BROKEN SPOKE'S CHICKEN-FRIED STEAK
Chicken-Fried Steak is so 'Texas', and the Austin dance hall has one of the best in the state. One of the old traditional ways to tenderize the beef was to pound the "heck" out of it with a Coke bottle or saucer. Rich, peppery gravy is a must for a successful chicken-fried steak. I recommend a round steak, pounded into tender submission by hand rather than machine-tenderized cube steaks.
Provided by Miss Annie
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Whip together egg, buttermilk, salt and pepper in a large bowl; set aside.
- Blend together flour and cracker meal in another bowl.
- Place cutlet in mixture, and cover both sides well.
- Submerge the cutlet in the egg batter; then place back in the flour mixture, patting both sides again evenly to coat.
- Melt shortening in a deep fryer (or cast-iron skillet), and heat to 325ºF.
- Place cutlet in fryer and fry until it floats and turns golden.
- Remove steak from fryer, drain well, reserving 1/2 cup drippings for gravy.
- To Make Cream Gravy: Place reserved drippings in a 10 inch cast-iron skillet, and heat until hot.
- Gradually add flour, and cook over low heat until mixture turns brown, stirring constantly to prevent scorching.
- Add remaining ingredients, and cook, stirring constantly, until thick.
- If gravy gets too thick, thin to desired consistency with water.
- Note: This recipe makes enough gravy for 4 steaks.
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
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.
CHICKEN FRIED STEAK
Provided by Claire Robinson
Time 42m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add the oil to a large heavy bottomed skillet, over medium heat.
- Meanwhile, prepare the beef by pounding each piece to tenderize. Put 1 1/4 cups of the flour in a shallow dish and season well with salt and pepper, to taste. Add the egg mixture to a shallow dish and season with salt and pepper, to taste. Dredge the steaks in seasoned flour, shaking off any excess, then dip them in the egg mixture and back into the flour.
- Once oil is hot, add the steaks and fry until golden, about 3 to 4 minutes per side. Be sure to not overcrowd the pan and do in batches, if necessary. Remove the fried steaks to a paper towel lined dish and set aside. Sprinkle the remaining 1/4 cup of flour into the cooking oil and whisk until fully incorporated. Cook over medium-high heat until just slightly darker in color, about 3 minutes. While whisking, pour the milk in a slow steady stream. Bring to a boil, then reduce the heat and simmer until thick, another 5 to 6 minutes. Taste the gravy for seasoning and adjust as necessary. Arrange the steaks on serving plates with the gravy spooned over the top. Enjoy immediately.
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
MOCK CHICKEN FRIED STEAK
I'm not sure where my mom got this recipe, but she used to make it at least once a month. Although she never served it with gravy, I think peppered gravy would go great with this.
Provided by OMEGAJASMINE
Categories Main Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 412.3 calories, Carbohydrate 17.4 g, Cholesterol 77 mg, Fat 30.9 g, Fiber 1.2 g, Protein 16 g, SaturatedFat 6.5 g, Sodium 706.6 mg, Sugar 0.3 g
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
COUNTRY FRIED STEAK
Also known as chicken fried steak. Not to be confused with chicken. When they do chicken this way it is chicken fried chicken.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place 1 cup flour, 1/2 cup milk, and eggs in 3 separate shallow bowls in the working area.
- Mix 1 tsp salt, 1 tsp pepper, and the paprika into the flour and mix well.
- Season both sides of cube steaks with additional salt and pepper, if desired.
- Dip cube steaks in milk, then dredge in seasoned flour.
- Dip floured steaks in egg wash, then again in the seasoned flour.
- Heat 2 tbsp oil in a large skillet on medium heat and do half the cube steaks at a time, or work with two skillets, if you desire.
- Brown the cube steaks on each side, about 8-10 minutes total cooking time; remove from heat and set the steaks aside.
