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.
FRIED CHICKEN WITH CREAMY GRAVY
Seasoned fried chicken is served with a rich gravy made from the pan drippings. It's down home goodness that's definitely not for dieters! Takes some preparation, but is definitely worth it. Enjoy!
Provided by Gina
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
- In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
- Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.
Nutrition Facts : Calories 507.2 calories, Carbohydrate 18.6 g, Cholesterol 141.8 mg, Fat 29 g, Fiber 0.7 g, Protein 40.5 g, SaturatedFat 7 g, Sodium 588.3 mg, Sugar 2.3 g
CHICKEN-FRIED STEAK WITH CREAM
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the gravy: Melt the butter with the vegetable oil in a saucepan over medium heat. Sprinkle in the flour and cook, whisking, until smooth and deep golden brown, about 2 minutes. Gradually whisk in the milk and simmer, whisking to remove any lumps, until the gravy thickens, 4 to 6 minutes. Add 2 to 3 teaspoons salt and 1 teaspoon pepper. Cover and remove from the heat.
- Make the steak: Place the steaks between 2 pieces of heavy-duty plastic wrap and pound to 1/8 inch thick with a mallet or heavy skillet. Season generously with salt and pepper. Whisk the flour, baking powder and 1 teaspoon each salt and pepper in a shallow bowl. In another shallow bowl, whisk the milk and eggs. One at a time, dredge each steak in the flour mixture, dip in the egg mixture, then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack.
- Preheat the oven to 250 degrees F. Set another rack on a rimmed baking sheet. Heat about 1 inch of vegetable oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. One at a time, fry the steaks until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished steaks to the rack on the baking sheet and keep warm in the oven while you make the rest.
- Meanwhile, reheat the gravy. Stir in some water, 1 tablespoon at a time, if the gravy is too thick. Drizzle the fried steak with the gravy and top with scallions.
CHICKEN FRIED STEAK W/CREAM GRAVY
This is a recipe for Chicken Fried Steak, one of the staple foods of Texas. Like with fried chicken, folks in each family or restaurant tend to have their own little "secrets" to preparing Chicken Fried Steak, so you can play with the recipe a bit. But if it don't include the cream gravy, it ain't been prepared right and it ain't a "secret" worth keeping.
Provided by Mark H.
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat about 1/4-1/2 inch of oil or shortening in a frying pan.
- Beat eggs then combine with milk.
- Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour.
- Place dredged cutlets into heated oil and fry until golden, about 10 minutes.
- Turn steak over and cook for another 5 minutes or so until both sides are golden.
- Remove to a plate lined with paper towels and allow to drain.
- TIME TO MAKE THE GRAVY: Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can.
- Combine flour and seasonings with milk, then pour into the pan with drippings and bits.
- Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency.
- Taste and add more salt or pepper if necessary.
- Serve generously over each piece of chicken fried steak.
- Sop up any extra gravy with a biscuit.
CHICKEN FRIED CHICKEN & CREAM GRAVY
Number Of Ingredients 17
Steps:
- Mix Flour, saltines, Lawry's, Tony Chachere's, black pepper, ground red pepper, and baking powder in a shallow dish. Mix eggs and milk in a separate dish. Dredge chicken cutlets in the flour mixture, then the milk mixture and again in the flour mixture. Set aside for 10 minutes to allow the flour to adhere to the chicken. Pour oil 1/4 in deep in a large frying pan over medium high heat. Add 2 TBSP bacon grease to the oil. After oil is heated, add the cutlets to the pan, cooking 4 at a time. Fry until golden brown on both sides and cooked through. (It took me between 10 - 12 minutes total for each batch, a meat thermometer helps!) Remove that batch of cutlets onto a paper towel covered pan or plate. Add more oil as needed and finish the second batch.
- Once the chicken is done cooking, it is time to make the gravy. Remove all but 1/4 cup of drippings in the pan, making sure to leave all the tiny bits in the bottom. Over medium heat, whisk in the flour until smooth then add in the milk and keep whisking until it starts to thicken. Add the salt and pepper and taste to adjust for seasonings. Serve the gravy over your chicken with some mashed potatoes and something GREEN!!!!
SOUTHERN FRIED CHICKEN W/CREAM GRAVY
This chicken is crispy and the best I've eaten! It is important to follow the instructions on when to cover or uncover chicken during frying. That's what makes it crispy. To me, this is the ultimate comfort food with the delicious cream gravy. Prep and cook times are approximate.
Provided by keen5
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash and dry chicken pieces; shake in a bag with flour, salt, pepper and poultry seasoning.
- Dip coated pieces in cream in pie plate; then dip in remaining flour mixture again to coat evenly.
- Pour enough oil into a large skillet to make a depth of 1".
