Chicken Fried Ribeye Recipes

CHICKEN FRIED RIB-EYE

Steps:

• Beat egg with 2 Tablespoons milk.
• Salt and pepper all sides of meat.
• Dredge in flour, dip in egg, then again in flour covering all the meat.
• Let sit for 30 minutes so that the coating will stay on.
• Fill a deep fry pot with oil and heat to 400 degrees.
• Or if you don't have a thermometer, when the oil spits out of the pot when you drop a drop of water in the pot, it's ready.
• I find that this is better than pan frying.
• However, if you want to pan fry, heat about 1 inch of oil.
• When the oil spits out of the pan when you drop a drop of water in the pan, it's ready.
• Cook until golden brown, trying not to turn it but once, if pan frying.
• Put in warming oven.
• Pour out all but 2 Tablespoons of oil and add 2-3 Tablespoons of flour and make a roux.
• Salt and pepper to taste.
• Add 1 and 1/2 cups of warm milk.
• Cook until smooth and thick.
• Gravy is excellent to top off mashed potatoes as a side dish.

CHICKEN FRIED STEAK

Steps:

• For the steak: Begin with setting up an assembly line of dishes. Beat the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
• Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat. Place the breaded meat on the clean plate, then repeat with the remaining meat (dry mixture/wet mixture/dry mixture).
• Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
• After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
• For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
• Pour in 3 to 4 cups milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure the gravy is sufficiently seasoned.
• Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

CHICKEN FRIED RIBEYE

Steps:

• Pound ribeyes to about 1/4 inch thickness and season with salt and pepper.
• Combine eggs and buttermilk in a bowl. In a separate bowl combine all dry ingredients.
• While keeping one hand wet and one hand dry, place ribeyes in egg wash then flour, egg wash then flour (to double coat).
• Place in oil or a fryer set to 350 °F for about 4 minutes or until golden brown. Season again with salt as soon as the steaks come out of the fryer.

CHICKEN FRIED STEAK

Steps:

• For the sauce: In a saucepan over medium heat, warm the butter until melted. Then stir in the flour, stirring through the process, until light brown and smooth. Next, add the milk, again stir and allow the roux to absorb the milk. Then season with the salt and white pepper and add the parsley. This process should take 4 to 5 minutes. Hold the sauce warm.
• For the steaks: Preheat oil in a deep-fryer to 350 degrees F. With a meat tenderizer, pound the steaks until double in size and 1/4-inch thick. Add the salt and black pepper to the flour. Then dredge a steak in the flour, then the egg wash and finally again in the flour. Repeat the process with all the steaks. Then drop them in the fryer and cook for 1 1/2 minutes. Flip and finish until golden brown, a final 2 minutes. Remove from the fryer and allow any excess oil to drip off on paper towels. Sprinkle with salt and pepper.
• To serve, portion the potatoes, and then top with 4 pieces asparagus, then steak and finish with the sauce to the side of the steak and serve.

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

Steps:

• 1. Using the smooth side of a meat mallet, gently pound the steaks to tenderize and flatten them' Place in a shallow baking dish, cover with cold water and add table salt to create a brining solution. cover and refrigerate 2 hours or over night.
• 2. In a deep skillet, heat 4 inches of oil over medium-high heat to 350 degrees.
• 3. In a shallow bowl, stir together flour, paprika, garlic and onion powders, salt and pepper. One by one, lift steaks out of the brining solution and drop into seasoned flour. Coat well;shake off excess. Repeat, dipping coated steaks back into the solution, then the flour.
• 4. Slip steaks into the hot oil(do not fry more than 2 pieces at a time, as this will lower the temperature), Fry 4 to 5 mintues on each side or until golden brown. Remove: let rest 10 minutes before cutting.