Chicken Fried Steak Nuggets

• Meat

  • 260 g Beef
  • 100 g Sausage

• Produce

  • 1/2 tsp Onion powder

• Baking & Spices

  • 1 tsp Celery seeds
  • 1 1/2 tbsp Flour
  • 1 cup Flour - all-purpose
  • 1 Pepper
  • 1/2 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 1 1/2 tbsp Butter - cultured, unsalted
  • 1/2 cup Buttermilk
  • 1 cup Milk

Found on norecipes.com

Description

Ingredients

• 1/2 cupButtermilk
• 1 cupFlour – all-purpose
• 1 teaspoonCelery seeds
• 1/2 teaspoonOnion powder
• 1/2 teaspoonSalt
• 260 gramsBeef (see note below recipe)
• 100 gramsSausage - bulk (or regular sausage removed from casing)
• Vegetable oil (for frying)
• 1 1/2 tablespoonsButter – cultured unsalted (21 grams)
• 1 1/2 tablespoonsFlour
• 1 cupMilk
• Salt (to taste)
• Pepper (to taste)

Directions

• Prepare two sheet pans with wire racks, laying a double layer of paper towels on one of them.
• Put the buttermilk in one bowl and in a separate bowl, mix together the flour, celery seeds, onion powder and salt.
• Use a meat tenderizer to evenly pound out the steak into a 1/4-inch thick piece of meat that's about 7-inches x 11-inches in size.
• Shape the sausage into a log running along the wide side of the steak.
• Tightly roll the steak around the sausage so that there are no gaps between the beef and the sausage.
• Use a sharp knife to slice the roll into 3/4-inch thick slices using a sawing motion without applying a lot of pressure so that you don't squeeze the sausage out the sides. Reshape the the sliced rolls if needed.
• Dip the rolled beef in buttermilk and then coat with a thick layer of flour. If you want your nuggets to be extra crispy you can repeat this for a second coating of buttermilk and flour.
• Place the coated nuggets onto the wire rack and let them dry out a bit before frying. This ensures that your crust is extra crispy. If you're making the rolls ahead, you can keep the pan in your refrigerator uncovered until you're ready to fry them.
• Add 1-inch of oil to a heavy bottomed pot and heat until the oil reaches 340 degrees F (170 C).
• Fry the chicken fried steak nuggets in batches until golden brown and the interior measures 160 degrees F (70 C). Drain the nuggets on the paper towel lined rack.
• For the gravy, melt the butter in a small sauce pan and then add the flour, stirring to combine.
• When the mixture starts bubbling, take the pan off the heat and then add the milk, whisking until there are no lumps remaining.
• Return the gravy to the heat and continue whisking until thick. Salt and pepper the gravy to taste.
• Serve the chicken fried steak nuggets with a ramekin of cream gravy.