Big Johns Spicy Chicken Fried Steak Recipes

BIG JOHN'S SPICY CHICKEN FRIED STEAK

Steps:

• Beat together the egg and milk then set aside.
• Combine the flour and spices, mix well, and spread onto a flat tray or plate.
• Dip each steak into the milk/egg mixture and dredge each in the flour mixture, then dip back into the milk/egg mixture.
• Heat 1/2 inch deep cooking oil in a large heavy skillet over medium-high heat for a few minutes.
• Check the temperature with a drop of the egg/milk mixture; if it pops and sizzles, it's ready.
• Carefully place each steak into the hot oil, allowing to fry for 3 to 5 minutes, then turn over and cook another 3 to 5 minutes, depending upon the size of the cutlets.
• Remove steaks from oil and allow to drain on paper towel.
• Leave about 3-4 tablespoons of the oil from frying the steak in the skillet and reduce heat to medium.
• Combine all ingredients for gravy on a bowl and mix until flour is desolved.
• Pour into skillet and cook until desired thickness is reached.

HOT CHICKEN-FRIED STEAK SANDWICHES

Steps:

• Preheat the oven to 200 degrees F.
• For the steak: Combine the flour, garlic powder, cayenne, and 2 teaspoons each of salt and pepper in a medium bowl; whisk to blend. In a second medium bowl, whisk together the buttermilk, egg and mustard.
• Sprinkle the steaks on both sides with salt and pepper, then dredge in the flour mixture; dust off any excess. Now dip the steaks into the egg mixture; shake off any excess before returning the steaks to the flour mixture a second time; again, shake off any extra flour. Place the steaks on a wire rack set over a baking sheet. Let sit for 10 minutes to allow the breading to form a dry crust.
• Meanwhile, in a 12-inch cast-iron skillet over medium heat, heat the canola oil to 350 degrees F, or until it begins to ripple in the center. Add the steaks and cook until golden brown on the bottom, about 2 minutes. Flip, and cook another 2 minutes. Remove to a wire rack set over a baking sheet and keep warm in the oven. Do not discard the frying oil.
• For the sauce: Wisk together the cayenne, brown sugar, paprika and garlic powder. Slowly pour in 1/3 cup of the hot frying oil. Whisk until well combined.
• For the sandwich: Spread the bottom of each kaiser bun with mayonnaise. Add a steak, some sauce, and then some pickles. Secure the bun top with two skewers. Slice in half and serve.
• EAT CAREFULLY!!! This is HOT chicken-fried steak!

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.

SOUTHERN SPICY FRIED CHICKEN

Steps:

• Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
• Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
• Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
• Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.

SPICY COUNTRY-FRIED STEAKS

Steps:

• Combine first 3 ingredients in a shallow dish; sprinkle steaks with salt and pepper if desired; dredge steaks evenly in flour mixture.
• Fry steaks, in batches, in 1/4 inch hot oil in a large nonstick skillet 3-4 minutes on each sided or until golden.
• Remove steaks, and keep warm.
• Carefully drain hot oil, reserving 2 tablespoons drippings in skillet.
• Whisk gravy mix, milk, and cayenne pepper into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 3-6 minutes or until thickened.
• Serve gravy with steaks.