CHICKEN FRIED STEAK
When it comes to comfort food, Chicken Fried Steak is the real deal. Tenderized cubed steak is breaded and pan-fried and then topped with a creamy milk gravy made from the pan drippings.
Provided by Christin Mahrlig
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Season cubed steak lightly with salt and pepper.
- Place 1/2 cup flour on a plate.
- Mix remaining 1/2 cup flour, Saltine crumbs, seasoned salt, and cayenne pepper in a shallow bowl.
- Whisk together eggs and 1/3 cup milk in another shallow bowl.
- Dredge cubed steak in flour, dip in egg mixture, and then coat with Saltine mixture.
- Heat about 1/2-inch oil in a large pan (preferably cast iron) over medium heat.
- Cook steak in 2 batches for about 3 minutes per side. Remove steak to a paper towel-lined plate.
- Pour oil that is left in pan through a fine-meshed sieve into a heat-proof bowl. Measure out 1/4 cup and return it to pan.
- Add flour to pan and cook over medium heat for 1 minute. Gradually whisk in milk and cook until thick. Season to taste with salt and pepper.
Nutrition Facts : Calories 1475 kcal, ServingSize 1 serving
ROUTE 66 CHICKEN FRIED STEAK SANDWICH
When I moved to Oklahoma from Florida, I learned "Okies" love their chicken fry. In fact, if you ask someone who has ever traveled old Route 66 from Miami (Okies pronounce this My-am-uh) to the town of Texola what's the worst food you can eat they'll likely say "chicken fried steak". The best thing you can eat on Route 66? That would also be chicken fried steak. As contradictory as it may seem it's true! I tried to lighten this dish up by air frying, but feel free to grab a cast iron skillet and cook these steaks up too!
Provided by thedailygourmet
Time 1h3m
Yield 4
Number Of Ingredients 20
Steps:
- Combine milk, cola, and steak sauce in a large resealable dish or bag and add the tenderized round steak. Marinate for 30 minutes, or overnight.
- Combine flour, salt, pepper, paprika, granulated onion, and granulated garlic for the chicken fry breading in a shallow dish. Whip egg in a second shallow dish until light and frothy for the chicken dip. Add buttermilk, salt, and pepper.
- Drain steaks from the steak marinade and dredge in chicken fry mixture, shaking off excess. Then dredge in the chicken dip mixture, allow excess to drip off. Dredge in the chicken fry mixture again, shaking off excess. Place steaks on a sheet pan and press any remaining flour mixture onto the steaks. Let stand for 10 minutes.
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place steaks in the air fryer basket. Lightly coat with vegetable oil spray.
- Air fry for 4 minutes. Carefully turn steaks and coat the other side with vegetable oil spray. Air-fry for another 4 minutes. Serve each steak on a toasted bun, topped with lettuce, tomato, pickles, and mayonnaise.
Nutrition Facts : Calories 506.5 calories, Carbohydrate 65 g, Cholesterol 90.8 mg, Fat 14.7 g, Fiber 3.3 g, Protein 27 g, SaturatedFat 4.7 g, Sodium 1518.6 mg, Sugar 7.7 g
THE ULTIMATE SPICY FRIED CHICKEN SANDWICH RECIPE
This East-Meets-West fried chicken sandwich is the epitome of everything we love about our favorite fast-food orders, but utilizing the rich flavors we love cooking with. We lean into Asian seasonings and chili sauce to deliver a deeper level of spice. It's stacked high on our favorite bun with a kitchen sink aioli.
Provided by Lauryn Bodden
Categories Dinner Lunch Sandwich
Time 5h5m
Number Of Ingredients 35
Steps:
- Gather the ingredients.
- Mix together the buttermilk, pickle juice, egg, chili sauce, garlic, salt, and pepper. Add the chicken, turning to coat in the mixture. Cover and refrigerate for 4 hours or up to overnight.
