Chickenfriedsteakwithonions Recipes

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.

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.

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.

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.

Steps:

• In a shallow bowl, stir together the flour, cornstarch, onion powder, garlic powder, salt, black pepper, and cayenne pepper until thoroughly mixed. Remove 1/3 cup of the flour mixture, and set aside. Gently press the cube steaks into the remaining flour mixture in the bowl until well coated on both sides.
• Heat butter and olive oil in a large skillet over medium heat until the foam subsides on the butter. Gently pan-fry the steaks until the coating is browned, about 4 minutes per side. Turn only once. Remove the steaks to a platter.
• Spread the onions out into the skillet with the remaining oil and butter, and cook over medium heat until the onions are translucent, 5 to 7 minutes, stirring often. Sprinkle the reserved flour mixture over the onions; cook and stir for 1 more minute, then pour in the beef stock and milk. Bring the mixture to a boil, stirring constantly until the gravy is thickened. Scrape the pan well to dissolve any flavor bits left in the bottom. Return the browned steaks to the gravy mixture, then push them down into the gravy. Cover the skillet, reduce heat to low, and simmer until the steaks are very tender, about 45 minutes, stirring occasionally.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread crushed onions in a shallow bowl. Pour beaten egg into a separate shallow bowl.
• Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken to a baking sheet.
• Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

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:

• If needed, cut steaks into serving size pieces.
• Combine flour, salt, pepper, and garlic salt in a pie plate or shallow bowl, Combine eggs and milk in another shallow bowl.
• Dredge steaks in flour mixture, dip in egg mixture, and then dredge back in flour mixture.
• Lightly pound steaks.
• Heat about 1 inch of oil in a frying pan to medium heat (375 degrees).
• Fry steaks in hot oil until browned, turning once.
• Reserve 1/4 cup of pan drippings for gravy.
• For Gravy: In heated pan drippings, stir in 1/4 cup flour.
• Cook over medium heat until bubbly, stirring constantly.
• Gradually add milk and cook until thickened and bubbly, stirring constantly.
• Add salt and pepper.
• Serve steaks with a ladle of gravy.

Steps:

• Place steaks on a clean work surface and pound both sides to 1/4-inch thickness with the tenderizing side of a meat mallet. Season steaks with 1 teaspoon salt and 1/4 teaspoon pepper.
• Combine 1 cup flour and cayenne pepper in a wide, shallow dredging bowl and pour buttermilk into another dredging bowl. Coat steaks in flour, then buttermilk, and again in the flour. Transfer to a baking sheet lined with a cooling rack and let stand 20 minutes.
• Pour oil to 1/8-inch depth into a large cast-iron skillet and heat over medium-high heat. When oil shimmers, fry the steaks in two batches, turning once, until golden brown on both sides, about 3 minutes per side. Transfer to a paper towel-lined plate to drain.
• Carefully pour all but 2 tablespoons of fat from skillet and return skillet to heat. Whisk in remaining 3 tablespoons flour, cooking until bubbly and golden, 1 minute. Whisk in milk and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Boil, whisking constantly, until gravy thickens slightly, 1 minute. Transfer to a gravy boat or small pitcher and serve immediately poured over steaks.

Steps:

• Peel and slice onions. Heat 1 teaspoon butter in a large skillet. Add sliced onion, saute, stirring until just golden and tender. Preheat oven to 300 degrees, spoon onion onto a heatproof platter; keep warm. Combine 1/2 cup flour and bread crumbs in plastic bag. Beat egg in a small bowl; add salt, paprika, and basil.
• Wipe steaks; dip each in egg then in crumb mixture, to coat completely. Melt 1 tablespoon butter in the skillet. Saute steaks until golden brown on one side - 3 minutes. Turn; saute on remaining side until of desired doneness - 3-5 minutes. Arrange on onion.

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.

