CHICKEN FRIED STEAK
For a classic, down-home supper, try Alton Brown's Chicken-Fried Steak recipe smothered in gravy, from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- 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.
CHICKEN FRIED STEAK
Provided by Claire Robinson
Time 42m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add the oil to a large heavy bottomed skillet, over medium heat.
- Meanwhile, prepare the beef by pounding each piece to tenderize. Put 1 1/4 cups of the flour in a shallow dish and season well with salt and pepper, to taste. Add the egg mixture to a shallow dish and season with salt and pepper, to taste. Dredge the steaks in seasoned flour, shaking off any excess, then dip them in the egg mixture and back into the flour.
- Once oil is hot, add the steaks and fry until golden, about 3 to 4 minutes per side. Be sure to not overcrowd the pan and do in batches, if necessary. Remove the fried steaks to a paper towel lined dish and set aside. Sprinkle the remaining 1/4 cup of flour into the cooking oil and whisk until fully incorporated. Cook over medium-high heat until just slightly darker in color, about 3 minutes. While whisking, pour the milk in a slow steady stream. Bring to a boil, then reduce the heat and simmer until thick, another 5 to 6 minutes. Taste the gravy for seasoning and adjust as necessary. Arrange the steaks on serving plates with the gravy spooned over the top. Enjoy immediately.
CHICKEN-FRIED STEAKS
My husband asks me to prepare this easy chicken fried steak recipe regularly. I like it because it's so simple to make. -Denice Louk, Garnett, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine 1-3/4 cups flour, baking powder and seasonings. In another shallow bowl, combine egg and 3/4 cup buttermilk. Dip each cube steak in buttermilk mixture, then roll in flour mixture. Let stand for 5 minutes., In a large skillet, heat 1/2 in. of oil on medium-high. Fry steaks for 5-7 minutes. Turn carefully; cook until coating is crisp and meat is no longer pink, about 5 minutes longer. Remove steaks and keep warm., Drain, reserving 1/3 cup drippings; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining buttermilk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with steaks.
Nutrition Facts : Calories 537 calories, Fat 11g fat (5g saturated fat), Cholesterol 186mg cholesterol, Sodium 865mg sodium, Carbohydrate 64g carbohydrate (11g sugars, Fiber 2g fiber), Protein 43g protein.
CHICKEN-FRIED STEAK
This is from Southern Living. It's the BEST chicken-fried steak I've ever had. Talk about comfort food!
Provided by KathyP53
Categories Steak
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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, 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" skillet; heat to 360 degrees (do not use a nonstick skillet). Fry steaks 3-4 minutes. Turn and fry 2-3 minutes or until golden. Remove steak to wire rack in a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon of dripping in skillet.
- Whisk together remaining 4 cups of milk, 1/4 cup of flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved dripping in skillet; cook, whisking constantly, over medium-high heat for 10-12 minutes, or until thickened. Serve gravy with steaks.
Nutrition Facts : Calories 486.9, Fat 16, SaturatedFat 8, Cholesterol 133.6, Sodium 1850, Carbohydrate 65.6, Fiber 2.2, Sugar 0.9, Protein 19.5
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 STEAK
This Chicken Fried Steak Recipe has crispy, crunchy golden breading drizzled with mouth watering white gravy. Learn the simple secrets on how to make this restaurant-quality comfort food recipe just like the chefs do!
Provided by Stephanie
Categories Main Course
Time 1h45m
Number Of Ingredients 22
Steps:
- Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound it thin, about ½ inch thick or so. This really makes a nice difference in the consistency of the meat even though cube steak has already been tenderized.
- Pat the steaks completely dry. Combine the marinade ingredients in a large casserole dish.
- Cover and marinate the steaks in the fridge for 1-2 hours, or overnight. (The longer the better.)
- Combine breading ingredients. Generously coat each steak just before you fry it.
- Add enough oil to cover the steak by 1/3 and heat it to 350° F. (Make sure it's properly preheated or the breading will fall off.)
