Chicken Fried Steak With Milk Gravy Adapted From The Pioneer Woman Recipe 475

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CHICKEN FRIED STEAK WITH GRAVY



Chicken Fried Steak with Gravy image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
Freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 pounds cube steak (tenderized round steak that's been extra tenderized)
Kosher salt
1/2 cup canola or vegetable oil
1 tablespoon butter
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper
Mashed potatoes, for serving

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



Chicken Fried Steak image

The seasoned breading on this chicken fried steak makes it extra crunchy. Serve it with gravy and creamy mashed potatoes for the ultimate comfort food dinner.

Categories     comfort food     dinner     fried     main dish     meat

Time 1h

Yield 6 servings

Number Of Ingredients 16

1 1/2 c. whole milk
2 large eggs
2 c. all-purpose flour
2 tsp. seasoned salt
Freshly ground black pepper
3/4 tsp. paprika
1/4 tsp. cayenne pepper
3 lb. cube steak (tenderized round steak that's been extra tenderized)
Kosher salt
1/2 c. canola or vegetable oil
1 tbsp. butter
1/3 c. all-purpose flour
4 c. whole milk
1/2 tsp. seasoned salt
Freshly ground black pepper
Mashed potatoes, for serving

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 STEAK - PIONEER WOMAN RECIPE - (4.2/5)



Chicken Fried Steak - Pioneer Woman Recipe - (4.2/5) image

Provided by lindaauman

Number Of Ingredients 9

3 pounds cube steak, tenderized round steak that's been extra tenderized
1 1/2 cups whole milk, plus up to 2 cups for gravy
2 whole large eggs
3 cups all-purpose flour
Seasoned salt
1/4 teaspoon cayenne
Lots of Black Pepper
Canola Oil, For Frying
Salt and pepper, for both meat and gravy

Steps:

  • Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat. Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the milk/egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat. (So: wet mixture/dry mixture/wet mixture/dry mixture.) Place breaded meat on the clean plate, then repeat with remaining meat. Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it's sufficiently hot. Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side. Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked. GRAVY: After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up. Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk. Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned. Serve meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

CHICKEN FRIED STEAK 1



Chicken Fried Steak 1 image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 pounds cube steak (tenderized round steak that's been extra tenderized)
1/2 cup canola oil, plus more if needed
1 tablespoon butter
1/3 cup all-purpose flour, plus more if needed
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper

Steps:

  • For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; mix the flour with the seasoned salt, paprika, cayenne and 1 1/2 teaspoons black pepper in another; and put the meat in a third. Then have 1 clean plate at the end to receive the breaded meat.
  • Work with 1 piece of meat at a time. Sprinkle both sides with 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 mixture 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 warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
  • For the gravy: Put the skillet with the grease back over the heat. 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 golden brown color, about 5 minutes.
  • Pour in 3 cups of 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 of the remaining milk if it becomes overly thick. Be sure to taste to make sure the gravy is sufficiently seasoned.
  • Serve the steaks with the gravy.

MILK GRAVY (PAULA DEEN)



Milk Gravy (Paula Deen) image

My grandmother used to make the BEST milk gravy! She would serve it over chicken fried steak and mashed potatoes. Unfortunatley, I never got her original recipe. I came across this recipe in a "Cooking with Paula Deen" magazine and I think this is very close to what my grandmother used to make!

Provided by Kim D.

Categories     Sauces

Time 20m

Yield 3 cups

Number Of Ingredients 5

1 -2 tablespoon vegetable oil or 1 -2 tablespoon vegetable shortening
4 tablespoons all-purpose flour
3 cups whole milk
1 teaspoon black pepper
1/2 teaspoon salt

Steps:

  • ~NOTE~ This recipe will have more flavor if you use 1-2 tablespoons of oil from the oil you fried chicken fried steak in, or maybe even bacon grease. If you don't have that, no need to worry, you can use vegetable oil or vegetable shortening.
  • Heat 1-2 tablespoons oil in a skillet over medium heat.
  • Whisk in flour, whisking constantly for about 1 minute.
  • Slowly add milk, whisking constantly.
  • Stir in pepper and salt and continue cooking.
  • Whisk constantly for about 10 minutes, or until thickened.

