Copycat Dennys Chicken Fried Steak Country Gravy Recipes

COPYCAT DENNY'S CHICKEN FRIED STEAK

Steps:

• Place the cube steaks in a dish in a single layer. Drizzle with corn oil and sprinkle generously with the seasoned salt on both sides. Cover the dish tightly and place in the refrigerator for 24 hours. Preheat the oven to 375 degrees F. Place the baking mix in a shallow dish. Dredge the cube steaks in the baking mix, coating well on all sides. Melt the butter with the oil in a large skillet over medium-high heat. Add the cube steaks in a single layer (in batches if needed), and cook until crisp and browned on both sides. Transfer the chicken fried steak to a baking dish. Seal with foil and place in the oven. Bake at 375 degrees F for 30 minutes or until they are tender. Serve hot with gravy, if desired.

COPYCAT DENNY'S CHICKEN FRIED STEAK & COUNTRY GRAVY

Steps:

• The night before, put the steaks in a single layer on a dish. Brush them on both sides with an even coating of corn oil. Dust them on both sides with a generous amount of seasoning salt. Drizzle each steak with wine.
• Seal the dish in foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish.
• Remove the steaks from the fridge and coat both sides well in the Bisquick. Season with salt and pepper, to taste.
• Preheat the oven to 375°F.
• Combine the butter with the oil in a large skillet until melted. Place the steaks in the skillet. Brown both sides of each steak, until crispy.
• Transfer to a baking dish and seal in foil. Bake at 375 F for about 30 minutes.
• Top each steak with prepared country gravy.
• FOR COUNTRY GRAVY: Melt butter in medium saucepan over medium heat. Whisk in flour until well blended, cooking 1 minute.
• Gradually whisk in the milk. Bring to a boil. Boil for 1 minute, whisking constantly.
• Reduce heat to medium-low. Add bouillon granules, pepper and salt.
• Simmer for 2 to 3 minutes, stirring occasionally.

CHICKEN-FRIED SKIRT STEAK WITH COUNTRY GRAVY

Steps:

• Pour 1/2 cup beef broth into shallow bowl. Place flour in another shallow bowl. Sprinkle steak pieces on both sides with salt and pepper. Dip steaks into flour, then into broth, then into flour again, coating each time.
• Melt butter in large nonstick skillet over high heat. Add steaks. Saute until brown, about 3 minutes per side. Transfer to plate.
• Pour off butter from skillet. Add 1 teaspoons flour from shallow bowl. Whisk in remaining 1/2 cup broth, sausage, cream, and sage. Boil gravy until thick enough to coat spoon, whisking ofter, about 3 minutes. Season with salt and pepper. Mix in green onion and spoon gravy over steaks.