Toms 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.

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.

MOCK CHICKEN FRIED STEAK

Steps:

• In a medium bowl, mix together the ground beef, parsley, chili powder, salt, egg, and 1 cup of crushed saltine crackers. Form into 6 balls, then flatten into patties. Coat patties with remaining cracker crumbs, and place them on a plate. Refrigerate for at least 30 minutes.
• Heat the oil in a large skillet over medium heat. Fry patties for about 7 minutes per side, or until the centers are well done and the outside is golden brown.

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.

TOM'S OVEN STEAK FRIES

Steps:

• Preheat oven to 400 degrees.
• Combine oil, paprika, cumin, salt, and pepper in a large bowl.
• Place potato wedges in the bowl and coat with spices.
• Transfer potato wedges to a large ungreased baking sheet (do not overcrowd).
• Bake until the potato wedges are golden and crisp (about 40 minutes). Serve immediately!

TOM AND KELLY'S CHICKEN FRIED STEAK!

Steps:

• *Have your butcher "cube" 2 lean boneless pork chops for you.
• In pie plate, place flour. Season with as much salt and pepper as you like.
• In another pie plate beat egg and beat in buttermilk.
• In third pie plate, place cracker crumbs.
• Lightly coat chops on both sides in flour mixture.
• Dip one at a time into egg mixture, letting excess drip off, then coat nicely in cracker crumbs. Pat on.
• Place chops into hot oil mixture over medium heat and fry for about 3-4 minutes or or til golden brown.
• Turn and fry other side til done (*you may need 2 large spatulas to do this!), about another 3-4 minutes or til golden brown on both sides.
• Serve with gravy, mashed potatoes, biscuits and vegetables.

TOM'S CHICKEN FRIED STEAK

Steps:

• Cut steaks into desired portion size.
• Pound until about 1/4 in thick.
• Place flour in a shallow bowl.
• In a second dish, stir together baking powder, baking soda, pepper and salt.
• Mix in buttermilk, egg, pepper sauce and garlic. The mixture will be thin.
• Dredge each steak, first in flour then in batter.
• Dunk steaks back into flour and dredge well, patting in the flour until the surface of the meat is dry.
• Add enough peanut oil in a deep cast iron skillet, or dutch oven to fry steaks in at least 2 inches of oil.
• Bring temp of oil to 325 degrees.
• Fry the steaks, pushing them down under the oil or turning them over as they bob to the surface, (7 or 8 min.) or until the are golden brown.
• Drain on paper towels while preparing gravy.
• Gravy:.
• Pour off all but about 1/4 Cup of drippings from the meat.
• Place skillet over medium heat.
• Sprinkle in flour, stirring and mashing to avoid lumps.
• Add chicken stock and cream.
• Simmer till liquid is thickened and the flour taste is gone.

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:

• Place the salt, pepper, and flour into a deep dish, mix well. Crack the eggs into a medium sized bowl, and whisk in buttermilk.
• Tenderize and flatten the steaks with a meat mallet. Pound them to approximately 3/8" thick. Leave the coarse mallet pattern on the steaks, This makes for better texture for the breading. Season each steak with granulated garlic and onion.
• Dredge and coat the steaks by placing them, first, into the flour, being careful to shake off the excess flour. Second, place the dredged steak into the buttermilk mixture allowing them to soak briefly. Finally, lift the steaks out of the buttermilk and drain briefly before placing them back into the flour for a final heavy coat of seasoned flour. Then place the well coated steaks on a plate or platter to rest.
• Heat some bacon grease or shortening over a medium flame in a large saute pan. Make sure the grease is 1/2" deep. Fry the steaks on both sides until golden brown, approximately 4 minutes each side. Drain briefly on paper towels.
• Place on a hot plate, serve with country gravy.
• To make the gravy:.
• Melt the butter in a heavy bottomed saucepot, add the flour and cook to form a roux, do not brown. Over low heat slowly stir in the milk incorporating the entire amount, stir out any lumps. Let simmer 20 minutes until thick. Add the ground sausage and season to taste.

CHICKEN-FRIED STEAK

Steps:

• Put the steaks on a board and bash with a rolling pin until about half the original thickness. Mix the eggs with the cayenne in a bowl. Combine the ingredients for the spice mix with a large pinch of salt in a separate shallow dish.
• Dip the steaks into the egg, then the spice mix, turning to coat. Pour the oil into a large non-stick frying pan until the base of the pan is covered. Fry the steaks over a high heat for 2 mins until crisp, then turn and fry for 2 mins more. Transfer to a plate and keep warm.
• If you're making the sauce, pour away all but 1 tbsp oil from the pan and stir in the flour, cooking until browned. Crumble in the stock cube. Slowly pour in the milk, whisking until smooth and fully incorporated. Reduce the heat to a simmer and cook for 4-5 mins. Season. Add the thyme and plenty of black pepper, then squeeze in the lemon juice to taste. Serve the steaks with the sauce, and greens and corn, if you like.

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.

CHICKEN FRIED STEAK

Steps:

• Sprinkle salt and pepper evenly over steaks. Set aside.
• Combine cracker crumbs, 1 cup flour, baking powder, 1 tsp salt, 1/2 tsp black pepper and red pepper in a shallow dish.
• Whisk together 3/4 cup milk and both eggs.
• Dredge steaks in cracker crumbs mix; dip in milk mix and dredge in cracker mix again.
• Pour oil into a 12 inch skillet and heat to approximately 360 degrees.
• Fry steaks 3-3 1/2 minutes.
• Turn and fry for 3-3 1/2 minutes on the other side until golden brown.
• Remove to wire rack on jelly roll pan.
• Keep warm in a 225 degree oven.
• Carefully drain hot oil, reserving cooked bits and 1 Tbsp drippings in skillet.
• Whisk together remaining 1/4 cup flour, 1 tsp salt, 1 tsp pepper and 4 cups milk.
• Pour mix into reserved drippings in skillet and cook over medium high heat, whisking constantly (10-12 minutes or until thickened).
• Serve gravy over steaks and mash potatoes!