Nutrition Facts : Calories 227.2, Fat 12.6, SaturatedFat 5.2, Cholesterol 24.4, Sodium 492.9, Carbohydrate 19.8, Fiber 0.5, Sugar 12.3, Protein 8.8

CHICKEN FRIED STEAK



Chicken Fried Steak image

Serve this up with mashed potatoes, cream gravy and homemade biscuits for a Southern feast! Recipe may also be made with boneless, skinless chicken breast.

Provided by FolkDiva

Categories     Steak

Time 50m

Yield 6-8 steaks, 6-8 serving(s)

Number Of Ingredients 9

2 1/2-3 lbs round steaks
1 (5 ounce) can evaporated milk
2 tablespoons Tabasco jalapeno sauce
1/2 teaspoon salt
2 cups all-purpose flour, divided
2 teaspoons paprika
3/4 teaspoon garlic powder
1 teaspoon salt
1 teaspoon cracked pepper

Steps:

  • Trim steak and pound, if needed, to 1/2 inch thick; cut into 6-8 pieces.
  • Combine evaporated milk, Tabasco jalapeno sauce and 1/2 teaspoon salt in a bowl.
  • Measure 1 cup of flour into a second bowl.
  • Combine remaining flour, paprika, garlic powder, salt and pepper in another bowl.
  • Dip steak into flour, into milk mixture, and then into seasoned flour (repeat this process for an extra thick coating).
  • Set aside until all meat is coated.
  • Heat 1 or 2 inches of oil in a heavy fry pan.
  • Fry meat until both sides are golden brown, about 2 minutes per side.
  • Drain on paper towels.
  • Serve with cream gravy.
  • Cream Gravy:
  • Pour off all but about 6 tablespoons of fat from fry pan; add 6 tablespoons flour into pan (use leftover seasoned flour) and blend well.
  • Allow the flour 'paste' to brown slightly over medium heat for 2 or 3 minutes.
  • Gradually stir in 2-1/2 cups milk.
  • Simmer and stir over medium heat until thickened.
  • Season with salt and pepper.
  • Cover steaks with gravy when served.

Nutrition Facts : Calories 551.2, Fat 24.1, SaturatedFat 9.8, Cholesterol 144.8, Sodium 743.7, Carbohydrate 35.1, Fiber 1.6, Sugar 0.2, Protein 45.3

CHICKEN-FRIED STEAK



Chicken-Fried Steak image

Through good times and bad, the cube steak has remained a wallflower among meat cuts. Old-fashioned and a little mysterious, it's a steak without pretension, or maybe a hamburger with humble aspirations. The term "cube" can be a little murky. It doesn't refer to the shape of the meat, which is usually beef but is sometimes made from pork, elk or other animals. Rather, it refers to both the shape of the dimples that checkerboard the surface of cube steak and the process that puts the dimples there. Those dimples provide more surface area for flour to cling to, which makes for crisper cutlets in recipes like this simply-prepared (no batter, just a generous dusting of flour) chicken-fried steak.

Provided by Kim Severson

Categories     dinner, quick, main course

Time 25m

Yield 6 servings

Number Of Ingredients 6

Vegetable oil for frying
2 cups flour
1 1/2 tablespoons salt
1 1/2 tablespoons pepper
2 cups milk
2 pounds cube steak, cut into 6 pieces

Steps:

  • Heat oven to 200 degrees. Pour a half-inch of oil into a cast-iron or other large, heavy skillet and place over medium-high heat.
  • Put flour, salt and pepper in a large zip-top bag or in a large baking dish and mix well. Pour milk into a large bowl. Dip each piece of steak in milk, shake off excess and then shake in bag of flour or press into dish of flour, making sure both sides are well coated. Shake off excess.
  • Lay steaks into hot oil until skillet is full, but not crowded. Cook for about 3 minutes a side, or until a good crust is formed. You may need to do this in batches, moving steaks to a platter in the warm oven as they cook. When done, pour off all but about 4 tablespoons of fat from pan, leaving in as many browned bits as possible, and turn off heat.
  • Pour milk into a saucepan and add enough water to make 3 cups. Heat over medium heat until just before boiling point.
  • Turn heat under frying pan to medium. When oil is hot, sprinkle in 3 tablespoons of flour mixture, 1 tablespoon at a time, quickly stirring until flour starts to brown, 1 to 2 minutes. Gradually add liquid, stirring constantly to remove lumps and cook until thickened. Adjust seasoning.

