THE BEST CHICKEN-FRIED STEAK
A staple throughout Texas, chicken-fried steak consists of a thinly pounded beef cutlet that is battered and fried until crisp, then served with creamy country gravy. Adding cornstarch to the seasoned flour and dredging the meat twice gives our version an extra-crunchy and flavorful crust.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Liberally sprinkle the steaks with salt and pepper (see Cook's Note). Put them on a rack set inside a rimmed baking sheet and let sit at room temperature while you make the gravy.
- Melt the butter in a medium saucepan over medium-high heat. Stir in 3 tablespoons of the flour until combined and cook until golden and bubbling, about 1 minute. Whisk in the whole milk, 1 1/4 teaspoons 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; it will seem loose but will thicken as it sits.
- Whisk the remaining 1 1/2 cups flour, cornstarch, paprika, garlic powder and 1 1/2 teaspoons salt in a large bowl. Whisk the buttermilk, egg and hot sauce in a medium bowl. Working with 1 steak at a time, dredge in the seasoned flour, turning to coat and packing into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining steaks.
- Pour 3 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like wet sand with some clumps. (These clumps will give the steak a crispy, shaggy crust.) Dip the dredged steaks into the remaining buttermilk mixture, allowing any excess to drip off. Pack the moistened flour firmly onto each steak. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes.
- Pour the oil into a large cast-iron skillet fitted with a deep-fry thermometer (the oil should come about halfway up the sides). Heat the oil over high heat until the thermometer registers 350 degrees F. Fry the steaks in 2 batches until golden brown, about 1 1/2 minutes per side. Transfer to paper towels to drain.
- Whisk the warm cream gravy to loosen it and serve over the chicken-fried steak.
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!
THE ULTIMATE TEXAS CHICKEN FRIED STEAK RECIPE
This authentic Texas chicken fried steak recipe shares my family secrets to crispy, well-developed batter and rich and creamy gravy!
Provided by Sarah Penrod
Categories Main Dishes
Time 1h
Number Of Ingredients 17
Steps:
- Begin with the round steak. Place the round steak inside the butcher paper it comes in, or use parchment or wax paper to cover the individual steaks on both sides while pounding flat. Pound out your steaks with a tenderizing mallet to thin 1/4-inch slices. They will get bigger and wider as you go. I alternate between the spiky side and the flat side of the mallet as I go.
- Combine the flour, seasoning salt, freshly cracked black pepper, and cornstarch in a bowl and whisk it well, then place it on a large platter.
- In a glass dish (big enough to dunk a whole steak) combine the three eggs and milk and whisk into a thin mixture to make an egg wash.
- Dip each steak into flour, shake it off, then into egg wash, shake it off, then back into the flour. Place each steak on a nice big cookie sheet. Repeat with all the steaks, then transfer into the refrigerator for a half-hour. Do not skip this step. This is giving the flour mixture time to bind and develop. Meanwhile, you can clean up, remembering to reserve 4 tablespoons of seasoned flour for the gravy.
- To cook the steaks, fill a cast-iron skillet about halfway with canola oil. Heat the oil to 350°F on medium-high heat. (You can test the oil with the back of a wooden spoon. When it bubbles around the spoon, it's hot enough. This happens at about 350°F.)
- Using tongs, place a steak in the oil. It should immediately start to bubble and cook, but not explode with activity. If it does, you will want to turn the heat down a nudge. Depending on the size of your skillet, you can cook two or more at the same time. Especially if you preheated that cast-iron skillet. You may have to monitor the heat when adding new steaks. I think a good secret is to let the majority of the first steak get nice and well fried on one side before trying to add in another one.
- Watch the edges of the steak for a golden-brown color. The edges will tell you what it looks like underneath! When you feel like the sides look golden brown, flip the steak and repeat frying on the other side, 4-5 minutes depending on the pan used.
- As each steak is done, remove it from the pan and immediately salt it on each side. Hold on a cookie sheet in a preheated oven at about 225°F. This will keep them hot while you cook the other steaks, but they are best served quickly for maximum crispiness.
- When all of the steaks are resting and toasting in the oven, pour all the grease out of the skillet except about 3-4 tablespoons and turn the heat down to low. Sprinkle in the reserved flour and whisk until a brown paste begins to form.
- Slowly whisk in one can of milk and whisk until it is thoroughly combined. Turn the heat up to medium and whisk as the gravy begins to take form and thicken, which happens when the mixture starts to simmer. Little bubbles will begin to form. Keep the heat around medium.
- I usually add another 1/2 can of milk as I decide how thin/thick I want my gravy . . . that's just a preference thing. Feel free to do what you like. Add the lemon juice, onion and garlic powder, and salt. We crack freshly ground pepper in just before serving and sprinkle on fresh thyme from our herb garden.
- Top the chicken-fried steaks with gravy and serve with your favorite sides.
Nutrition Facts : Calories 3007 calories, Carbohydrate 135 grams carbohydrates, Cholesterol 223 milligrams cholesterol, Fat 256 grams fat, Fiber 5 grams fiber, Protein 47 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 1830 milligrams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 221 grams unsaturated fat
TEXAS CHICKEN FRIED STEAK AND GRAVY
There's probably not a truck stop or roadhouse in the Lone Star State that doesn't serve chicken fried steak. It's great with mashed potatoes and gravy, buttered green beans, and yeast rolls - true Texas comfort food.
Provided by CookinCowgirl
Categories Meat
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- Put the flour in a shallow bowl.
- In another, stir together the salt, pepper, soda, baking powder, egg, buttermilk, Tabasco, and garlic.
- Dredge each steak in flour, then buttermilk mixture, and coat again in the flour.
