THE BEST CHICKEN FRIED STEAK
I received this recipe from a co-worker about 5 years ago. This is by far the best chicken fried steak I've ever had. I've made this numerous times for my picky eater son and my southern-raised better half, as well as other family and friends. I get nothing but rave reviews each time.
Provided by norah
Categories Meat and Poultry Recipes Beef Steaks
Time 40m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 791.1 calories, Carbohydrate 71.1 g, Cholesterol 123.6 mg, Fat 34.3 g, Fiber 2.1 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 1393.4 mg, Sugar 16.1 g
REAL SOUTHERN FRIED CHICKEN
As a Yankee originally from Vermont, I didn't know one fried chicken from another. They all seemed pretty much the same to me. Tasting the Southern version opened my eyes! A side of hot biscuits served with butter and honey is practically mandatory. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate, covered, overnight., In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika and remaining salt and pepper. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere., Fry chicken, a few pieces at a time, 4-5 minutes on each side or until browned and juices run clear. Drain on paper towels.
Nutrition Facts : Calories 580 calories, Fat 39g fat (7g saturated fat), Cholesterol 106mg cholesterol, Sodium 628mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.
SOUTHERN CHICKEN FRIED STEAK
It took me many tries before I felt I had a really good Chicken Fried Steak. This fries up extra crispy, so I pour a little gravy on the plate and place steak on top. This way you get to enjoy the crispy with the gravy and your steak coating won't get soggy. Enough gravy for mashed potatoes, too! I hope you like it as much as we do.
Provided by Southern Lady
Categories Meat
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 20
Steps:
- In medium bowl, place first 7 "dry" ingredients and mix well. Set aside.
- In another medium bowl, place the next 4 "liquid" ingredients and use whisk to mix well. Set aside.
- Carefully transfer dry mixture onto a dinner plate.
- Start heating oil of your choice to a medium high heat in large skillet (Cast Iron is true Southern style).
- The oil should be about 1/4" to 1/2" deep and should not cover the entire cutlet.
- Take a cutlet and dredge in flour mixture.
- Take same cutlet and dip in egg mixture until entirely coated.
- REPEAT dredging same cutlet in flour mixture.
- Repeat process for each cutlet.
- Discard unused egg and flour mixtures.
- In well heated oil, carefully place cutlets and fry until golden brown on bottom.
- Turn each cutlet over to brown the other side.
- Each side should take about 4 - 5 minutes.
- Place fried cutlets on paper towels to drain excess oil.
- Pour off all but 1/4 C grease from skillet.
- Heat to a Medium High temperature.
- Slowly add Flour whisking until well blended. (Don't use leftover flour/cornmeal mixture).
- When the color slightly begins to darken, slowly add milk.
- Continue whisking to prevent lumps.
- Gravy will begin to bubble and thicken.
- Add evaporated milk and whisk well.
- Add chicken stock and whisk well.
- Add Salt and Pepper, blending well.
- Allow gravy to simmer 2 minutes on low heat.
- Turn off heat and allow to sit 2-5 minutes before serving.
- Gravy will thicken nicely.
CHICKEN FRIED STEAK I
Breaded and deep fried beef cutlets are known as chicken fried steak because of the similarity in cooking method to fried chicken. This is a family recipe that we have used for years. Vegetable oil may be used in place of shortening for frying.
Provided by Barbara
Categories Main Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 616.6 calories, Carbohydrate 44.4 g, Cholesterol 134.2 mg, Fat 25.9 g, Fiber 1.1 g, Protein 48.5 g, SaturatedFat 9.8 g, Sodium 249.6 mg, Sugar 14.6 g
CHICKEN-FRIED STEAKS
My husband asks me to prepare this easy chicken fried steak recipe regularly. I like it because it's so simple to make. -Denice Louk, Garnett, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 537 calories, Fat 11g fat (5g saturated fat), Cholesterol 186mg cholesterol, Sodium 865mg sodium, Carbohydrate 64g carbohydrate (11g sugars, Fiber 2g fiber), Protein 43g protein.
REAL SOUTHERN CHICKEN FRIED STEAKS
This is the real thing. Passed down from generation, I might actually be the first one to write this down. We just pass it down orally.
Provided by Jessica K
Categories Meat
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Fill frying pan about 1/2 way with oil, turn heat on med-med/high.
- In one bowl beat egg, milk, and some seasonings together with a fork.
- Put flour in another bowl and season to taste.
- Put 2 pieces of meat in milk mixture, let soak while oil gets hot(you know it's hot when a sprinkle of flour sizzles in the pan) then roll in flour batter and put in oil.
- Fry 10 minute one side then flip (or when golden brown) and fry 10 min other side. fry couple minute more each side just for good measure.
- While 2 pieces are frying put 2 more pieces in milk and let soak till other pieces are done. Don't put it in flour till ready to fry, will end up soggy!
- Keep repeating till all the meat's gone! Enjoy!
Nutrition Facts : Calories 408.1, Fat 3.2, SaturatedFat 1.2, Cholesterol 51.4, Sodium 148.2, Carbohydrate 77.5, Fiber 2.5, Sugar 6.2, Protein 15.3
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