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Finger steaks were produced as a frozen food by B and D Foods, which was founded in 1972 to supply its Signature Finger steak to a chain of fast food restaurants, [5] the Red Steer, a now defunct chain of fast food burger joints in Idaho.
The recipe for what we now know as chicken-fried steak was included in many regional cookbooks by the late 19th century. [2] The Oxford English Dictionary 's earliest attestation of the term "chicken-fried steak" is from a restaurant advertisement in the 19 June 1914 edition of the Colorado Springs Gazette newspaper.
"Zero special ingredients, less than 230 calories a serving and very few dirty dishes make this an instant weeknight hit," explains PureWow's recipe developer. We'll take ours with brown rice, please.
Either process may be preceded by marination or dipping in buttermilk, the acidity of which acts as a meat tenderizer. As the pieces of chicken cook, some of the moisture that exudes from the chicken is absorbed by the coating of flour and browns along with the flour, creating a flavorful crust. [35] Paschal's fried chicken, Atlanta, Georgia
Pour the sauce in a 2-quart saucepan over medium heat. Cook until it’s hot and bubbling, stirring occasionally. Arrange the chicken on a serving platter. Serve with the sauce for dipping. Tip: Easy Substitution: Substitute frozen fully cooked breaded chicken strips for the refrigerated chicken strips. Increase the bake time to 10 minutes.
Just make sure to serve this plant-based Christmas dinner recipe with a hearty green salad, rice pilaf and mac and cheese to make the spread more filling. Get the recipe 54.
2. Make the Flour Dredge: In a large, re-sealable plastic bag, mix the flour with the onion powder, garlic powder, salt, black pepper and cayenne and shake to combine. 3. Set a rack on a baking sheet.
1 lb boneless, skinless chicken breasts, cut into strips; 2 tbsp Country Crock® Calcium plus Vitamin D, melt; 3 cup whole grain wheat flakes cereal, crushed OR whole grain bread crumbs