Chicken Fried Steak With Fried Oysters And Cream Gravy Food

CHICKEN-FRIED STEAK WITH CREAM

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 WITH CREAM GRAVY

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.

CHICKEN FRIED STEAK W/CREAM GRAVY

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 STEAK WITH CREAM GRAVY

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 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 WITH FRIED OYSTERS AND CREAM GRAVY

Steps:

• Using meat mallet, vigouously pound each steak until well tenderized and about 1/8" thick.
• In a large bowl, combine 3 cups of flour with 3 tablespoon seasoning salt. In another large bowl, combine buttermilk with remaining 1 tablespoon seasoning salt.
• Coat steaks with flour. Shake off excess flour, dip steaks in buttermilk, and then coat again with flour. Place coated steaks on a rack over a sheet tray until ready to fry.
• Preheat oven to 200 degrees.
• Heat 1/2" of oil in large, deep-skillet or Dutch oven over medium-high heat until almost smoking. Fry the steaks in the hot oil until golden brown and cooked through, 1 to 2 minutes per side.
• When steak is done, transfer to paper-lined tray or plate to drain, and keep warm in the oven while you fry the oysters and make the gravy.
• Coat oysters with the flour. Shake off excess flour, dip oysters in buttermilk and then coat again with flour. Fry oysters in hot oil until golden brown and cooked through, 2 to 3 minutes. Transfer the oysters to another paper-lined tray and place in the oven. Reserve pan with fond to make the gravy.
• Add 2 tablespoons flour to skillet and cook, stirring, with the crumbly bits and oil 3 to 4 minutes. Add the onion, 1/4 cup green onions, salt, pepper and 1/2 teaspoon seasoning salt, and saute until vegetables are tender, about 4 to 5 minutes. Whisk in the milk, a little at a time, until thoroughly combined. Cook until gravy is smooth and thickened, about 5 to 10 minutes.
• Spread a large serving spoonful of gravy on serving platter. Top with 4 steaks in spoke-like fashion. Place oysters atop each steak. Spoon additional gravy over oysters and in center of platter. Sprinkle with remaining green onions and serve.

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 GRAVY

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 GRAVY

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 CREAM GRAVY

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 PEPPERED CREAM GRAVY

Steps:

• Pat the steaks dry and season with salt and pepper.
• Sift the flour and cayenne pepper onto a plate and dredge the steaks in the flour.
• Using the flat side of a meat cleaver or a rolling pin, pound out the steaks until they are about 1/4 to 3/8 inch thick.
• Dredge again in the flour, shaking off any excess.
• Dip the steaks into the beaten eggs, and then again in flour, making sure all of the beef is well covered with flour.
• Pour enough oil into a large skillet to come about 1/4 inch up the sides and set over medium-high heat.
• When the oil is hot, carefully add the steaks with tongs and cook for 3-4 minutes on each side, until golden brown.
• Remove the steaks and keep warm.
• For the gravy:.
• Pour off all but 2 tablespoons of the oil and remove any burnt drippings from the skillet.
• Reduce the heat to medium, and add the flour, salt and pepper.
• Cook for 2-3 minutes, stirring constantly, until the flour is light golden.
• Slowly whisk in the milk, about 1/2 cup at a time.
• Reduce the heat to medium-low and simmer until the gravy is thick and creamy, stirring constantly, about 7-8 minutes.
• Season again with salt and pepper, if necessary.
• Serve the gravy over the chicken-fried steaks.

CHICKEN-FRIED STEAK (CHICKEN WITH CREAMY GRAVY)

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 STEAK WITH CREAM GRAVY

Steps:

• Heat oven to 200 degrees. Pour a half-inch of oil into a cast-iron or other large, heavy skillet and place over medium-high heat.
• Put flour, salt and pepper in a large zip-top bag or in a large baking dish and mix well. Pour milk into a large bowl. Dip each piece of steak in milk, shake off excess and then shake in bag of flour or press into dish of flour, making sure both sides are well coated. Shake off excess.
• Lay steaks into hot oil until skillet is full, but not crowded. Cook for about 3 minutes a side, or until a good crust is formed. You may need to do this in batches, moving steaks to a platter in the warm oven as they cook. When done, pour off all but about 4 tablespoons of fat from pan, leaving in as many browned bits as possible, and turn off heat.
• Pour milk into a saucepan and add enough water to make 3 cups. Heat over medium heat until just before boiling point.
• Turn heat under frying pan to medium. When oil is hot, sprinkle in 3 tablespoons of flour mixture, 1 tablespoon at a time, quickly stirring until flour starts to brown, 1 to 2 minutes. Gradually add liquid, stirring constantly to remove lumps and cook until thickened. Adjust seasoning.