Need A Delicious Chicken Fried Steak Recipe?

Question

I'm cooking dinner tonight and already have bought the cube steaks....just need what seasonings to use and how to prepare them.

Answer 1

Chicken Fried Steak with Cracked black pepper Gravy

The quality of the beef is what really counts in this dish. Normally this recipe calls for cube steaks or tenderized round steak, but I love London broil for this and normally have more of it on hand than anything else. I slice the cut’s in half so I have a thinner cut of meat. Then normally I cut the steaks into smaller portions then tenderize with the spine of my Chinese cleaver or you can use a mallet. When I wanna show off I just tenderize and cook the whole (1/2 the boil) steak and then slice and plate on a platter then pour some gravy over sprinkled with paprika and cracked black pepper

4 tenderized beef cutlets
1 egg
1/4 cup milk
all-purpose flour
canola oil, enough to fill up to at least a 1/2 inch of the pan
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon of cayenne
1/2 teaspoon of garlic powder
1/2 teaspoon cracked black pepper

Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika, garlic powder and cayenne and season on both sides of beef cutlets then add the remainder to the flour.

Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water, if it pops and spits back at you, it's ready.

Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, and then back in the flour.
Carefully place each cutlet into the hot oil. Fry cutlets on both sides, turning once, until golden brown. Remove from heat. Drain cutlets. You now should have a lovely tender medium chicken fried steak

Cracked black pepper Gravy
After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (You weren’t gonna throw that goodness away now were you?) in the hot oil. Stir, quickly, to brown the flour.
Gradually stir in 2 1/2 cups milk and stirring constantly with a whisk and whisking out any lumps. (You can cheat and use a emersion blender if you have one ) Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy almost reaches desired thickness. It’s gonna thicken more as it sits. Check seasonings and add more salt and cracked pepper according to taste. Add more milk if it gets too thick.

Answer 2

2 pounds beef, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves

Preheat oven to 250 degrees F.
Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

Answer 3

Use round steak. First tenderize the steak by taking a butcher knife and hacking on the steak up to the point it has a grid appearance. Cut the steak into small pieces, dip the meat into milk, then into flour, salt and pepper to taste. I prefer to use a cast iron skillet for cooking the meat. Cover the bottom of your frying pan with oil, place meat into the frying pan. Brown the meat on each side then turn the heat down and cook on lower heat until done. When the outside has a "crusty" appearance, remove and place on paper towel to drain the excess oil. Enjoy.

Answer 4

this is paula deens recipe i use it all the time it is the best,,,, i give you the gravy recipe and her mashed potato recipe too


Chicken Fried Steak

• Round steak, tenderized (cubed)

• All purpose flour

• 1 teaspoon baking soda

• Buttermilk

• 2 or 3 dashes hot sauce

• Seasonings to taste, (salt, fresh, coarsely ground black pepper, Canadian Steak rub)

• Peanut oil, canola oil

• 1 or 2 tablespoons butter

In a large, heavy skillet, over high heat, bring oil to just below smoking point. Add butter.

Add baking soda and hot sauce to buttermilk in a flat pan or pie plate. Dip beefsteak in buttermilk, coating both sides. If you have time, soak steak in buttermilk for as much as 30 minutes.

Spoon flour into a flat baking pan. Deen’s square cake pan is a good idea. Whisk seasonings into flour. Coat steak on both sides.

It is important to cover meat well with buttermilk and coat both sides heavily with seasoned flour.

Carefully add steak to hot oil. Leave at least 1/4 inch between steaks.

Turn heat back to medium. Flip steak when browned on first side. Watch constantly, as meat browns quickly. Turn heat down to medium or medium-low and cook a few more minutes, being careful not to over cook, until second side of steak is golden brown.

If desired (my favorite finishing), place steaks in a single layer on a rack over a cookie sheet covered with foil. Best yet, place foil on cookie sheet, paper towels on foil, a rack on paper towels and steaks on rack. Fat drains away, and steaks stay warm.

Place in a 200-degree preheated oven until ready to serve. Do not allow steaks to become dry.

In the meantime, make gravy:

Country Style Gravy

• 4 tablespoons drippings from skillet

• 4 tablespoons flour seasoned with salt, pepper or any spice or herb you wish

• 1/2 cup water or beef broth

• Dash of hot sauce, if desired

• 1 1/2 cups milk

Pour fat from skillet except for 4 tablespoons. Scrape bottom of pan to loosen brown residue. DO NOT discard.

Whisk over low to medium heat, until flour and butter become a well-blended paste.

Gradually whisk in 1/2 cup water or beef broth. Blend well, until smooth.

Whisk milk. Whisk and heat over medium until thickened and smooth.

