How do you make a perfect Chicken Fried Steak?

Question

And what kind of meat do you use?
Add a great gravy recipe too!

Answer 1

go to recipes.com

Answer 2

Chicken Fried Steak with Gravy Recipe #4497
1 flank steak (1 1/2 to 2 pounds)
salt & pepper
2 1/2 cups flour
2 eggs, beaten with 2 tablespoons milk
vegetable oil (for frying)
6 ounces bacon, finely chopped
1/4 cup onions, minced
3 cups whole milk

4 servings Change size or US/metric
Change to: servings US Metric

1 hour 15 mins prep

Cut the flank steak into four equal portions, crosswise. Using a meat mallet, pound out the steak, about 1/4-inch. Season with salt and pepper.
Season 2 cups of the flour with salt and pepper. Dredge the steaks in the seasoned flour.
Dip the steaks in the egg wash, letting the excess drip off.
Dredge the steaks in the seasoned flour, coating each side completely.
Add enough oil to a large skillet to fill about 1/4-inch of the pan. Heat the oil. When the oil is hot, carefully lay the steaks in the hot oil.
Pan-fry the steaks for 3 to 4 minutes on each side, or until golden. Season with salt and pepper.
In another skillet, render the bacon until crispy, about 3 to 4 minutes.
Add the onions and continue to saute for 2 to 3 minutes.
Stir in the remaining 1/2 cup of flour and continue to cook for 2 minutes. Season with salt and black pepper.
Whisk in the milk and bring the liquid to a simmer, cook the gravy for 3 to 4 minutes. If the gravy is too thick add a little more milk and if too thin, cook a little longer.
Remove from the heat and season with salt an black pepper.
Spoon the gravy over each steak.

Answer 3

Just get the kind of meat you like best, it doesn't really matter what kind it is, and wash it. After that, put it in a bowl, and rub any kind of seasoning on it - i mean anything you have. The more, the better: salt, pepper, dried and crushed thyme, basil, chilly... if you have that mixed thing... it's like yellow salt, with all kind of dried vegetables in it (we call it Vegeta, i'm not sure how you call it - by we, i mean romanian people). You can also rub just a bit of olive oil over the meat, add some fresh thyme, and let it rest for at least 30-45 minutes before cooking. If you like, you can also crush fresh garlic, mix it with the oil and then rub the meat.
You can cook this type of meat any way you like: grill it, pan fry it (dry), or deep fry it. But on the grill it has the best flavour.

As for gravy... hmmm... how about a very very fresh sauce? Like mix yogurt with fresh herbs like dill and parsley... Or if you like (we tend to eat a lot of garlic), crush the fresh garlic, add a bit of oil, make a soft paste, then add some water (not too much), salt, pepper, other spices, and then mix all this with some sour cream. It's still fresh, but spicy too.

Answer 4

Start with tenderized steak, flour lightly, season to taste. Fry until brown in olive oil. Place fried steak onto paper towel. Put more flour into left over oil, and continue to stir. When the flour mixture starts to look like it's right at burning, add hot water with milk. Stir to mixed and then add a few drops of terriki sauce. Add your steak back into the gravy. Cook several hours til tender. The longer you cook it the better. Good Luck!

Answer 5

its made with tenderized round steak. For gravy...use the drippings from frying the steak and add some flour about 3 or 4 tablespoons let that toast a few minutes. Add milk while stirring, let simmer to thicken. Add salt and pepper. Add more milk if it is too thick, more flour if it is too thin.

Answer 6

a small sirloin or if u like the good parts of a round, brown both sides of steak, and this is my fave batter Drakes(one w/ duck on it) first dip in the dry batter, then redip in liquid batter and fry in pan w/ oil at about 350 degrees. for the gravy take the pan drippining from browning it and mix w/ flour, lil milk, salt and pepper and keep stirrin, or if not enuff drippins add a little grease from some bacon or sausage, this is the white gravy.

Answer 7

Take cube steak, salt and pepper it. Beat a couple of eggs in a bowl with some milk. Dip steaks into egg mixture and then flour. I do this twice. Cook in hot oil til brown.
When all the steaks are cooked pour off oil leaving about four tablespoons in the pan. Mix three tablespoons flour with one third cup milk. Salt and pepper this. In the pan of oil bring to boil another one third cup of milk. (Keep some extra handy by the stove in a cup). Slowly pour in milk/flour mixture into pan, stirring constantly until thickened. Turn heat down to simmer. Place cooked steaks back in pan and let simmer for twenty minutes if you desire, this really tenderizes them but the coating isn't crunchy at this point.