- Heat over moderate heat to 375 degrees on deep-fat frying thermometer (if you have one).
- If not, just test heat by sprinkling a drop of water into grease, if it pops, it's ready enough.
- (Stand back, so you don't get splattered).
- Add chicken, skin side down.
- When underside of chicken starts to brown, lower heat and partially cover skillet with lid.
- Turn chicken pieces after 15 minutes.
- Continue cooking second side, uncovered, until browned and chicken is tender, 10 minutes longer.
- Drain on paper toweling, keep warm.
- Serve with Cream Gravy, if you wish.
- For Cream Gravy: Pour off fat from skillet, leaving brown bits; return 2 tablespoons fat to pan.
- Stir in 2 tablespoons flour; heat until light brown.
- Remove from heat; gradually stir in 1 cup light cream.
- Return to heat; cook, stirring constantly, until thickened and bubbly.
- If too thick, add more cream.
- Taste; add salt and pepper as needed.
- Makes about 1-1/4 cups.
CHICKEN FRIED STEAK WITH CREAM GRAVY
In Wyoming, simply grilling steak is not sufficient: It is tenderized, dredged in an egg mixture and flour and then pan-fried until it has a crispy, breaded exterior. Not indulgent enough for you? Serve your chicken fried steak with the Perini Ranch Steakhouse's cream gravy.
Provided by Food Network
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- For the steak: Trim any remaining fat off the steaks and, using a mallet or rolling pin, pound out the steaks to 1/4-inch thick.
- Beat together the milk and egg in a shallow dish and set aside. Place the flour in a shallow dish, season well with the seasoning salt and pepper and set aside.
- Cover the bottom of a large skillet, preferably cast iron, with enough oil to reach about 1/2-inch up the pan. Heat over medium-high heat.
- Coat the steaks in the egg mixture, then the flour and then add to the pan. Cook until the juices begin to surface and the bottom is nice and brown, 2 to 3 minutes. Flip the steaks and cook another 2 to 3 minutes more. Be careful to not overcook. Continue this process until all the steaks are cooked, placing the finished steaks on a paper towel-lined baking sheet.
- After frying the steaks, prepare to make the gravy: Let the drippings in the pan sit until the excess browned bits of seasoning settle to the bottom of the skillet. Pour off most of the oil, leaving about 4 tablespoons behind with the brown bits. Add the flour, stirring until well mixed. Place the skillet back over medium-high heat and slowly add the milk while stirring constantly. Cook until the gravy comes to a boil. Season with salt and pepper. Serve with chicken fried steak.
CHICKEN FRIED STEAK WITH CREAM GRAVY
Steps:
- To make Chicken Fried Steak: Heat a deep, heavy skillet with at least 1/2-inch of oil to 340 degrees F. Alternatively, heat oil in a deep fryer to 340 degrees F.
- Cut steak into 1/2-inch thick slices to make 6 (6-ounce) portions and remove any fat or gristle. Pound it with the coarse side of a tenderizing mallet until it is double in size and half as thick. In a shallow bowl, make an egg wash by combining the eggs and milk. In another shallow bowl or pan, make a seasoned breading by combining the flour, salt, and pepper. Dredge the steak in the seasoned flour, dip it in the egg wash, and then return it to the flour and push the flour into the steak with your fingers so that there are no moist spots. Immediately slide the steak into the hot oil, in batches as necessary to prevent overcrowding, and fry on 1 side until golden and crispy; then turn over and cook the rest of the way. The steaks are done when you lift them with a pair of tongs and they are stiff, not floppy. Keep warm while making the gravy.
- To make Cream Gravy: Mix the canola oil and flour in a saucepan and cook this roux over medium heat until it looks grainy and becomes slightly golden in color, just a couple of minutes. Remove from heat. Add pepper and salt and mix well. Add milk, return the pan to the heat, and increase heat to high. Whisk until mixture comes to a boil and thickens. Add hot water to thin, if gravy is too thick. Remove from heat to prevent scorching. The gravy should be as thick as pancake batter. Pour over chicken fried steak and serve.
CHICKEN FRIED STEAK AND CREAM GRAVY
Steps:
- Dredge steak in seasoned flour, coat well. Transfer steak to a cutting board and using the "teeth" side of a meat mallet, pound the flour into the steak. The object is to bread the steak thoroughly. In a deep skillet heat enough oil and butter or lard and shortening to immerse steak until fairly hot. Immerse steak in oil and when nicely browned, cover, and simmer for a few moments, as when frying chicken. Repeat frying process until all steaks are cooked. Transfer steak(s) to a hot platter. Pour off all but 3 tablespoons of fat from the pan, add the flour and whisking constantly add milk or water. Scrape up any brown particles left on the bottom of the pan and incorporate them into the gravy. Season with salt and pepper or ketchup to taste. Serve steaks with mashed potatoes and gravy.
