Best As Easy As It Gets Chicken Fried Steak Recipes
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
THE BEST CHICKEN-FRIED STEAK
A staple throughout Texas, chicken-fried steak consists of a thinly pounded beef cutlet that is battered and fried until crisp, then served with creamy country gravy. Adding cornstarch to the seasoned flour and dredging the meat twice gives our version an extra-crunchy and flavorful crust.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Liberally sprinkle the steaks with salt and pepper (see Cook's Note). Put them on a rack set inside a rimmed baking sheet and let sit at room temperature while you make the gravy.
- Melt the butter in a medium saucepan over medium-high heat. Stir in 3 tablespoons of the flour until combined and cook until golden and bubbling, about 1 minute. Whisk in the whole milk, 1 1/4 teaspoons salt and 1/4 teaspoon pepper and cook, whisking frequently, until the gravy boils. Reduce the heat to medium and cook, whisking occasionally, until the gravy thickens, 2 to 3 minutes. Remove from the heat and keep warm; it will seem loose but will thicken as it sits.
- Whisk the remaining 1 1/2 cups flour, cornstarch, paprika, garlic powder and 1 1/2 teaspoons salt in a large bowl. Whisk the buttermilk, egg and hot sauce in a medium bowl. Working with 1 steak at a time, dredge in the seasoned flour, turning to coat and packing into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining steaks.
- Pour 3 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like wet sand with some clumps. (These clumps will give the steak a crispy, shaggy crust.) Dip the dredged steaks into the remaining buttermilk mixture, allowing any excess to drip off. Pack the moistened flour firmly onto each steak. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes.
- Pour the oil into a large cast-iron skillet fitted with a deep-fry thermometer (the oil should come about halfway up the sides). Heat the oil over high heat until the thermometer registers 350 degrees F. Fry the steaks in 2 batches until golden brown, about 1 1/2 minutes per side. Transfer to paper towels to drain.
- Whisk the warm cream gravy to loosen it and serve over the chicken-fried steak.
AS EASY AS IT GETS CHICKEN-FRIED STEAK
Chicken-fried steak is a treat no Southerner can resist! And I can't resist a 5-ingredient version of the recipe. This is really not a hard food to prepare and I give ideas for rounding out a traditional meal using convenience foods. Prepare as much of your menu as possible beforehand because once the meat starts cooking, it goes fast! Treat yourself to some real down-home southern cooking today!
Provided by Lorraine of AZ
Categories Meat
Time 21m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the flour, salt and pepper together in a bowl; I use soup bowls. You may measure these, as I do, Rachael Ray style ~ in other words I eyeball the amounts. In a second bowl. whisk together the milk and egg until lemon colored. I a third bowl, add the dry bread crumbs. Line the bowls up assemble-line style.
- Dredge the meat in the seasoned flour, knocking off excess. Dip floured meat in the egg and milk mixture, coating well. Then dredge in the bread crumbs, again, coating well.
- Heat a cast-iron skillet (traditional but your own skillet will work) over medium-high heat. Add oil. When oil is hot enough to spit back at you if you sprinkle water on it, add meat and brown 2-1/2 minutes per side for rare, 4 minutes per side for medium and 6 minutes per side for well-done. Turn only once. As you see, this goes fast and the meat requires your full attention while cooking. Remove meat to a serving dish and keep warm.
- Notes: A traditional meal of chicken-fried steak includes:.
- Mashed potatoes: use a prepared mix or refrigerated potatoes.
- Country gravy: use an envelope of country-style gravy and prepare according to package directions.
- Green beans: canned beans work well, perhaps flavored with some bacon.
- Biscuits: use refrigerated baking powder style biscuits. These are a vital part of the Southerner's meal.
- Salad: A wedge of lettuce or tossed green salad goes well.
- Dessert: That's up to you. Mississippi Mud Cake was a fave in our home (recipe is posted).
- Remember to prepare as much as possible of the menu beforehand so that once the meat is cooked, you're ready to heat.
- To make CHICKEN-FRIED CHICKEN, I follow this same recipe, but I use pounded boneless skinless chicken breasts (your butcher will do this for you). I do like Panko on the chicken.
Nutrition Facts : Calories 261.9, Fat 20.3, SaturatedFat 3.3, Cholesterol 48.6, Sodium 97.7, Carbohydrate 15.9, Fiber 0.6, Sugar 0.7, Protein 4.2
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As Easy As It Gets Chicken Fried Steak Recipes
Chicken fried steak is a popular comfort food that is typically made up of tenderized beef that is breaded and fried. The dish is a staple in southern cuisine and is often served with gravy, mashed potatoes, and green beans. The recipe for chicken fried steak can be intimidating for some, but with a few easy tips and tricks, anyone can make a delicious and hearty meal.
Choosing The Right Cut Of Meat
The first step in making the perfect chicken fried steak is choosing the right cut of meat. The ideal cut is a beef round steak, which is a cut of meat that has been taken from the back leg of the cow. The meat is usually tough and needs to be tenderized before cooking to make it more tender and easier to chew.
Tenderizing the meat can be done in a few ways. One way is to use a meat mallet to pound the steak until it is flattened and tender. Another way is to use a fork to poke holes in the steak, which will help to break down the muscle fibers and make it more tender.
Once the meat is tenderized, it can be seasoned with salt, pepper, and any other herbs or spices that you prefer.
Breading The Steak
After seasoning the meat, the next step is to bread it. The breading process is what gives chicken fried steak its signature crunchy exterior.
The breading is typically made up of flour, breadcrumbs, and a combination of spices. Some recipes call for using cornmeal or corn flour in the breading for added crunch and texture.
Once the breading mixture is prepared, the tenderized steak is coated in it. The steak should be completely covered in the breading mixture, and any excess should be shaken off before frying.
Frying The Steak
After the steak is breaded, it is time to fry it. The key to frying chicken fried steak is to use the right temperature of oil, which should be between 350-375 degrees Fahrenheit.
To achieve the right temperature, the oil should be heated in a deep-fryer or a heavy-duty skillet. The oil should be deep enough so that the steak can be fully submerged in it when frying.
The breaded steak should be carefully placed in the hot oil and should be fried until it is golden brown and crispy. The total cooking time will depend on the thickness of the steak and the temperature of the oil.
Serving The Chicken Fried Steak
Once the steak is cooked, it should be drained on a paper towel to remove any excess oil. The steak can be served immediately, or it can be kept warm in the oven until ready to serve.
Chicken fried steak is typically served with gravy, mashed potatoes, and green beans. The gravy is made by combining flour, milk, and seasonings in a saucepan and cooking until thickened. The gravy should be poured over the chicken fried steak just before serving.
In conclusion, chicken fried steak may seem like a daunting dish to make, but with a few easy tips and tricks, it can be a delicious and hearty meal that the whole family will enjoy. Choosing the right cut of meat, breading it properly, and frying it at the right temperature are the key steps in making the perfect chicken fried steak. Serve it with gravy, mashed potatoes, and green beans for a classic southern comfort food experience.