Lone Star Chicken Fried Steak Recipes

LONE STAR CHICKEN FRIED STEAK

Steps:

• Combine flour, salt and pepper in pie plate.
• In another pie plate, combine eggs and milk.
• Dredge meat in flour mixture, shaking off excess flour.
• Dip steak into egg mixture and dredge again in flour.
• Heat 1/2 inch oil in a heavy skillet.
• Place steaks in skillet and fry until golden brown on both sides.
• To make gravy, remove steaks to warm oven. (I use my toaster oven for this step).
• Remove all leftover oil except for 6 T. and the brown bits.
• Add flour to skillet.
• Cook and stir until flour begins to brown.
• Add hot milk and whisk until thickened.
• Season with salt and pepper and pour over warm steaks.

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.

POOR MAN'S CHICKEN FRIED STEAK

Steps:

• Divide the meat into 4 pieces, and flatten into thin beef patties. Heat a heavy skillet over medium heat until almost smoking, and cook the beef patties until browned on both sides, about 4 minutes per side; set the cooked burgers aside. Drain excess grease but leave any browned drippings in the skillet.
• In a shallow bowl, mix together 1 cup of flour with salt and black pepper. In a separate shallow bowl, beat the eggs until smooth, mixing in a half teaspoon of water if needed.
• Heat the vegetable oil in the skillet over medium heat. Dip both sides of cooked burgers into the eggs, then dredge in the seasoned flour; repeat 3 times to build up a thick coating on the burgers. Place the burgers into the hot oil, and pan-fry until golden brown on both sides, about 5 minutes per side. Set burgers aside.
• Spoon away any excess vegetable oil. Melt butter in the skillet over medium heat, and stir to loosen any brown flavor bits left in the bottom of the skillet. Whisk in 1 tablespoon of flour until smooth. If you prefer a very thick gravy, use more flour. Gradually whisk in milk, cooking until the gravy is thick. Season to taste with salt and black pepper, and serve the gravy over the chicken-fried beef patties.

CHICKEN FRIED STEAK

Steps:

• In a pie pan, whisk together the egg and milk. In a second pie pan, combine the flour, cornmeal, paprika, cayenne, salt and freshly cracked black pepper, to taste.
• Season the beef with salt and pepper and dredge the steaks in the flour mixture. Shake off any excess, then submerge them in the milk and egg. Dredge them again in the flour mixture. Make sure both sides are well coated with the egg mixture before dredging them for the second time. Dust off the excess flour and set aside.
• Heat the oil in a deep skillet over medium-high heat. Add the steaks and fry until their coatings become golden brown and crisp, about 3 to 5 minutes. Remove them to a plate lined with a brown paper bag or paper towels to drain. Arrange them on serving plates and serve with the Sawmill Gravy.
• Brown the sausage in a cast iron or heavy-bottomed skillet, over medium heat. When fully cooked, remove the sausage from the pan and set aside.
• In the same pan, over low heat, add the canola oil. Whisk in the flour and cook, constantly stirring, until the flour turns a pale golden color, about 5 minutes. Slowly whisk in the milk and thyme and bring to a simmer. Cook, stirring occasionally, until the gravy has thickened, about 5 to 10 minutes. Return the reserved sausage to the skillet and season with salt and a generous amount of black pepper. Serve alongside the Chicken Fried Steak.

CHICKEN-FRIED STEAK

Steps:

• Mix salt and pepper with flour. Pound as much flour mixture as possible into meat, using tenderizing mallet. Cut into serving pieces. Brown quickly on both sides in heated shortening. Add onions. Sprinkle Maggi Sauce over all. Cover and bake in preheated 325 oven 1 to 1 1/2 hours or until tender. (If pan is not oven-proof, transfer to casserole for baking.) If meat seems to be drying out on bottom, add small amount of water or bouillon.

LONE STAR CHICKEN STEW

Steps:

• Heat oil in a - preferably non-stick - pan and sauté the onion, red bell pepper, carrot and celery until they begin to soften; add the sambal oelek and oregano and chicken pieces and cook, stirring regularly, so that the chicken and vegetables are well-coated with the sambal oelek and oregano, for about five minutes until the surfaces of the chicken pieces are well sealed.
• Add the stock, tomatoes, beans, balsamic vinegar and seasonings; simmer covered for 20-25 minutes, stirring now and again, adding more stock if necessary; stir in the coriander.
• Garnish with the sour cream and grated cheese.

LONE STAR CHICKEN-FRIED STEAK

Steps:

• Trim steak and cut into 5 pieces. Combine flour, salt and pepper. Dredge all steak pieces in flour mixture until lightly coated. Combine eggs and milk. Dip steak into egg mixture and dredge again in flour. Heat 1/2 inch of oil in a heavy skillet. Place steaks in skillet and fry until golden brown on both sides. To make gravy, remove steaks to warm oven, retaining 6 tablespoons of drippings (or use bacon drippings). Add flour. Cook and stir until flour begins to brown. Add hot milk and stir until thickened. Season with salt and pepper to taste and pour over warm steaks. Editor's Extra: Try chicken this way, too! Fun Fact: Texas is the nation's largest producer of cattle, most of which are beef breeds, as opposed to the dairy varieties. The cattle industry actually began in Texas with long-horn cattle, which were driven by cattlemen to Kansas and Missouri for shipment by railroad.