Well, basically I wanted to post this because this is something I add to my fried chicken almost all the time.
I know. It’s not the most original concoction out there. It’s not some highly technical, highly involved, confusing 8 ingredient recipe. I really wouldn’t call it a recipe at all actually…
But if you like sweet and savory, then you should give this a try. Personally, I like to just drizzle it over my chicken, but my friend loves to coat hers almost completely! That’s a little to sweet for me though.
Either way, give this a try. You’ll want to add it to you’re fried chicken all the time!
1/4 cup honey
Red Pepper Flakes
In a small bowl, combine the honey with the red pepper flakes, adding enough red pepper to the heat level you desire.
You can either drizzle over your fried chicken or coat it completely.
This is the basic recipe for Sausage Gravy. Obviously a breakfast item, it’s great over biscuits, chicken fried steak and eggs, and anything else breakfast related. Here’s the way I like it. Homemade biscuits, sausage gravy, and eggs…over easy. That is a beautiful thing.
Yields 5 cups
1 lb breakfast sausage
3/4 cup flour
3 cups milk
Cook sausage in a large heavy bottom skillet over medium heat until browned. Sprinkle the flour evenly over the sausage and combine until the flour has disolved into the sausage crumbles. Increase the heat to medium high, and gradually add the milk, stiring constantly until the gravy becomes thick and bubbly. Season with salt and pepper to taste.
This is a recipe that I received about 10 years ago, and tinkered with to make my own. Though it’s not fancy, this is probably the recipe I’m most proud of, because it doesn’t matter who I make it for…they always want the recipe! And, they always want more. And, if I can toot my own horn for a minute…I put this recipe on All Recipes and it’s the highest rated CFS recipe on the site!! Yeeeeaaayyy!!
It takes a bit of work, but it’s well worth it!
4 beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk
1 tablespoon hot sauce
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
1/4 cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste
Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. In a separate bowl, stir together the baking powder, baking soda, pepper, and salt; stir in the buttermilk, egg, hot sauce, and garlic. Lightly salt and pepper the steaks. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
Heat the shortening in a deep cast-iron skillet to 325 degrees F. Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.