Nutrition Facts : @context http, Calories 862, UnsaturatedFat 44 grams, Carbohydrate 37 grams, Fat 58 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 9 grams, Sodium 739 milligrams, Sugar 4 grams, TransFat 0 grams

BUTTERMILK FRIED CHICKEN WITH GRAVY



Buttermilk Fried Chicken with Gravy image

We raised our own meat and vegetables when I was a girl. This golden chicken always reminds me of Mom and home...there's nothing quite like a crispy piece smothered in creamy gravy. - Vera Reid, Laramie, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 11

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 cup buttermilk
1 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
Oil for frying
GRAVY:
3 tablespoons all-purpose flour
1 cup milk
1-1/2 to 2 cups water
Salt and pepper to taste

Steps:

  • Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour. , Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying. , Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm. , Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken.

Nutrition Facts :

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From 101cookingfortwo.com


DRAGONFLY KITCHEN: PIONEER WOMAN'S CHICKEN FRIED STEAK AND GRAVY
2009-11-08 1 1/2 tsp season salt. 1/2 cup vegetable oil for frying. Beat the egg and 3/4 cup milk together in a small bowl. Mix the flour, season salt, paprika, cayenne, and black pepper together, in a large bowl or a pie plate works really well too! Season each piece of meat with salt and pepper, then dip into the egg milk mixture on both sides, flipping ...
From dragonflykitchen.blogspot.com


THE PIONEER WOMAN CHICKEN FRIED STEAK RECIPE - PINTEREST
Jun 24, 2016 - The Pioneer Woman Chicken Fried Steak Recipe is so good, but so bad at the same time. This is not a healthy dish by no means, but it does taste out of this world. This is not a healthy dish by no means, but it does taste out of this world.
From pinterest.co.uk


CLASSICALLY DELICIOUS CHICKEN FRIED STEAK WITH MILK GRAVY
Take one of the steaks and drop it into the flour mix. Coat all over then drop into the buttermilk mixture. Drop back into the flour mix again until totally coated. Set aside on the baking sheet and repeat with the remaining steaks. Drop 2 of the steaks into the oil and fry for about 3-4 minutes on each side.
From allourway.com


WHAT IS WHITE GRAVY & HOW TO MAKE THE PIONEER WOMAN'S RECIPE
2021-12-07 Lyndsay Cordell. To make the gravy, I poured out some of the frying oil and added in some all-purpose flour, and cooked the mixture over medium heat on the stovetop until it was a nice golden color. I turned it to low heat and added some heavy cream and whole milk and stirred it with a silicone whisk until the easy white gravy reached the ...
From wideopeneats.com


COUNTRY CHICKEN FRIED STEAK - PIONEER
2019-04-25 In a separate pie plate, beat together eggs and milk. 3. In heavy skillet, heat oil over medium high heat. 4. Coat cube steaks first in dry gravy mix, dip in egg, then again in dry gravy mix. Fry steaks 2-3 minutes each side, or until desired doneness. 5. While steaks are frying, prepare second package of Pioneer Country Gravy Mix according to ...
From pioneerbrand.com


23 CHICKEN FRIED STEAK IDEAS | CHICKEN FRIED STEAK, COOKING RECIPES ...
Sep 17, 2015 - Explore Jeanne Fountain's board "Chicken Fried Steak", followed by 1,296 people on Pinterest. See more ideas about chicken fried steak, cooking recipes, steak fries.
From pinterest.ca


PIONEER WOMAN CHICKEN FRIED STEAK RECIPES ALL YOU NEED IS …
In the meantime, preheat the oven to 360° and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well. In a small bowl, combine the …
From stevehacks.com


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