- Using a cast iron skillet or dutch oven, pour in 4 inches of oil and heat to medium high.
- When the oil is ready, fry the steaks about 4 minutes on each side, or until browned.
- Remove to a platter lined with paper towels.
- Pour off all but 6 tbs of the oil and add 6 tbs flour (I use the dredging flour) and make a roux.
- Slowly add the milk, stirring constantly.
- Season with salt and pepper and serve over the chicken fried steaks.
Nutrition Facts : Calories 730, Fat 23, SaturatedFat 10.5, Cholesterol 193.2, Sodium 1683.5, Carbohydrate 71.2, Fiber 2.3, Sugar 4.7, Protein 56
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BEST TEXAS CHICKEN FRIED STEAK FINGERS - THE 2 SPOONS
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Cuisine AmericanCategory Dinner, Lunch, Main CourseServings 2Total Time 30 mins
- Set up your dredging station by adding your flour seasoned to taste with salt and pepper to a dish. Add your eggs and milk to another dish and vigorously beat them, breaking them up.
- Cut your cube steak or tenderized round steak into 1 inch strips Lightly salt and pepper. Place one steak in the flour pressing down to help the flour adhere, turn over and do the same.
- Then put the steak in the egg mixture turning to completely coat, then back in the flour, pressing down, to completely cover with the flour. You can dredge again, add back to eggs and back in flour, or you can just do the one dredge. Either way you want to make sure they are completely covered and the flour is adhering to the steak. Set your dredged steaks on a sheet pan or plate until ready to fry.
- Heat your oil in a large skillet to medium high. When the oil is heated add your first few pieces of steak, single layer, not crowding and cook until lightly browned. When done remove and drain on a rack over a sheet pan or on paper towel. Continue until all have been cooked reserving some of the oil and crumbles in the bottom for cream gravy.
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- Cut the top-round steak into 4 pieces. Pound beef with a meat tenderizer until flattened and almost doubled in size. Lightly season the meat on both sides with half of the salt and pepper (1 teaspoon of each for all the meat).
- Place flour in a large bowl and add the remaining salt, black pepper, and the cayenne. Taste and adjust seasonings. In another large bowl, mix eggs with milk.
- Take a piece of the tenderized beef and coat in flour. Dip the coated beef into the egg mixture and then dip back into the flour again. Repeat for each piece of beef.
- In a large skillet, preferably cast-iron, heat 1 inch of oil to 300°F. Take the pieces of coated beef and gently place into the skillet. There will be a lot of popping and hissing, so be careful. After about 3 or 4 minutes, or when the blood starts bubbling out of the top of the steak, with tongs gently turn over the steaks and cook for 5 more minutes.
CHICKEN FRIED STEAK - THE (UNOFFICIAL) OFFICIAL FOOD OF TEXAS
From unclejerryskitchen.com
Cuisine AmericanTotal Time 8 hrs 20 minsCategory Comfort FoodCalories 880 per serving
- Cut steak into serving sized pieces. Marinate overnight (or at least 4 hours) in buttermilk. (This will tenderize the meat without the need of MSG or other tenderizers, as well as adding a wonderful tang.)
- Remove steak from buttermilk. Discard buttermilk. Season steak with salt, garlic salt and pepper. Beat egg and milk together, add baking soda. Season flower with salt, pepper (and whatever else you like in your chicken batter) on a separate plate.
- Fry in hot lard or shortening (about 1/2-inch deep) in a hot skillet over medium heat, turning only once until golden brown on both sides. (About 6 minutes per side)
THE 10 BEST CHICKEN FRIED STEAKS IN TEXAS THAT ARE WORTH ...
From wideopeneats.com
- Strawn: Mary's Cafe. Smack dab between Abilene and Fort Worth sits the best chicken fried steak in Texas. Our most popular reader suggestion was Mary's Cafe in Strawn, Texas, and damn if y'all weren't absolutely right!
- Spring Branch: Richter's Antler Cafe. Near Canyon Lake sits the second most popular suggestion for the best chicken fried steak in Texas. Again, this monster dish, covered in scrumptious gravy, certainly earned its spot on this list in the second slot, even if Mary's has the better batter.
- Stephenville: Jake & Dorothy's Cafe. Texas Country Reporter ranked this gem as number 2 for Texas chicken fried steak, so who are we to argue that it's in the top?
- Austin: Moonshine Patio Bar and Grill. Moonshine Patio Bar and Grill's decadent chicken fried steak boasts a spicy, chipotle cream gravy and is big enough to make its way to the top of our best in Texas list.
- Fort Worth: Horseshoe Hill Café. Horseshoe Hill Café features five different ways to let your hungry inner Texan indulge in chicken fried steak. Have your steak fried up and topped with and ancho cheese enchilada sauce, chili gravy and a fried egg, or keep it classic with peppered cream gray.
- Galveston: Miller's Seawall Grill. Located on the Seawall since 1976, this Galveston Island hallmark has been serving up their chicken fried steak with two eggs your way and crispy hash browns.
- Houston: Pappy's Café. This down-home Southern delicacy is topped with a rich cream gravy, and is paired with velvety mashed potatoes and your choice of house or Caesar salad.
- Dallas: Ellen's Southern Kitchen and Bar. Ellen's Southern Kitchen and Bar features a chicken fried steak with perfectly spiced cream gravy that is the stuff every Texan's dreams are made of.
- Abilene: Skeet's Texas Grill. At Skeet's Texas Grill they don't skimp on the food or the flavor, and every meal on their menu will fill you up without emptying your wallet.
- Midland: Scotty's Soul Food and BBQ. Make your way to this local-loved hot-spot for a delicious meal of chicken fried steak covered in Scotty's Soul Food and BBQ's signature cream gravy.
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