Chicken Fried Steak With Redeye Gravy Recipes

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:

• 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.

Steps:

• Heat a medium-high skillet over medium-high heat. Add oil. Cook's Note: Oil is heated when you drop a little flour in and the oil spits.
• Pound out the cube steaks with a meat mallet until they are 1/4 to 1/2-inches thick. Salt and pepper both sides. Mix the flour, cayenne and paprika together in a bowl. Beat the eggs in another bowl. Dredge the steaks through the flour, then egg mixture, then through the flour again.
• Place the steak carefully in the pan as the oil will splatter. Cook until golden brown, about 4 to 6 minutes on each side. When finished, place on a sheet tray lined with paper towels, hold in a warm oven and repeat the procedure with the other pieces of steak.
• When all steaks have been cooked off, pour off all but 2 tablespoons of the cooking oil and lower heat. Add 3 tablespoons of the leftover flour mixture to the oil and whisk to create a paste. Cook until golden, about 1 minute. Gradually add the milk to the flour and oil mixture while whisking together. Season the gravy with salt and pepper, to taste. Let cook until thickened; about 10 minutes. Pour gravy over the steak to finish and garnish with parsley.

Steps:

• For the eggplant: Lay the eggplant slices out on a paper or kitchen towel-lined cutting board and sprinkle with salt. Let sit for 20 to 30 minutes. (This will pull the moisture out.)
• Heat 1 inch oil in a 14-inch cast-iron pan to 350 degrees F. Line a sheet tray or workstation with kitchen towels or paper towels.
• Sprinkle the flour with salt and pepper in a bowl. Pat the eggplant dry with more paper or kitchen towels, then dip each slice in the buttermilk followed by the seasoned flour. Repeat 1 more time. Fry the eggplant in batches until golden brown, about 3 minutes on each side. Remove from the oil and drain on the prepared workstation.
• For the gravy: Add the ham to a large cast-iron pan over medium heat and let the fat begin to render and get crispy, about 3 minutes. Deglaze the pan with the strong coffee and add the butter, stirring constantly, to combine. Taste and adjust the seasoning as needed.
• Shingle the eggplant pieces in a large shallow dish. Top with the gravy and more pieces of ham. Serve.

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:

• 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.

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:

• Pound steaks between 2 sheets of plastic to 1/4" thick; season with salt and pepper.
• Whisk 1 1/2 cups flour, 1 1/2 cups cornstarch, 1 1/2 tablespoons paprika, and 1 1/2 teaspoons salt in a large baking dish. Place buttermilk in another large baking dish. Working one at time, lightly dredge 4 steaks in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip off. Dredge again in flour mixture, packing onto steaks and pressing firmly into crevices; shake off excess. Place on a wire rack set inside a rimmed baking sheet. Discard wet flour mixture and repeat process with remaining steaks, flour, cornstarch, paprika, and 1 1/2 teaspoons salt, placing on another rack set inside another baking sheet. Chill, uncovered, 2-6 hours.
• Let steaks stand at room temperature 30 minutes.
• Pour oil into skillet to come halfway up sides; fit with thermometer. Heat over high until thermometer registers 325°F. Fry steaks in 4 batches until deep golden brown, about 3 minutes per side. Transfer to paper towels to drain.

Steps:

• Combine 1/2 C flour and 1 tsp salt, 1 tsp pepper and 1 tsp paprika on a plate.
• Stir with fork until well blended.
• Put 1/2 C milk in bowl.
• Dip steak in milk first, then coat generously with flour mixture.
• Heat oil in skillet until it reaches 375°F.
• Add steaks to skillet.
• Cook until seared and well crusted on one side, about 2 minutes.
• Turn steaks with tongs, cook 2 more minutes for medium.
• Transfer steaks to a plate. Keep warm.
• To prepare gravy, pour off all but 4 T cooking oil from pan.
• Return pan to medium heat.
• Whisk in remaining 4 T flour; cook 1 minute.
• Whisk in milk; cook until thick, 3 minutes.
• Add more milk if gravy becomes too thick.
• Season with salt, pepper, and paprika.
• Serve with steak and mashed potatoes.

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.

Steps:

• Pound steak to 1/4" thick or ask butcher to tenderize; cut into 6 pieces, if using round steak.
• Beat eggs and water together in pie plate.
• Mix flour, cornmeal, salt and pepper on wax paper.
• Dip steaks in egg mixture.
• Dip in seasoned flour mixture to coat well.
• Brown meat, 3 pieces at a time, in hot oil on both sides in a large heavy skillet.
• Return all meat to skillet; lower heat; cover.
• Cook 20 minutes or until tender.
• Remove steaks to a heated platter.
• To prepare pan gravy, pour off all but 3 tblsp.
• of the pan drippings; blend in flour.
• Stir in milk, salt and pepper.
• Continue cooking and stirring until gravy thickens and bubbles for 1 minute.
• If gravy is too thick, add more milk.

Steps:

• Mix dry ingredients in a medium-sized bowl.
• Mix eggs and milk in a second bowl.
• Salt & pepper meat.
• Dip meat in dry ingredients then egg & milk mixture. Repeat twice.
• Place steaks in a skillet with about 4 T oil and cook until done (about 5-7 minutes per side).
• This makes 2 Texas size steaks.

Steps:

• Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using flat side of a meat mallet.
• Lightly pound steak, using textured side of meat mallet.
• Wrap tightly with plastic wrap, and chill 1hour.
• Combine flour and next 3 ingredients in a bowl.
• Wish together eggs and next 2 ingredients in a separate bowl.
• Sprinkle both sides of steaks with salt and black pepper.
• Dip steaks in egg mixture, and dredge in flour mixture, shaking off excess.
• Repeat procedure two more times.
• Fry steaks, 1 at a time, in hot oil in a nonstick skillet over med-high heat 4-6 minutes on each side or until golden.
• Drain on a wire rack in a jelly-roll pan.
• Serve with Redeye Gravy--melt butter in a large saucepan over medium heat; add bacon and cook, stirring occasionally 5-7 minutes or until done.
• Add ham and next 3 ingredients; saute 3-4 minutes or until onion is translucent.
• Decrease heat to med-low; add flour.
• Cook, stirring constantly, 3-5 minutes or until golden brown.
• Slowly whisk in milk and next 2 ingredients; bring to a boil over high heat, stirring occasionally.
• Decrease heat to low.
• Simmer, stirring often, 14-18 minutes or until thickened.
• Remove from heat; stir in chives and pepper.