- Turn to coat the chicken in the pickle-buttermilk brine once more, then place on the counter to come back to room temperature, about 15 minutes.
- Gather the ingredients.
- In a large bowl, whisk together both flours, cornstarch, garlic powder, onion powder, paprika, salt, and baking powder. Add 3 tablespoons of the buttermilk-pickle brine to the flour mixture and work it into the flour with your hands. This will help create the extra crunchy nuggets on the fried chicken.
- Remove the chicken pieces from the buttermilk-pickle brine to a plate (reserve the brine). Working with one piece at a time, dip the chicken into the flour mixture, then back in the brine, and finally the flour mixture once more, pressing to coat. Place the coated chicken on rimmed baking sheet; repeat with the remaining chicken pieces.
- Place 1 1/2 inches of peanut or neutral oil in a large Dutch oven or deep cast-iron pan over medium-high heat until it registers 350 F on a deep-fry or candy thermometer.
- Set up one more baking sheets lined with paper towels and a wire rack set on top (this will be your cooling rack). Working in batches, carefully add 3 chicken thighs to the oil (placing them into the oil, away from you) and fry until golden brown, turning occasionally with tongs, about 8 minutes. Transfer to the cooling rack using tongs or a spider. Reserve the frying oil; you will use it for the glaze. (While frying, the oil should maintain 325 F and then bring back to 350 F between batches.)
- Gather the ingredients.
- Once all the chicken is fried, carefully scoop out 1/2 cup of the reserved frying oil using a measuring cup and transfer to a medium bowl. Add the chili sauce, honey, gochujang, salt, and garlic powder. Whisk vigorously until well combined. Adjust the seasoning to taste.
- Dunk each piece of chicken in the glaze, then transfer back to the wire rack. Alternatively, you can brush the fried chicken with the glaze.
- Gather the ingredients.
- To make the aioli, stir together the mayo, scallions, chili crunch, ketchup, and lime juice. Adjust the seasoning with salt and pepper to taste.
- Halve the brioche buns. Add the 1/4 tablespoon of the frying oil to a medium skillet and heat over medium-high. Place each bun half, cut-side down onto the skillet and toast until golden brown, 1 to 2 minutes. If the skillet becomes dry, add a little more oil, as needed.
- Smear each cut side with 1 heaping tablespoon of aioli. Place the pickles on the bottom bun, then top with the glazed chicken. Pile shredded lettuce over the chicken, then cover with bun top. Serve immediately.
Nutrition Facts : Calories 962 kcal, Carbohydrate 76 g, Cholesterol 155 mg, Fiber 3 g, Protein 32 g, SaturatedFat 10 g, Sodium 3366 mg, Sugar 17 g, Fat 60 g, UnsaturatedFat 0 g
HOT CHICKEN-FRIED STEAK SANDWICHES
Provided by Damaris Phillips
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 200 degrees F.
- For the steak: Combine the flour, garlic powder, cayenne, and 2 teaspoons each of salt and pepper in a medium bowl; whisk to blend. In a second medium bowl, whisk together the buttermilk, egg and mustard.
- Sprinkle the steaks on both sides with salt and pepper, then dredge in the flour mixture; dust off any excess. Now dip the steaks into the egg mixture; shake off any excess before returning the steaks to the flour mixture a second time; again, shake off any extra flour. Place the steaks on a wire rack set over a baking sheet. Let sit for 10 minutes to allow the breading to form a dry crust.
- Meanwhile, in a 12-inch cast-iron skillet over medium heat, heat the canola oil to 350 degrees F, or until it begins to ripple in the center. Add the steaks and cook until golden brown on the bottom, about 2 minutes. Flip, and cook another 2 minutes. Remove to a wire rack set over a baking sheet and keep warm in the oven. Do not discard the frying oil.
- For the sauce: Wisk together the cayenne, brown sugar, paprika and garlic powder. Slowly pour in 1/3 cup of the hot frying oil. Whisk until well combined.
