CHICKEN-FRIED STEAK (CHICKEN WITH CREAMY GRAVY)
A cast-iron skillet will work the best for this recipe, this also works well using beef that has been pounded thinly. Serve with fries or mashed potatoes...total comfort food! Make certain not to crush the crackers to a fine powder --- this is very good!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season the chicken breasts with black pepper.
- In a shallow dish combine crushed cracker crumbs with flour 1 teaspoon seasoned salt, 1/2 teaspoon black pepper, cayenne pepper (if using) and baking powder.
- In another shallow dish whisk together eggs with 3/4 milk.
- Dredge the chicken breasts in the cracker mixture then dip in the egg/milk mixture, then dredge AGAIN in the cracker mixture.
- Pour the oil into a large skillet and heat to 360 degrees F.
- Fry the breasts in hot oil for about 3-4 minutes on each side or until golden brown; remove to a wire rack and cover lightly with foil.
- Carefully drain oil but reserve the browned bits in the bottom of the skillet along with a couple tablespoons of the oil.
- In a bowl mix together 4 cups half and half cream, 1/4 cup flour 1 teaspoon seasoned salt and 1 teaspoon black pepper; whisk until combined, then add to the reserved drippings in the skillet, cook whisking constantly over medium-high heat for about 10 minutes or until thickened.
- Serve the creamed gravy with the breasts.
CHICKEN-FRIED STEAK WITH CREAM GRAVY
Chicken-fried steak an iconic dish found in many southern states and each state has its own delicious version. This recipe is a Texas-style CFS with lots of peppery, creamy gravy and a crispy crust that's flavored with onion and garlic powders, plus a hit of heat from paprika and hot sauce.
Provided by Rick Martinez
Categories main-dish
Time 6h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pound each steak between 2 sheets of plastic wrap to 1/4 inch thick. Liberally sprinkle the steaks with salt and pepper. Transfer to a wire rack set inside a rimmed baking sheet.
- Whisk together the 1 1/2 cups flour with the cornstarch, paprika, onion powder, garlic powder and 1 1/2 teaspoons salt in a large bowl. Whisk together the buttermilk and hot sauce in a medium bowl.
- Working with one steak at a time, lightly dredge in the flour mixture, shaking off the excess. Dip in the buttermilk mixture, letting the excess drip off. Dredge again in the flour mixture, packing it onto the steaks and pressing firmly into crevices, and gently shake off the excess. Return the steaks to the same wire rack. (If time allows, refrigerate, uncovered, 2 to 6 hours. This rest time will ensure that the crust is extra crispy and adheres to the steak. Let the steaks stand at room temperature 30 minutes before frying.)
- Meanwhile, make the gravy. Melt the butter in a medium saucepan over medium-high heat. Stir in the remaining 3 tablespoons flour until combined and cook until golden and bubbling, about 1 minute. Whisk in the milk, heavy cream, sugar, 1 teaspoon 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. (Cream gravy will seem very loose, but it will thicken as it sits.)
- Heat a large cast-iron skillet over medium heat with enough oil to come halfway up the sides. Fit the skillet with a deep-fry thermometer then heat over high heat until the oil registers 375 degrees F. Fry the steaks in 2 batches until golden brown, about 1 minute per side. Transfer to a paper towel-lined plate to drain.
- Whisk the warm cream gravy to loosen and serve over the chicken-fried steaks.
CHICKEN FRIED STEAK W/CREAM GRAVY
This is a recipe for Chicken Fried Steak, one of the staple foods of Texas. Like with fried chicken, folks in each family or restaurant tend to have their own little "secrets" to preparing Chicken Fried Steak, so you can play with the recipe a bit. But if it don't include the cream gravy, it ain't been prepared right and it ain't a "secret" worth keeping.
Provided by Mark H.
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat about 1/4-1/2 inch of oil or shortening in a frying pan.
- Beat eggs then combine with milk.
- Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour.
- Place dredged cutlets into heated oil and fry until golden, about 10 minutes.
- Turn steak over and cook for another 5 minutes or so until both sides are golden.
- Remove to a plate lined with paper towels and allow to drain.
- TIME TO MAKE THE GRAVY: Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can.
- Combine flour and seasonings with milk, then pour into the pan with drippings and bits.
- Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency.
- Taste and add more salt or pepper if necessary.
- Serve generously over each piece of chicken fried steak.
- Sop up any extra gravy with a biscuit.
CHICKEN FRIED STEAK WITH CREAM PORK SAUSAGE GRAVY
My grandmother use to make this for my grandfather. She passed the recipe down to my mom who use to make this for our family, but especially for my father who absolutely LOVED this! I now make this for my husband! I serve this with buttered corn and smashed garlic potatoes!
