Chicken Fried Steak Strips Recipes

EXTRA-CRISPY FRIED CHICKEN STRIPS

Steps:

• Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
• Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
• Let strips sit for 5 minutes to allow flour to set.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
• Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.

CHICKEN FRIED STEAK STRIPS WITH WHITE MILK GRAVY

Steps:

• 1. Cut beef in 1/4" to 3/8" thick strips, cross grain. Season with kosher salt and pepper; set aside.
• 2. Lightly beat egg and combine with milk in a mixing bowl.
• 3. In a cake pan or small casserole dish, combine the flour, garlic and onion powders, seasoning salt, paprika, parsley and cayenne pepper.
• 4. Preheat 1/2" of peanut oil in a cast iron skillet; hot enough for frying [about 325 to 370 degrees].
• 5. Dredge the first strip in the egg / milk mixture, shake off excess, then dredge in the "dry batter". Repeat process two more times [per strip].
• 6. Carefully place the strips in the skillet; don't crowd. Fry until golden brown and crispy [about 3 to 4 minutes per side, depending on the oils' temperature]. Drain on paper towels or an un-coated brown paper bag.
• 7. In a sauce pan, melt butter for the gravy. Add milk and heat until the sides begin to bubble. Add in chicken broth and bring to a simmer. Slowly whisk in wondra flour and mix until thick and creamy. If the gravy is too thick, or you prefer a thinner gravy, add more half & half or broth. Season with kosher salt and fresh cracked pepper to your liking.
• 8. Use gravy as a dip or slather on as a topping. Enjoy!

CHICKEN-FRIED STEAK STRIPS WITH MILK GRAVY

Steps:

• In a wide flat bowl or pie plate, whisk together the egg, the milk, the onion pulp and juice, and the garlic. Mix the flour and seasoned salt in another wide flat bowl or pie plate.
• Dip the steak strips into the egg mixture, and then dredge them in the seasoned flour, shaking off the excess.
• In a large heavy skillet heat 1/2 inch of oil over moderately high heat until it is hot.
• Fry the steak strips in batches, turning them once, for 3 minutes, and transfer them to paper towels to drain.
• Keep the strips warm on an ovenproof platter in a preheated 200 F oven.
• Make the gravy: pour off the oil from the skillet, reserving 3 tbsp of it, and wipe the skillet clean.
• In the skillet cook the flour in the reserved oil over moderate heat, stirring for 5 minutes.
• Add the milk in a stream, whisking, and simmer the gravy, whisking, for 5 minutes.
• Transfer the gravy to a sauceboat.

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 STRIPS

Steps:

• In a shallow bowl, combine egg and milk. In another shallow bowl, combine flour and seasonings. Dip beef in egg mixture, then in flour mixture. Dip again in egg mixture and coat with flour mixture. Let stand for 5 minutes., In a skillet, heat 1/4 in. of oil over medium heat. Place a few pieces of meat in the skillet at a time. Fry until golden brown, about 4 minutes. Drain on paper towels.

SOUTHERN FRIED CHICKEN STRIPS

Steps:

• In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture., In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.

CRISP CHICKEN-FRIED STEAK STRIPS

Steps:

• Cut steak across the grain into 1/2-inch-wide strips.
• Stir together soy sauce, lemon juice, sesame oil, vinegar, pepper, cayenne, and garlic. Add flank steak and marinate 10 minutes.
• While steak marinates, whisk together mustard and mayonnaise in a small bowl and transfer to a small serving dish.
• Spread panko in a shallow pan. Dredge each strip of steak in panko, then dip in beaten egg, letting excess drip off, and dredge again in panko, shaking off excess. Arrange steak as breaded in 1 layer on a large plate.
• Heat 1/4 inch oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry 5 or 6 strips (they should sizzle), turning over once, until golden brown, 5 to 7 minutes total. Drain on paper towels. Fry remaining strips in same manner, reheating oil between batches. Serve steak strips with mustard sauce for dipping.

CHICKEN FRIED STEAK STRIPS

Steps:

• In a shallow pan or plate, sift together flour, salt, and pepper. In another shallow pan, combine egg and water. In still another shallow pan, place baking mix. Coat steak pieces in flour mixture, dip in egg mixture, and then coat with baking mix.
• In a large frying pan over medium-high heat, add vegetable oil and heat until a drop of water sizzles. Add coated steak pieces, in batches, and fry 4 to 5 minutes per side or until golden brown and thoroughly cooked, add additional vegetable oil if needed. Remove from pan and keep cooked steaks warm in preheated oven (150°F). Pour off all but 2 tablespoons of the cooking oil. Put the frying pan back over the heat and make the gravy.
• In the same frying pan with 2 tablespoons pan drippings, over medium heat, sprinkle flour over the oil and blend with a wooden spoon or whisk until smooth. Whisking or stirring constantly, slowly pour in milk, cream or evaporated milk; continue stirring, scraping loose browned bits from the bottom and sides of skillet, until the gravy begins to boil and thicken. Season with salt and pepper to taste.
• Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to the desired consistency and the flour has lost its raw, pasty taste. Remove from pan and serve hot with the steak strips.