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.
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
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
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.
CHICKEN FRIED STEAK(ATK)
This is the best crust. I do a double dip as this is my DH favorite meal and it is all about the crust for him. The gravy is good, but not the best I have ever had. If you use 1 cup half n' half and 1 cup whole milk, of course the gravy will be better. This is also good the next day if you cool steaks(important as you don't want them to steam in the bag) then wrap steaks in paper towels first and bag, when heating up, put on a wire rack over a cookie sheet and into the oven at 350 for 25-30 mins. If you microwave it the crust will not be crispy.
Provided by Coppercloud
Categories Steak
Time 45m
Yield 6 steaks, 6 serving(s)
Number Of Ingredients 19
Steps:
- For the steaks: Measure the flour, 5 teaspoons salt, 1 teaspoon black pepper, and cayenne into a large shallow dish. In a second large shallow dish, beat the egg, baking powder, and baking soda; stir in the buttermilk (the mixture will bubble and foam).
- Set a wire rack over a rimmed baking sheet. Pat the steaks dry with paper towels and sprinkle each side with salt and pepper to taste. Drop the steaks into the flour and shake the pan to coat. Shake excess flour from each steak, then, using tongs, dip the steaks into the egg mixture, turning to coat well and allowing the excess to drip off. Coat the steaks with flour again, shake off the excess, and place them on the wire rack.
- Adjust an oven rack to the middle position, set a second wire rack over a second rimmed baking sheet, and place the sheet on the oven rack; heat the oven to 200 degrees. Line a large plate with a double layer of paper towels. Meanwhile, heat 1 inch of oil in a large (11-inch diameter) Dutch oven over medium-high heat to 375 degrees. Place three steaks in the oil and fry, turning once, until deep golden brown on each side, about 5 minutes (oil temperature will drop to around 335 degrees). Transfer the steaks to the paper towel-lined plate to drain, then transfer them to the wire rack in the oven. Bring the oil back to 375 degrees and repeat the cooking and draining process (use fresh paper towels) with the three remaining steaks.
- For the gravy: Carefully pour the hot oil through a fine-mesh strainer into a clean pot. Return the browned bits from the strainer along with 2 tablespoons of frying oil back to the Dutch oven. Turn the heat to medium, add the onion and thyme, and cook until the onion has softened and is beginning to brown, 4 to 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the flour to the pan and stir until well combined and starting to dissolve, about 1 minute. Whisk in the broth, scraping any browned bits off the bottom of the pan. Whisk in the milk, salt, pepper, and cayenne; bring to a simmer over medium-high heat. Cook until thickened (gravy should have a loose consistency-it will thicken as it cools), about 5 minutes.
- Transfer the chicken-fried steaks to individual plates. Spoon a generous amount of gravy over each steak. Serve immediately, placing any remaining gravy in a small bowl. **I serve this with no gravy on the steak, I put the gravy in a bowl on the side for each plate. This way the crust stays crispy and the person eating can pour it or dip their steak into it.
Nutrition Facts : Calories 1603.6, Fat 148.6, SaturatedFat 26.5, Cholesterol 40.8, Sodium 2492, Carbohydrate 58.8, Fiber 2.2, Sugar 7.1, Protein 12.5
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 STEAK
Try a classic American Deep South dish that fuses steak with southern-fried chicken. The steak is coated in a spice mix and fried for an indulgent dinner
Provided by Tom Kerridge
Categories Dinner
Time 40m
Number Of Ingredients 18
Steps:
- Put the steaks on a board and bash with a rolling pin until about half the original thickness. Mix the eggs with the cayenne in a bowl. Combine the ingredients for the spice mix with a large pinch of salt in a separate shallow dish.
- Dip the steaks into the egg, then the spice mix, turning to coat. Pour the oil into a large non-stick frying pan until the base of the pan is covered. Fry the steaks over a high heat for 2 mins until crisp, then turn and fry for 2 mins more. Transfer to a plate and keep warm.
- If you're making the sauce, pour away all but 1 tbsp oil from the pan and stir in the flour, cooking until browned. Crumble in the stock cube. Slowly pour in the milk, whisking until smooth and fully incorporated. Reduce the heat to a simmer and cook for 4-5 mins. Season. Add the thyme and plenty of black pepper, then squeeze in the lemon juice to taste. Serve the steaks with the sauce, and greens and corn, if you like.
Nutrition Facts : Calories 699 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 2 milligram of sodium
CHICKEN FRIED STEAK(ATK)
Getting the initial oil temperature to 375 degrees is key to the success of this recipe. An instant-read thermometer with a high upper range is perfect for checking the temperature; a clip-on candy/deep-fry thermometer is also fine. If your Dutch oven measures 11 inches across (as ours does), you will need to fry the steaks in two batches.
Provided by Coppercloud
Categories Steak
Time 1h
Yield 6 steaks, 6 serving(s)
Number Of Ingredients 18
Steps:
- For the steaks: Measure the flour, 5 teaspoons salt, 1 teaspoon black pepper, and cayenne into a large shallow dish. In a second large shallow dish, beat the egg, baking powder, and baking soda; stir in the buttermilk (the mixture will bubble and foam).
