CHICKEN FRIED STEAK WITH WHITE GRAVY 2
Steps:
- For the chicken fried steak: Preheat the oven to 250 degrees F. Cut the steak into 4 equal portions.
- Combine the flour, garlic powder, onion powder, paprika, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper in a bowl. Divide between two baking dishes. Place the buttermilk in a medium baking dish, add the remaining half of the spices and season with salt and black pepper.
- Dredge the steak pieces a few at a time in the first dish of seasoned flour and pat off any excess. Then dip in the buttermilk and allow any excess to drain off. Dredge in the second dish of seasoned flour and pat off the excess. Put the steak pieces on a baking rack set over a baking sheet while the oil heats.
- Place 1 inch of oil in a large cast-iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time, and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.
- For the gravy: Remove all but 2 tablespoons of the fat from the skillet, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
- Return the skillet to the stove over medium heat. Whisk the flour into the skillet and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally, until thickened. Stir in the heavy cream and thyme and season with salt and lots of black pepper.
- Serve 1 steak piece per person ladled with some of the gravy and garnished with a few pieces of bacon. Garnish with thyme and parsley sprigs.
CHICKEN FRIED STEAK WITH GRAVY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
- Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
- Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
- After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
- For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
- Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
- Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
CHICKEN FRIED STEAK AND GRAVY
Make and share this Chicken Fried Steak and Gravy recipe from Food.com.
Provided by beckas
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If needed, cut steaks into serving size pieces.
- Combine flour, salt, pepper, and garlic salt in a pie plate or shallow bowl, Combine eggs and milk in another shallow bowl.
- Dredge steaks in flour mixture, dip in egg mixture, and then dredge back in flour mixture.
- Lightly pound steaks.
- Heat about 1 inch of oil in a frying pan to medium heat (375 degrees).
- Fry steaks in hot oil until browned, turning once.
- Reserve 1/4 cup of pan drippings for gravy.
- For Gravy: In heated pan drippings, stir in 1/4 cup flour.
- Cook over medium heat until bubbly, stirring constantly.
- Gradually add milk and cook until thickened and bubbly, stirring constantly.
- Add salt and pepper.
- Serve steaks with a ladle of gravy.
Nutrition Facts : Calories 667.6, Fat 29.2, SaturatedFat 12.3, Cholesterol 263.3, Sodium 1088.8, Carbohydrate 36.8, Fiber 1.2, Sugar 0.3, Protein 60.5
CHICKEN-FRIED STEAK & GRAVY
As a child, my grandmother taught me how to make this chicken-fried steak. I taught my daughters, and when my granddaughters are bigger, I'll show them, too. -Donna Cater, Fort Ann, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour., In a large cast-iron or other heavy skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm., Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
Nutrition Facts : Calories 563 calories, Fat 28g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 839mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 46g protein.
CHICKEN-FRIED STEAK (CHICKEN WITH CREAMY GRAVY)
A cast-iron skillet will work the best for this recipe, this also works well using beef that has been pounded thinly. Serve with fries or mashed potatoes...total comfort food! Make certain not to crush the crackers to a fine powder --- this is very good!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season the chicken breasts with black pepper.
- In a shallow dish combine crushed cracker crumbs with flour 1 teaspoon seasoned salt, 1/2 teaspoon black pepper, cayenne pepper (if using) and baking powder.
- In another shallow dish whisk together eggs with 3/4 milk.
- Dredge the chicken breasts in the cracker mixture then dip in the egg/milk mixture, then dredge AGAIN in the cracker mixture.
- Pour the oil into a large skillet and heat to 360 degrees F.
- Fry the breasts in hot oil for about 3-4 minutes on each side or until golden brown; remove to a wire rack and cover lightly with foil.
- Carefully drain oil but reserve the browned bits in the bottom of the skillet along with a couple tablespoons of the oil.
- In a bowl mix together 4 cups half and half cream, 1/4 cup flour 1 teaspoon seasoned salt and 1 teaspoon black pepper; whisk until combined, then add to the reserved drippings in the skillet, cook whisking constantly over medium-high heat for about 10 minutes or until thickened.
- Serve the creamed gravy with the breasts.
CHICKEN FRIED CHICKEN WITH WHITE GRAVY
A true Southern comfort food, legend has it that chicken fried chicken was created by German immigrants in Texas during the 19th century when they adapted the wiener schnitzel by using beef instead of veal that was then twice-breaded and fried like fried chicken. In reality, chicken fried chicken and its cousin, chicken fried steak, are more closely related to Southern fried chicken, already popular throughout the American South by the 19th century. Over the years, the chicken fried steak technique was also used on chicken breasts, pounded thin and soaked in buttermilk, resulting in crispy, tender chicken. Like its steak counterpart, chicken fried chicken should be served with a peppery white gravy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
- Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
- Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
- Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
- For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
- Serve the chicken fried chicken topped with the white gravy.
CHICKEN FRIED STEAK WITH WHITE GRAVY
Make and share this Chicken Fried Steak With White Gravy recipe from Food.com.
Provided by cookiedog
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.
- Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes.
- Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
- Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.
- Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
- Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.
CHICKEN FRIED STEAK WITH WHITE GRAVY
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.
- Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes.
- Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the steak pieces on a baking rack set over a baking sheet while the oil heats.
- Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.
- Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
- Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.
CHICKEN FRIED STEAK WITH GRAVY RECIPE
This Chicken Fried Steak is so easy to throw together on busy nights and tastes absolutely amazing.
Provided by Lauren
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees F.
- Trim excess fat from from beef. 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. Pound meat to tenderize, 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 skillet and set over medium-high heat. Once the oil begins to simmer, 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 baking sheet or pan and place into the oven. Repeat until all of the meat is browned.
- Add 1 tablespoon vegetable oil to the pan used to cook steaks. Whisk in the flour. Add the chicken broth to the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and whisk until the gravy reaches desired consistency, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
Nutrition Facts : Calories 453 kcal, Carbohydrate 22 g, Protein 40 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 178 mg, Sodium 1187 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED CHICKEN FRIED STEAK
I saw this on t.v. but didn't catch the name of the show. It comes from a restaurant somewhere in Texas. It looked fantastic!! There are no measurements given so I guessed at what might be correct. I haven't made it yet but will very soon.
Provided by CJAY8248
Categories < 30 Mins
Time 25m
Yield 5 steaks, 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Cut meat into serving size pieces (4 or 5). Season well with salt and pepper. Dip in egg-buttermilk wash. Let excess drain off. Dredge in seasoned flour (salt, pepper, garlic powder, cayenne for example). On griddle heated to 375-400*, pour half of clarified butter and lay steaks on it. Pour remaining butter over steaks. Cook until golden brown and turn to cook other side. Serve with milk gravy (use seasoned flour) and mashed potatoes. Cooking should be around 10-15 minutes total.
Nutrition Facts : Calories 920.2, Fat 56.3, SaturatedFat 32.6, Cholesterol 327.2, Sodium 195.3, Carbohydrate 50.9, Fiber 1.7, Sugar 3.3, Protein 50.9
CHICKEN (COUNTRY) FRIED STEAK AND WHITE GRAVY (BOBBY FLAY)
This recipe comes from the throw down on the Food Network. I tried a lot of different CFS recipes and this one is great. Thanks Bobby!
Provided by Londonsbk
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.
- Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes.
- Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
- Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.
- Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
- Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.
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