Best Tom And Kellys Tender Chicken Fried Steak Recipes
TOM AND KELLY'S CHICKEN FRIED STEAK!
You'll need your butcher's help with this, but just ask, they'll be happy to do it for you!! This is VERY tender and OH SO GOOD because it's made from "cubed" pork chops rather than cubed steak or even tenderized round steak like most recipes use! I've never had good luck with cube steak! No matter what I did it was always tough, from medium rare to well done, it just never came out good and I gave up on it, ...til Tom told me his mom used to use pork instead! What a difference!!! You'll be shocked, too, at how Large they get when they "cube" them!! They're amazing! I've even made them for catering once, and they about died over them! They were a HUGE hit!! Hope you try it this way, you'll never go back! LOL! :)
Provided by Wildflour
Categories Steak
Time 18m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 781.6, Fat 53.5, SaturatedFat 19.1, Cholesterol 264, Sodium 309.2, Carbohydrate 25.5, Fiber 0.8, Sugar 1.7, Protein 47.4
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
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.
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