CHICKEN FRIED STEAK
For a classic, down-home supper, try Alton Brown's Chicken-Fried Steak recipe smothered in gravy, from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees F.
- Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
- Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
- Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
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
TENDER AND BEEFY CHICKEN-FRIED STEAK RECIPE
Steps:
- Transfer steaks to plates, top with gravy, and serve immediately.
Nutrition Facts : Calories 1020 kcal, Carbohydrate 40 g, Cholesterol 251 mg, Fiber 2 g, Protein 70 g, SaturatedFat 9 g, Sodium 935 mg, Sugar 9 g, Fat 63 g, ServingSize Serves 4, UnsaturatedFat 0 g
TENDER CHICKEN FRIED STEAK
This is my own take on a very tender chicken fried steak. I really love to make delicious comfort food for my family and my husband requests this one all the time! Easy and super yummy! Excellent with mashed potatoes and homemade gravy.
Provided by Chef Nichol
Categories Steak
Time 30m
Yield 4 Pieces, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix one cup of the flour with the salt, pepper and Lawry's.
- Pour into a Ziplock bag and place one piece of meat in also.
- Close bag and make sure all air is out.
- Take the rim of a small plate and flatten out the meat, making sure to get plenty of the flour pounded into the steak.
- Beat the eggs and milk together in one dish and use remaining flour in another dish.
- Heat oil in a large skillet.
- Dip floured meat into the egg mix then the flour and place in the frying pan.
- Repeat until all pieces are coated.
- Fry about 7-10 minutes and flip.
- Fry another 5-7 minutes until no longer pink in the middle.
- Drain on paper towels if you would like.
- Serve with mashed potatoes, homemade gravy and a veggie!
Nutrition Facts : Calories 357.1, Fat 18.4, SaturatedFat 3.4, Cholesterol 160.8, Sodium 642.5, Carbohydrate 37.1, Fiber 1.4, Sugar 0.4, Protein 10.1
CHICKEN FRIED STEAK WITH GRAVY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
- Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
- Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
- After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
- For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
- Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
- Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
CHICKEN-FRIED STEAK
Provided by William Serrin
Categories dinner, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
OLD-FASHIONED CHICKEN FRIED STEAK WITH PAN GRAVY
This was a staple at my house growing up in the late 60's. With my Dad hard at work, Mom always wanted a good hearty meal for him to come home to. This was, and still is, one of his all-time favorites.
Provided by JoAnn Lynn
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1/4 inch oil in heavy skillet on med-high heat.
- Combine 1 cup milk with egg. Pour into a shallow pie pan.
- Season 1 cup flour with garlic powder, salt and pepper. Sift together in another pie pan.
- Tenderize the steak well and trim off excess fat.
- Dip the meat into egg mixture, then dredge in the flour mixture. Press flour into the meat. Repeat for a crispier coating.
- When oil is hot, fry meat for 9-12 minutes.
- This allows additional tenderizing of the meat. When fried meat is golden brown, drain on paper towels.
- FOR GRAVY:.
- Pour off all but 4 Tbsp of the cooking oil from skillet.
- Over medium heat, slowly stir in the flour, stirring constantly.
- Combine milk and water. Slowly add to skillet; stirring constantly. Loosen bits from bottom of pan while stirring. This is where the flavor is.
- Add salt and pepper to taste. Bring to a boil. When bubbling, lower heat and simmer for 5 minutes.
- Serve this dish with Mashed Potatoes.
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 STEAK WITH GRAVY RECIPE
This Chicken Fried Steak is so easy to throw together on busy nights and tastes absolutely amazing.
Provided by Lauren
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees F.
- Trim excess fat from from beef. Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Pound meat to tenderize, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
- Place enough of the vegetable oil to cover the bottom of a 12-inch skillet and set over medium-high heat. Once the oil begins to simmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a baking sheet or pan and place into the oven. Repeat until all of the meat is browned.
- Add 1 tablespoon vegetable oil to the pan used to cook steaks. Whisk in the flour. Add the chicken broth to the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and whisk until the gravy reaches desired consistency, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
Nutrition Facts : Calories 453 kcal, Carbohydrate 22 g, Protein 40 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 178 mg, Sodium 1187 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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