Southern Livings Country Fried Steak Recipes

Steps:

• sprinkle salt and pepper evenly over steaks.
• Set aside.
• combinecracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.
• whisk together 3/4 cup milk and eggs.
• Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
• POUR oil into a 12-inch skillet;heat to 360 degrees.
• Do not use a nonstick skillet.
• I like to use a cast iron skillet for this.
• Fry steaks 10 minutes.
• Turn and fry 4 to 5 more minutes or until golden brown.
• Remove to a wire rack on a jellyroll pan.
• Keep steaks warm in a 225 degree oven.
• Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
• whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk.
• Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes, or until thickened.
• Serve gravy with steaks and mashed potatoes.
• Sprinkle with parsley, if desired.

Steps:

• Pound steak to tenderize; cut into serving-size pieces. Season with salt and pepper. Dust with flour. Combine milk and egg; dip meat into egg mixture and back into flour. , In a large skillet, brown meat on both sides in oil. Place onion in an ungreased 13-in. x 9-in. baking dish. Place meat over onion. Pour broth over all. Cover tightly and bake at 350° for 1-1/2 hours. Uncover; bake 20 minutes longer.

Steps:

• Mix together egg and milk in a medium sized shallow bowl; set aside.
• Preheat oil in a medium sized skillet over medium heat.
• While oil is heating, place flour on a sheet of aluminum foil or a flat plate.
• Take a piece of steak covering each side with flour.
• Press flour into meat with palm of your hand.
• Place flour covered meat one piece at a time in egg, making sure meat is covered with egg mixture.
• Repeat step 5.
• Repeat steps 5, 6, and 7 with remaining steak.
• Place each piece of meat in skillet, sprinkle each piece with 1/4 teaspoon of each seasoning salt and pepper (can add more seasoning salt and pepper if desired).
• Lightly brown each side of steak for 5 to 6 minutes or until desired brownness is reached.
• Serve with your favorite gravy and your favorite sides.

Steps:

• Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
• For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
• Add hot sauce and whisk together well.
• Pour this mixture into a large plastic zip-top bag.
• For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
• For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
• Rinse and pat dry chicken pieces with a paper towel.
• Cut breast pieces in half across ribs.
• Sprinkle chicken generously on both sides with seasoning blend.
• Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
• One piece at a time, roll chicken in flour mixture and drop into hot oil.
• Don't crowd chicken pieces--I cook about half the chicken at a time.
• Fry chicken until brown and crisp.
• Drain on paper toweling.
• Dark meat will take about 14 minutes, white meat about 10 minutes.
• Remember smaller pieces cook faster than the larger ones.
• You can check for doneness by piercing to the bone in the thickest part with a fork.
• If the juices run clear, it is done.

Steps:

• Place 1 cup flour, 1/2 cup milk, and eggs in 3 separate shallow bowls in the working area.
• Mix 1 tsp salt, 1 tsp pepper, and the paprika into the flour and mix well.
• Season both sides of cube steaks with additional salt and pepper, if desired.
• Dip cube steaks in milk, then dredge in seasoned flour.
• Dip floured steaks in egg wash, then again in the seasoned flour.
• Heat 2 tbsp oil in a large skillet on medium heat and do half the cube steaks at a time, or work with two skillets, if you desire.
• Brown the cube steaks on each side, about 8-10 minutes total cooking time; remove from heat and set the steaks aside.
• Drain all but 1 tbsp oil (if any- I don't usually have any, but the steaks are less greasy with less oil) from the pans.
• Add enough butter to the pan to equal 3 tbsp along with the oil.
• Melt the butter and add 3 tbsp flour and stir with a whisk to make a roux, deglazing the bottom of the pan, and cook for a few minutes on LOW heat; do not burn.
• Slowly add the remaining 2 cups milk, and stir or whisk constantly until mixture comes to a boil and thickens; cook for another minute or so and remove from heat.
• Serve Country Fried Steaks (Chicken Fried Steak, as we call it) with plenty of gravy on top, and mashed potatoes on the side (double gravy recipe if you use a LOT of gravy on your potatoes, etc).

Steps:

• In medium bowl, place first 7 "dry" ingredients and mix well. Set aside.
• In another medium bowl, place the next 4 "liquid" ingredients and use whisk to mix well. Set aside.
• Carefully transfer dry mixture onto a dinner plate.
• Start heating oil of your choice to a medium high heat in large skillet (Cast Iron is true Southern style).
• The oil should be about 1/4" to 1/2" deep and should not cover the entire cutlet.
• Take a cutlet and dredge in flour mixture.
• Take same cutlet and dip in egg mixture until entirely coated.
• REPEAT dredging same cutlet in flour mixture.
• Repeat process for each cutlet.
• Discard unused egg and flour mixtures.
• In well heated oil, carefully place cutlets and fry until golden brown on bottom.
• Turn each cutlet over to brown the other side.
• Each side should take about 4 - 5 minutes.
• Place fried cutlets on paper towels to drain excess oil.
• Pour off all but 1/4 C grease from skillet.
• Heat to a Medium High temperature.
• Slowly add Flour whisking until well blended. (Don't use leftover flour/cornmeal mixture).
• When the color slightly begins to darken, slowly add milk.
• Continue whisking to prevent lumps.
• Gravy will begin to bubble and thicken.
• Add evaporated milk and whisk well.
• Add chicken stock and whisk well.
• Add Salt and Pepper, blending well.
• Allow gravy to simmer 2 minutes on low heat.
• Turn off heat and allow to sit 2-5 minutes before serving.
• Gravy will thicken nicely.