Provided by Hawn
Categories Meat and Poultry Recipes Beef Steaks
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- In a bowl, stir together 1 cup flour, 1 teaspoon salt, white pepper, and garlic powder. In a separate bowl, beat eggs with garlic and parsley. Dredge each tenderloin fillet in seasoned flour, dip in egg mixture, and dip back into flour mixture. Shake off any excess flour.
- Gently place the steaks into the hot oil, 2 at a time, and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels.
- Place the sausages in a small skillet over medium heat, and fry them until very dark brown on all sides, about 10 minutes. Finely chop the sausages, and set aside. In the same skillet, melt butter, and stir in 3 tablespoons of flour. Cook the butter-flour mixture until it turns a pale beige color, about 1 minute, then stir in the sausage, cream, salt, and black pepper. Bring the mixture to a simmer, and cook until thickened, about 5 minutes. Serve sauce over the fried steaks.
Nutrition Facts : Calories 1202.2 calories, Carbohydrate 34.2 g, Cholesterol 440.9 mg, Fat 104.1 g, Fiber 1.3 g, Protein 34.1 g, SaturatedFat 49.3 g, Sodium 886.9 mg, Sugar 0.9 g
BAKED CHICKEN-FRIED STEAK WITH MUSHROOM GRAVY
Very easy and comforting autumn or winter steak and gravy dish. Serve with rice, wild rice, mashed potatoes, or noodles. Great on biscuits, as well.
Provided by SeedyMe NC
Categories Meat and Poultry Recipes Beef Steaks
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish. Place flour in a shallow dish. Dredge steaks in the flour to coat evenly.
- Heat peanut oil in a skillet over medium heat, and cook the steaks for about 5 to 8 minutes per side, until golden brown.
- Place 3 fried cube steaks in the bottom of the prepared baking dish. Sprinkle the steaks lightly with seasoned salt, garlic powder, and pepper, and scatter 1/3 cup of diced onions over the steaks. Layer the remaining 3 steaks on top, repeat the seasoning, and sprinkle with the rest of the onion.
- Pour the condensed soup in a bowl, and drain the juice from the canned mushrooms into the empty soup can. Pour in enough water to fill the can, and whisk the liquid and mushrooms into the soup. Pour the soup mixture over the layered steaks.
- Cover and bake for 30 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 30 to 45 minutes, until the onions are tender and the gravy is thick and bubbling.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 23.6 g, Cholesterol 31.9 mg, Fat 12.9 g, Fiber 1.9 g, Protein 18.3 g, SaturatedFat 3.6 g, Sodium 583.1 mg, Sugar 1.9 g
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
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
CHICKEN-FRIED STEAKS
My husband asks me to prepare this easy chicken fried steak recipe regularly. I like it because it's so simple to make. -Denice Louk, Garnett, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine 1-3/4 cups flour, baking powder and seasonings. In another shallow bowl, combine egg and 3/4 cup buttermilk. Dip each cube steak in buttermilk mixture, then roll in flour mixture. Let stand for 5 minutes., In a large skillet, heat 1/2 in. of oil on medium-high. Fry steaks for 5-7 minutes. Turn carefully; cook until coating is crisp and meat is no longer pink, about 5 minutes longer. Remove steaks and keep warm., Drain, reserving 1/3 cup drippings; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining buttermilk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with steaks.
Nutrition Facts : Calories 537 calories, Fat 11g fat (5g saturated fat), Cholesterol 186mg cholesterol, Sodium 865mg sodium, Carbohydrate 64g carbohydrate (11g sugars, Fiber 2g fiber), Protein 43g protein.
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 WITH CREAM GRAVY
Steps:
- To make Chicken Fried Steak: Heat a deep, heavy skillet with at least 1/2-inch of oil to 340 degrees F. Alternatively, heat oil in a deep fryer to 340 degrees F.
- Cut steak into 1/2-inch thick slices to make 6 (6-ounce) portions and remove any fat or gristle. Pound it with the coarse side of a tenderizing mallet until it is double in size and half as thick. In a shallow bowl, make an egg wash by combining the eggs and milk. In another shallow bowl or pan, make a seasoned breading by combining the flour, salt, and pepper. Dredge the steak in the seasoned flour, dip it in the egg wash, and then return it to the flour and push the flour into the steak with your fingers so that there are no moist spots. Immediately slide the steak into the hot oil, in batches as necessary to prevent overcrowding, and fry on 1 side until golden and crispy; then turn over and cook the rest of the way. The steaks are done when you lift them with a pair of tongs and they are stiff, not floppy. Keep warm while making the gravy.
