Bunyans Diabetic 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 STEAK (CHICKEN WITH CREAMY GRAVY)

Steps:

• Season the chicken breasts with black pepper.
• In a shallow dish combine crushed cracker crumbs with flour 1 teaspoon seasoned salt, 1/2 teaspoon black pepper, cayenne pepper (if using) and baking powder.
• In another shallow dish whisk together eggs with 3/4 milk.
• Dredge the chicken breasts in the cracker mixture then dip in the egg/milk mixture, then dredge AGAIN in the cracker mixture.
• Pour the oil into a large skillet and heat to 360 degrees F.
• Fry the breasts in hot oil for about 3-4 minutes on each side or until golden brown; remove to a wire rack and cover lightly with foil.
• Carefully drain oil but reserve the browned bits in the bottom of the skillet along with a couple tablespoons of the oil.
• In a bowl mix together 4 cups half and half cream, 1/4 cup flour 1 teaspoon seasoned salt and 1 teaspoon black pepper; whisk until combined, then add to the reserved drippings in the skillet, cook whisking constantly over medium-high heat for about 10 minutes or until thickened.
• Serve the creamed gravy with the breasts.

COUNTRY FRIED STEAK

Steps:

• Whisk together the egg and milk in a shallow bowl; set aside.
• Whisk together the flour, crushed saltines, seasoned salt, onion powder, garlic powder, and steak seasoning. Dip the steaks in the egg mixture, then press each steak in the flour mixture. Pat the flour mixture into the steaks to coat them completely.
• Heat oil in a large skillet over medium-high heat, and fry the steaks until they are golden brown, firm, hot in the center, and just turning from pink to grey, about 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

CHICKEN FRIED STEAK

Steps:

• 1. Frist pre-heat a large frying pan over medium heat with the oil. Then place the flour & bread crumbs each in a different bowl. Then beat the eggs. Cut each piece meat into half. Sprinkle the salt & pepper over the meat.
• 2. Next dip the meat into the flour, then the egg & then into the bread crumbs.
• 3. Then carefully place into the hot oil & fry on both sides of the meat until a nice golden brown.
• 4. Then serve with fresh cooked rice, veggies & gravy.

BUNYAN'S DIABETIC CHICKEN FRIED STEAK

Steps:

• 1. Pound steaks to about 1/4 inch thickness. Rub both sides with salt, pepper, paprika and garlic powder.
• 2. Heat oil in a large skillet, oil should be about 1/4 inch high.
• 3. Beat egg and milk together in a bowl.
• 4. In another bowl, season the flour with salt, pepper, paprika and garlic powder.
• 5. When the oil is hot, dredge the steaks in the flour, then in the egg mixture, then back again in the flour.
• 6. Place them immediately in the skillet. Fry on both sides until golden brown; remove and set aside.
• 7. Remove most of the oil from the skillet, leaving behind the bits of meat. I leave approx. 3 TBSP of oil. Reheat the oil and add the onion; cook until golden brown then add about 3 tablespoons of flour, whisking it in.
• 8. Gradually whisk in the beef stock scraping the bottom well, add a little water if it is still too thick. Bring to boil then add cream and parsley and cook another minute.
• 9. Serve with mashed potatoes, corn bread or biscuits.