- Drain all but 1 tbsp oil (if any- I don't usually have any, but the steaks are less greasy with less oil) from the pans.
- Add enough butter to the pan to equal 3 tbsp along with the oil.
- Melt the butter and add 3 tbsp flour and stir with a whisk to make a roux, deglazing the bottom of the pan, and cook for a few minutes on LOW heat; do not burn.
- Slowly add the remaining 2 cups milk, and stir or whisk constantly until mixture comes to a boil and thickens; cook for another minute or so and remove from heat.
- Serve Country Fried Steaks (Chicken Fried Steak, as we call it) with plenty of gravy on top, and mashed potatoes on the side (double gravy recipe if you use a LOT of gravy on your potatoes, etc).
Nutrition Facts : Calories 272.7, Fat 15.5, SaturatedFat 4.3, Cholesterol 107.2, Sodium 667.5, Carbohydrate 24.2, Fiber 0.9, Sugar 0.2, Protein 9.1
POOR MAN'S CHICKEN FRIED STEAK
A chicken-fried steak made with hamburger. Very nice flavor! Salt and pepper are your friends in this recipe.
Provided by Bryan Nelson
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 357.3 calories, Carbohydrate 28.6 g, Cholesterol 232.8 mg, Fat 17 g, Fiber 0.9 g, Protein 21.2 g, SaturatedFat 6.9 g, Sodium 148.7 mg, Sugar 3.3 g
CHICKEN-FRIED STEAK
This is from Southern Living. It's the BEST chicken-fried steak I've ever had. Talk about comfort food!
Provided by KathyP53
Categories Steak
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks.
- Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder.
- Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
- Pour oil into a 12" skillet; heat to 360 degrees (do not use a nonstick skillet). Fry steaks 3-4 minutes. Turn and fry 2-3 minutes or until golden. Remove steak to wire rack in a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon of dripping in skillet.
- Whisk together remaining 4 cups of milk, 1/4 cup of flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved dripping in skillet; cook, whisking constantly, over medium-high heat for 10-12 minutes, or until thickened. Serve gravy with steaks.
Nutrition Facts : Calories 486.9, Fat 16, SaturatedFat 8, Cholesterol 133.6, Sodium 1850, Carbohydrate 65.6, Fiber 2.2, Sugar 0.9, Protein 19.5
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
CHICKEN FRIED STEAK
Serve this up with mashed potatoes, cream gravy and homemade biscuits for a Southern feast! Recipe may also be made with boneless, skinless chicken breast.
Provided by FolkDiva
Categories Steak
Time 50m
Yield 6-8 steaks, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Trim steak and pound, if needed, to 1/2 inch thick; cut into 6-8 pieces.
- Combine evaporated milk, Tabasco jalapeno sauce and 1/2 teaspoon salt in a bowl.
- Measure 1 cup of flour into a second bowl.
- Combine remaining flour, paprika, garlic powder, salt and pepper in another bowl.
- Dip steak into flour, into milk mixture, and then into seasoned flour (repeat this process for an extra thick coating).
- Set aside until all meat is coated.
- Heat 1 or 2 inches of oil in a heavy fry pan.
- Fry meat until both sides are golden brown, about 2 minutes per side.
- Drain on paper towels.
- Serve with cream gravy.
- Cream Gravy:
- Pour off all but about 6 tablespoons of fat from fry pan; add 6 tablespoons flour into pan (use leftover seasoned flour) and blend well.
- Allow the flour 'paste' to brown slightly over medium heat for 2 or 3 minutes.
- Gradually stir in 2-1/2 cups milk.
- Simmer and stir over medium heat until thickened.
- Season with salt and pepper.
- Cover steaks with gravy when served.
Nutrition Facts : Calories 551.2, Fat 24.1, SaturatedFat 9.8, Cholesterol 144.8, Sodium 743.7, Carbohydrate 35.1, Fiber 1.6, Sugar 0.2, Protein 45.3
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