- Cook the steaks in batches of 2, leaving room around each. Fry for about 3-4 minutes on each side, until golden brown. Use kitchen tongs to carefully check the bottom and flip.
- Remove and transfer to a wire cooling rack and allow excess oil to drip out from the bottom. This keeps the bottom nice and crispy.
- Once all the steaks are fried, keep them warm in a 200° F oven while you prepare the gravy.
- Transfer the pan drippings into a small heat-proof bowl. Don't clean the pan.
- Allow the black flecks to fall to the bottom and skim 3 tablespoons of clean oil off the top. Set aside.
- Melt the butter in the same pan over medium heat.
- Whisk in the flour for 1 minute to cook off the raw flour taste.
- Add the oil drippings and minced garlic. cook for 1 minute.
- Add the seasonings, and then the chicken broth in splashes, stirring continuously.
- Add milk and half and half in splashes, stirring continuously. Bring to a gentle boil, then reduce to a simmer.
- Let it simmer and thicken until desired consistency is obtained.
Nutrition Facts : Calories 687 kcal, Carbohydrate 18 g, Protein 42 g, Fat 49 g, SaturatedFat 21 g, Cholesterol 185 mg, Sodium 739 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
THE BEST CHICKEN FRIED STEAK
I received this recipe from a co-worker about 5 years ago. This is by far the best chicken fried steak I've ever had. I've made this numerous times for my picky eater son and my southern-raised better half, as well as other family and friends. I get nothing but rave reviews each time.
Provided by norah
Categories Meat and Poultry Recipes Beef Steaks
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
- Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
- Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.
Nutrition Facts : Calories 791.1 calories, Carbohydrate 71.1 g, Cholesterol 123.6 mg, Fat 34.3 g, Fiber 2.1 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 1393.4 mg, Sugar 16.1 g
CHICKEN-FRIED STEAK
Provided by Rick Martinez
Yield 8 Servings
Number Of Ingredients 8
Steps:
- Pound steaks between 2 sheets of plastic to 1/4" thick; season with salt and pepper.
- Whisk 1 1/2 cups flour, 1 1/2 cups cornstarch, 1 1/2 tablespoons paprika, and 1 1/2 teaspoons salt in a large baking dish. Place buttermilk in another large baking dish. Working one at time, lightly dredge 4 steaks in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip off. Dredge again in flour mixture, packing onto steaks and pressing firmly into crevices; shake off excess. Place on a wire rack set inside a rimmed baking sheet. Discard wet flour mixture and repeat process with remaining steaks, flour, cornstarch, paprika, and 1 1/2 teaspoons salt, placing on another rack set inside another baking sheet. Chill, uncovered, 2-6 hours.
- Let steaks stand at room temperature 30 minutes.
- Pour oil into skillet to come halfway up sides; fit with thermometer. Heat over high until thermometer registers 325°F. Fry steaks in 4 batches until deep golden brown, about 3 minutes per side. Transfer to paper towels to drain.
CHICKEN FRIED STEAK - A COUNTRY FRIED STEAK RECIPE
Chicken Fried Steak (also known as Fried Cubed Steak or Country Fried Steak) is downright delicious. This 20-minute meal consists of perfectly seasoned and breaded cubed steak that is pan fried and topped with homemade gravy.
Provided by Barbara
Categories Entree Main Course
Time 20m
Number Of Ingredients 15
Steps:
- In a large bowl, whisk 1 cup milk and eggs.
- Mix flour, baking powder, salt, pepper, onion powder, garlic powder and chili powder in a second large bowl. Reserve 1/3 cup of flour mixture aside for gravy.
- Dip each cube steak in milk mixture, and then coat generously in flour mixture. Let the coated cube steak sit for 5 minutes.
- Fill a large skillet with 1/2 inch of frying oil (see notes for best types). Heat on medium high until hot; fry steaks for 5-7 minutes on the first side or until browned; flip and cook on the second side for an additional 5 minutes of until browned to your desired liking.
