looking for recipie chicken fried steak?

Answer 1

Country-Fried Steak

INGREDIENTS:
1 pound top round steak, about 1/2 inch thick, cut in 4 equal portions
vegetable oil or shortening, for frying
1 cup buttermilk
1 teaspoon Tabasco Sauce
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups milk
dash ground cayenne pepper, or to taste, optional
salt and pepper, to taste
PREPARATION:
Using the pointed side of a meat mallet, pound the steaks to tenderize them, then use the flat side of the mallet to pound them to about 1/4-inch thick.
In a deep, heavy skillet, melt shortening over high heat to a depth of about 1 1/2 to 2 inches.



Heat to 370°.
In a shallow bowl, mix the buttermilk and hot pepper sauce. In another shallow bowl or pie plate, combine the flour, 1 teaspoon salt, and the pepper and mix well. Dip each steak in the buttermilk, then the flour mixture. Reserve 1 1/2 tablespoons of the flour mixture and set aside. Two at a time, deep fry the steaks, turning once, until nicely browned on both sides, about 3 to 4 minutes. Transfer paper towels to drain then place on a foil-lined baking sheet and keep warm in warming drawer or 200° oven while making gravy.

Discard all but 1 1/2 tablespoons of the fat from the skillet. With skillet over low heat, whisk in reserved 1 1/2 tablespoons flour mixture. Stir until smooth and bubbly, scraping up browned bits from the bottom of the skillet. Whisk in the milk and ground cayenne, if using, and bring to a simmer. Simmer for about 3 minutes, or until flour taste is gone. Season with salt and pepper to taste. Serve the steak with the gravy.

Answer 2

Chicken Fried Steak I
SUBMITTED BY: Barbara


"Breaded and deep fried beef cutlets are known as chicken fried steak because of the similarity in cooking method to fried chicken. This is a family recipe that we have used for years. Vegetable oil may be used in place of shortening for frying."

Original recipe yield:
4 servings

PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 pound boneless beef top loin
2 cups shortening
1 egg, beaten
1 cup buttermilk
salt and pepper to taste
1/4 teaspoon garlic powder
1 cup all-purpose flour

1/4 cup all-purpose flour
1 quart milk
salt and pepper to taste
DIRECTIONS
Cut top loin crosswise into 4 (4 ounce) cutlets. Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver.
In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C).
While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again.
Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup.
Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak.


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NUTRITION INFORMATION
Servings Per Recipe: 4

Amount Per Serving

Calories: 639

Total Fat: 28.7g
Cholesterol: 162mg
Sodium: 279mg
Total Carbs: 44.7g
Dietary Fiber: 1.1g
Protein: 47.6g
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This recipe

Answer 3

i use paula deens recipe it is the best and everyone loves it i gave you the site

your family will love it

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33506,00.html