- To make Cream Gravy: Mix the canola oil and flour in a saucepan and cook this roux over medium heat until it looks grainy and becomes slightly golden in color, just a couple of minutes. Remove from heat. Add pepper and salt and mix well. Add milk, return the pan to the heat, and increase heat to high. Whisk until mixture comes to a boil and thickens. Add hot water to thin, if gravy is too thick. Remove from heat to prevent scorching. The gravy should be as thick as pancake batter. Pour over chicken fried steak and serve.
TEXAS STYLE CHICKEN FRIED STEAK WITH CREAM GRAVY
Cube steak works the best for this recipe. Chaz loves this - perfect comfort food with mashed potatoes and biscuits. Yay carbs!
Provided by greysangel
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Beat together the egg and milk and set aside.
- Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
- Fill plastic zip lock back with flour. Drop steaks into bag to manually and dredge the steak in flour. Then pour flour into a shallow dish and shake excess flour off of the steaks. Use a pair of tongs for dipping steak into egg mixture and a separate pair of tongs for dipping into the flour.
- Set cutlets aside on a piece of waxed paper.
- Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. (This recipe is not about diets!) Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
- With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.
- Cream Gravy.
- After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
- Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.
- Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.
CHICKEN-FRIED STEAK WITH CREAM
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the gravy: Melt the butter with the vegetable oil in a saucepan over medium heat. Sprinkle in the flour and cook, whisking, until smooth and deep golden brown, about 2 minutes. Gradually whisk in the milk and simmer, whisking to remove any lumps, until the gravy thickens, 4 to 6 minutes. Add 2 to 3 teaspoons salt and 1 teaspoon pepper. Cover and remove from the heat.
- Make the steak: Place the steaks between 2 pieces of heavy-duty plastic wrap and pound to 1/8 inch thick with a mallet or heavy skillet. Season generously with salt and pepper. Whisk the flour, baking powder and 1 teaspoon each salt and pepper in a shallow bowl. In another shallow bowl, whisk the milk and eggs. One at a time, dredge each steak in the flour mixture, dip in the egg mixture, then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack.
- Preheat the oven to 250 degrees F. Set another rack on a rimmed baking sheet. Heat about 1 inch of vegetable oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. One at a time, fry the steaks until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished steaks to the rack on the baking sheet and keep warm in the oven while you make the rest.
- Meanwhile, reheat the gravy. Stir in some water, 1 tablespoon at a time, if the gravy is too thick. Drizzle the fried steak with the gravy and top with scallions.
CHICKEN FRIED STEAK WITH CREAM GRAVY
In Wyoming, simply grilling steak is not sufficient: It is tenderized, dredged in an egg mixture and flour and then pan-fried until it has a crispy, breaded exterior. Not indulgent enough for you? Serve your chicken fried steak with the Perini Ranch Steakhouse's cream gravy.
Provided by Food Network
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- For the steak: Trim any remaining fat off the steaks and, using a mallet or rolling pin, pound out the steaks to 1/4-inch thick.
- Beat together the milk and egg in a shallow dish and set aside. Place the flour in a shallow dish, season well with the seasoning salt and pepper and set aside.
- Cover the bottom of a large skillet, preferably cast iron, with enough oil to reach about 1/2-inch up the pan. Heat over medium-high heat.
- Coat the steaks in the egg mixture, then the flour and then add to the pan. Cook until the juices begin to surface and the bottom is nice and brown, 2 to 3 minutes. Flip the steaks and cook another 2 to 3 minutes more. Be careful to not overcook. Continue this process until all the steaks are cooked, placing the finished steaks on a paper towel-lined baking sheet.
- After frying the steaks, prepare to make the gravy: Let the drippings in the pan sit until the excess browned bits of seasoning settle to the bottom of the skillet. Pour off most of the oil, leaving about 4 tablespoons behind with the brown bits. Add the flour, stirring until well mixed. Place the skillet back over medium-high heat and slowly add the milk while stirring constantly. Cook until the gravy comes to a boil. Season with salt and pepper. Serve with chicken fried steak.
CHICKEN FRIED STEAK WITH PEPPERED CREAM GRAVY
Make and share this Chicken Fried Steak With Peppered Cream Gravy recipe from Food.com.
Provided by Nimz_
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pat the steaks dry and season with salt and pepper.
- Sift the flour and cayenne pepper onto a plate and dredge the steaks in the flour.
- Using the flat side of a meat cleaver or a rolling pin, pound out the steaks until they are about 1/4 to 3/8 inch thick.
- Dredge again in the flour, shaking off any excess.
- Dip the steaks into the beaten eggs, and then again in flour, making sure all of the beef is well covered with flour.
- Pour enough oil into a large skillet to come about 1/4 inch up the sides and set over medium-high heat.