Steps:

• Cut the beef into 4 equal pieces. Put the pieces between plastic wrap and pound out, with the textured side of a meat mallet, to 1/4-inch thick. Put the meat into a shallow glass or plastic dish, cover with the buttermilk, turning to coat. Set aside while you prepare the dredging station.
• In a large baking dish, add the flour and season with salt and pepper, to taste. In a second dish, whisk eggs and milk together. In the third dish, combine the crushed crackers and the panko.
• Preheat the oven to 250 degrees F. Fit a baking sheet with a rack.
• Remove the steaks from the buttermilk, then dip each piece in the flour to coat, shaking off the excess flour. Next, coat them in the egg, then dip them in the cracker and panko mixture, lightly pressing the crumbs into the steak. Set the steaks set aside to rest for 10 minutes.
• Heat the canola oil in large nonstick skillet over high heat. When oil is shimmering, add the steaks, 1 at a time, and cook for 3 minutes on first side, 2 to 3 minutes on second side, or until cooked through. Repeat with remaining steaks. As you finish, blot the excess oil on a paper towel, then transfer the steaks to a baking sheet, and keep warm in a low oven.
• Arrange the steaks on a serving platter and serve with Drunken Pork Gravy.
• In a small bowl, combine the pork, salt and black pepper, to taste, the white pepper and red chili flakes. Heat a medium nonstick skillet, over medium-high heat. Add the pork and cook, breaking up the pork as it browns.
• Once the pork is cooked through, add the onions and saute until translucent, about 5 minutes, then add the garlic and cook for 1 to 2 minutes longer. Deglaze with the wine, and reduce for 2 to 3 minutes. Stir in the Dijon and sprinkle in the flour. Cook for 3 to 4 minutes to cook out the raw flavor of the flour.
• Add 1 cup of the milk and stir until combined. Add the remaining milk and mix until it's just starting to thicken. Stir in the cream and heat through. Adjust the seasoning with salt and pepper, to taste, if needed. Serve immediately.

Steps:

• Preheat the oven to 300 degrees F. Cut the steak into 4 equal portions.
• Put the buttermilk in a medium baking dish and season with salt and pepper, to taste. Combine the 2 1/2 cups of flour, garlic powder, onion powder, paprika, chile de arbol and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide it between 2 baking dishes.
• Dredge the steak, a few pieces at a time, in the flour mixture and pat off the excess. Dip them in the buttermilk and allow the excess to drain off. Dredge them again in the flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• Heat 1-inch of oil in a large cast iron skillet until it reaches 360 degrees F on a deep-fry thermometer. Add the meat, 2 pieces at a time, and cook until golden brown on both sides. Remove them to a plate lined with paper towels and season with salt, to taste. Repeat with the remaining pieces. Transfer the meat to a rack set on a baking sheet and keep them warm in the oven while you make 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 remaining 2 tablespoons of flour into the pan and let it 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, to taste. Serve 1 piece of steak per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.

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:

• Slice the steak into 4 pieces. Place each piece between 2 pieces of plastic wrap and pound thin, about 1/4-inch thick. Place the pieces in a shallow bowl and pour over 1 cup buttermilk, 1 teaspoon hot sauce, and thyme leaves; season with salt and pepper. Marinate for at least 2 hours or overnight.
• In a shallow plate, season 2 cups flour with cumin, salt, and pepper. In another shallow plate lightly beat the eggs and add 1 cup buttermilk and 1 teaspoon hot sauce; season with salt and pepper. Remove the steaks from the marinade and shake off the excess buttermilk. Dredge in the flour, dip into the beaten egg mixture, and dredge again in the seasoned flour; set on plate to rest for a few minutes while you cook the bacon.
• Slice the bacon into 1-inch pieces and place them into a large cold skillet. Set the skillet over medium heat and cook until the bacon is crisp. Drain the bacon on paper towels and reserve the fat in the skillet. Cook the steaks in the bacon fat over medium heat until they are golden brown on each side, about 10 minutes; set aside and keep warm.
• Drain off all but about 2 tablespoons of the fat from the pan. Add 2 tablespoons flour and cook for about 1 minute breaking up any lumps. Slowly pour in the remaining cup of buttermilk stirring constantly to break up lumps. Cook for 5 minutes until thickened; season with salt and pepper and stir in the parsley. Place the steaks on plates and top with the gravy; garnish with bacon.

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.

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.