Dks Braggin Rights Chicken Fried Steak Recipes

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.

DKS BRAGGIN' RIGHTS CHICKEN FRIED STEAK

Steps:

• Cut the steak into four equal portions. Pound the portions until each is about 1/4 inch thick.
• Place the flour in a shallow bowl. In the second dish, stir together the baking powder, soda, pepper and salt, and mix in the buttermilk, egg, Tabasco, and garlic. The mixture will be thin. Dredge each steak first in flour and then in the batter. Dunk the steaks back into the flour and dredge them well, patting in the flour until the surface is dry.
• Add enough shortening to a deep cast-iron skillet or Dutch oven to deep-fry the steaks in at least 4 inches of fat. Bring the temperature of the shortening to 325*F. Fry the steaks, pushing them down under the fat or turning them over as they bob to the surface, for 7 to 8 minutes, or until they are golden brown. Drain the steaks, and transfer them to a platter. Serve with cream gravy.

JANETTE'S 'CHICKEN-FRIED' BUFFALO STEAKS

Steps:

• Preheat the oven to 425 degrees F.
• Pound the steaks with a meat tenderizing mallet until they are very thin. Set aside.
• In a shallow bowl, whisk the yogurt with the hot sauce, thyme, salt, and pepper. Spread the crushed cereal on a large plate.
• Coat a baking sheet with nonstick spray. Dredge the steaks in the cereal, dip them in the yogurt mixture and then back in the cereal to coat. Place on the baking sheet and bake until browned and cooked through, about 10 minutes, turning the steaks over after 5 minutes. Serve immediately.
• Serving suggestion: Your favorite steak sauce and Janette's Oven-Baked French Fries with Homemade Ketchup.

CHICKEN FRIED STEAK

Steps:

• Mix 1/2 cup flour with salt and pepper.
• Pound the mixture into both sides of the meat with mallet.
• Cut the meat into serving size pieces.
• Beat the eggs together with the 2 tbl spns cream Reserve 3 tble spns of the flour.
• Dredge the steaks in the remaining flour.
• Dip in egg mixture then in cracker crumbs.
• Drop into hot oil.
• Brown the steaks well turn and brown other side.
• Reduce heat to medium cover skillet and cook 15-20 minutes.
• Turning occasionally until steak is cooked through and tender.
• Remove steaks from pan and drain on brown paper bags.
• Keep warm add onion to pan and saute quickly.
• Remove.
• Pour off all but 3 tble spns of oil and remaining flour ans stir well for 1-2 minute Stir in the cream then chicken stock then worcestershire and or hot sauce top the meat with the gravy.