How do you make chicken fried steak?

Question

i love eating it but have never known how to make it

Answer 1

Girl, I love to cook--but I'm all about the easiest way to do things. I've got 2 kids, one on the way, and a husband--I don't have time to cook everything from scratch---this is simple and believe me--it tastes great--you won't notice the difference.

You'll need some ground beef cube steaks, flour, egg, salt & pepper, country (white) gravy mix, oil, and that's it!!!

To start put about 1/2 inch of oil in a frying pan and turn the heat on low-medium and let the oil heat up while you do the next step.

Get 2 bowls--one bowl put 2-3 eggs and scramble them--the other bowl put a cup or so of flour and salt & pepper--mix it in good with the flour. Take the steaks and dip them in the egg--get them good and covered in it and then dip it in the flour--to get extra flaky crust, dip it in the egg again and the flour again--otherwise just do it once.

After battering, drop the steaks in the oil. You'll know it's time to turn them when you see blood rise to the top of the steaks.

While the steaks are cooking prepare the gravy by the mix directions. Wallah!! Country fried steaks--very good and so so simple.

Answer 2

Ingredients:
6 Cube Steaks -- 6 oz ea
3 large Eggs
1/2 cup Water
2 cups Flour
1 quart Vegetable Oil -- for frying
2 1/2 cups Milk
1 tablespoon Chicken Bouillon
3 tablespoons Seasoned Salt
1 tablespoon Garlic Salt
3/4 tablespoon Celery Salt
1/4 tablespoon Salt
2 tablespoons Onion Powder
1/2 tablespoon Chili Powder


Directions:

Mix the egg and water for an egg wash. Add the seasonings to the flour and mix well. Dip each steak into the seasoned flour, then dip into the egg wash, thent back into the seasoned flour, coating each steak well. Heat the vegetable oil to about 350 degrees F. in a large skillet. Oil should be deep enough to cover the steaks.

Fry the coated steaks until golden brown, then drain them on paper towels and put on a heated platter that is tented with foil. Pour off all but 2 tbls of the oil and the drippings. Add 3 Tbls of the leftover seasoned flour. Mix well and cook over medium heat, stirring constantly, until the oil and flour are golden brown. Remove from the heat and add the milk and chicken bouillon or chicken base. Return to the heat and bring to a simmer, stirring constantly, until the gravy thickens. Serve spooned over the steaks.

Answer 3

Basic crumbing technique.

Bowl 1 - seasoned flour (flour, salt and pepper)
Bowl 2 - beaten egg thinned with a dash of milk or water
Bowl 3 - bread crumbs

Dip the steak into bowl 1, shake off excess flour. Then into bowl 2 then bowl three. For best results refrigerate for half an hour to set the crumbs. Then shallow fry in some olive oil on a medium heat.

Tip - make sure your steak is not too thick as it will not cook enough by the time the crumbing is golden.

Answer 4

Chicken Fried Steak with Cracked black pepper Gravy

Ingredients:
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

Prep:
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 5

CHICKEN FRIED STEAK

TO PREPARE THE STEAK:

Use 2 pound round steak, 1/2 to 3/4 inch thick. Ask butcher to tenderize or pound it thoroughly on both sides with meat-tenderizing mallet. Trim off fat. Cut into pieces 5 to 6 inches in diameter. Flour each piece thoroughly and shake off excess. Dip in Chicken Fried Steak Batter (see below for recipe), drain, then flour it again. Use deep fry pan half-filled with a good brand of vegetable oil. Preheat oil to 325 degrees. Cook meat 7 to 10 minutes or until golden brown.

TO PREPARE CHICKEN FRIED STEAK BATTER:

2 tbsp. sugar
1/2 tsp. salt
2 eggs
1 tbsp. baking powder
1 c. milk

Mix the first four ingredients with half the milk and stir until smooth. Add remainder of milk and mix well.

TO PREPARE THE GRAVY:

In pan where you fried the steak, gradually add one cup of flour and approximately 1/2 stick of butter. Slowly add up to 8 cups milk, stirring constantly until desired thickness is obtained. Remove from heat and add salt and pepper to taste. Serve Chicken Fried Steak with mashed potatoes and biscuits.