Chicken Fried Steak Strips With White Milk Gravy Recipes

Steps:

• In a wide flat bowl or pie plate, whisk together the egg, the milk, the onion pulp and juice, and the garlic. Mix the flour and seasoned salt in another wide flat bowl or pie plate.
• Dip the steak strips into the egg mixture, and then dredge them in the seasoned flour, shaking off the excess.
• In a large heavy skillet heat 1/2 inch of oil over moderately high heat until it is hot.
• Fry the steak strips in batches, turning them once, for 3 minutes, and transfer them to paper towels to drain.
• Keep the strips warm on an ovenproof platter in a preheated 200 F oven.
• Make the gravy: pour off the oil from the skillet, reserving 3 tbsp of it, and wipe the skillet clean.
• In the skillet cook the flour in the reserved oil over moderate heat, stirring for 5 minutes.
• Add the milk in a stream, whisking, and simmer the gravy, whisking, for 5 minutes.
• Transfer the gravy to a sauceboat.

Steps:

• Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.
• Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes.
• Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the steak pieces on a baking rack set over a baking sheet while the oil heats.
• Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.
• Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
• Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.

Steps:

• For the chicken fried steak: Preheat the oven to 250 degrees F. Cut the steak into 4 equal portions.
• Combine the flour, garlic powder, onion powder, paprika, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper in a bowl. Divide between two baking dishes. Place the buttermilk in a medium baking dish, add the remaining half of the spices and season with salt and black pepper.
• Dredge the steak pieces a few at a time in the first dish of seasoned flour and pat off any excess. Then dip in the buttermilk and allow any excess to drain off. Dredge in the second dish of seasoned flour and pat off the excess. Put the steak pieces on a baking rack set over a baking sheet while the oil heats.
• Place 1 inch of oil in a large cast-iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time, and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.
• For the gravy: Remove all but 2 tablespoons of the fat from the skillet, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
• Return the skillet to the stove over medium heat. Whisk the flour into the skillet and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally, until thickened. Stir in the heavy cream and thyme and season with salt and lots of black pepper.
• Serve 1 steak piece per person ladled with some of the gravy and garnished with a few pieces of bacon. Garnish with thyme and parsley sprigs.

Steps:

• Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
• Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
• Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
• Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
• For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
• Serve the chicken fried chicken topped with the white gravy.

Steps:

• For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
• Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
• Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
• After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
• For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
• Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
• Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

Steps:

• Cut steak into 4 even portions and place between 2 sheets of plastic wrap. Using a meat tenderizer, pound meat to 1/4-inch thickness.
• Place eggs in a shallow mixing bowl or pie dish and place 1 cup flour in another shallow bowl. In a third shallow bowl, mix together the breadcrumbs, 1 tablespoon parsley and Parmesan cheese. Season with salt and pepper. Coat steaks with flour and shake off excess. Dip steaks in egg and into breading mixture, pressing mixture into steaks so it sticks. At this point you can cover and refrigerate steaks for up to 2 hours.
• Heat about 1/3-cup of oil in a large skillet. Add steaks and cook until coating is golden brown, about 2-3 minutes per side. Drain on paper towels and reserve oil in skillet for gravy. Cover steaks to keep warm.
• To make gravy, drain some of the olive oil from the saute pan, leaving about 2 tablespoons (make sure to keep the browned bits from the steaks in the pan as these add great flavor). Over medium heat, add flour and whisk into oil until flour turns golden brown, about 8 minutes. Remove from heat and whisk in red wine. Whisk in broth and cream. Return to heat and whisk until smooth and thick. Remove from heat and stir in butter and remaining parsley. Season with salt and pepper. Pour gravy over steaks before serving.

Steps:

• Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.
• Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes.
• Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.
• Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
• Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.

Steps:

• Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.
• Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes.
• Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.
• Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
• Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.

Steps:

• salt and pepper both sides of the meat. mix flour, thyme, garlic powder, onion powder and coat both sides of each steak with flour mixture. now dip each steak in egg wash on both sides. finally put back in flour mixture on both sides again. fry in 350 degree oil browned on each side. you can either pan fry with or deep fry. it's your choice. both methods turn out fantastic! fry until deep golden brown. let rest for a few moments on a paper towel.
• for the gravy -.
• brown onion in butter until caramelized. add flour and whisk for a few minutes until rawness is out of flour. now add beef stock and whisk until it starts to thicken up. simmer for 10 minutes. add cream and mix throughout and pour over chicken fried steaks and enjoy. this is an excellent recipe and i think you'll agree.
• ***if you want to have more of a traditional white pepper gravy, use whole milk instead of beef stock. still add the cream and add more pepper.
• enjoy!

Steps:

• Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour., In a large cast-iron or other heavy skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm., Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

Steps:

• Combine 1/4 cup all purpose flour, salt, and pepper. Sprinkle on both sides of the steaks.
• Combine egg and 2 tbsp milk in a shallow dish. Dip steaks in the egg mixture, and dredge in the cracker crumbs.
• Pour oil to a depth of 1/2 inch into a large, heavy skillet. Fry steaks in hot oil over medium heat until browned, turning once. Cover, reduce heat, and simmer, turning occasionally, 15 minutes or until tender.
• Remove steaks, and drain on paper towels. Keep warm. Drain off drippings, reserving 3 tbsp in skillet.
• Add 3 tbsp flour to drippings in skillet, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and 1/2 cup milk; cook over medium heat, stirring constantly until thickened and bubbly. Stir in a dash or Worcestershire sauce and hot sauce. Serve gravy with steaks.