. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, taste and adjust. Use more chiles for a spicier result.

Eggs & Finish

Cook eggs

In a nonstick skillet over medium-low heat, melt a small pat of butter or spray with oil. Crack 2 large eggs and cook to preferred doneness: sunny-side up (cover loosely and cook 3–4 minutes until whites set), over-easy (cook 2–3 minutes, flip gently and cook 20–30 seconds more), or over-medium (cook 1 minute after flipping). Season with a pinch of salt and pepper.

Assemble and serve

On a warmed plate, spoon the crispy potatoes in a mound. Place the quarter-pound chicken fried steak partly on the potatoes. Top the steak with both cooked eggs. Spoon your choice of hot country gravy or Hatch green chile gravy generously over the steak and eggs so it runs onto the potatoes. Garnish with sliced chives or green onions and a dash of hot sauce if desired. Serve immediately.