- For the sandwich: Spread the bottom of each kaiser bun with mayonnaise. Add a steak, some sauce, and then some pickles. Secure the bun top with two skewers. Slice in half and serve.
- EAT CAREFULLY!!! This is HOT chicken-fried steak!
SPICY FRIED CHICKEN SANDWICH
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 sandwiches
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together the mayonnaise and hot sauce. In another bowl, toss the cabbage, parsley and jalapeno with the pickle juice.
- Heat 1/2 inch of vegetable oil in a large cast-iron skillet to 350 degrees F.
- In a shallow dish, whisk together the flour, brown sugar, pepper, cayenne and salt. Pour the buttermilk into another shallow dish. Working with one piece at a time, dredge the chicken in the flour mixture, shaking off any excess. Dip in the buttermilk and allow the excess to drip off. Dredge again in the flour mixture.
- Fry the chicken until golden and cooked through, 3 to 4 minutes per side. Drain on a paper towel-lined plate.
- Spread the bottom of each sandwich roll with the spicy mayo mixture. Layer on the pickles and fried chicken. Drizzle with honey, then top with some slaw and the sandwich roll tops.
SPICY CHICKEN SANDWICH
Make and share this Spicy Chicken Sandwich recipe from Food.com.
Provided by Gloria
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Spray baking pan with cooking spray. Mix pepper sauce and water in a recloseable plastic bag.
- Mix all dry ingredients in a large recloseable plastic bag.
- Put chicken in bag with hot pepper sauce and toss to coat.
- Take chicken one piece at a time and shake in the bag of dry mixture, making sure to coat well.
- Place the chicken on the baking pan and coat with the cooking spray.
- Bake in a 350° oven for 30 minutes.
- Sprinkle chicken with hot pepper sauce mix and spray more cooking spray on the chicken.
- Turn and bake 30 minutes more.
- Brown the face of the buns.
- On the top half of the bun spread 2 teaspoons of the mayonnaise and top with a slice of tomato and chopped lettuce.
BIG JOHN'S SPICY CHICKEN FRIED STEAK
I'm told Chicken Fried Steak is the Official State Dish of Texas. I hope I don't offend any Texans with this version.
Provided by Big John
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Beat together the egg and milk then set aside.
- Combine the flour and spices, mix well, and spread onto a flat tray or plate.
- Dip each steak into the milk/egg mixture and dredge each in the flour mixture, then dip back into the milk/egg mixture.
- Heat 1/2 inch deep cooking oil in a large heavy skillet over medium-high heat for a few minutes.
- Check the temperature with a drop of the egg/milk mixture; if it pops and sizzles, it's ready.
- Carefully place each steak into the hot oil, allowing to fry for 3 to 5 minutes, then turn over and cook another 3 to 5 minutes, depending upon the size of the cutlets.
- Remove steaks from oil and allow to drain on paper towel.
- Leave about 3-4 tablespoons of the oil from frying the steak in the skillet and reduce heat to medium.
- Combine all ingredients for gravy on a bowl and mix until flour is desolved.
- Pour into skillet and cook until desired thickness is reached.
SPICY BREADED CHICKEN
"This is one of our favorite ways to make chicken. The coating really stays on, and the pan is easy to clean afterward," writes Polly Coumos of Mogadore, Ohio. "Besides being low-sodium, the recipe contains no added fat. The seasoning can be adjusted according to your taste. We like to pack this chicken cooked and chilled for picnics."
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a plastic bag, mix bread crumbs, milk powder, chili powder, garlic powder and dry mustard; set aside. Place milk in a shallow pan. Dip chicken pieces into milk, then place in bag and shake to coat. Place chicken, bone side down, in a 13x9-in. baking pan coated with vegetable cooking spray. Bake, uncovered, at 375° for 50 to 55 minutes or until juices run clear.
Nutrition Facts : Calories 233 calories, Fat 8g fat (0 saturated fat), Cholesterol 93mg cholesterol, Sodium 154mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
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