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 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!!!!
ULTRA LOW FAT CHICKEN-FRIED CHICKEN WITH CREAM GRAVY
Another favorite from "More Fat Free & Ultra Low Fat Recipes from Doris' Kitchen" by Doris Cross in Stillwater, OK. I have never tried the gravy myself. If you follow the instructions the chicken is yummy.
Provided by Tina A
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Lightly pound chicken breasts with table knife handle until they are thinner, larger and lightly tenderized.
- Dip in egg white and roll in crushed corn flakes.
- In skillet sprayed with nonstick cooking spray, brown and cook over medium-low heat 5-6 minutes on each side. (Will burn easily; keep heat fairly low.) Turn only once. When chicken is done, remove from skillet.
- Add flour to skillet and brown over medium heat, stirring occasionally. This will burn easily. Remove skillet from heat and set aside.
- In medium bowl, combine remaining gravy ingredients. Using a whisk, with skillet still removed from heat, add gravy liquid while stirring. Return to heat, whisk and stir until gravy thickens. Serve gravy spooned over chicken. Enjoy!
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 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.
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 (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.
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
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.
PAN FRIED CHICKEN WITH CREAM GRAVY
This delectable Easy Pan Fried Chicken with Cream Gravy calls for double breaded chicken breasts pan fried and drizzled with perfectly seasoned cream gravy. It is the ultimate comfort food. When served with Traditional Irish Colcannon Potatoes and Cabbage and Southern Green Beans it is the ultimate comfort meal.
Provided by Beth Pierce
Categories Chicken
Time 30m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 250 degrees.
- 2. In small Ziploc bag combine salt, onion powder, cumin, black pepper, garlic powder and white pepper. Remove 2 teaspoons and set aside. On a large shallow plate combine the remaining spice with the 2/3 cup flour, Pour buttermilk in a wide bowl. Dip chicken in flour mixture, then in buttermilk, back in flour mixture. Repeat until all breasts are coated.
- 3. In large skillet over medium heat add 2 tablespoons canola oil until it is good and hot. Cook 2 breasts until golden brown on both sides. Add the remaining canola oil and cook the remaining breasts until golden brown. Place on plate in oven UNCOVERED.
- 4. Melt butter in same skillet over low heat. Sprinkle in 2 tablespoons of flour; cook for 4-5 minutes whisking constantly. Slowly whisk in chicken broth and milk; alternating between the two. Add remaining spices that you set aside. Continue cooking until slightly thickened; whisking frequently. Spoon over chicken breasts and serve immediately.
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.
MARYLAND FRIED CHICKEN WITH CREAM GRAVY
A wonderful and easy recipe based on one from the February/March 2007 issue of Cook's Country magazine. The contributor, Jeremy Sauer, says in its intro, "While other regions of the country rely on a thick buttermilk batter and a deep-fat fryer to deliver a crusty crunch, in Maryland the chicken parts are simply seasoned, floured, and shallow-fried. This old-fashioned cooking method results in crisp, mahogany chicken that, with a gentle tug, sheets off the bone with its deliciously brittle skin still intact. But what really sets Maryland fried chicken apart is the creamy, black pepper-spiked pan gravy that's equally fit for drumstick dunking or mopping up with a biscuit." Cook time doesn't include the 30 minutes (up to 2 hours) refrigerator time. NOTE: To ensure even-cooking, breasts should be halved crosswise and leg quarters separated into thighs and drumsticks.
Provided by mersaydees
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE CHICKEN:.
- Pat chicken dry with paper towels.
- In small bowl, mix together mustard, garlic powder, and salt and sprinkle evenly over chicken.
- In shallow dish combine flour and baking powder and working one piece at a time, dredge chicken parts until well coated, shaking off excess.
- Refrigerate on plate for 30 minutes (or up to 2 hours).
- With oven rack in middle position, preheat oven to 200°F degrees.
- Heat oil in large Dutch oven over medium-high heat to 375°F
- Arrange half of chicken in pot, skin side down, cover, and cook until well browned, about 5 minutes per side.
- Lower temperature to medium, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees.
- Cook uncovered, turning chicken as necessary, until cooked through, about 5 minutes. (Internal temperature should register 160 degrees for white meat and 175 degrees for dark meat.).
- Transfer chicken to wire rack set over baking sheet, season with Old Bay, and transfer to oven.
- Bring oil back to 375°F and repeat with remaining chicken.
- FOR THE GRAVY:.
- Pour off all but 1/4 cup oil in pot.
- Stir in flour and cook until golden, about 2 minutes.
- Slowly whisk in brother, cream, and pepper. Simmer until thickened, about 5 minutes.
- Season with salt and serve with chicken.
Nutrition Facts : Calories 2527.9, Fat 227.8, SaturatedFat 53.4, Cholesterol 288.5, Sodium 926.3, Carbohydrate 59.9, Fiber 2.7, Sugar 1.1, Protein 63.3
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
CHICKEN FRIED CHICKEN WITH MILK GRAVY
This one is for all the men in my family. They would eat this every day!!! They even love it for breakfast, with biscuits!
Provided by MizzNezz
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound breasts a little to flatten.
- Roll breasts in flour, then egg, and back in flour.
- Heat oil in large skillet on med hi.
- Add breasts and cook and turn until golden brown and juices run clear, (about 8 minutes).
- Remove and keep warm.
- To skillet add flour, stir until light brown and bubbly.
- Add a little more oil if needed.
- Mix the milks together.
- Slowly pour half the milk mix into skillet, stirring hard.
- Continue adding milk and stirring until as thin as you like.
- Add salt and pepper.
- Let boil 1 minute.
- Spoon over chicken.
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