Answer 8

I use cubed steak, roll it in flour, salt and pepper it and fry it in oil in a skillet. I then take it out of the skillet and sprinkle some flour in the grease drippings, brown that and pour water in bring to boil. That makes good gravy to pour over steaks.

Answer 9

soak steaks in buttermilk for 1 hour to tenderize
dredge tenderized meat in flour seasoned with salt pepper and poultry seasoning ( 1 tsp poultry seasoning to 3/4 cups flour and salt and pepper to taste.)
Fry steaks in Hot oil til brown on both sides

Answer 10

Tenerized sirloin...dip it in beaten egg/milk, then flour seasoned with Tony Chachere's. Deep fry until done.

Answer 11

Here's a really yummy recipe!

Chicken Fried Steak

1 pound top round steak
3 cups buttermilk
2 teaspoons hot sauce
4 sprigs fresh thyme
Kosher all-purpose flour, plus 2 tablespoons
1 tablespoon ground cumin
2 eggs
4 strips bacon
2 tablespoons chopped fresh parsley leaves
Slice the steak into 4 pieces. Place each piece between 2 pieces of plastic wrap and pound thin, about 1/4-inch thick. Place the pieces in a shallow bowl and pour over 1 cup buttermilk, 1 teaspoon hot sauce, and thyme leaves; season with salt and pepper. Marinate for at least 2 hours or overnight.
In a shallow plate, season 2 cups flour with cumin, salt, and pepper. In another shallow plate lightly beat the eggs and add 1 cup buttermilk and 1 teaspoon hot sauce; season with salt and pepper. Remove the steaks from the marinade and shake off the excess buttermilk. Dredge in the flour, dip into the beaten egg mixture, and dredge again in the seasoned flour; set on plate to rest for a few minutes while you cook the bacon.

Slice the bacon into 1-inch pieces and place them into a large cold skillet. Set the skillet over medium heat and cook until the bacon is crisp. Drain the bacon on paper towels and reserve the fat in the skillet. Cook the steaks in the bacon fat over medium heat until they are golden brown on each side, about 10 minutes; set aside and keep warm.

Drain off all but about 2 tablespoons of the fat from the pan. Add 2 tablespoons flour and cook for about 1 minute breaking up any lumps. Slowly pour in the remaining cup of buttermilk stirring constantly to break up lumps. Cook for 5 minutes until thickened; season with salt and pepper and stir in the parsley. Place the steaks on plates and top with the gravy; garnish with bacon.

Here's a really easy, quick version

Easy Chicken Fried Steak

1 1 /2 pounds (1/2-inch thick) round steak
1 cup plus 2 tablespoons flour
1/3 cup cornmeal, eyeball it
1 teaspoon sweet paprika
1 teaspoon salt, 1/3 palm full
1/2 teaspoon ground pepper, eyeball it
2 eggs beaten
2 tablespoons water, 2 splashes
4 tablespoons vegetable oil
1 1/4 cups beef broth or stock
1/4 cup half-and-half or cream, 2 turns of the pan
1 package bake-off biscuits, prepared according to package directions
Waxed paper
Preheat large, heavy skillet over medium high heat.
Set steaks on to a waxed paper lined work surface and cover with another piece of waxed paper. Pound steaks to 1/4-inch thick. Pull steaks off work surface and set to the side. Line work surface with more waxed paper. Pour 1/2 cup flour into 2 piles on opposite sides of the work space. Add cornmeal, paprika, salt and pepper to 1 pile of flour. Beat eggs and water in a pie plate or shallow dish.

Cut steaks into 4 portions and coat in flour, eggs, then seasoned flour and cornmeal.

Add 2 tablespoons oil to hot pan and cook 2 steaks at a time. Brown steaks about 2 minutes per side, or until cooked and remove from the pan. Add 2 tablespoons more oil and repeat with remaining 2 steaks. Remove steaks to serving platter and pour off all but 2 to 3 tablespoons of drippings. Add 2 tablespoons flour to drippings and cook 2 minutes. Whisk in broth and season with salt and pepper. Whisk half and half or cream into gravy. When gravy bubbles, remove from heat.

Serve steaks and warm biscuits with gravy on top.