CHICKEN-FRIED STEAKS
My husband asks me to prepare this easy chicken fried steak recipe regularly. I like it because it's so simple to make. -Denice Louk, Garnett, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 537 calories, Fat 11g fat (5g saturated fat), Cholesterol 186mg cholesterol, Sodium 865mg sodium, Carbohydrate 64g carbohydrate (11g sugars, Fiber 2g fiber), Protein 43g protein.
THE BEST CHICKEN FRIED STEAK
I received this recipe from a co-worker about 5 years ago. This is by far the best chicken fried steak I've ever had. I've made this numerous times for my picky eater son and my southern-raised better half, as well as other family and friends. I get nothing but rave reviews each time.
Provided by norah
Categories Meat and Poultry Recipes Beef Steaks
Time 40m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 791.1 calories, Carbohydrate 71.1 g, Cholesterol 123.6 mg, Fat 34.3 g, Fiber 2.1 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 1393.4 mg, Sugar 16.1 g
CHICKEN FRIED STEAK
For a classic, down-home supper, try Alton Brown's Chicken-Fried Steak recipe smothered in gravy, from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
SOUTHERN CHICKEN FRIED STEAK
It took me many tries before I felt I had a really good Chicken Fried Steak. This fries up extra crispy, so I pour a little gravy on the plate and place steak on top. This way you get to enjoy the crispy with the gravy and your steak coating won't get soggy. Enough gravy for mashed potatoes, too! I hope you like it as much as we do.
Provided by Southern Lady
Categories Meat
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 20
Steps:
- In medium bowl, place first 7 "dry" ingredients and mix well. Set aside.
- In another medium bowl, place the next 4 "liquid" ingredients and use whisk to mix well. Set aside.
- Carefully transfer dry mixture onto a dinner plate.
- Start heating oil of your choice to a medium high heat in large skillet (Cast Iron is true Southern style).
- The oil should be about 1/4" to 1/2" deep and should not cover the entire cutlet.
- Take a cutlet and dredge in flour mixture.
- Take same cutlet and dip in egg mixture until entirely coated.
- REPEAT dredging same cutlet in flour mixture.
- Repeat process for each cutlet.
- Discard unused egg and flour mixtures.
- In well heated oil, carefully place cutlets and fry until golden brown on bottom.
- Turn each cutlet over to brown the other side.
- Each side should take about 4 - 5 minutes.
- Place fried cutlets on paper towels to drain excess oil.
- Pour off all but 1/4 C grease from skillet.
- Heat to a Medium High temperature.
- Slowly add Flour whisking until well blended. (Don't use leftover flour/cornmeal mixture).
- When the color slightly begins to darken, slowly add milk.
- Continue whisking to prevent lumps.
- Gravy will begin to bubble and thicken.
- Add evaporated milk and whisk well.
- Add chicken stock and whisk well.
- Add Salt and Pepper, blending well.
- Allow gravy to simmer 2 minutes on low heat.
- Turn off heat and allow to sit 2-5 minutes before serving.
- Gravy will thicken nicely.
MOCK CHICKEN FRIED STEAK
I'm not sure where my mom got this recipe, but she used to make it at least once a month. Although she never served it with gravy, I think peppered gravy would go great with this.
Provided by OMEGAJASMINE
Categories Main Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together the ground beef, parsley, chili powder, salt, egg, and 1 cup of crushed saltine crackers. Form into 6 balls, then flatten into patties. Coat patties with remaining cracker crumbs, and place them on a plate. Refrigerate for at least 30 minutes.
- Heat the oil in a large skillet over medium heat. Fry patties for about 7 minutes per side, or until the centers are well done and the outside is golden brown.
