How To make Cactus Chicken Fried Steak
6 6-oz Cubed Steaks
3 Eggs; Lg
1/2 c Water
2 c Unbleached Flour
1 qt Vegetable Oil; For Frying
2 1/2 c Milk
1 tb Instant Chicken Bouillon; OR
1 tb Chicken Base
3 tb Jalapeno Seasoning Salt
1 c Garlic Salt
3/4 c Celery Salt
1/4 c Salt
2 c Jalapeno Powder; *
1/2 c New Mexico Chile Powder; *
~
JALAPENO SEASONING SALT:
* Both of these items should be available at grocery and specialty stores that handle Mexican foods. Add the Jalapeno seasoning salt to the flour and mix well. Dip each steak into the seasoned flour, then dip into the egg wash, (mix the eggs and water in a separate bowl for the egg wash), and dip the meat back into the seasoned flour, coating each steak well. Heat the vegetable oil to about 350 degrees F. in a large skillet. Oil should be deep enough to cover the steaks. Fry the coated steaks until golden brown, then drain them on paper towels and put on a heated platter that is tented with foil. Pour off all but 2 tbls of the oil and the drippings. Add 3 Tbls of the leftover seasoned flour. Mix well and cook over medium heat, stirring constantly, until the oil and flour are golden brown. Remove from the heat and add the milk and chicken bouillon or chicken base. Return to the heat and bring to a simmer, stirring constantly, until the gravy thickens. Serve spooned over the steaks.
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Recreating Cactus Club’s FAMOUS Blackened Creole Chicken - Only Better! ????
THE CACTUS CLUB’S BLACKENED CHICKEN (ONLY BETTER!)
And we are on Day 13 of 50 of Recreating Vancouver Favourites!
WARNING, THIS IS SPICY.
There is no other way to put it, this chicken has a lot of flavour. Nothing about this chicken or butter is subtle. It’s a punch of flavour in every bite.
So if you love spice, BIG flavours, and Creole food, you are in the right place.
However the great thing about this recipe is that you can adjust it to your tastes!
INGREDIENTS
Marinade
Garlic Powder
Onion Powder
Chilli Powder
Dried Thyme (or Fresh 3 Springs of Fresh Thyme melted into Butter)
Cayenne Powder
Smoked Paprika
Chili Flakes
Brown Sugar
Lime Juice
Butter
Creole Butter (From a previous video)
Cold Butter
Chilli Powder
Cayenne Pepper
Smoked Paprika
Chilli Flakes
Oregano
Minced Garlic
Thyme
Ran out of characters - full recipe at heykimletseat.com
KIM’S TIPS
☀️ I was told by the many people on TikTok who were ex-Cactus Club employees that the rub is a dry rub, and then garlic butter is added later. I add in all things at once and I think it’s better because not only is it easier (less steps) but it creates a really nice blackened layer.
☀️ I’ve had this a few at the Cactus Club and usually this is made with a chicken breast. I prefer chicken thigh as it’s far less dry but chicken breast works well too as long as it comes with the skin.
☀️ If you have time, the Creole Butter is easiest made if you room temperature butter. I am lazy and have no patience for anything so I use a combined mix of melted and cold better. If your butter gets too soft, pop it in the fridge for 10 minutes and it will be PERFECT.
Let me know if you will be trying this one out and follow @heykimletseat for more!
What would you like to see next?
#creole #blackenedchicken
#cactusclub #cactusclubrestaurant #vancouverfood #vancouverfoodie #vancouvereats #vancouverrestaurants #creolebutter #copycatrecipe
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This is the prickly pear cactus, which is also known as the Nopal. Nopal have a nice veg taste, almost like a green bean. It's a fairly common ingredient in Mexican cuisine. I get Nopal tamales pretty often from a local tamale shop and they are OUT of this world good!
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Keto Steak Stir Fry Recipe with cactus and onions!
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