Southern Chicken Fried Steak Food

HOMEMADE CHICKEN FRIED STEAK

Steps:

• Prepare seasoned flour by combining flour, salt, ground black pepper, garlic powder, paprika, onion powder. Stir until well combined. Place seasoned flour in a large shallow container.
• Pour buttermilk into a shallow dish.
• Batter a steak by dusting it with seasoned flour and shake off the excess.
• Dip the floured steak into the buttermilk. Shake off excess buttermilk and then place the steak back into the flour.
• Coat the steak well with flour and then shake off excess flour.
• Place battered steak on a wire rack on a baking sheet (this will help the crust dry out a bit, and result in a better crust).
• Repeat with the remaining pieces of steak.
• Add about 3 inches of oil into a skillet.
• Heat skillet until the oil gets to about 350 degrees.
• Place steak, one or two pieces at a time, in the oil and cook the meat. Do not touch the meat until the top of it looks like it is beginning to cook and brown. Turning the meat too early will mean the crust may fall off. This may take about 7 to 8 minutes for the first side.
• Turn the steaks over and cook for about 3 to 4 minutes.
• Remove fried steaks from the oil and drain on a clean wire rack.
• You may want to use the Pioneer gravy mix. If so, prepare it according to the package instructions.
• If not, in a small pot, add 2 tablespoons of butter over medium heat.
• When the butter melts completely, add the flour and stir to combine.
• Cook the flour for about 1 minute.
• Add 1¾ cups of milk and stir until the mixture thickens.
• Season the gravy with salt and pepper.

SOUTHERN CHICKEN FRIED STEAK

Steps:

• In medium bowl, place first 7 "dry" ingredients and mix well. Set aside.
• In another medium bowl, place the next 4 "liquid" ingredients and use whisk to mix well. Set aside.
• Carefully transfer dry mixture onto a dinner plate.
• Start heating oil of your choice to a medium high heat in large skillet (Cast Iron is true Southern style).
• The oil should be about 1/4" to 1/2" deep and should not cover the entire cutlet.
• Take a cutlet and dredge in flour mixture.
• Take same cutlet and dip in egg mixture until entirely coated.
• REPEAT dredging same cutlet in flour mixture.
• Repeat process for each cutlet.
• Discard unused egg and flour mixtures.
• In well heated oil, carefully place cutlets and fry until golden brown on bottom.
• Turn each cutlet over to brown the other side.
• Each side should take about 4 - 5 minutes.
• Place fried cutlets on paper towels to drain excess oil.
• Pour off all but 1/4 C grease from skillet.
• Heat to a Medium High temperature.
• Slowly add Flour whisking until well blended. (Don't use leftover flour/cornmeal mixture).
• When the color slightly begins to darken, slowly add milk.
• Continue whisking to prevent lumps.
• Gravy will begin to bubble and thicken.
• Add evaporated milk and whisk well.
• Add chicken stock and whisk well.
• Add Salt and Pepper, blending well.
• Allow gravy to simmer 2 minutes on low heat.
• Turn off heat and allow to sit 2-5 minutes before serving.
• Gravy will thicken nicely.

REAL SOUTHERN CHICKEN FRIED STEAKS

Steps:

• Fill frying pan about 1/2 way with oil, turn heat on med-med/high.
• In one bowl beat egg, milk, and some seasonings together with a fork.
• Put flour in another bowl and season to taste.
• Put 2 pieces of meat in milk mixture, let soak while oil gets hot(you know it's hot when a sprinkle of flour sizzles in the pan) then roll in flour batter and put in oil.
• Fry 10 minute one side then flip (or when golden brown) and fry 10 min other side. fry couple minute more each side just for good measure.
• While 2 pieces are frying put 2 more pieces in milk and let soak till other pieces are done. Don't put it in flour till ready to fry, will end up soggy!
• Keep repeating till all the meat's gone! Enjoy!

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!

THE BEST CHICKEN FRIED STEAK

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.

CHICKEN-FRIED STEAK

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.