Chicken Fried Steak Nuggets Recipe 435 Recipes

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CHICKEN FRIED STEAK NUGGETS RECIPE - (4.3/5)



Chicken Fried Steak Nuggets Recipe - (4.3/5) image

Provided by Venzie

Number Of Ingredients 20

2 pound Eye Round Steak (1 inch thick steaks; heavily tenderized with meat mallet)
1 cup Milk
1 Egg
2 1/2 cups All-Purpose Flour
Salt
2 teaspoon Cracked Black Pepper (plus more as needed)
1 teaspoon Garlic Powder
1 teaspoon Paprika
1 teaspoon Dried Thyme
1/4 teaspoon Ground Cayenne Pepper
Peanut or Canola Oil (for frying)
Buttermilk Dip
1/2 cup Buttermilk
1/4 cup Mayonnaise
1 teaspoon Dijon Mustard
1 teaspoon Lemon Juice
1/4 teaspoon Ground Cayenne Pepper
2 teaspoon Freshly Parsley (chopped)
1 teaspoon Fresh Chives (chopped)
1 teaspoon Fresh Dill (chopped)

Steps:

  • time 1-30 min Season Steak with Salt and allow to sit for 30 minutes at room temperature. Cut into 1 inch nuggets. Whisk together the Milk and Egg, seasoning with Salt in a baking dish. In a separate dish, whisk together the Flour, Salt, Pepper and seasonings. Heat 1 inch of Oil in a cast iron skillet to 350°F Working in batches, coat the Steak in the Milk mixture, allowing excess to drip off. Dredge in the Flour mixture and shake off excess. Make sure nuggets are completely coated. Gently place in the Oil, making sure not to over crown the pan, and fry until golden on all sides, about 4 minutes. Remove to a paper towel-lined plate and season with Salt. Serve with Buttermilk Dip. For Buttermilk Dip: Whisk together the ingredients and adjust seasoning to taste.

MOCK CHICKEN FRIED STEAK



Mock Chicken Fried Steak image

I'm not sure where my mom got this recipe, but she used to make it at least once a month. Although she never served it with gravy, I think peppered gravy would go great with this.

Provided by OMEGAJASMINE

Categories     Main Dish Recipes

Time 1h

Yield 6

Number Of Ingredients 7

1 pound ground beef
2 teaspoons chopped fresh parsley
1 tablespoon chili powder
1 teaspoon salt
1 egg
2 cups crushed saltine crackers, divided
½ cup oil for frying

Steps:

  • In a medium bowl, mix together the ground beef, parsley, chili powder, salt, egg, and 1 cup of crushed saltine crackers. Form into 6 balls, then flatten into patties. Coat patties with remaining cracker crumbs, and place them on a plate. Refrigerate for at least 30 minutes.
  • Heat the oil in a large skillet over medium heat. Fry patties for about 7 minutes per side, or until the centers are well done and the outside is golden brown.

Nutrition Facts : Calories 412.3 calories, Carbohydrate 17.4 g, Cholesterol 77 mg, Fat 30.9 g, Fiber 1.2 g, Protein 16 g, SaturatedFat 6.5 g, Sodium 706.6 mg, Sugar 0.3 g

THE BEST EVER CHICKEN NUGGETS



The Best Ever Chicken Nuggets image

This recipe has been in our family for years. The only problem with it is that there's never enough. It's great for parties, too.

Provided by Nichole

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 45m

Yield 8

Number Of Ingredients 6

vegetable oil
4 cups all-purpose flour
6 tablespoons garlic salt
3 tablespoons ground black pepper
4 eggs, beaten
8 skinless, boneless chicken breast halves - cut into small chunks

Steps:

  • Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
  • Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
  • Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.

Nutrition Facts : Calories 514.9 calories, Carbohydrate 51.2 g, Cholesterol 162.2 mg, Fat 17.8 g, Fiber 2.4 g, Protein 35.6 g, SaturatedFat 3.3 g, Sodium 4174.7 mg, Sugar 0.4 g

THE BEST CHICKEN FRIED STEAK



The Best Chicken Fried Steak image

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

4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
¾ teaspoon salt
1 ½ cups buttermilk
1 egg
1 tablespoon hot pepper sauce (e.g. Tabasco™)
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
¼ cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste

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 BITES RECIPE BY TASTY



Chicken Fried Steak Bites Recipe by Tasty image

Here's what you need: cubed steak, salt, pepper, egg, hot sauce, salt, pepper, baking soda, baking soda, buttermilk, flour, salt, flour, salt, milk

