I need the absolute best chicken fried steak recipe....I'm a yankee trying to cook southern style :-D?

Answer 1

CLASSIC ORIGINAL "TEXAS" CHICKEN FRIED
STEAK

2 c. of all purpose flour
Salt and pepper to taste
2 c. milk Pure vegetable shortening for frying

Place the round steak on a cutting board, trim and discard bone and excess fat. With a meat mallet, pound each piece on both sides, going over meat twice in opposite directions. Set aside. Combine flour with salt and pepper. Place a 10 inch, cast iron skillet (others will work but cast iron give the best results) over a medium flame and add shortening to start heating. Dip the steaks in milk, then dredge both sides in the seasoned flour, patting to work in the flour and seasonings. Test temperature of shortening by sprinkling a few drops of milk into it. The milk should sizzle. Add steaks, taking care not to crowd them, and cook until golden brown on both sides and fully cooked. This will take 2 to 3 minutes on each side. Serve with cream gravy (below).
Serves 4.


THE GRAVY:

3 c. milk
2 to 3 tbsp. all purpose flour
4 to 5 tbsp. pan drippings
Salt and pepper to taste

Answer 2

Georgia's own Paula Deen's Country Fried Steak and gravy

Steak and Gravy:
1 ½ cups, plus 2 tablespoons all-purpose flour
2 cups buttermilk
½ teaspoon freshly ground black pepper
8 (4-ounce) tenderized beef round steak (have butcher run them through cubing machine)
1 teaspoon House Seasoning
2/3 cup vegetable oil
1 ½ teaspoons salt
4 cups hot water
½ teaspoon monosodium glutamate (recommended: Ac’cent) optional
1 bunch green onions, or 1 medium yellow onion, sliced
1 quart whole milk
Steak and Gravy:
Combine 1 ½ cups flour and ¼ teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning slat, and then dredge the meat in the flour mixture. Heat ½ cup oil in a heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5-6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to ¼ cup more oil, as needed.

Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining ¼ teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the whole milk and the Ac’cent, if using stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes.

Answer 3

Heh, that's my specialty.

For the batter, mix flour and Tony Chachere's. If you are trying to cook southern style, you NEED Tony Chachere's:

http://www.tonychachere.com/seasoning/

Add just enough so that you can taste the seasoning when you taste the flour. Don't put too much, or it'll be spicy&salty.

You want to get cube steaks or round steaks for this recipe. Beat them, a lot, with the tenderizer to make sure they're soft.

For the wet batter, just mix up eggs and milk.

Dip in the wet, the dry, and then repeat. Fry each steak until golden brown. That's the easy part.

Now, when the steaks are done, pour out MOST (not all) of the grease. Keep a spoonful or two. Pour some flour in the grease, and cook it until it gets a LITTLE brown (just enough for the flour taste to go away. DO NOT BURN IT!) The more flour you use, the thicker your gravy will be.

Add milk to the gravy until you reach the desired consistency. I like mine thick. Then add fresh cracked ground pepper (not the stuff already ground, it has no flavor). Now you have white pepper gravy to go on your steaks!

Serve the steaks with fresh mashed potatoes, and pour the gravy on everything. I guarantee you'll like it.

Answer 4

This is a recipe from Alton Brown's Good Eats show on the food network. It is absolutely the best recipe I have ever tried. When he says tenderize the meat with a needling tool, you can pretty much get the same tenderizing from pounding the round steak very thin between sheets of plastic wrap. You really do have to seriously tenderize round steak though. You don't need to buy bottom round and slice it yourself, just get a round steak that is already in a package.

2 pounds beef bottom round, 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 5

Heat oil in pan over medium high heat. Dip tenderized minute steaks in scrambled egg mixture, then dredge in flour with salt, pepper, paprika. Place steaks in the hot pan and fry until golden brown.
The real trick is the pan gravy that you make after you remove the steaks.
Leave pan on medium high, add a tablespoon or 2 of flour to the pan. Stir to mix it with the oil and allow it to brown while you keep a close eye on it, stirring often. When flour has browned, add some milk, about a cup, and stir, stir, stir for about 5 minutes. If gravy becomes too thick, add a small amount of milk, about 1/4 cup at a time, until good consistency. Pepper the gravy to taste.

Answer 6

I saw that the AB recipe was posted which is a very good recipe but in this case I like Tyler's. It's almost Yankee proof if anything can really be Yankee proof.

Chicken Fried Steak Recipe courtesy Tyler Florence
Show: Food 911
Episode: 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.

Answer 7

This is a great recipe for Chicken Fried Steak, my Texas born and raised husband loves it. I sometimes use cubes steaks and skip the tenderizing.


Chicken Fried Steak Recipe courtesy Alton Brown, 2006
Show: Good Eats
Episode: Cubing Around

2 pounds beef bottom round, 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 8

Chicken Fried Steak

4 cube steak cutlets
1 egg
1/4 cup milk
1 and 1/2 (approx.) all-purpose flour
1/3 cup (approx.) cooking oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
In a small bowl, beat the egg and milk together. Set aside.

In a little cup, shake all the spices together. Sprinkle on both sides of the cutlets.

Lay flour out on a large plate or cutting board. Drag the cutlets through the flour so that both sides are completely covered. Dip each cutlet into the egg/milk mixture and then drag once more through the flour. Set cutlets aside.

Add cooking oil to a large, heavy skillet - oil should be about 1/2 inch deep. Heat skillet to medium-high heat. When a drop of water sprinkled into skillet "pops", you're ready to cook.

With tongs or a long fork, Carefully place each cutlet into the hot oil. 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.

Here's a tip for some gravy:
Save 2 Tablespoons of the oil when you're finished. Add about 3 Tablespoons of flour and a 1/4 teaspoon of salt. Heat over medium heat and gradually add 1/2 cup of milk and 1/2 cup of water. Add dashes of pepper to taste. Makes a good thick gravy.

Answer 9

We will make a southerner out of you yet! LOL
kick off your shoes
sit on the front porch with a glass of iced tea ...and make it sweet....
are you ready for your recipe lesson?
not finished with you yet.....
CHICKEN FRIED STEAK
why is it called this name...because you bread the beef like a piece of chicken for frying.....now that that's said....
here we go:
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
OK...now get busy.....and eat everything on your plate...or you won't get dessert....lol.....how about some southern pecan pie!
Mama Jazzy Geri

Answer 10

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.



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Note to Cream Gravy novices: Gravy-making is an inexact science. Cream gravy is supposed to be thick, but if you think it's too thick, add more liquid until you're satisfied with it.
end recipe