IN OR OUT CHICKEN FRIED STEAK

This recipe may look like a lot of work for a redneck chef, but really, it's not so bad once you get into it. You can even do this over the campfire at your hunting camp (just put the cold stuff in with the beer) or at a family picnic.

Ingredients:

4 cube steaks
2 cups flour
2 tsp kosher salt
2 tsp garlic powder
2 tsp fresh ground pepper
1 tsp garlic salt
2 tbsp paprika
2 cups peanut oil
1 pint buttermilk

How to:

Between two pieces of wax paper or inside a 1-gallon zipper lock bag beat the cube steaks with a meat tenderizer until each steak is about 1/3 inches thick. Remove the top piece of wax paper or take the steaks out of the bag and season the meat on both sides with salt, garlic powder and pepper. Place the meat in a plastic bag. Set aside in a cooler (a refrigerator if you’re cooking this indoors!) for about 2 hours.

Heat enough oil to cover the bottom of a 5-quart Dutch oven in about ½-inch of oil. Check the oil by placing a drop of water in the middle of the oil, if it pops, the oil is ready.

While the oil is heating, mix 1 tsp pepper, 1 tsp garlic salt, 2 tbsp paprika and flour in a large mixing bowl. Take the meat out of the cooler and remove from bag. Place the meat on wax paper (wax paper just keeps the meat from sticking and is pretty easy to work with outdoors). Fill the same bag with the flour mixture and fill the now empty bowl with the buttermilk. You basically just switched the flour and meat from bowl to bag. Dip the meat in the bowl of buttermilk, soaking the meat through, and then drop the meat into the flour bag. Shake the bag until all the meat is covered in the flour mixture.

Place meat in Dutch oven. You can put 2-3 steaks in at a time depending on the size of the steaks. Cook until nice and brown, then remove from oven, and place onto a paper towel to soak up the grease. Have a baker or mashed potato and gravy ready to go and serve it. (Corn on the cob really rounds this dish out!)