- Remove from oil to a paper-towel lined plate. Remove paper towels, put plate with steaks in a 200 degree oven to keep hot while making gravy.
- Drain cooking oil, reserving 1/3 cup of drippings in the pan.
- Add reserved 1/3 cup flour mixture to the drippings; whisk until smooth.
- Turn heat to medium; stir in 2 cups milk, whisking constantly.
- Bring gravy to a boil and cook for 2 minutes or until thick. Taste, and salt as desired.
- Serve gravy over cubed steak and mashed potatoes.
CHICKEN-FRIED STEAK
Try a classic American Deep South dish that fuses steak with southern-fried chicken. The steak is coated in a spice mix and fried for an indulgent dinner
Provided by Tom Kerridge
Categories Dinner
Time 40m
Number Of Ingredients 18
Steps:
- Put the steaks on a board and bash with a rolling pin until about half the original thickness. Mix the eggs with the cayenne in a bowl. Combine the ingredients for the spice mix with a large pinch of salt in a separate shallow dish.
- Dip the steaks into the egg, then the spice mix, turning to coat. Pour the oil into a large non-stick frying pan until the base of the pan is covered. Fry the steaks over a high heat for 2 mins until crisp, then turn and fry for 2 mins more. Transfer to a plate and keep warm.
- If you're making the sauce, pour away all but 1 tbsp oil from the pan and stir in the flour, cooking until browned. Crumble in the stock cube. Slowly pour in the milk, whisking until smooth and fully incorporated. Reduce the heat to a simmer and cook for 4-5 mins. Season. Add the thyme and plenty of black pepper, then squeeze in the lemon juice to taste. Serve the steaks with the sauce, and greens and corn, if you like.
Nutrition Facts : Calories 699 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 2 milligram of sodium
CHICKEN FRIED STEAK(ATK)
This is the best crust. I do a double dip as this is my DH favorite meal and it is all about the crust for him. The gravy is good, but not the best I have ever had. If you use 1 cup half n' half and 1 cup whole milk, of course the gravy will be better. This is also good the next day if you cool steaks(important as you don't want them to steam in the bag) then wrap steaks in paper towels first and bag, when heating up, put on a wire rack over a cookie sheet and into the oven at 350 for 25-30 mins. If you microwave it the crust will not be crispy.
Provided by Coppercloud
Categories Steak
Time 45m
Yield 6 steaks, 6 serving(s)
Number Of Ingredients 19
Steps:
- For the steaks: Measure the flour, 5 teaspoons salt, 1 teaspoon black pepper, and cayenne into a large shallow dish. In a second large shallow dish, beat the egg, baking powder, and baking soda; stir in the buttermilk (the mixture will bubble and foam).
- Set a wire rack over a rimmed baking sheet. Pat the steaks dry with paper towels and sprinkle each side with salt and pepper to taste. Drop the steaks into the flour and shake the pan to coat. Shake excess flour from each steak, then, using tongs, dip the steaks into the egg mixture, turning to coat well and allowing the excess to drip off. Coat the steaks with flour again, shake off the excess, and place them on the wire rack.
- Adjust an oven rack to the middle position, set a second wire rack over a second rimmed baking sheet, and place the sheet on the oven rack; heat the oven to 200 degrees. Line a large plate with a double layer of paper towels. Meanwhile, heat 1 inch of oil in a large (11-inch diameter) Dutch oven over medium-high heat to 375 degrees. Place three steaks in the oil and fry, turning once, until deep golden brown on each side, about 5 minutes (oil temperature will drop to around 335 degrees). Transfer the steaks to the paper towel-lined plate to drain, then transfer them to the wire rack in the oven. Bring the oil back to 375 degrees and repeat the cooking and draining process (use fresh paper towels) with the three remaining steaks.
