Jennis Chicken Fried Steaks Recipes

CHICKEN FRIED STEAK

Steps:

• Preheat oven to 250 degrees F.
• Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
• Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
• Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

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.

CHICKEN FRIED STEAK I

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.

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.

JENNI'S CHICKEN FRIED STEAKS

Steps:

• Cut steaks into serving size portions.
• Mix together the wet ingredients. Marinate steaks in milk mixture for about 5-10 minutes.
• Mix together the dry ingredients and heat oil until the handle of a wooden spoon sizzles when you put it inches ( I would imagine about 350 degrees.).
• Coat steaks in flour mixture and fry until cooked through and golden- about 20 minutes.
• Drain on paper towels.

COWBOY CHICKEN FRIED STEAKS

Steps:

• In a large skillet sprayed w/ butter flavored cooking spray, melt margarine.
• Meanwhile, in a shallow dish, combine 3 Tablespoons flour and chili seaoning. Pour skim milk into another shallow dish. Coat steaks first in skim milk, then in flour mixture. Evenly arrange coated steaks in skillet. Brown for 3 to 5 minutes on each side. Remove steaks and keep warm.
• In a covered jar, Combine evaporated skim milk, water and remaining 3 tablespoons flour. Shake well to blend. Pour milk mixture into same skillet steaks were cooked inches Stir in parsley flakes and black pepper. Cook over medium.
• heat until gravy thickens, stirring often. For each serving, place 1 steak on a plate and spoon about 1/2 cup gravy over top.

CHICKEN-FRIED STEAK

Steps:

• Heat oven to 200 degrees. Pour a half-inch of oil into a cast-iron or other large, heavy skillet and place over medium-high heat.
• Put flour, salt and pepper in a large zip-top bag or in a large baking dish and mix well. Pour milk into a large bowl. Dip each piece of steak in milk, shake off excess and then shake in bag of flour or press into dish of flour, making sure both sides are well coated. Shake off excess.
• Lay steaks into hot oil until skillet is full, but not crowded. Cook for about 3 minutes a side, or until a good crust is formed. You may need to do this in batches, moving steaks to a platter in the warm oven as they cook. When done, pour off all but about 4 tablespoons of fat from pan, leaving in as many browned bits as possible, and turn off heat.
• Pour milk into a saucepan and add enough water to make 3 cups. Heat over medium heat until just before boiling point.
• Turn heat under frying pan to medium. When oil is hot, sprinkle in 3 tablespoons of flour mixture, 1 tablespoon at a time, quickly stirring until flour starts to brown, 1 to 2 minutes. Gradually add liquid, stirring constantly to remove lumps and cook until thickened. Adjust seasoning.

REAL SOUTHERN CHICKEN FRIED STEAKS

Steps:

• Fill frying pan about 1/2 way with oil, turn heat on med-med/high.
• In one bowl beat egg, milk, and some seasonings together with a fork.
• Put flour in another bowl and season to taste.
• Put 2 pieces of meat in milk mixture, let soak while oil gets hot(you know it's hot when a sprinkle of flour sizzles in the pan) then roll in flour batter and put in oil.
• Fry 10 minute one side then flip (or when golden brown) and fry 10 min other side. fry couple minute more each side just for good measure.
• While 2 pieces are frying put 2 more pieces in milk and let soak till other pieces are done. Don't put it in flour till ready to fry, will end up soggy!
• Keep repeating till all the meat's gone! Enjoy!

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 STEAK WITH GRAVY RECIPE

Steps:

• Preheat oven to 250 degrees F.
• Trim excess fat from from beef. Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Pound meat to tenderize, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
• Place enough of the vegetable oil to cover the bottom of a 12-inch skillet and set over medium-high heat. Once the oil begins to simmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a baking sheet or pan and place into the oven. Repeat until all of the meat is browned.
• Add 1 tablespoon vegetable oil to the pan used to cook steaks. Whisk in the flour. Add the chicken broth to the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and whisk until the gravy reaches desired consistency, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

CHICKEN FRIED STEAK WITH GRAVY

Steps:

• Trim fat caps off steaks. Rub steaks with salt, then Worcestershire sauce and soy sauce. Let rest for 30 minutes.
• Transfer one steak to a cutting board and cover with plastic wrap. Use a meat mallet to pound the steak until it is about half the original thickness and twice the original area. Repeat with remaining two steaks.
• Place 2 cups flour in a shallow bowl. Whisk buttermilk, eggs, and hot sauce together in a second bowl. Combine remaining 3 cups flour, bread crumbs, baking powder, garlic powder, smoked paprika, onion powder, Cajun seasoning, sea salt, chile seasoning, black pepper, thyme, oregano, sweet paprika, chipotle powder, cumin, sage, mustard powder, and cayenne pepper in a third, large bowl.
• Dunk each piece of steak in the plain flour, then in the egg wash, and then in the breading, making sure it gets completely coated in each step. Transfer to a plate and refrigerate for 1 hour; this is crucial and ensures the breading will adhere to the meat.
• When ready to cook, prepare gravy: Melt butter in a saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk beef broth into the flour mixture, then gradually whisk in cream, and bring to a simmer over medium heat. Reduce heat to low and cook, stirring occasionally, to let it further thicken. Keep warm as you cook the steaks.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Drop steaks into the hot oil and fry until breading is crisp and golden brown, 6 to 7 minutes. Transfer to a paper towel-lined plate to drain.
• Serve hot steaks with gravy.