Chicken Fried Steak Iii Recipes

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.

THE BEST CHICKEN-FRIED STEAK

Steps:

• Liberally sprinkle the steaks with salt and pepper (see Cook's Note). Put them on a rack set inside a rimmed baking sheet and let sit at room temperature while you make the gravy.
• Melt the butter in a medium saucepan over medium-high heat. Stir in 3 tablespoons of the flour until combined and cook until golden and bubbling, about 1 minute. Whisk in the whole milk, 1 1/4 teaspoons salt and 1/4 teaspoon pepper and cook, whisking frequently, until the gravy boils. Reduce the heat to medium and cook, whisking occasionally, until the gravy thickens, 2 to 3 minutes. Remove from the heat and keep warm; it will seem loose but will thicken as it sits.
• Whisk the remaining 1 1/2 cups flour, cornstarch, paprika, garlic powder and 1 1/2 teaspoons salt in a large bowl. Whisk the buttermilk, egg and hot sauce in a medium bowl. Working with 1 steak at a time, dredge in the seasoned flour, turning to coat and packing into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining steaks.
• Pour 3 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like wet sand with some clumps. (These clumps will give the steak a crispy, shaggy crust.) Dip the dredged steaks into the remaining buttermilk mixture, allowing any excess to drip off. Pack the moistened flour firmly onto each steak. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes.
• Pour the oil into a large cast-iron skillet fitted with a deep-fry thermometer (the oil should come about halfway up the sides). Heat the oil over high heat until the thermometer registers 350 degrees F. Fry the steaks in 2 batches until golden brown, about 1 1/2 minutes per side. Transfer to paper towels to drain.
• Whisk the warm cream gravy to loosen it and serve over the chicken-fried steak.

CHICKEN FRIED STEAK

Steps:

• Preheat oven to 250 degrees F.
• Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
• Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
• Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

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:

• 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.

CHICKEN FRIED STEAK

Steps:

• Cut the beef into 4 equal pieces. Put the pieces between plastic wrap and pound out, with the textured side of a meat mallet, to 1/4-inch thick. Put the meat into a shallow glass or plastic dish, cover with the buttermilk, turning to coat. Set aside while you prepare the dredging station.
• In a large baking dish, add the flour and season with salt and pepper, to taste. In a second dish, whisk eggs and milk together. In the third dish, combine the crushed crackers and the panko.
• Preheat the oven to 250 degrees F. Fit a baking sheet with a rack.
• Remove the steaks from the buttermilk, then dip each piece in the flour to coat, shaking off the excess flour. Next, coat them in the egg, then dip them in the cracker and panko mixture, lightly pressing the crumbs into the steak. Set the steaks set aside to rest for 10 minutes.
• Heat the canola oil in large nonstick skillet over high heat. When oil is shimmering, add the steaks, 1 at a time, and cook for 3 minutes on first side, 2 to 3 minutes on second side, or until cooked through. Repeat with remaining steaks. As you finish, blot the excess oil on a paper towel, then transfer the steaks to a baking sheet, and keep warm in a low oven.
• Arrange the steaks on a serving platter and serve with Drunken Pork Gravy.
• In a small bowl, combine the pork, salt and black pepper, to taste, the white pepper and red chili flakes. Heat a medium nonstick skillet, over medium-high heat. Add the pork and cook, breaking up the pork as it browns.
• Once the pork is cooked through, add the onions and saute until translucent, about 5 minutes, then add the garlic and cook for 1 to 2 minutes longer. Deglaze with the wine, and reduce for 2 to 3 minutes. Stir in the Dijon and sprinkle in the flour. Cook for 3 to 4 minutes to cook out the raw flavor of the flour.
• Add 1 cup of the milk and stir until combined. Add the remaining milk and mix until it's just starting to thicken. Stir in the cream and heat through. Adjust the seasoning with salt and pepper, to taste, if needed. Serve immediately.

CHICKEN FRIED STEAK WITH GRAVY

Steps:

• For the steak: Begin with setting up an assembly line of dishes. Mix 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 (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
• 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 the 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 gravy is sufficiently seasoned.
• Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

CHICKEN FRIED STEAK

Steps:

• In a pie pan, whisk together the egg and milk. In a second pie pan, combine the flour, cornmeal, paprika, cayenne, salt and freshly cracked black pepper, to taste.
• Season the beef with salt and pepper and dredge the steaks in the flour mixture. Shake off any excess, then submerge them in the milk and egg. Dredge them again in the flour mixture. Make sure both sides are well coated with the egg mixture before dredging them for the second time. Dust off the excess flour and set aside.
• Heat the oil in a deep skillet over medium-high heat. Add the steaks and fry until their coatings become golden brown and crisp, about 3 to 5 minutes. Remove them to a plate lined with a brown paper bag or paper towels to drain. Arrange them on serving plates and serve with the Sawmill Gravy.
• Brown the sausage in a cast iron or heavy-bottomed skillet, over medium heat. When fully cooked, remove the sausage from the pan and set aside.
• In the same pan, over low heat, add the canola oil. Whisk in the flour and cook, constantly stirring, until the flour turns a pale golden color, about 5 minutes. Slowly whisk in the milk and thyme and bring to a simmer. Cook, stirring occasionally, until the gravy has thickened, about 5 to 10 minutes. Return the reserved sausage to the skillet and season with salt and a generous amount of black pepper. Serve alongside the Chicken Fried Steak.