- When the oil is hot, carefully add the steaks with tongs and cook for 3-4 minutes on each side, until golden brown.
- Remove the steaks and keep warm.
- For the gravy:.
- Pour off all but 2 tablespoons of the oil and remove any burnt drippings from the skillet.
- Reduce the heat to medium, and add the flour, salt and pepper.
- Cook for 2-3 minutes, stirring constantly, until the flour is light golden.
- Slowly whisk in the milk, about 1/2 cup at a time.
- Reduce the heat to medium-low and simmer until the gravy is thick and creamy, stirring constantly, about 7-8 minutes.
- Season again with salt and pepper, if necessary.
- Serve the gravy over the chicken-fried steaks.
Nutrition Facts : Calories 1707.6, Fat 109.8, SaturatedFat 43.3, Cholesterol 562.8, Sodium 397.9, Carbohydrate 32.6, Fiber 1, Sugar 0.3, Protein 137.4
CHICKEN-FRIED STEAK
Through good times and bad, the cube steak has remained a wallflower among meat cuts. Old-fashioned and a little mysterious, it's a steak without pretension, or maybe a hamburger with humble aspirations. The term "cube" can be a little murky. It doesn't refer to the shape of the meat, which is usually beef but is sometimes made from pork, elk or other animals. Rather, it refers to both the shape of the dimples that checkerboard the surface of cube steak and the process that puts the dimples there. Those dimples provide more surface area for flour to cling to, which makes for crisper cutlets in recipes like this simply-prepared (no batter, just a generous dusting of flour) chicken-fried steak.
Provided by Kim Severson
Categories dinner, quick, main course
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 200 degrees. Pour a half-inch of oil into a cast-iron or other large, heavy skillet and place over medium-high heat.
- Put flour, salt and pepper in a large zip-top bag or in a large baking dish and mix well. Pour milk into a large bowl. Dip each piece of steak in milk, shake off excess and then shake in bag of flour or press into dish of flour, making sure both sides are well coated. Shake off excess.
- Lay steaks into hot oil until skillet is full, but not crowded. Cook for about 3 minutes a side, or until a good crust is formed. You may need to do this in batches, moving steaks to a platter in the warm oven as they cook. When done, pour off all but about 4 tablespoons of fat from pan, leaving in as many browned bits as possible, and turn off heat.
- Pour milk into a saucepan and add enough water to make 3 cups. Heat over medium heat until just before boiling point.
- Turn heat under frying pan to medium. When oil is hot, sprinkle in 3 tablespoons of flour mixture, 1 tablespoon at a time, quickly stirring until flour starts to brown, 1 to 2 minutes. Gradually add liquid, stirring constantly to remove lumps and cook until thickened. Adjust seasoning.
Nutrition Facts : @context http, Calories 862, UnsaturatedFat 44 grams, Carbohydrate 37 grams, Fat 58 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 9 grams, Sodium 739 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN-FRIED STEAK WITH CREAM GRAVY
A treat you can indulge in a few times a year. Just don't tell your cardiologist. Please note - THIS IS NOT A CHICKEN RECIPE! The "chicken" in the title refers to the preparation of the steak, as in you fry it as you would fry fried chicken. NOTE: I think that the recipezaar calorie listing of this at 2360 calories per serving is more than a little bit off!!! I think they are counting the 3 and1/2 cups of peanut oil in the calorie tally, which is not accurate. When you fry foods quickly at a very high temperature, they do not absorb a lot of grease, and when you are done frying, you pour off and throw away all but 2 tablespoons of the oil which then goes to make the gravy. Also, this recipe makes A LOT of gravy - 4 cups. Most people will not eat a cup of gravy each, I just like to have some left over for the next day to put on other stuff. Anyhoo - I'm in no way saying this is a health food dish ;) but there's no way it's 2360 calories per serving either :)
Provided by xtine
Categories Steak
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE STEAKS:.
- 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, garlic powder, 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-inch skillet; heat to 360° (use a candy thermometer to measure the heat of the oil).
- Fry steaks 3 to 4 minutes. Turn and fry 2 to 3 minutes or until golden brown. Remove steaks to a wire rack in a jelly-roll pan. Keep steaks warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.
- FOR THE GRAVY:.
- Whisk together remaining 4 cups milk, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper.
- Add 1/4 cup flour to drippings in the skillet and cook over low heat for 2 to 3 minutes. Add milk mixture to roux in skillet; cook, whisking constantly, over medium-high heat 10 to 12 minutes or until thickened.
- Serve gravy with steaks. Garnish, if desired.
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CHICKEN-FRIED STEAK WITH CREAM GRAVY – FOOD NETWORK KITCHEN
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