CHICKEN FRIED STEAK AND CREAM GRAVY
True Texas grub! Should be the 'official' state food of Texas! There is not a restaurant that I know of that does not have their version of CFS on the menu! At least around here! Now, you will notice that there are lots of places where you add salt and pepper so use a light hand so that the finished product is not over salty or peppery. This is my tried and true version I have made since dh and I were just dating. Now, be ready cuz this makes a lot of gravy! Dh loves to drown his steak and potatoes with it! If you want to be truly Texan, serve this with mashed potatoes or french fries and some kind of bread like biscuits or Texas toast. Any leftover gravy can be used to top biscuits for breakfast! You may even want to make extra bacon and crumble that into the gravy in the morning- two meals in one! My kind of multi-tasking!
Provided by Mamas Kitchen Hope
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Grab two dishes large enough to accommodate the steak. Combine the milk and egg in one and the flour and season salt in the other. I like to use plates with a turned up rim to keep things on the plate.
- Trim fat from steak and cut it into 4 pieces. Sprinkle garlic powder, onion powder and a little salt and pepper over the steaks. Rub the seasonings into the meat and allow it to rest for a few minutes. Now pound the meat using a meat tenderizer if possible or anything heavy if not. Pound until meat is thin, about 1/4 inch, yes even if it already tenderized. You want this to melt in your mouth.
- Heat enough shortening or oil in a large skillet- preferably cast iron- until the oil reaches 350 degrees. If you don't have a thermometer drop a little bit of flour in, the oil should sizzle nicely just like for fried chicken.
- Meanwhile, turn the steak in the flour one at a time and shake to remove any extra flour. Now dunk the meat into the egg wash and let the extra drip off. Now put the meat back in the flour and turn it well to coat the whole piece really good. Place the meat on a cooling rack and repeat til each piece is coated.
- When the oil reaches 350 degrees add the steak but do not overcrowd the pan. You may need to do this in two batches. Cook until golden brown and then turn to brown other side, again just like frying chicken. Remove to a cooling rack with a plate underneath to catch the oil and keep warm in the oven until all the meat is done.
- Cut the bacon into pieces about an inch in size and add to skillet that still has all the oil and drippings from the steaks. Fry until bacon is cooked and starts to brown but is not really crispy. Remove all but 2 tablespoons of oil and all the drippings you can in the pan for the gravy.
- Stir in the chopped green onion and the reserved bacon pieces. Sprinkle the flour over top and cook until the flour just starts to turn color a little. You want it to stay creamy in color so do not brown it. (I usually just use what is leftover from turning the meat)
- Meanwhile, pour milk in a glass measuring cup and microwave to warm it.
- Whisk milk into the flour in the pan stir often, cooking until gravy is as thick as you like it. Please adjust the amount of milk if you like so that it is the right consistency for you. Add salt coarse ground black pepper to taste.
- To serve: Place one piece of meat on plate and spoon gravy over meat. Add more salt and coarse ground black pepper on top if desired.
- You can garnish with a little extra chopped green onion and crumbled bacon if you wanna git fancy!
- Hope you enjoy!
CHICKEN-FRIED STEAK WITH CREAM GRAVY
Chicken-fried steak an iconic dish found in many southern states and each state has its own delicious version. This recipe is a Texas-style CFS with lots of peppery, creamy gravy and a crispy crust that's flavored with onion and garlic powders, plus a hit of heat from paprika and hot sauce.
Provided by Rick Martinez
Categories main-dish
Time 6h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pound each steak between 2 sheets of plastic wrap to 1/4 inch thick. Liberally sprinkle the steaks with salt and pepper. Transfer to a wire rack set inside a rimmed baking sheet.
- Whisk together the 1 1/2 cups flour with the cornstarch, paprika, onion powder, garlic powder and 1 1/2 teaspoons salt in a large bowl. Whisk together the buttermilk and hot sauce in a medium bowl.
- Working with one steak at a time, lightly dredge in the flour mixture, shaking off the excess. Dip in the buttermilk mixture, letting the excess drip off. Dredge again in the flour mixture, packing it onto the steaks and pressing firmly into crevices, and gently shake off the excess. Return the steaks to the same wire rack. (If time allows, refrigerate, uncovered, 2 to 6 hours. This rest time will ensure that the crust is extra crispy and adheres to the steak. Let the steaks stand at room temperature 30 minutes before frying.)
- Meanwhile, make the gravy. Melt the butter in a medium saucepan over medium-high heat. Stir in the remaining 3 tablespoons flour until combined and cook until golden and bubbling, about 1 minute. Whisk in the milk, heavy cream, sugar, 1 teaspoon salt and 1/4 teaspoon pepper and cook, whisking frequently, until the gravy boils. Reduce the heat to medium and cook, whisking occasionally, until the gravy thickens, 2 to 3 minutes. Remove from the heat and keep warm. (Cream gravy will seem very loose, but it will thicken as it sits.)
