DKS BRAGGIN' RIGHTS CHICKEN FRIED STEAK
This is the very best, most authentic chicken fried steak recipe I've ever made. My DH absolutely adores it and will do just about anything I ask him to if I feed him this first! Again, this is from the "Texas Home Cooking" cookbook posted here for safekeeping. Hope you enjoy it as much as we do.
Provided by D2thaK
Categories Steak
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the steak into four equal portions. Pound the portions until each is about 1/4 inch thick.
- Place the flour in a shallow bowl. In the second dish, stir together the baking powder, soda, pepper and salt, and mix in the buttermilk, egg, Tabasco, and garlic. The mixture will be thin. Dredge each steak first in flour and then in the batter. Dunk the steaks back into the flour and dredge them well, patting in the flour until the surface is dry.
- Add enough shortening to a deep cast-iron skillet or Dutch oven to deep-fry the steaks in at least 4 inches of fat. Bring the temperature of the shortening to 325*F. Fry the steaks, pushing them down under the fat or turning them over as they bob to the surface, for 7 to 8 minutes, or until they are golden brown. Drain the steaks, and transfer them to a platter. Serve with cream gravy.
AS EASY AS IT GETS CHICKEN-FRIED STEAK
Chicken-fried steak is a treat no Southerner can resist! And I can't resist a 5-ingredient version of the recipe. This is really not a hard food to prepare and I give ideas for rounding out a traditional meal using convenience foods. Prepare as much of your menu as possible beforehand because once the meat starts cooking, it goes fast! Treat yourself to some real down-home southern cooking today!
Provided by Lorraine of AZ
Categories Meat
Time 21m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the flour, salt and pepper together in a bowl; I use soup bowls. You may measure these, as I do, Rachael Ray style ~ in other words I eyeball the amounts. In a second bowl. whisk together the milk and egg until lemon colored. I a third bowl, add the dry bread crumbs. Line the bowls up assemble-line style.
- Dredge the meat in the seasoned flour, knocking off excess. Dip floured meat in the egg and milk mixture, coating well. Then dredge in the bread crumbs, again, coating well.
- Heat a cast-iron skillet (traditional but your own skillet will work) over medium-high heat. Add oil. When oil is hot enough to spit back at you if you sprinkle water on it, add meat and brown 2-1/2 minutes per side for rare, 4 minutes per side for medium and 6 minutes per side for well-done. Turn only once. As you see, this goes fast and the meat requires your full attention while cooking. Remove meat to a serving dish and keep warm.
- Notes: A traditional meal of chicken-fried steak includes:.
- Mashed potatoes: use a prepared mix or refrigerated potatoes.
- Country gravy: use an envelope of country-style gravy and prepare according to package directions.
- Green beans: canned beans work well, perhaps flavored with some bacon.
- Biscuits: use refrigerated baking powder style biscuits. These are a vital part of the Southerner's meal.
- Salad: A wedge of lettuce or tossed green salad goes well.
- Dessert: That's up to you. Mississippi Mud Cake was a fave in our home (recipe is posted).
- Remember to prepare as much as possible of the menu beforehand so that once the meat is cooked, you're ready to heat.
- To make CHICKEN-FRIED CHICKEN, I follow this same recipe, but I use pounded boneless skinless chicken breasts (your butcher will do this for you). I do like Panko on the chicken.
Nutrition Facts : Calories 261.9, Fat 20.3, SaturatedFat 3.3, Cholesterol 48.6, Sodium 97.7, Carbohydrate 15.9, Fiber 0.6, Sugar 0.7, Protein 4.2
MILANESA - CUBAN CHICKEN FRIED STEAK
Cuban seak is usually butterflied or pounded thin and served almost crispy. Top with lemon juice & raw onion.
Provided by Chef Chessie
Categories Steak
Time 1h15m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle garlic salt and pepper onto steaks and marinate refrigerated for one hour in juice of sour orange.
- After 1 hour, beat eggs and add salt.
- Let all juice drip off steaks, dip in egg and roll in breadcrumbs.
- Fry in hot oil until brown.
Nutrition Facts : Calories 1504.3, Fat 61.2, SaturatedFat 20.7, Cholesterol 690.5, Sodium 2442.6, Carbohydrate 78.8, Fiber 5, Sugar 7.5, Protein 148.5
CROCK POT RANCH HOUSE CHICKEN FRIED STEAK
Making this recipe in the slow cooker eliminates the traditional tasks of pounding the meat and watching the frying pan. It also produces melt in your mouth results. The rich, spicy pan gravy served over mashed potatoes is a marriage made in heaven. To turn up the heat, increase the quantity of jalapeno pepper. This needs a large minimum 5 quart slow cooker.