- For the gravy: Carefully pour the hot oil through a fine-mesh strainer into a clean pot. Return the browned bits from the strainer along with 2 tablespoons of frying oil back to the Dutch oven. Turn the heat to medium, add the onion and thyme, and cook until the onion has softened and is beginning to brown, 4 to 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the flour to the pan and stir until well combined and starting to dissolve, about 1 minute. Whisk in the broth, scraping any browned bits off the bottom of the pan. Whisk in the milk, salt, pepper, and cayenne; bring to a simmer over medium-high heat. Cook until thickened (gravy should have a loose consistency-it will thicken as it cools), about 5 minutes.
- Transfer the chicken-fried steaks to individual plates. Spoon a generous amount of gravy over each steak. Serve immediately, placing any remaining gravy in a small bowl. **I serve this with no gravy on the steak, I put the gravy in a bowl on the side for each plate. This way the crust stays crispy and the person eating can pour it or dip their steak into it.
Nutrition Facts : Calories 1603.6, Fat 148.6, SaturatedFat 26.5, Cholesterol 40.8, Sodium 2492, Carbohydrate 58.8, Fiber 2.2, Sugar 7.1, Protein 12.5
CHICKEN FRIED STEAK
The seasoned breading on this chicken fried steak makes it extra crunchy. Serve it with gravy and creamy mashed potatoes for the ultimate comfort food dinner.
Categories comfort food dinner fried main dish meat
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the steak: Begin with setting up an assembly line of dishes. Beat 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. Place the breaded meat on the clean plate, then repeat with the remaining meat (dry mixture/wet mixture/dry mixture).
- 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 3 to 4 cups 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 the gravy is sufficiently seasoned.
- Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
CHICKEN FRIED STEAK
Make and share this Chicken Fried Steak recipe from Food.com.
Provided by Cookin Kelly
Categories Meat
Time 29m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix dry ingredients in a medium-sized bowl.
- Mix eggs and milk in a second bowl.
- Salt & pepper meat.
- Dip meat in dry ingredients then egg & milk mixture. Repeat twice.
- Place steaks in a skillet with about 4 T oil and cook until done (about 5-7 minutes per side).
- This makes 2 Texas size steaks.
Nutrition Facts : Calories 965.7, Fat 55.9, SaturatedFat 14.3, Cholesterol 354.1, Sodium 788.8, Carbohydrate 51, Fiber 3.3, Sugar 1, Protein 62.3
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
Tender steak is triple dipped in an ultra crispy batter, and then topped with a creamy white gravy. The best Southern comfort food ever!
Provided by Krystle Smith
Categories Main Dish
Time 30m
Number Of Ingredients 12
Steps:
- Pound cube steaks, and pat dry with paper towels.
- In a large shallow bowl combine, flour, seasoned salt, and baking powder. In another large shallow bowl, combine milk, eggs, and or Worcestershire sauce.
- Dip steaks in flour mixture, then egg mixture, and then flour mixture again.
- In a large dutch oven heat about 1/4 an inch of oil to 375 degrees. Fry one or two at a time for 1-2 minutes per side until golden brown. Drain on paper towels.
- In a large saucepan, melt butter. Whisk in flour. Cook 1-2 minutes. Whisk in milk and stir until thickened. Season with salt/pepper.
- Serve over steaks, and enjoy!
Nutrition Facts : Calories 611 kcal, Carbohydrate 35 g, Protein 46 g, Fat 31 g, SaturatedFat 14 g, Cholesterol 232 mg, Sodium 2882 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CHICKEN FRIED STEAK
Steps:
- Cut steak into serving size pieces. Season steak with tenderizer, garlic salt, and black pepper. Beat egg and milk together. Put a little baking soda in the egg mixture for a golden color. Roll steaks in flour, then egg-milk mixture. Roll in flour again and fry in hot lard until golden brown.
BAKED CHICKEN FRIED STEAK
Steps:
- Preheat oven to 350°F. Spray sheet pan with non stick spray. Empty both envelopes of Shake 'N Bake in bag. Shake cube steaks one at a time in bag and put on pan. Sprinkle any extra Shake 'N Bake over meat.
- Cook for 30-35 minutes or until meat is no longer pink.
