HOW TO MAKE EASY CHICKEN FRIED STEAK RECIPES

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CHICKEN FRIED STEAK WITH CREAM GRAVY RECIPE | FOOD NETWORK



Chicken Fried Steak with Cream Gravy Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 12

Vegetable oil, for frying
36 ounces round steak
2 eggs
2 cups milk
2 cups all-purpose flour
1 teaspoons salt
2 teaspoons ground black pepper
1 cup canola oil
2 cups all-purpose flour
1 teaspoon ground black pepper
1 tablespoon salt
1 quart whole milk

Steps:

  • To make Chicken Fried Steak: Heat a deep, heavy skillet with at least 1/2-inch of oil to 340 degrees F. Alternatively, heat oil in a deep fryer to 340 degrees F.
  • Cut steak into 1/2-inch thick slices to make 6 (6-ounce) portions and remove any fat or gristle. Pound it with the coarse side of a tenderizing mallet until it is double in size and half as thick. In a shallow bowl, make an egg wash by combining the eggs and milk. In another shallow bowl or pan, make a seasoned breading by combining the flour, salt, and pepper. Dredge the steak in the seasoned flour, dip it in the egg wash, and then return it to the flour and push the flour into the steak with your fingers so that there are no moist spots. Immediately slide the steak into the hot oil, in batches as necessary to prevent overcrowding, and fry on 1 side until golden and crispy; then turn over and cook the rest of the way. The steaks are done when you lift them with a pair of tongs and they are stiff, not floppy. Keep warm while making the gravy.
  • To make Cream Gravy: Mix the canola oil and flour in a saucepan and cook this roux over medium heat until it looks grainy and becomes slightly golden in color, just a couple of minutes. Remove from heat. Add pepper and salt and mix well. Add milk, return the pan to the heat, and increase heat to high. Whisk until mixture comes to a boil and thickens. Add hot water to thin, if gravy is too thick. Remove from heat to prevent scorching. The gravy should be as thick as pancake batter. Pour over chicken fried steak and serve.

BEST CHICKEN FRIED STEAK RECIPE - HOW TO MAKE CHICKEN ...



Best Chicken Fried Steak Recipe - How to Make Chicken ... image

The seasoned breading on this chicken fried steak makes it extra crunchy. Serve it with gravy and creamy mashed potatoes for the ultimate comfort food dinner.

Provided by Ree Drummond

Categories     comfort food    dinner    fried    main dish    meat

Total Time 1 hours

Prep Time 25 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 16

1 1/2 c.

 whole milk

2

large eggs

2 c.

all-purpose flour

2 tsp.

seasoned salt

Freshly ground black pepper

3/4 tsp.

paprika

1/4 tsp.

cayenne pepper

3 lb.

cube steak (tenderized round steak that’s been extra tenderized)

Kosher salt

1/2 c.

canola or vegetable oil

1 tbsp.

butter

1/3 c.

all-purpose flour

4 c.

whole milk

1/2 tsp.

seasoned salt

Freshly ground black pepper

Mashed potatoes, for serving

Steps:

  • For the steak: Begin with setting up an assembly line of dishes. Beat the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat. Place the breaded meat on the clean plate, then repeat with the remaining meat (dry mixture/wet mixture/dry mixture). Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color. Pour in 3 to 4 cups milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure the gravy is sufficiently seasoned. Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

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