Nutrition Facts : Calories 412.3 calories, Carbohydrate 17.4 g, Cholesterol 77 mg, Fat 30.9 g, Fiber 1.2 g, Protein 16 g, SaturatedFat 6.5 g, Sodium 706.6 mg, Sugar 0.3 g
CHICKEN FRIED STEAK WITH CREAM GRAVY
Steps:
- To make Chicken Fried Steak: Heat a deep, heavy skillet with at least 1/2-inch of oil to 340 degrees F. Alternatively, heat oil in a deep fryer to 340 degrees F.
- Cut steak into 1/2-inch thick slices to make 6 (6-ounce) portions and remove any fat or gristle. Pound it with the coarse side of a tenderizing mallet until it is double in size and half as thick. In a shallow bowl, make an egg wash by combining the eggs and milk. In another shallow bowl or pan, make a seasoned breading by combining the flour, salt, and pepper. Dredge the steak in the seasoned flour, dip it in the egg wash, and then return it to the flour and push the flour into the steak with your fingers so that there are no moist spots. Immediately slide the steak into the hot oil, in batches as necessary to prevent overcrowding, and fry on 1 side until golden and crispy; then turn over and cook the rest of the way. The steaks are done when you lift them with a pair of tongs and they are stiff, not floppy. Keep warm while making the gravy.
- To make Cream Gravy: Mix the canola oil and flour in a saucepan and cook this roux over medium heat until it looks grainy and becomes slightly golden in color, just a couple of minutes. Remove from heat. Add pepper and salt and mix well. Add milk, return the pan to the heat, and increase heat to high. Whisk until mixture comes to a boil and thickens. Add hot water to thin, if gravy is too thick. Remove from heat to prevent scorching. The gravy should be as thick as pancake batter. Pour over chicken fried steak and serve.
AS EASY AS IT GETS CHICKEN-FRIED STEAK
Chicken-fried steak is a treat no Southerner can resist! And I can't resist a 5-ingredient version of the recipe. This is really not a hard food to prepare and I give ideas for rounding out a traditional meal using convenience foods. Prepare as much of your menu as possible beforehand because once the meat starts cooking, it goes fast! Treat yourself to some real down-home southern cooking today!
Provided by Lorraine of AZ
Categories Meat
Time 21m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the flour, salt and pepper together in a bowl; I use soup bowls. You may measure these, as I do, Rachael Ray style ~ in other words I eyeball the amounts. In a second bowl. whisk together the milk and egg until lemon colored. I a third bowl, add the dry bread crumbs. Line the bowls up assemble-line style.
- Dredge the meat in the seasoned flour, knocking off excess. Dip floured meat in the egg and milk mixture, coating well. Then dredge in the bread crumbs, again, coating well.
- Heat a cast-iron skillet (traditional but your own skillet will work) over medium-high heat. Add oil. When oil is hot enough to spit back at you if you sprinkle water on it, add meat and brown 2-1/2 minutes per side for rare, 4 minutes per side for medium and 6 minutes per side for well-done. Turn only once. As you see, this goes fast and the meat requires your full attention while cooking. Remove meat to a serving dish and keep warm.
- Notes: A traditional meal of chicken-fried steak includes:.
- Mashed potatoes: use a prepared mix or refrigerated potatoes.
- Country gravy: use an envelope of country-style gravy and prepare according to package directions.
- Green beans: canned beans work well, perhaps flavored with some bacon.
- Biscuits: use refrigerated baking powder style biscuits. These are a vital part of the Southerner's meal.
- Salad: A wedge of lettuce or tossed green salad goes well.
- Dessert: That's up to you. Mississippi Mud Cake was a fave in our home (recipe is posted).
- Remember to prepare as much as possible of the menu beforehand so that once the meat is cooked, you're ready to heat.
- To make CHICKEN-FRIED CHICKEN, I follow this same recipe, but I use pounded boneless skinless chicken breasts (your butcher will do this for you). I do like Panko on the chicken.
Nutrition Facts : Calories 261.9, Fat 20.3, SaturatedFat 3.3, Cholesterol 48.6, Sodium 97.7, Carbohydrate 15.9, Fiber 0.6, Sugar 0.7, Protein 4.2
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