- Heat a large cast-iron skillet over medium heat with enough oil to come halfway up the sides. Fit the skillet with a deep-fry thermometer then heat over high heat until the oil registers 375 degrees F. Fry the steaks in 2 batches until golden brown, about 1 minute per side. Transfer to a paper towel-lined plate to drain.
- Whisk the warm cream gravy to loosen and serve over the chicken-fried steaks.
CHICKEN-FRIED STEAK WITH CREAM GRAVY
A treat you can indulge in a few times a year. Just don't tell your cardiologist. Please note - THIS IS NOT A CHICKEN RECIPE! The "chicken" in the title refers to the preparation of the steak, as in you fry it as you would fry fried chicken. NOTE: I think that the recipezaar calorie listing of this at 2360 calories per serving is more than a little bit off!!! I think they are counting the 3 and1/2 cups of peanut oil in the calorie tally, which is not accurate. When you fry foods quickly at a very high temperature, they do not absorb a lot of grease, and when you are done frying, you pour off and throw away all but 2 tablespoons of the oil which then goes to make the gravy. Also, this recipe makes A LOT of gravy - 4 cups. Most people will not eat a cup of gravy each, I just like to have some left over for the next day to put on other stuff. Anyhoo - I'm in no way saying this is a health food dish ;) but there's no way it's 2360 calories per serving either :)
Provided by xtine
Categories Steak
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE STEAKS:.
- Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks. Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, red pepper, and baking powder.
- Whisk together 3/4 cup milk and eggs.
- Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
- Pour oil into a 12-inch skillet; heat to 360° (use a candy thermometer to measure the heat of the oil).
- Fry steaks 3 to 4 minutes. Turn and fry 2 to 3 minutes or until golden brown. Remove steaks to a wire rack in a jelly-roll pan. Keep steaks warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.
- FOR THE GRAVY:.
- Whisk together remaining 4 cups milk, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper.
- Add 1/4 cup flour to drippings in the skillet and cook over low heat for 2 to 3 minutes. Add milk mixture to roux in skillet; cook, whisking constantly, over medium-high heat 10 to 12 minutes or until thickened.
- Serve gravy with steaks. Garnish, if desired.
OVEN-FRIED CHICKEN WITH CREAMY GRAVY
If desired you could omit oven baking and completely fry the chicken pieces in oil, increase oil to 3 cups for this, fry turning occasionally for about 30 minutes or until chicken is cooked through. One 3-1/2 to 4-pound chicken cut up can be used instead of the chicken thighs or use all breasts, I prefer to use all the same so the chicken cooks at the same time. *NOTE* if you wanted to take this chicken to a whole new level then brine in recipe#168990 for 24 hours, rinse the chicken thoroughly and completely under cold water, then continue with the recipe as stated, if you are using skin on chicken breasts I would highly recommend using the brine ;-)
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow bowl beat 1/2 cup milk with 1 egg.
- In a shallow bowl mix together flour, garlic salt, paprika, black pepper and poultry seasoning until well combined.
- Dip one piece of chicken into the flour mixture, then dip into the egg/milk mixture.
- Coat once again generously into the flour mixture (RESERVE any remaining flour mixture) place the chicken onto a plate/s.
- Repeat with remaining chicken pieces using the same method.
- In a large heavy skillet heat 1/2 cup vegetable oil (can use more or less but no less than 1/4 cup oil) over medium-high heat.
- Add in the flour-coated chicken into hot oil and brown on both sides, turning frequently until cooked (about 5-6 minutes per side).
- Using large tongs remove the chicken to a foil-lined greased baking sheet.
- Set oven to 400 degrees.
- Bake for about 30 minutes or until cooked through.
- Meanwhile while the chicken is baking discard all but 2 tablespoons of the frying oil (leave the 2 tablespoons oil in the skillet) heat over low heat then add in 2 tablespoons of the RESERVED flour mixture; cook about 2 minutes whisking constantly.
- Whisk in in the chicken stock scraping any browned bits on the bottom of the skillet.
- Stir in half and half cream; bring to a boil over medium-high heat, whisking vigorously and constantly until thickened and very smooth.
- Reduce heat to low and simmer for about 3-5 minutes.
- Season with black pepper to taste and salt if desired.
- Serve immediately with the baked chicken.
Nutrition Facts : Calories 1017.3, Fat 68.8, SaturatedFat 18.9, Cholesterol 244.4, Sodium 217.7, Carbohydrate 53.8, Fiber 2.4, Sugar 0.6, Protein 44.7
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