MOCK CHICKEN FRIED STEAK
I'm not sure where my mom got this recipe, but she used to make it at least once a month. Although she never served it with gravy, I think peppered gravy would go great with this.
Provided by OMEGAJASMINE
Categories Main Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together the ground beef, parsley, chili powder, salt, egg, and 1 cup of crushed saltine crackers. Form into 6 balls, then flatten into patties. Coat patties with remaining cracker crumbs, and place them on a plate. Refrigerate for at least 30 minutes.
- Heat the oil in a large skillet over medium heat. Fry patties for about 7 minutes per side, or until the centers are well done and the outside is golden brown.
Nutrition Facts : Calories 412.3 calories, Carbohydrate 17.4 g, Cholesterol 77 mg, Fat 30.9 g, Fiber 1.2 g, Protein 16 g, SaturatedFat 6.5 g, Sodium 706.6 mg, Sugar 0.3 g
MOCK CHICKEN FRIED STEAK WITH MILK GRAVY
My mother made these for us four girls. Money was tight and she couldn't afford steak very often. These use ground beef. I use a 80/20 lean to fat. You can use ground round but it tends to be a little too dry. This is great with mashed potatoes. Everyone I have ever made it for loved it. The first time my DH had it he never knew it was ground beef. He just commented on the tenderness of the steak!
Provided by Judedeva
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix 2 cups flour with salt and pepper.
- Shape ground beef into four thin patties.
- Dip patties into flour, then beaten egg, then flour again.
- Put shortening, oil or lard into a heavy skillet over medium high heat.
- When a little flour sprinkled into skillet begins to sizzle, add patties.
- Cook for about 5 minutes per side.
- Remove and drain on paper towels.
- To make gravy:.
- Remove all but four tablespoons of fat from skillet.
- Stir in 4 tablespoons of dredging flour and 1/4 teaspoon salt.
- Stir, scraping up browned bits, for about one minute till light brown.
- Whisk in milk gradually.
- Whisk until thick and bubbly.
- Remove from heat.
- Add 1/2 teaspoon black pepper or to taste.
- Stir well.
MOCK CHICKEN FRIED STEAK
made with hamburger and cracker crumbs can be frozen from dee bloomquist via sally grosserode i would serve with white or brown gravy original recipe called for 2 tablespoons onion salt i switched to 2 teaspoons onion powder really good for make ahead meals she chills meat for 30 minutes .dont make these to thin they will be like hockey pucks if you fry them to brown
Provided by Dienia B.
Categories High Protein
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- mix beef onion powder parsely chili powder if you want eggs and 1 cup of the cracker crumbs
- mix well.
- divide mixture into 8 balls
- sprinkle rest of cracker crumbs on board
- put pattties on these and roll out thin
- be sure each side is well coated with crumbs
- put on wax paper and chill 30 minutes or may be frozen brown on both sides then put in oven to keep hot.
Nutrition Facts : Calories 161.3, Fat 9.2, SaturatedFat 3.3, Cholesterol 131.1, Sodium 404.4, Carbohydrate 3.4, Fiber 0.2, Sugar 0.2, Protein 15.3
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.
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
This is the only Chicken fried steak recipe I've used since I found it in Southern Living years ago. Use as little or as much hot sauce as you want. I've been known to skip the first step but, believe me, the second tenderizing really will catch those odd little chewy places that escaped the butcher the first time, as well as thin it out. Of course, if you've got an agreeable butcher . . .
Provided by ninja
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Dust the steak with flour or place between 2 sheets of plastic wrap. Tenderize steak completely by pounding thin with a meat mallet or the bottom of an iron (or heavy) skillet. If not precut, cut meat into serving size pieces.
- Stir together first 4 ingredients in a shallow dish. Combine buttermilk and hot sauce in a bowl. Dredge steaks in flour mixture; dip into buttermilk mixture, and dip again in flour mixture.
- Heat 1/4 cup oil in a large skillet over medium-high heat to 360 degrees. Add steaks, and cook 5 minutes on each side. Remove from skillet. Drain steaks on paper towels.