- Set a wire rack over a rimmed baking sheet. Pat the steaks dry with paper towels and sprinkle each side with salt and pepper to taste. Drop the steaks into the flour and shake the pan to coat. Shake excess flour from each steak, then, using tongs, dip the steaks into the egg mixture, turning to coat well and allowing the excess to drip off. Coat the steaks with flour again, shake off the excess, and place them on the wire rack.
- Adjust an oven rack to the middle position, set a second wire rack over a second rimmed baking sheet, and place the sheet on the oven rack; heat the oven to 200 degrees. Line a large plate with a double layer of paper towels. Meanwhile, heat 1 inch of oil in a large (11-inch diameter) Dutch oven over medium-high heat to 375 degrees. Place three steaks in the oil and fry, turning once, until deep golden brown on each side, about 5 minutes (oil temperature will drop to around 335 degrees). Transfer the steaks to the paper towel-lined plate to drain, then transfer them to the wire rack in the oven. Bring the oil back to 375 degrees and repeat the cooking and draining process (use fresh paper towels) with the three remaining steaks.
- For the gravy: Carefully pour the hot oil through a fine-mesh strainer into a clean pot. Return the browned bits from the strainer along with 2 tablespoons of frying oil back to the Dutch oven. Turn the heat to medium, add the onion and thyme, and cook until the onion has softened and is beginning to brown, 4 to 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the flour to the pan and stir until well combined and starting to dissolve, about 1 minute. Whisk in the broth, scraping any browned bits off the bottom of the pan. Whisk in the milk, salt, pepper, and cayenne; bring to a simmer over medium-high heat. Cook until thickened (gravy should have a loose consistency-it will thicken as it cools), about 5 minutes.
- Transfer the chicken-fried steaks to individual plates. Spoon a generous amount of gravy over each steak. Serve immediately, placing any remaining gravy in a small bowl.
Nutrition Facts : Calories 1602.5, Fat 148.6, SaturatedFat 26.5, Cholesterol 40.8, Sodium 554, Carbohydrate 58.6, Fiber 2.1, Sugar 7.1, Protein 12.4
More about "chicken fried steakatk recipes"
CHICKEN FRIED STEAK (BETTER THAN ANY RESTAURANT!) - HOUSE …
From houseofyumm.com
Ratings 8Calories 686 per servingCategory Main Dish
CHICKEN FRIED STEAK RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Ratings 40Calories 886 per servingCategory Brunch, Dinner, Comfort Food
THE ULTIMATE CHICKEN FRIED STEAK RECIPE WITH GRAVY
From momontimeout.com
CHICKEN-FRIED STEAK | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
BEST CHICKEN FRIED STEAK RECIPE - HOW TO MAKE CHICKEN …
From thepioneerwoman.com
CHICKEN-FRIED STEAK RECIPE | BON APPéTIT
From bonappetit.com
HOMEMADE CHICKEN FRIED STEAK AND GRAVY RECIPE
From copykat.com
CHICKEN FRIED STEAK - JO COOKS
From jocooks.com
BEST CHICKEN-FRIED STEAK RECIPE - HOW TO MAKE CHICKEN …
From delish.com
CHICKEN-FRIED STEAK RECIPE | BON APPéTIT
From bonappetit.com
5/5 (4)Author Hana AsbrinkServings 4Total Time 45 mins
CHICKEN-FRIED STEAK RECIPE | MYRECIPES
From myrecipes.com
CHICKEN FRIED STEAK | THE RECIPE CRITIC
From therecipecritic.com
SOUTHERN CHICKEN FRIED STEAK WITH GRAVY | KITCHN
From thekitchn.com
THE BEST SOUTHERN STYLE CHICKEN FRIED STEAK RECIPE!
From midgetmomma.com
TENDER AND BEEFY CHICKEN-FRIED STEAK RECIPE - SERIOUS EATS
From seriouseats.com
CHICKEN FRIED STEAK (COUNTRY FRIED STEAK) - A SPICY PERSPECTIVE
From aspicyperspective.com
BEST CHICKEN FRIED STEAK RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
BEST CHICKEN FRIED STEAK RECIPE - MUNCHKIN TIME
From munchkintime.com
CHICKEN FRIED STEAK: THE ULTIMATE COMFORT FOOD RECIPE - AMANDA'S …
From amandascookin.com
BEST RECIPES FOR CHICKEN-FRIED STEAK - FOOD NETWORK
From foodnetwork.com
THE ULTIMATE CHICKEN FRIED STEAK RECIPE WITH GRAVY - PINTEREST
From pinterest.com
SOUTHERN CHICKEN FRIED STEAK W/ CREAMY WHITE GRAVY - DIVAS CAN COOK
From divascancook.com
CHICKEN MILANESE | THE RECIPE CRITIC
From therecipecritic.com
CHICKEN FRIED STEAK - THE CHUNKY CHEF
From thechunkychef.com
You'll also love