Grilled 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.

CHICKEN FRIED STEAK I

Steps:

• Cut top loin crosswise into 4 (4 ounce) cutlets. Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver.
• In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C).
• While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again.
• Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup.
• Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak.

CHICKEN-FRIED STEAK & GRAVY

Steps:

• Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour., In a large cast-iron or other heavy skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm., Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

CHICKEN-FRIED STEAKS

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.

CHICKEN FRIED STEAK FROM AL FRUGONI

Steps:

• Combine the flour with the BBQ Guys Texas Rub. Stir it well until it is well combined.
• Place the flour mixture and buttermilk into separate shallow containers.
• Place a steak into the flour mix and shake off excess. Then dip the floured steak into the buttermilk. Shake off excess and place it back into the flour mix, shake excess flour mix and then place it on a wire rack until you have finished all steaks.
• Heat up a large skillet until the oil is at its hottest (about 350).
• Place the steaks in the oil. When the top looks like it is getting golden brown then it is time to flip it (about 7 minutes). Try not to flip it sooner because the breading might come off.
• Second side may take about 4 additional minutes, then place the finished steak on the wire rack to cool and drain for a few minutes.
• Heat butter over medium heat and when it is melted, add the milk or cream.
• Add the flour, salt, and pepper and stir until it thickens.

CHICKEN FRIED STEAK

Steps:

• Slice the steak into 4 pieces. Place each piece between 2 pieces of plastic wrap and pound thin, about 1/4-inch thick. Place the pieces in a shallow bowl and pour over 1 cup buttermilk, 1 teaspoon hot sauce, and thyme leaves; season with salt and pepper. Marinate for at least 2 hours or overnight.
• In a shallow plate, season 2 cups flour with cumin, salt, and pepper. In another shallow plate lightly beat the eggs and add 1 cup buttermilk and 1 teaspoon hot sauce; season with salt and pepper. Remove the steaks from the marinade and shake off the excess buttermilk. Dredge in the flour, dip into the beaten egg mixture, and dredge again in the seasoned flour; set on plate to rest for a few minutes while you cook the bacon.
• Slice the bacon into 1-inch pieces and place them into a large cold skillet. Set the skillet over medium heat and cook until the bacon is crisp. Drain the bacon on paper towels and reserve the fat in the skillet. Cook the steaks in the bacon fat over medium heat until they are golden brown on each side, about 10 minutes; set aside and keep warm.
• Drain off all but about 2 tablespoons of the fat from the pan. Add 2 tablespoons flour and cook for about 1 minute breaking up any lumps. Slowly pour in the remaining cup of buttermilk stirring constantly to break up lumps. Cook for 5 minutes until thickened; season with salt and pepper and stir in the parsley. Place the steaks on plates and top with the gravy; garnish with bacon.

CHICKEN FRIED STEAK

Steps:

• Preheat your oven to 250 °F and get out an oven safe platter/pan.
• Start by pounding the steaks to about 1/4-inch thickness to ensure even cooking throughout.
• Salt and pepper each steak on both sides thoroughly.
• In a medium bowl, add the 2 cups of flour, baking powder, baking soda, onion powder and set aside.
• In a second bowl, mix together the buttermilk, egg, Tabasco sauce and minced garlic.
• Place the steak first in the flour, covering completely on all sides, then remove and dredge in the second bowl with the remaining ingredients. Ensure you cover completely.
• Now place the steak back into the flour mixture and coat thoroughly so that the steaks are covered in the dry flour. Place on a baking sheet and let rest while you heat the oil.
• Place a 1/4 inch of oil in a deep skillet and heat over medium-high heat. Fry the steaks until golden brown. This can take up to 5 minutes per side but be sure to keep an eye on them to avoid burning.
• Once browned, remove onto a plate covered in paper towels to soak up any excess oil, then set on the ovensafe platter and place into the preheated oven.
• Carefully drain all but 1/4 cup of the fat from the skillet. Try to leave as much of the fried brown bits as possible as these will add flavour to your gravy.
• Heat the skillet to medium-low heat now with the leftover oil still in it. Whisk in the 1/4 cup of flour and scrape the bottom of the pan to remove all browned bits into the soon-to-be gravy mixture. Stir in milk, raising the heat to medium and bring to a simmer.
• Continue cooking until the gravy thickens, about 5 minutes give or take. If the gravy gets too thick, add in a little more milk. Season with salt and pepper to taste.
• Spoon gravy over steaks and serve.

GRILLED CHICKEN FRIED STEAK

Steps:

• Cut meat into serving size pieces (4 or 5). Season well with salt and pepper. Dip in egg-buttermilk wash. Let excess drain off. Dredge in seasoned flour (salt, pepper, garlic powder, cayenne for example). On griddle heated to 375-400*, pour half of clarified butter and lay steaks on it. Pour remaining butter over steaks. Cook until golden brown and turn to cook other side. Serve with milk gravy (use seasoned flour) and mashed potatoes. Cooking should be around 10-15 minutes total.

CHICKEN-FRIED STEAK

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.

TRADITIONAL CHICKEN-FRIED STEAK

Steps:

• Trim fat from meat; cut meat into 4 portions. Place between pieces of plastic wrap. Pound to 1/4-inch thickness. In a shallow dish, combine buttermilk and egg. In another dish, mix the 1/2 cup flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip meat into egg; coat with flour mixture.
• In a 12-inch skillet, heat 2 tablespoons hot oil over medium heat. Cook cutlets for about 8 minutes or until coating is golden and meat no longer is pink, turning once.
• For gravy: In a saucepan, melt butter. Stir in the 3 tablespoons flour and the garlic. Add 1/4 teaspoon pepper. Combine milk and bouillon. Stir in milk mixture all at once. Cook and stir until bubbly. Cook for 1 minute more. Serve with gravy.