CHICKEN FRIED STEAK WITH GRAVY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
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 WITH CREAMY GRAVY)
A cast-iron skillet will work the best for this recipe, this also works well using beef that has been pounded thinly. Serve with fries or mashed potatoes...total comfort food! Make certain not to crush the crackers to a fine powder --- this is very good!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
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.
CHICKEN FRIED STEAK WITH WHITE GRAVY
Steps:
- Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.
- Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes.
- Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the steak pieces on a baking rack set over a baking sheet while the oil heats.
- Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.
- Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
- Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.
CHICKEN FRIED CHICKEN WITH WHITE GRAVY
A true Southern comfort food, legend has it that chicken fried chicken was created by German immigrants in Texas during the 19th century when they adapted the wiener schnitzel by using beef instead of veal that was then twice-breaded and fried like fried chicken. In reality, chicken fried chicken and its cousin, chicken fried steak, are more closely related to Southern fried chicken, already popular throughout the American South by the 19th century. Over the years, the chicken fried steak technique was also used on chicken breasts, pounded thin and soaked in buttermilk, resulting in crispy, tender chicken. Like its steak counterpart, chicken fried chicken should be served with a peppery white gravy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
- Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
- Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
- Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
- For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
- Serve the chicken fried chicken topped with the white gravy.
CHICKEN FRIED STEAK WITH GRAVY
A misleading name, as chicken is in no way, shape, or form involved. Deep-fried steak covered in a combination brown and white gravy. Best with some eggs and hash browns.
Provided by Brian Genest
Categories Beef Steaks
Time 2h10m
Yield 3
Number Of Ingredients 31
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.
Nutrition Facts : Calories 1674.2 calories, Carbohydrate 207 g, Cholesterol 309.8 mg, Fat 56.2 g, Fiber 10.1 g, Protein 81.1 g, SaturatedFat 24.5 g, Sodium 5435.8 mg
CHICKEN FRIED STEAK WITH GRAVY RECIPE
This Chicken Fried Steak is so easy to throw together on busy nights and tastes absolutely amazing.
Provided by Lauren
Categories Main Course
Time 35m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 453 kcal, Carbohydrate 22 g, Protein 40 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 178 mg, Sodium 1187 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
DAVID'S CHICKEN-FRIED STEAK WITH REDEYE GRAVY
Make and share this David's Chicken-Fried Steak With Redeye Gravy recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 2h12m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using flat side of a meat mallet.
- Lightly pound steak, using textured side of meat mallet.
- Wrap tightly with plastic wrap, and chill 1hour.
- Combine flour and next 3 ingredients in a bowl.
- Wish together eggs and next 2 ingredients in a separate bowl.
- Sprinkle both sides of steaks with salt and black pepper.
- Dip steaks in egg mixture, and dredge in flour mixture, shaking off excess.
- Repeat procedure two more times.
- Fry steaks, 1 at a time, in hot oil in a nonstick skillet over med-high heat 4-6 minutes on each side or until golden.
- Drain on a wire rack in a jelly-roll pan.
- Serve with Redeye Gravy--melt butter in a large saucepan over medium heat; add bacon and cook, stirring occasionally 5-7 minutes or until done.
- Add ham and next 3 ingredients; saute 3-4 minutes or until onion is translucent.
- Decrease heat to med-low; add flour.
- Cook, stirring constantly, 3-5 minutes or until golden brown.
- Slowly whisk in milk and next 2 ingredients; bring to a boil over high heat, stirring occasionally.
- Decrease heat to low.
- Simmer, stirring often, 14-18 minutes or until thickened.
- Remove from heat; stir in chives and pepper.
Nutrition Facts : Calories 2372.7, Fat 208.3, SaturatedFat 42.2, Cholesterol 217.5, Sodium 1500.6, Carbohydrate 86.9, Fiber 3.5, Sugar 7, Protein 41.6
CHICKEN FRIED STEAK WITH MUSHROOM GRAVY
The BEST chicken fried steak ever! I use this method for frying chicken as well, Enjoy with some veggies and fluffy mashed potatoes.
Provided by diamonds4heather
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, breadcrumbs, parmesean cheese, and seasonings in a bowl.
- Dip steaks into a small amount of milk and then dredge in the flour mixture.
- Place 3-4 tablespoons of olive oil in frying pan over medium-high heat.
- Cook steaks for 5 minutes on one side (cooking time depends on thickness of steak).
- The juices from the steak might soak up the flour, so before you flip the steaks add some more of the flour mixture, patting it down with a spatula.
- When brown, flip over and continue to cook for another 3 mintues (again cooking time varies).
- When finished cooking, remove steaks and keep warm.
- FOR GRAVY:.
- Once steaks are finished cooking add a small amount of oil (most of oil, if not all, will have been used in cooking the steaks) and cook the mushrooms.
- Add 1/4 water, salt&pepper, and continue cooking.
- Make sure to get all of the scraps from the sides of the pan that the steaks left into the liquid you are cooking the mushrooms in.
- When most of liquid is cooked off, sprinkle remaining flour over mushrooms and cook for 1 minute.
- Add milk and cook until thickened to your liking.
- Serve with mashed potatoes and enjoy!
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- Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using flat side of a meat mallet. Lightly pound steak, using textured side of meat mallet. Wrap tightly with plastic wrap, and chill 1 hour.
- Combine flour and next 3 ingredients in a bowl. Whisk together eggs and next 2 ingredients in a separate bowl. Sprinkle both sides of steaks with salt and black pepper.
- Dip steaks in egg mixture, and dredge in flour mixture, shaking off excess. Repeat procedure two more times.
- Fry steaks, 1 at a time, in hot oil in a nonstick skillet over medium-high heat 4 to 6 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan. Serve with gravy.
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