As Easy As It Gets Chicken Fried Steak Recipes

THE BEST CHICKEN FRIED STEAK

Steps:

• Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
• Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
• Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

CHICKEN-FRIED STEAKS

Steps:

• In a shallow bowl, combine 1-3/4 cups flour, baking powder and seasonings. In another shallow bowl, combine egg and 3/4 cup buttermilk. Dip each cube steak in buttermilk mixture, then roll in flour mixture. Let stand for 5 minutes., In a large skillet, heat 1/2 in. of oil on medium-high. Fry steaks for 5-7 minutes. Turn carefully; cook until coating is crisp and meat is no longer pink, about 5 minutes longer. Remove steaks and keep warm., Drain, reserving 1/3 cup drippings; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining buttermilk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with steaks.

CHICKEN FRIED STEAK

Steps:

• Add marinade ingredients (buttermilk, eggs, tabasco sauce, salt and pepper to a large dish (I usually use a baking dish) and whisk to combine.
• Pat cube steaks dry with paper towels, then add the steaks to the marinade, turning to coat. Cover and refrigerate for at least 1 hour, up to overnight.
• Add enough oil to be 3/4 - 1" deep in a heavy bottomed pot (I use a shallow dutch oven or deep cast iron skillet), and heat over MED heat until oil reaches 350°F. The amount of oil needed will depend on the size of your pan.
• Get out a rimmed baking sheet and top it with an oven-safe metal cooling rack. Set close by the frying pan. This will be where you place the fried steaks once they're done.
• Combine seasoned flour ingredients (flour, cornstarch, salt, pepper, smoked paprika, onion powder, garlic powder, and dried thyme) in a shallow bowl and whisk to combine well.
• Preheat oven to 225°F. This is to keep the fried steaks warm until they're ready to be served.
• When the oil is ready, coat one cube steak in the seasoned flour, then carefully add it to the hot oil. Fry for 3-4 minutes per side, until golden brown. Use a frying spider to remove steak from oil and place on prepared baking sheet/cooling rack.
• Repeat with remaining cube steaks, frying one or two at a time (depending on the size of your pan).
• When all the steaks are fried, place the baking sheet/cooling rack with the steaks on it to the preheated oven to keep warm while you make the peppered white gravy.
• Serve chicken fried steaks with gravy poured over the top, sprinkled with a bit of extra pepper.

AS EASY AS IT GETS CHICKEN-FRIED STEAK

Steps:

• Mix the flour, salt and pepper together in a bowl; I use soup bowls. You may measure these, as I do, Rachael Ray style ~ in other words I eyeball the amounts. In a second bowl. whisk together the milk and egg until lemon colored. I a third bowl, add the dry bread crumbs. Line the bowls up assemble-line style.
• Dredge the meat in the seasoned flour, knocking off excess. Dip floured meat in the egg and milk mixture, coating well. Then dredge in the bread crumbs, again, coating well.
• Heat a cast-iron skillet (traditional but your own skillet will work) over medium-high heat. Add oil. When oil is hot enough to spit back at you if you sprinkle water on it, add meat and brown 2-1/2 minutes per side for rare, 4 minutes per side for medium and 6 minutes per side for well-done. Turn only once. As you see, this goes fast and the meat requires your full attention while cooking. Remove meat to a serving dish and keep warm.
• Notes: A traditional meal of chicken-fried steak includes:.
• Mashed potatoes: use a prepared mix or refrigerated potatoes.
• Country gravy: use an envelope of country-style gravy and prepare according to package directions.
• Green beans: canned beans work well, perhaps flavored with some bacon.
• Biscuits: use refrigerated baking powder style biscuits. These are a vital part of the Southerner's meal.
• Salad: A wedge of lettuce or tossed green salad goes well.
• Dessert: That's up to you. Mississippi Mud Cake was a fave in our home (recipe is posted).
• Remember to prepare as much as possible of the menu beforehand so that once the meat is cooked, you're ready to heat.
• To make CHICKEN-FRIED CHICKEN, I follow this same recipe, but I use pounded boneless skinless chicken breasts (your butcher will do this for you). I do like Panko on the chicken.

UPGRADED CHICKEN-FRIED STEAK

Steps:

• In a heavy-bottomed stockpot, heat 4-inches oil over medium heat until a deep-frying thermometer inserted into the oil reaches 360 degrees F.
• Place the All-Purpose Dredge and the milk in two separate shallow bowls. Coat the steak in the dredge and shake off any excess, then dip in the milk. Coat the steak in the dredge one more time, then shake off any excess dredge and fry until golden, 5 to 7 minutes. Remove to a paper-towel-lined plate to drain.
• Spoon 1/2 cup of the Classic Gravy into the center of each serving plate. Place a piece of chicken-fried steak over the gravy and top each portion with 1/4 cup Pickled Tomato Salad to serve.
• In a medium bowl, mix the flour, garlic powder, onion powder, oregano, paprika, black pepper, salt and cayenne.
• In a small saucepan set over medium-low heat, add the butter to melt. Stir in the flour, and cook, stirring continuously, to create a light brown roux, 10 to 15 minutes. While stirring, slowly add the milk, making sure there are no lumps. Increase the heat and cook, stirring continuously, until the gravy thickens. Add the pepper, salt, Worcestershire and garlic powder.
• Mix together the cherry tomatoes, pickled tomatoes, parsley and some salt and pepper.

TOM AND KELLY'S CHICKEN FRIED STEAK!

Steps:

• *Have your butcher "cube" 2 lean boneless pork chops for you.
• In pie plate, place flour. Season with as much salt and pepper as you like.
• In another pie plate beat egg and beat in buttermilk.
• In third pie plate, place cracker crumbs.
• Lightly coat chops on both sides in flour mixture.
• Dip one at a time into egg mixture, letting excess drip off, then coat nicely in cracker crumbs. Pat on.
• Place chops into hot oil mixture over medium heat and fry for about 3-4 minutes or or til golden brown.
• Turn and fry other side til done (*you may need 2 large spatulas to do this!), about another 3-4 minutes or til golden brown on both sides.
• Serve with gravy, mashed potatoes, biscuits and vegetables.

CHICKEN FRIED STEAK I

Steps:

• Cut top loin crosswise into 4 (4 ounce) cutlets. Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver.
• In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C).
• While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again.
• Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup.
• Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak.

CHICKEN-FRIED STEAK

Steps:

• Mix salt and pepper with flour. Pound as much flour mixture as possible into meat, using tenderizing mallet. Cut into serving pieces. Brown quickly on both sides in heated shortening. Add onions. Sprinkle Maggi Sauce over all. Cover and bake in preheated 325 oven 1 to 1 1/2 hours or until tender. (If pan is not oven-proof, transfer to casserole for baking.) If meat seems to be drying out on bottom, add small amount of water or bouillon.