- Heat gravy and pour over steaks.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN-FRIED STEAK FOR TWO
This is a slightly altered version of Chicken Fried Steak that I got out of a cookbook. It is a really good recipe for the cheaper cuts of steak, because if the steak is a little on the tough side, you can return it back to the gravy and simmer until tender.
Provided by Jellyqueen
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- On a plate, mix bread crumbs with salt and pepper.
- Dip steak in beaten egg, then bread crumbs.
- Heat oil in heavy skillet and add meat.
- Brown over low heat until done.
- Place on warm platter and keep hot.
- Make a gravy by adding flour to pan drippings.
- Stir over mediun heat until light brown.
- With a whisk, stirring constantly, stir in milk until desired thickness.
- Add salt and pepper to taste.
- You can return steak to pan and simmer or you can spoon the gravy over the steak when served.
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- Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
- Heat the oil in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Serve with gravy of your choice.
- Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
CHICKEN FRIED STEAK ⋆ REAL HOUSEMOMS
From realhousemoms.com
5/5 (1)Total Time 1 hr 5 minsCategory Main DishCalories 945 per serving
- Once all of the steaks are cooked drain the oil from the pan reserving ¼ cup in a heat-proof container.
CHICKEN FRIED STEAK RECIPE [VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
Ratings 11Calories 878 per servingCategory Breakfast, Dinner
- Put the steaks in the flour mixture, then into the egg mixture, then back into the flour and let it sit on a cookie sheet for 10 minutes.
CHICKEN FRIED STEAK RECIPE - WEBMD
From webmd.com
Cuisine AmericanTotal Time 35 minsCategory DinnerCalories 322 per serving
- Place all-purpose flour on a large plate. Place egg whites in a shallow dish. Whisk cornmeal, whole-wheat flour, 1/4 cup cornstarch and paprika in another shallow dish. Season both sides of steak with 1/2 teaspoon each salt and pepper. Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the cornmeal mixture.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add 2 pieces of the steak; cook until browned on both sides, turning once, 3 to 5 minutes total. Transfer the steak to the prepared baking sheet and repeat with the remaining 1 tablespoon oil and 2 pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes.
- Meanwhile, add broth to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, 3 to 5 minutes. Whisk water and the remaining 1 tablespoon cornstarch until smooth. Remove the pan from the heat and stir in the cornstarch mixture. Return to the heat and cook, stirring, until thickened, 1 to 2 minutes. Stir in half-and-half; season with the remaining 1/4 teaspoon salt and pepper. Serve the steak topped with the gravy.
CHICKEN FRIED STEAK - FRAMED COOKS
From framedcooks.com
4/5 (1)Total Time 45 minsCategory DinnerCalories 482 per serving
- Mix 3 cups flour with 2 teaspoons salt, paprika, cayenne and black pepper, place in shallow dish.
- Season the meat with salt and pepper. Dip in flour, then milk mixture, then back in flour, coating thoroughly each time. Place on empty plate until ready to cook. And save the flour and milk because we need them for the gravy!
- Heat the oil in a large skillet over medium high heat. Fry meat 3 pieces at a time until golden, about 2-3 minutes on each side. Remove to paper towel lined plate and keep warm.
MY MOM'S CHICKEN FRIED STEAK - SIMPLY DELICIOUS
From simply-delicious-food.com
3.9/5 (15)Total Time 50 minsCategory DinnerCalories 538 per serving
- Pre-heat the oven to 160°C/320°F. Heat a large frying pan/skillet and add 1-2cm (half inch) of oil.
- Place the eggs and the flour in two separate bowls or dishes big enough to bread the steak. Add the spices to the flour and mix well.
- Place the steak first in the flour, then dredge in egg and then again in flour, pressing down to ensure good coverage.
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Reviews 1Estimated Reading Time 5 minsServings 8
- In a shallow bowl or pie plate, whisk together eggs, milk, ½ teaspoon salt and ½ teaspoon pepper until well blended.
- Place flour in a separate shallow bowl or pie plate and whisk in ½ teaspoon Kitchen Salt and ½ teaspoon black pepper.
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