Deliciouslowfatchickenfriedorcountryfriedsteak Recipes

LOW FAT CHICKEN FRIED STEAK

Steps:

• Pre-heat oven to 350*.
• Roll Cube steak in Oven Fry.
• Place on Baking Stone or Cookie Sheet.
• Bake for 30 minutes or until juices are clear.
• Turn once.
• Right before taking out of oven prepare gravy as directed on package.

SKINNY CHICKEN FRIED STEAK

Steps:

• Combine buttermilk and cubed steaks in a shallow bowl, coating steaks well.
• In a shallow dish, mix together flour and Montreal seasoning. Scoop out 1 tablespoons and set it aside.
• Coat cubed steaks well in flour mixture. Set them on a piece of wax paper for 20 minutes.
• Add oil to a large nonstick pan. Heat over medium-high heat. Add cubed steak and cook for about 3 to 5 minutes per side. Remove to a plate.
• Sprinkle the reserved 1 tablespoon flour into the pan. Cook 1 minute. Gradually whisk in the milk. Add pepper, salt to taste, and garlic powder. Simmer 2 to 3 minutes

DELICIOUS! LOW-FAT CHICKEN FRIED OR COUNTRY FRIED STEAK

Steps:

• Pound the steaks to about 1/4 inch thickness. If the steaks are thicker, you will have to increase the cooking time.
• Combine egg whites & milk.
• Coat steaks lightly with flour.
• Dip Floured Steaks in Egg mixture & coat with Breadcrumbs.
• Spray both sides of steak.
• Generously spray skillet with cooking spray & heat over medium heat until hot.
• Cook steaks over medium heat until browned (about 5 minutes on each side).
• Cover & cook over LOW heat until steaks are tender, 30-40 minutes, turn ocasionally.
• Season with Salt & pepper, serve with gravy, instructions are below.
• Melt margarine in medium saucepan.
• Stir in Flour & cook over medium-low heat 1 minute, STIRRING CONSTANTLY.
• Whisk in milk & beef crystals, heat to boiling.
• Boil until thickened, about 1 minute, STIRRING CONSTANTLY.
• Stir in Sour Cream & cook for 1-2 minutes, season with salt & pepper to your liking.

BLUE WILLOW INN COUNTRY-FRIED STEAK

Steps:

• Cover the bottom of a large skillet with olive oil. Saute onion over medium heat until tender. Remove the onion and set aside.
• Use a meat mallet to tenderize the steaks. Combine the flour, salt, and pepper. Dredge the tenderized steaks in the flour. Fry each side of each steak in the oil in the skillet 4 to 5 minutes over medium heat. Add more oil if needed.
• Remove each steak to drain on paper towels. Add cream of mushroom soup and water to the skillet, and cook over medium heat, stirring often.
• Preheat oven to 350 degrees F. Place cooked steaks in a 9 x 13 casserole dish. Cover with onions and gravy. Cover the dish with aluminum foil, and bake for 15 to 20 minutes.

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.

DOWN HOME COUNTRY FRIED STEAK

Steps:

• The gravy takes the longest, so start the gravy by combining the chicken broth, milk, salt and pepper in a medium sauce pan over medium heat.
• As it is heating (but before boiling) be very careful and remove about a 1/2 to 1 cup of the hot liquid.
• Add flour to the liquid and whisk to combine.
• Pour the hot liquid/flour mixture back into the sauce pan and whisk til smooth.
• Bring to a boil and cook for 10-15 minutes until thick. Stir frequently.
• While the gravy is going, heat oil in a deep fryer or large frying pan to 350°F Make sure to have enough oil to cover the steaks while frying.
• Sift flour, salt, pepper, garlic powder, and seasoning salt together into a large shallow bowl.
• Pour water into another shallow bowl.
• Dredge each steak, one at a time, first in the water, then in the flour. Repeat this one more time so that each steak has been coated twice.
• When all steaks have been coated and the oil is hot, drop the steaks, one at a time, into oil. If needed, work in batches. (I usually do.).
• Fry for 8-10 minutes, until golden brown. Place on wire rack with paper towels underneath to drain. (This keeps 'em crispy).
• Serve the steaks hot with gravy poured over.

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.

MARLBORO COUNTRY CHICKEN FRIED STEAK (COUNTRY FRIED)

Steps:

• Trim steak, cut into 6 to 8 smaller pieces and pound thin.
• Combine milk, green Tabasco sauce, and salt in one bowl. Add 1 cup of flour to a second bowl. Combine remaining flour, paprika, garlic, salt and pepper in a third bowl.
• Coat steak in first bowl of plain flour. Dip floured steak into milk mixture then coat with seasoned flour mixture. Set aside until all meat has been coated.
• Heat 1 to 2 inches of oil or fat in a heavy fry pan (a cast-iron skillet is most authentic ;).
• Fry steaks approximately 2 min per side until golden brown.
• Drain on paper towels, serve with cream gravy, mashed potatoes and biscuits.
• For the Cream Gravy: (try at your own risk, it did not turn out for me but I am a gravy novice so I might have done something wrong -- ).
• Pour off all but 6 tbsp of fat from the fry pan.
• Using the leftover seasoned flour first, add 6 tbsp flour and blend well.
• Gradually stir in milk.
• Cook and stir over medium heat until thickened, season with salt and pepper.
• Serve gravy over steaks (or on the side for Yankees!).