LONE STAR CHICKEN-FRIED STEAK
There are many variations of chicken-fried steak, but they are all breaded, tenderized steak, fried and served with cream gravy. From Best of the Best From Texas.
Provided by Vicki Butts (lazyme)
Categories Burgers
Time 40m
Number Of Ingredients 12
Steps:
- 1. Trim steak and cut into 5 pieces.
- 2. Combine flour, salt and pepper.
- 3. Dredge all steak pieces in flour mixture until lightly coated.
- 4. Combine eggs and milk.
- 5. Dip steak into egg mixture and dredge again in flour.
- 6. Heat 1/2 inch of oil in a heavy skillet.
- 7. Place steaks in skillet and fry until golden brown on both sides.
- 8. To make gravy, remove steaks to warm oven, retaining 6 tablespoons of drippings (or use bacon drippings).
- 9. Add flour.
- 10. Cook and stir until flour begins to brown.
- 11. Add hot milk and stir until thickened.
- 12. Season with salt and pepper to taste and pour over warm steaks.
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.
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
LONE STAR CHICKEN FRIED STEAK
My boys love chicken fried steak any which way it comes served. We have had many an argument over what is the correct name; chicken fried or country fried. To me they are the same! I have included the gravy recipe as well, no chicken fried steak would be complete without it ! The original recipe came from a Texas cookbook, but I have changed it up a bit. Serve with a big pot of mashed potatoes and plenty of bread and butter for dipping!
Provided by PrimQuilter
Categories Meat
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, salt and pepper in pie plate.
- In another pie plate, combine eggs and milk.
- Dredge meat in flour mixture, shaking off excess flour.
- Dip steak into egg mixture and dredge again in flour.
- Heat 1/2 inch oil in a heavy skillet.
- Place steaks in skillet and fry until golden brown on both sides.
- To make gravy, remove steaks to warm oven. (I use my toaster oven for this step).
- Remove all leftover oil except for 6 T. and the brown bits.
- Add flour to skillet.
- Cook and stir until flour begins to brown.
- Add hot milk and whisk until thickened.
- Season with salt and pepper and pour over warm steaks.
Nutrition Facts : Calories 651.4, Fat 21.1, SaturatedFat 9.9, Cholesterol 292.4, Sodium 825.9, Carbohydrate 55.3, Fiber 1.8, Sugar 0.5, Protein 56.5
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.
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