Sundays with Sandy: Sandra Lee’s Chicken Fried Steak Recipe
Posted By maryeaudet on May 15, 2010
Before I get into the recipe and the details of this I want to say one thing.
I am not making fun of Sandra Lee, or being a “mean girl” or picking on her. If you love her, that’s great. I never like deception… and while she may say her recipes are easy, delicious and quick… well that isn’t always true… In fact, I think that using so called convenience foods is why so many Americans are fat. It isn’t because of the GOOD food we are eating..it is because of all the mediocre stuff.
I also think that if you are a food celebrity in the smallest way, whether that is on Food Network or on your very tiny blog, you have a responsibility to encourage people to eat as clean as possible. Additives and preservatives are not clean, and they have been suspect for decades. Sandra encourages people to buy premade, chemical laden foods by saying that the recipes are quick and easy. Well what she didnt say is that many times those “timesaving recipes” aren’t any quicker than the kind from scratch.
I began this recipe at 7:00 p.m. and finished it at 9 p.m. Roughly the same amount of time that it takes to do my chicken fried steak recipe from scratch. The mess was about the same… maybe a little more because of battering the meat twice. I followed the directions exactly. The only substitution I made was using buttermilk ranch dressing mix rather than the garlic ranch. My store didn’t have that kind.
I know salt is in the picture and not the recipe. My mistake when I took the pic…. ooops.
Once you have the flour mixture combined in a Ziploc you work on the buttermilk mixture…
Once you have the batter made it is time to get started. First you soak the meat in the batter. It doesn’t say for how long. I soaked it for five minutes. Then you drop the meat in the bag of flour, shake, and repeat the process once more.
I don’t get the bag..I thought it made the whole process messier than using two pans… but whatever.
I didn’t like how the breading went on the meat. The coverage wasn’t real good and dipping it in the batter twice just made it gooey.
The recipes calls for you to put the breaded steak into 1/2 inch hot oil heated to 350. I felt like the breading cooked to quickly. You are supposed to allow them to cook for four minutes per side…but mine had to be removed from the oil in two. They were not cooked all the way … That didn’t bother me because I keep them in the oven until all the food is done and they tend to cook a bit more.
O.k.. The gravy…. I have made cream gracy for years from scratch It is simple and delicious. I have never heard of making it with chicken broth and buttermilk but that is what Sandra tells us to do … One package gravy mix, one cup chicken broth and one cup of buttermilk.
It got pretty thick. O.k… Really thick. Gloppy, even.
I used canned biscuits in the spirit of this whole experiment. SHiloh made mashed potaotes from real potatoes. I wasn’t about to use canned or powdered.
And…I also created a cocktail to coordinate with my napkins. It is 1 cup crushed ice, shaken with a couple of ounces of vodka and finished with Blue Mt. Dew.
Isn’t it pretty?
The recipe is not a hit at my house. The gravy to too thick and too tangy. I did not care for the batter on the meat…. and I am still wondering why you would get biscuits from a can when you can make them so quickly homemade. If you never had real chicken fried steak… you were starving to death…and there was no cheez whiz for miles you might consider making this.
I thought the meat was also a bit greasy. ……
You can find the Sandra Lee recipe on Food Network. Compare it to my recipe for chicken fried steak. MIne is just as easy, does not take longer, and is really good.
images: Marye Audet