With the premiere of the RFD Original Twisted Skillet, host Sean Koehler wasted no time starting up that open flame.
Sean visited with Adam Lampinstein at his restaurant in San Antonio, Texas— The Hayden. Adam whipped up a “chicken and waffles” dish that draws inspiration from his Jewish culture.
Sean took that dish back to his ranch and brought his own twist!
Chicken Fried Steak with Latke Stack, Fried Egg & Hatch Green Chile Gravy
Ingredients
Chicken Fried Steak
· 4 cube steaks ¼-inch thick
· 2 cups all-purpose flour
· 2 tsp kosher salt
· 2 tsp coarse black pepper
· 3 large eggs beaten
· 4 cup Neutral oil for deep frying (peanut, canola, etc.)
Latkes
· 2½ lb russet or Idaho potatoes
· 1 lg medium yellow or white onions
· 2 large eggs
· ⅜ cup all-purpose flour 6 Tbsp
· Salt to taste
· Coarse black pepper to taste
· Neutral oil enough oil to have 1 1/2" of oil in a dutch oven to deep fry. Steak should float.
Hatch Green Chile Gravy
· 3 Tbsp reserved frying oil or butter
· 3 Tbsp all-purpose flour
· 2 cups whole milk
· ¾ cup roasted Hatch green chiles peeled and chopped or canned
· ½ tsp kosher salt plus more to taste
· ¼ tsp coarse black pepper
For Serving
· 4 large eggs
· Optional: chopped chives or scallions for garnish
Method
Latkes
1. Prepare the Latkes
2. Wash and peel the potatoes. Grate using a box grater or food processor.
3. Squeeze excess water out of the grated potatoes using a clean kitchen towel or cheesecloth.
4. Cut onions into ½-inch chunks and separate the layers so the onion remains in distinct pieces rather than finely chopped.
5. In a large bowl, combine potatoes, onions, eggs, and flour. Season generously with salt and coarse black pepper. Mix well. Adjust flour as needed. You want the mixture to stick together and form a loose ball I your hand.
6. Fry the Latkes
7. Heat oil in a skillet to 350°F.
8. Scoop about ¼ cup of the mixture per latke and flatten into patties.
9. Fry 3–4 minutes per side until golden brown and crisp.
10. Drain on a wire rack or paper towels and keep warm in a 200°F oven.
Chicken Fried Steak
1. Heat oil to 350°F in a Dutch oven or deep fryer.
2. In a shallow dish, combine flour, salt, and coarse black pepper. In a separate shallow dish, whisk the eggs just enough to combine.
3. Dredge each cube steak in flour pressing firmly to adhere, then egg, then flour again.
4. Carefully place steak in preheated oil. If you are trying to fry more than one at a time keep them separated .
5. Fry steaks 4–6 minutes, turning once about half way through, cook until golden brown and cooked through.
6. Drain on a rack. Reserve 3 Tbsp frying oil for the gravy.
Hatch Green Chile Gravy
1. In a skillet over medium heat, add reserved frying oil (or butter).
2. Whisk in flour and cook 2–3 minutes, stirring constantly, until lightly blonde and smooth.
3. Slowly whisk in whole milk until fully smooth.
4. Stir in chopped Hatch green chiles.
5. Simmer gently 5–7 minutes, stirring often, until thickened to a spoonable gravy consistency.
6. Season with kosher salt and coarse black pepper. Hold warm.
Plating
1. Just before serving, fry eggs sunny side up and season lightly with salt.
2. Place a chicken fried steak in the center of each plate.
3. Stack 3 latkes slightly offset on the side.
4. Top the latke stack with a sunny side up egg.
5. Spoon Hatch green chile gravy over the steak.
6. Garnish with chives or green onions if desired.
