Best Big Johns Spicy Chicken Fried Steak Recipes

CHICKEN FRIED STEAK

Steps:

• Season cubed steak lightly with salt and pepper.
• Place 1/2 cup flour on a plate.
• Mix remaining 1/2 cup flour, Saltine crumbs, seasoned salt, and cayenne pepper in a shallow bowl.
• Whisk together eggs and 1/3 cup milk in another shallow bowl.
• Dredge cubed steak in flour, dip in egg mixture, and then coat with Saltine mixture.
• Heat about 1/2-inch oil in a large pan (preferably cast iron) over medium heat.
• Cook steak in 2 batches for about 3 minutes per side. Remove steak to a paper towel-lined plate.
• Pour oil that is left in pan through a fine-meshed sieve into a heat-proof bowl. Measure out 1/4 cup and return it to pan.
• Add flour to pan and cook over medium heat for 1 minute. Gradually whisk in milk and cook until thick. Season to taste with salt and pepper.

BIG JOHN'S STEAK AND ONION SUB

Steps:

• Slice bun 2/3 through lengthwise and spread open.
• Place cheese slices on bun.
• Heat skillet or grill to medium to high heat.
• Stir fry steak and onions until cooked through.
• Salt and pepper to taste while cooking.
• Place cooked steak and onions immediately onto bun.
• Top with the mushrooms and peppers to taste.

POOR MAN'S CHICKEN FRIED STEAK

Steps:

• Heat a small amount of oil in your pan for frying.
• Mix up meat and salt and pepper form into patties.
• Dip in the egg.
• Roll in cracker crumbs.
• Place in the oil and cook until needing to be flipped then flip and finish until desired doneness.
• Can be topped with mushroom soup for gravy or you can make a milk gravy.
• Other substitutions are adding garlic powder or onion soup mix or Worcestershire sauce.

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.