- Heat 2 tablespoons oil in skillet; whisk in 2 tablespoons flour, and cook, whisking constantly, 5 minutes or until light golden brown.
- Whisk in milk a little at a time; cook, whisking constantly, over medium heat until thickened and bubbly, about 10 minutes. Stir in salt & pepper to taste. Serve over steaks and mashed potatoes.
Nutrition Facts : Calories 590.1, Fat 34.4, SaturatedFat 9.2, Cholesterol 89.5, Sodium 929.4, Carbohydrate 35.8, Fiber 1.2, Sugar 1.6, Protein 33.3
MOCK CHICKEN
This is a great substitute for any recipe which calls for cooked, diced, or chopped chicken meat. Freezing tofu gives it a meat-like texture. The process is very easy, but you'll need to plan 72 hours ahead.
Provided by SILVERWOLF
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time P3DT15m
Yield 4
Number Of Ingredients 1
Steps:
- Leave tofu in original package and place in freezer for 72 hours.
- Bring a pot of water to a simmer. Place package of tofu in water and allow to thaw, approximately 10 minutes. When thawed, remove from package, place in a piece of cheesecloth, and squeeze out liquid. Shred, dice, or slice tofu and include in your favorite recipe.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 3.6 g, Fat 7.4 g, Fiber 2 g, Protein 13.4 g, SaturatedFat 1.1 g, Sodium 11.9 mg
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
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
VEGAN MOCK SOUTHERN CHICKEN FRIED STEAK
I found this interesting recipe on Epicurious. I do like mock chicken so I'm anticipating good things with this recipe. Note I didn't include the separate time to bake the biscuits in the frying time for the chicken steaks.
Provided by Chef Joey Z.
Categories Vegan
Time 30m
Yield 9 serving(s)
Number Of Ingredients 17
Steps:
- Biscuits:.
- In a medium bowl mix the flour, baking powder, nutritional yeast flakes and salt together.
- With a fork, blend in the margarine until the mixture is crumbly, then stir in the soy milk and blend well.
- Drop biscuit size spoonfuls of dough onto a lightly greased baking sheet.
- Bake at 450'F for 10-15 minutes until nicely golden brown.
- Chicken:.
- While the biscuits are baking, preheat a large heavy skillet over medium high heat.
- slice the mock chicken into small round steaks.
- Pour 1/2 cup of flour into a shallow dis and pour the other 1/2 cup flour into another shallow dish and add the cornmeal, paprika, salt and pepper. Pour the 1/2 cup non-dairy milk into a separate shallow bowl.
- Dip the mock chicken into the soy milk then the plain flour. Next dip the mock chicken into the soy milk and then into the season flour cornmeal mixture.
- Add 2 tablespoons of oil to a hot pan and cook 3 steaks at a time. Brown the steaks about 2 minutes per side or until cooked and remove from the pan.
- Add 2 tablespoons more of oil and reheat with remaining steaks. Remove the steaks to a serving platter.
- Add 2 tablespoons flour to the pan and cook for 2 minutes. Whisk in the broth and parsley, season with salt and pepper.
- Whisk the soy creamer into the gravy. When the gravy bubbles remove from the heat.
- Serve steak and warm biscuits with gravy on top.
- Bon Appetit!
Nutrition Facts : Calories 159.8, Fat 8.3, SaturatedFat 1.7, Cholesterol 4.4, Sodium 467.5, Carbohydrate 18, Fiber 1.4, Sugar 0.3, Protein 3.8
TOM AND KELLY'S CHICKEN FRIED STEAK!
You'll need your butcher's help with this, but just ask, they'll be happy to do it for you!! This is VERY tender and OH SO GOOD because it's made from "cubed" pork chops rather than cubed steak or even tenderized round steak like most recipes use! I've never had good luck with cube steak! No matter what I did it was always tough, from medium rare to well done, it just never came out good and I gave up on it, ...til Tom told me his mom used to use pork instead! What a difference!!! You'll be shocked, too, at how Large they get when they "cube" them!! They're amazing! I've even made them for catering once, and they about died over them! They were a HUGE hit!! Hope you try it this way, you'll never go back! LOL! :)
Provided by Wildflour
Categories Steak
Time 18m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- *Have your butcher "cube" 2 lean boneless pork chops for you.