Provided by Hitomi Aihara

Categories     Dinner

Yield 24 bites

Number Of Ingredients 15

1 lb cubed steak
1 pinch salt, per steak
1 pinch pepper, per steak
1 egg
1 tablespoon hot sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon baking soda
1 teaspoon baking soda
1 ½ cups buttermilk
1 cup flour
1 teaspoon salt
1 tablespoon flour
2 teaspoons salt
2 cups milk

Steps:

  • Season steak with a pinch of salt and pepper, then cut steak into bite-size pieces.
  • In a large bowl, combine all batter ingredients. Whisk until all ingredients are mixed through.
  • Preheat about an inch (2 cm) of oil to 350˚F (180˚C) into a heavy, high-sided skillet or pan.
  • In a medium bowl, add flour and salt. Place steak into the flour, then batter, and then into the flour again.
  • Lower the steak bites into the hot oil, being careful not to overcrowd the pan.
  • Cook each side for 4 minutes or until golden brown.
  • Transfer it onto a drying rack and season with salt.
  • Discard the oil on the pan, but leave some oil for the gravy. In the same bowl, add flour, milk, and salt, and mix until thicken.
  • Dip the steaks into the gravy.
  • Enjoy!

Nutrition Facts : Calories 78 calories, Carbohydrate 6 grams, Fat 2 grams, Fiber 0 grams, Protein 7 grams, Sugar 1 gram

CHICKEN FRIED STEAK WITH GRAVY



Chicken Fried Steak with Gravy image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
Freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 pounds cube steak (tenderized round steak that's been extra tenderized)
Kosher salt
1/2 cup canola or vegetable oil
1 tablespoon butter
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper
Mashed potatoes, for serving

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 I



Chicken Fried Steak I image

Breaded and deep fried beef cutlets are known as chicken fried steak because of the similarity in cooking method to fried chicken. This is a family recipe that we have used for years. Vegetable oil may be used in place of shortening for frying.

Provided by Barbara

Categories     Main Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 10

1 pound boneless beef top loin
2 cups shortening
1 egg, beaten
1 cup buttermilk
salt and pepper to taste
¼ teaspoon garlic powder
1 cup all-purpose flour
¼ cup all-purpose flour
1 quart milk
salt and pepper to taste

Steps:

  • Cut top loin crosswise into 4 (4 ounce) cutlets. Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver.
  • In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C).
  • While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again.
  • Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup.
  • Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak.

Nutrition Facts : Calories 616.6 calories, Carbohydrate 44.4 g, Cholesterol 134.2 mg, Fat 25.9 g, Fiber 1.1 g, Protein 48.5 g, SaturatedFat 9.8 g, Sodium 249.6 mg, Sugar 14.6 g

DEEP FRIED STEAK NUGGETS.



Deep Fried Steak Nuggets. image

Seasoned steak nuggets, deep fried and served with Ranch dressing. Great finger food for those of you who just cant stand to look at another chicken nugget.

Provided by AAA Albertan

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 egg
2 cups buttermilk
2 tablespoons seasoning, such as McCormick Montreal steak seasoning
1 1/2 lbs boneless beef top sirloin steaks, cut into 2 1/2 x 1/4 inch strips
2 1/2 cups all-purpose flour
2 teaspoons garlic powder
salt and pepper
3 cups canola oil

Steps:

  • Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours.
  • Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight.
  • Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet.
  • Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.

Nutrition Facts : Calories 2024.5, Fat 173.5, SaturatedFat 15.8, Cholesterol 153.5, Sodium 244.1, Carbohydrate 66.7, Fiber 2.2, Sugar 6.2, Protein 51.5

CHICKEN-FRIED STEAK



Chicken-fried steak image

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

2 fillet tail steaks (about 200g each), or 2 sirloin steaks, fat trimmed
2 eggs, beaten
1⁄2 tsp cayenne pepper
steamed greens and corn cobs, to serve (optional)
vegetable oil, for frying
4 tbsp plain flour
1 tbsp cornflour
1 tsp smoked paprika
1 tsp garlic powder
1 tsp dried thyme
1⁄2 tsp ground cumin
1⁄2 tsp ground cinnamon
1⁄2 tsp black pepper
1 tbsp flour
1 chicken stock cube
275ml milk
1 tbsp thyme leaves
squeeze of lemon juice

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

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