Provided by Olha7397
Categories One Dish Meal
Time 8h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, heat oil over medium high heat for 30 seconds. Add steak, in pieces, if necessary, and brown on both sides. Transfer to slow cooker stoneware.
- Reduce heat to medium. Add onions to skillet and cook, stirring, until softened, about 3 minutes. Add garlic, salt and peppercorns and cook, stirring, for 1 minutes. Sprinkle flour over mixture and cook, stirring, for 1 minute. Add stock and cook, stirring, until thickened. Sauce will be very thick.
- Spoon sauce over meat in slow cooker, cover and cook on LOW for 8 hours or on High for 4 hours, until meat is tender.
- In a small bowl, combine paprika and cayenne. Gradually add cream, mixing until blended. Add to stoneware along with jalapeno pepper. Cover and cook on HIGH for 15 minutes, until flavors meld. Serve with hot, fluffy mashed potatoes.
- TIP: While round steak is traditionally used for this dish, an equally successful version can be made with "simmering steak." This is cut from the blade or cross rib and is available at many supermarkets. Serves 6.
- 175 Essential Slow Cooker Classics.
BROKEN SPOKE'S CHICKEN-FRIED STEAK
Chicken-Fried Steak is so 'Texas', and the Austin dance hall has one of the best in the state. One of the old traditional ways to tenderize the beef was to pound the "heck" out of it with a Coke bottle or saucer. Rich, peppery gravy is a must for a successful chicken-fried steak. I recommend a round steak, pounded into tender submission by hand rather than machine-tenderized cube steaks.
Provided by Miss Annie
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Whip together egg, buttermilk, salt and pepper in a large bowl; set aside.
- Blend together flour and cracker meal in another bowl.
- Place cutlet in mixture, and cover both sides well.
- Submerge the cutlet in the egg batter; then place back in the flour mixture, patting both sides again evenly to coat.
- Melt shortening in a deep fryer (or cast-iron skillet), and heat to 325ºF.
- Place cutlet in fryer and fry until it floats and turns golden.
- Remove steak from fryer, drain well, reserving 1/2 cup drippings for gravy.
- To Make Cream Gravy: Place reserved drippings in a 10 inch cast-iron skillet, and heat until hot.
- Gradually add flour, and cook over low heat until mixture turns brown, stirring constantly to prevent scorching.
- Add remaining ingredients, and cook, stirring constantly, until thick.
- If gravy gets too thick, thin to desired consistency with water.
- Note: This recipe makes enough gravy for 4 steaks.
MOCK CHICKEN FRIED STEAK
made with hamburger and cracker crumbs can be frozen from dee bloomquist via sally grosserode i would serve with white or brown gravy original recipe called for 2 tablespoons onion salt i switched to 2 teaspoons onion powder really good for make ahead meals she chills meat for 30 minutes .dont make these to thin they will be like hockey pucks if you fry them to brown
Provided by Dienia B.
Categories High Protein
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- mix beef onion powder parsely chili powder if you want eggs and 1 cup of the cracker crumbs
- mix well.
- divide mixture into 8 balls
- sprinkle rest of cracker crumbs on board
- put pattties on these and roll out thin
- be sure each side is well coated with crumbs
- put on wax paper and chill 30 minutes or may be frozen brown on both sides then put in oven to keep hot.
Nutrition Facts : Calories 161.3, Fat 9.2, SaturatedFat 3.3, Cholesterol 131.1, Sodium 404.4, Carbohydrate 3.4, Fiber 0.2, Sugar 0.2, Protein 15.3
VEGETARIAN "CHICKEN" FRIED STEAK
A great Vegetarian alternative for a Southern specialty. Serve it with biscuits, gravy, and mashed potatoes for a cruelty-free, tummy pleasing en tree.
Provided by Aric Ross
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice the mock chicken into small, round steaks.
- Pour 1/2 cup of the flour into a shallow dish.
- Pour 1/2 cup of the flour into a second shallow dish and add the cornmeal, paprika, salt, and pepper.
- Pour the soy milk into a third shallow dish.
- Dip the steaks into the soy milk and then into the plain flour.
- Dip into the soy milk again and then into the seasoned flour and cornmeal mixture.
- Add 2 tablespoons of the oil to the heated skillet and cook 3 "steaks" at a time.
- Brown for approximately 2 minutes on each side or until thoroughly cooked.
- Transfer to a serving platter.
- Repeat with the remaining oil and steaks.
- Add the remaining flour to the skillet and cook for 2 minutes.
- Whisk in the stock and the parsley and season with the salt and pepper.
- Whisk the nondairy cream into the gravy.
- Remove from the heat when bubbling.
- Serve with warm biscuits topped with the gravy.
Nutrition Facts : Calories 304.4, Fat 15, SaturatedFat 2, Sodium 604, Carbohydrate 36.9, Fiber 2.5, Sugar 0.4, Protein 6
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