CHICKEN-FRIED STEAKS RECIPE: HOW TO MAKE IT
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
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
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 cast-iron or other heavy skillet, heat 1/2 in. of oil over medium-high heat. 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 1/4 cup flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining 1/2 cup buttermilk. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with steaks.
Nutrition Facts : Calories 537 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 186mg cholesterol, SodiumContent 865mg sodium, CarbohydrateContent 64g carbohydrate (11g sugars, FiberContent 2g fiber), ProteinContent 43g protein.
HOW TO MAKE CRISPY, JUICY FRIED CHICKEN (THAT’S BETTER ...
Using the recently leaked secret spice blend from KFC and best frying practices, we make finger-licking chicken that tastes better than the Colonel.
Provided by Meghan Splawn
Categories Main dish Dinner Poultry dish Fried chicken
Total Time 5400S
Prep Time 2700S
Cook Time 2700S
Yield 6
Number Of Ingredients 18
Steps:
- Salt the chicken. Place the chicken pieces on a baking sheet and sprinkle all over with 1 tablespoon of the salt. Set aside at room temperature for 30 minutes or refrigerate overnight.
- Make the seasoning blend. Combine the paprika, white pepper, garlic powder, ginger, celery salt, black pepper, mustard, thyme, basil, and oregano in a large bowl.
- Season the chicken. Coat the chicken all over with half of the seasoning mixture (about 1/2 cup).
- Set up a dredging station. Add the flour, cornstarch, and remaining 1 tablespoon salt to the remaining spice mixture in the bowl and whisk to combine; set aside. Place the buttermilk, egg whites, and alcohol in a medium bowl and whisk to combine. Fit a wire rack over a second rimmed baking sheet.
- Dredge the chicken. Working with 1 piece of chicken at a time, dip in the buttermilk mixture to completely coat, then place in the flour mixture (don't worry about letting any excess buttermilk drain off the chicken first). Shake the flour bowl as needed to completely coat the chicken, then use your fingers to press the flour coating onto the chicken.
- Set the coating. Place the coated chicken on the rack and repeat dredging the remaining chicken. Set aside at room temperature for at least 10 minutes and up to 30 minutes while you set up for frying and heat the oil.
- Set up for frying. Place the oil in a large Dutch oven, attach a candy or deep-fry thermometer, and heat over medium-high heat until the oil is 350°F, about 15 minutes. Meanwhile, wash and dry the empty baking sheet the chicken was seasoned on. Line this baking sheet with paper towels and fit with a second wire cooling rack; this will be your cooling station.
- Fry the chicken. Place 3 pieces of the chicken in the oil and fry, using tongs to rotate the pieces every 3 to 4 minutes and adjusting the heat as needed to maintain 325°F, until golden-brown with an internal temperature of 165°F (check by inserting a probe thermometer into the thickest part of the chicken without touching bone), 12 to 15 minutes.
- Cool the chicken. Transfer the chicken to the rack on the second baking sheet. Make sure the oil comes back up to 350°F before frying the remaining chicken in 2 more batches. Let cool at least 10 minutes before serving.
Nutrition Facts : SaturatedFatContent 13.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 43.8 g, SugarContent 2.7 g, ServingSize Serves 6, ProteinContent 45.0 g, FatContent 110.1 g, Calories 1350 cal, SodiumContent 1442.4 mg, FiberContent 4.0 g, CholesterolContent 0 mg
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CHICKEN-FRIED STEAKS RECIPE: HOW TO MAKE IT
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Reviews 4.7
Total Time 25 minutes
Category Dinner
Calories 537 calories per serving
- 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 cast-iron or other heavy skillet, heat 1/2 in. of oil over medium-high heat. 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 1/4 cup flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining 1/2 cup buttermilk. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with steaks.
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