When ready to serve, place steaks on warm platter. Spoon some gravy over steaks. Reserve remaining gravy to pass with mashed potatoes.

Double this recipe if desired. It is amazing how much gravy can be consumed with Chicken Fried Steak, homemade rolls or biscuits and mashed potatoes.

• • •

Mashed potatoes are a perfect side for Chicken Fried Steak.

• 4 or 5 pounds baking (russet) potatoes

• 1/2 cup heavy cream, more or less as needed

• 1/4 cup sour cream

• 1/2 cup butter (1 stick)

• Seasonings to taste (salt, pepper, garlic powder, chopped parsley, thyme, anything you wish)

Boil potatoes until tender. Peel before boiling if desired, or, after potatoes are done, run them under cold water and pull off skin.

Mash potatoes with a potato masher. Add creams, heavy and sour, butter and seasonings.

Mash until potatoes are fluffy. Depending on moisture and texture of potatoes, you may need to add more cream or less. Judge and taste as you mash.

Use an electric mixer if you prefer a totally smooth texture, but do not mix so long as to make potatoes gluey.

Offer Country Style Gravy with potatoes.

Obviously, this is not a meal to serve too often, but now and then ought to be just fine

Answer 5

Texas-Style Chicken Fried Steak with Cream Gravy

It is hard to get much more Texan than Chicken Fried Steak. Quality of the beef really counts in this dish. This recipe calls for cube steaks, but good round steak that you have asked the butcher to run through the tenderizer or that you have tenderized yourself with a mallet (no big deal and can be a real stress reliever) can be even better.
4 tenderized beef cutlets (known in supermarkets as "cube steak") OR 1 round steak, with fat removed, that you've tenderized yourself (see above)

1 egg
1/4 cup milk
all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper
Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set cutlets aside on a piece of waxed paper.

Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.

With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.

Cream Gravy
After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.

Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.

Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.


Souther Style Chicken Fried-Steak

1/4 tsp salt
1/4 tsp pepper
4 (4 ounce) cube steaks
1 sleeve of crushed saltines
1 1/4 cups all-purpose flour, divided as below
1/2 tsp baking powder
2 tsp salt, divided
1 1/2 tsp ground black pepper, divided
1/2 tsp ground red pepper
4 3/4 cups milk, divided
2 large eggs
3 1/2 cups peanut oil

Sprinkle salt and pepper over steaks and set aside. Combine the crushed cracker crumbs, 1 cup flour, baking powder, 1 tsp salt, 1/2 tsp black pepper and red pepper. Whisk together 3/4 cup milk and the eggs. Dredge Steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.

Pour oil into a large (12 inch) skillet; heat to 360° (medium-high). (Do not use a nonstick type skillet; you'll want the good stuff on the bottom later).

Fry the steaks 10 minutes. Turn over and fry 4 to 5 minutes more or until they are golden brown. Remove to a wire rack over a baking sheet to "drip dry". Keep the steaks warm in a moderate oven.

Drain oil from skillet reserving 1 tablespoon drippings and all the cooked bits left in there. Whisk together remaining 1/4 cup flour, 1 tsp salt, 1 tsp black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, about 10 minutes or until thickened. Serve gravy with the steaks and mashed potatoes.


Chicken Fried Steak

INGREDIENTS:
2/3 cup flour
1 teaspoon salt
freshly ground pepper
2 pounds top round steak, about 1/2" thick, tenderized
2 eggs
2 tablespoons cream
1/2 cup vegetable oil
2 cups saltine cracker crumbs, finely crushed
1 onion, sliced
1/2 cup heavy cream or whipping cream
1 3/4 cups chicken broth
a few dashes Worcestershire sauce, optional
a dash or a few hot sauce, optional

PREPARATION:

Mix 1/2 cup of flour with the salt and pepper. Pound the mixture into both sides of the meat with the edge of a heavy plate or mallet. Cut the meat into serving-size pieces. Beat the eggs together with the cream. Heat the oil in a heavy skillet over medium high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remaining flour, dip in the egg mixture, and then into the cracker crumbs. Add to the hot oil. Brown the steaks well, turning to brown both sides. Reduce heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender. the chicken-fried steak or country fried steaks should be well done, but not dry. Remove the steaks from the pan, and drain on paper towels or brown paper. Keep warm. Add the onion slices to the pan and sauté until tender. Remove onions and keep warm with steaks.

Pour off all but 3 tablespoons of the fat in the skillet; stir in 3 tablespoons of the flour. Stir well and scrape bottom of pan to loosen browned bits. Stir in the cream, then the chicken broth. Season with Worcestershire and hot sauce. Top the meat with the gravy.

Serve with mashed potatoes, greens, and biscuits.
4 to 6 Servings