CHICKEN-FRIED STEAK

Steps:

• Put the steaks on a board and bash with a rolling pin until about half the original thickness. Mix the eggs with the cayenne in a bowl. Combine the ingredients for the spice mix with a large pinch of salt in a separate shallow dish.
• Dip the steaks into the egg, then the spice mix, turning to coat. Pour the oil into a large non-stick frying pan until the base of the pan is covered. Fry the steaks over a high heat for 2 mins until crisp, then turn and fry for 2 mins more. Transfer to a plate and keep warm.
• If you're making the sauce, pour away all but 1 tbsp oil from the pan and stir in the flour, cooking until browned. Crumble in the stock cube. Slowly pour in the milk, whisking until smooth and fully incorporated. Reduce the heat to a simmer and cook for 4-5 mins. Season. Add the thyme and plenty of black pepper, then squeeze in the lemon juice to taste. Serve the steaks with the sauce, and greens and corn, if you like.

CHICKEN FRIED STEAK WITH GRAVY

Steps:

• Trim fat caps off steaks. Rub steaks with salt, then Worcestershire sauce and soy sauce. Let rest for 30 minutes.
• Transfer one steak to a cutting board and cover with plastic wrap. Use a meat mallet to pound the steak until it is about half the original thickness and twice the original area. Repeat with remaining two steaks.
• Place 2 cups flour in a shallow bowl. Whisk buttermilk, eggs, and hot sauce together in a second bowl. Combine remaining 3 cups flour, bread crumbs, baking powder, garlic powder, smoked paprika, onion powder, Cajun seasoning, sea salt, chile seasoning, black pepper, thyme, oregano, sweet paprika, chipotle powder, cumin, sage, mustard powder, and cayenne pepper in a third, large bowl.
• Dunk each piece of steak in the plain flour, then in the egg wash, and then in the breading, making sure it gets completely coated in each step. Transfer to a plate and refrigerate for 1 hour; this is crucial and ensures the breading will adhere to the meat.
• When ready to cook, prepare gravy: Melt butter in a saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk beef broth into the flour mixture, then gradually whisk in cream, and bring to a simmer over medium heat. Reduce heat to low and cook, stirring occasionally, to let it further thicken. Keep warm as you cook the steaks.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Drop steaks into the hot oil and fry until breading is crisp and golden brown, 6 to 7 minutes. Transfer to a paper towel-lined plate to drain.
• Serve hot steaks with gravy.

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.

POOR MAN'S CHICKEN FRIED STEAK

Steps:

• Divide the meat into 4 pieces, and flatten into thin beef patties. Heat a heavy skillet over medium heat until almost smoking, and cook the beef patties until browned on both sides, about 4 minutes per side; set the cooked burgers aside. Drain excess grease but leave any browned drippings in the skillet.
• In a shallow bowl, mix together 1 cup of flour with salt and black pepper. In a separate shallow bowl, beat the eggs until smooth, mixing in a half teaspoon of water if needed.
• Heat the vegetable oil in the skillet over medium heat. Dip both sides of cooked burgers into the eggs, then dredge in the seasoned flour; repeat 3 times to build up a thick coating on the burgers. Place the burgers into the hot oil, and pan-fry until golden brown on both sides, about 5 minutes per side. Set burgers aside.
• Spoon away any excess vegetable oil. Melt butter in the skillet over medium heat, and stir to loosen any brown flavor bits left in the bottom of the skillet. Whisk in 1 tablespoon of flour until smooth. If you prefer a very thick gravy, use more flour. Gradually whisk in milk, cooking until the gravy is thick. Season to taste with salt and black pepper, and serve the gravy over the chicken-fried beef patties.

CHICKEN-FRIED STEAK

Steps:

• Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks.
• Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder.
• Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
• Pour oil into a 12" skillet; heat to 360 degrees (do not use a nonstick skillet). Fry steaks 3-4 minutes. Turn and fry 2-3 minutes or until golden. Remove steak to wire rack in a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon of dripping in skillet.
• Whisk together remaining 4 cups of milk, 1/4 cup of flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved dripping in skillet; cook, whisking constantly, over medium-high heat for 10-12 minutes, or until thickened. Serve gravy with steaks.

ROUTE 66 CHICKEN FRIED STEAK SANDWICH

Steps:

• Combine milk, cola, and steak sauce in a large resealable dish or bag and add the tenderized round steak. Marinate for 30 minutes, or overnight.
• Combine flour, salt, pepper, paprika, granulated onion, and granulated garlic for the chicken fry breading in a shallow dish. Whip egg in a second shallow dish until light and frothy for the chicken dip. Add buttermilk, salt, and pepper.
• Drain steaks from the steak marinade and dredge in chicken fry mixture, shaking off excess. Then dredge in the chicken dip mixture, allow excess to drip off. Dredge in the chicken fry mixture again, shaking off excess. Place steaks on a sheet pan and press any remaining flour mixture onto the steaks. Let stand for 10 minutes.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place steaks in the air fryer basket. Lightly coat with vegetable oil spray.
• Air fry for 4 minutes. Carefully turn steaks and coat the other side with vegetable oil spray. Air-fry for another 4 minutes. Serve each steak on a toasted bun, topped with lettuce, tomato, pickles, and mayonnaise.

CHICKEN-FRIED STEAK & GRAVY

Steps:

• Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour., In a large cast-iron or other heavy skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm., Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

CHICKEN FRIED STEAK WITH GRAVY RECIPE

Steps:

• Preheat oven to 250 degrees F.
• Trim excess fat from from beef. Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Pound meat to tenderize, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
• Place enough of the vegetable oil to cover the bottom of a 12-inch skillet and set over medium-high heat. Once the oil begins to simmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a baking sheet or pan and place into the oven. Repeat until all of the meat is browned.
• Add 1 tablespoon vegetable oil to the pan used to cook steaks. Whisk in the flour. Add the chicken broth to the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and whisk until the gravy reaches desired consistency, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

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.