WHAT GOES WITH CHICKEN FRIED STEAK RECIPES

THE BEST CHICKEN FRIED STEAK RECIPE | ALLRECIPES

The Best Chicken Fried Steak Recipe | Allrecipes image

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 Beef Steaks

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 steaks

Number Of Ingredients 14

Ingredients

4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
¾ teaspoon salt
1?½ cups buttermilk
1 egg
1 tablespoon hot pepper sauce (e.g. Tabasco™)
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
¼ cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste

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, CarbohydrateContent 71.1 g, CholesterolContent 123.6 mg, FatContent 34.3 g, FiberContent 2.1 g, ProteinContent 47 g, SaturatedFatContent 11.9 g, SodiumContent 1393.4 mg, SugarContent 16.1 g

CHICKEN-FRIED STEAK (CHICKEN WITH CREAMY GRAVY) RECIPE ...

Chicken-Fried Steak (Chicken With Creamy Gravy) Recipe ... image

A cast-iron skillet will work the best for this recipe, this also works well using beef that has been pounded thinly. Serve with fries or mashed potatoes...total comfort food! Make certain not to crush the crackers to a fine powder --- this is very good!

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 small boneless skinless chicken breasts (pounded to about 1/2-inch thick)
black pepper
38 saltine crackers, crushed (1 sleeve)
1 cup all-purpose flour
1 teaspoon seasoning salt
1 pinch cayenne pepper (optional or adjust to heat level)
1/2 teaspoon garlic powder (garlic lovers use 1 teaspoon)
1/2 teaspoon baking powder
3/4 cup milk
2 large eggs
1 1/2 cups vegetable oil
3 -4 cups half-and-half cream (use 4 cups for a thinner gravy)
1/4 cup all-purpose flour
1 teaspoon seasoning salt or 1/2 teaspoon white salt
1 teaspoon black pepper (can reduce if desired)

Steps:

Season the chicken breasts with black pepper.
In a shallow dish combine crushed cracker crumbs with flour 1 teaspoon seasoned salt, 1/2 teaspoon black pepper, cayenne pepper (if using) and baking powder.
In another shallow dish whisk together eggs with 3/4 milk.
Dredge the chicken breasts in the cracker mixture then dip in the egg/milk mixture, then dredge AGAIN in the cracker mixture.
Pour the oil into a large skillet and heat to 360 degrees F.
Fry the breasts in hot oil for about 3-4 minutes on each side or until golden brown; remove to a wire rack and cover lightly with foil.
Carefully drain oil but reserve the browned bits in the bottom of the skillet along with a couple tablespoons of the oil.
In a bowl mix together 4 cups half and half cream, 1/4 cup flour 1 teaspoon seasoned salt and 1 teaspoon black pepper; whisk until combined, then add to the reserved drippings in the skillet, cook whisking constantly over medium-high heat for about 10 minutes or until thickened.
Serve the creamed gravy with the breasts.

Nutrition Facts : Calories 1423.5, FatContent 112.7, SaturatedFatContent 26.7, CholesterolContent 242.1, SodiumContent 633.8, CarbohydrateContent 61.9, FiberContent 2.1, SugarContent 1.1, ProteinContent 41.9

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