- In pie plate, place flour. Season with as much salt and pepper as you like.
- In another pie plate beat egg and beat in buttermilk.
- In third pie plate, place cracker crumbs.
- Lightly coat chops on both sides in flour mixture.
- Dip one at a time into egg mixture, letting excess drip off, then coat nicely in cracker crumbs. Pat on.
- Place chops into hot oil mixture over medium heat and fry for about 3-4 minutes or or til golden brown.
- Turn and fry other side til done (*you may need 2 large spatulas to do this!), about another 3-4 minutes or til golden brown on both sides.
- Serve with gravy, mashed potatoes, biscuits and vegetables.
Nutrition Facts : Calories 781.6, Fat 53.5, SaturatedFat 19.1, Cholesterol 264, Sodium 309.2, Carbohydrate 25.5, Fiber 0.8, Sugar 1.7, Protein 47.4
CHICKEN FRIED STEAK
Serve this up with mashed potatoes, cream gravy and homemade biscuits for a Southern feast! Recipe may also be made with boneless, skinless chicken breast.
Provided by FolkDiva
Categories Steak
Time 50m
Yield 6-8 steaks, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Trim steak and pound, if needed, to 1/2 inch thick; cut into 6-8 pieces.
- Combine evaporated milk, Tabasco jalapeno sauce and 1/2 teaspoon salt in a bowl.
- Measure 1 cup of flour into a second bowl.
- Combine remaining flour, paprika, garlic powder, salt and pepper in another bowl.
- Dip steak into flour, into milk mixture, and then into seasoned flour (repeat this process for an extra thick coating).
- Set aside until all meat is coated.
- Heat 1 or 2 inches of oil in a heavy fry pan.
- Fry meat until both sides are golden brown, about 2 minutes per side.
- Drain on paper towels.
- Serve with cream gravy.
- Cream Gravy:
- Pour off all but about 6 tablespoons of fat from fry pan; add 6 tablespoons flour into pan (use leftover seasoned flour) and blend well.
- Allow the flour 'paste' to brown slightly over medium heat for 2 or 3 minutes.
- Gradually stir in 2-1/2 cups milk.
- Simmer and stir over medium heat until thickened.
- Season with salt and pepper.
- Cover steaks with gravy when served.
Nutrition Facts : Calories 551.2, Fat 24.1, SaturatedFat 9.8, Cholesterol 144.8, Sodium 743.7, Carbohydrate 35.1, Fiber 1.6, Sugar 0.2, Protein 45.3
CHICKEN FRIED STEAK (SHORTCUT)
This is another variation of the old favorite. Made with cube steak and cream of mushroom soup. We have been making it this way for years.
Provided by Pvt Amys Mom
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle cube steaks with salt, pepper and garlic powder to taste.
- Dredge in flour- I usually coat them once, let them sit a couple minutes then coat them again.
- Heat enough oil to lightly cover the bottom of your pan.
- Brown cube steaks well on both sides.
- Lower heat and add undiluted cream of mushroom soup.
- (Drain oil first if you have alot in the bottom of the pan).
- Simmer for approx 30 mins turning meat occasionally and loosening"crustys" from the bottom of the pan.
- Serve over rice.
- (I do not care for cream of mushroom soup on its own but when it incorporates with the flour and crustys from the meat it makes a tasty gravy).
Nutrition Facts : Calories 356.3, Fat 21.5, SaturatedFat 6.7, Cholesterol 69.2, Sodium 1246.2, Carbohydrate 12.4, Sugar 2.7, Protein 27.3
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- Dip each patty in beaten egg; dredge in flour. Fry patties in hot oil in a large skillet until golden brown, turning once. Drain on paper towels. Transfer patties to a serving platter, and keep warm.
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