Marlboro Country Chicken Fried Steak Country Fried Recipes

CHICKEN FRIED STEAK

Steps:

• For the steak: Begin with setting up an assembly line of dishes. Beat 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. Place the breaded meat on the clean plate, then repeat with the remaining meat (dry mixture/wet mixture/dry mixture).
• 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 3 to 4 cups 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 the gravy is sufficiently seasoned.
• Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

COUNTRY FRIED STEAK

Steps:

• Place 1 cup flour, 1/2 cup milk, and eggs in 3 separate shallow bowls in the working area.
• Mix 1 tsp salt, 1 tsp pepper, and the paprika into the flour and mix well.
• Season both sides of cube steaks with additional salt and pepper, if desired.
• Dip cube steaks in milk, then dredge in seasoned flour.
• Dip floured steaks in egg wash, then again in the seasoned flour.
• Heat 2 tbsp oil in a large skillet on medium heat and do half the cube steaks at a time, or work with two skillets, if you desire.
• Brown the cube steaks on each side, about 8-10 minutes total cooking time; remove from heat and set the steaks aside.
• Drain all but 1 tbsp oil (if any- I don't usually have any, but the steaks are less greasy with less oil) from the pans.
• Add enough butter to the pan to equal 3 tbsp along with the oil.
• Melt the butter and add 3 tbsp flour and stir with a whisk to make a roux, deglazing the bottom of the pan, and cook for a few minutes on LOW heat; do not burn.
• Slowly add the remaining 2 cups milk, and stir or whisk constantly until mixture comes to a boil and thickens; cook for another minute or so and remove from heat.
• Serve Country Fried Steaks (Chicken Fried Steak, as we call it) with plenty of gravy on top, and mashed potatoes on the side (double gravy recipe if you use a LOT of gravy on your potatoes, etc).

MARLBORO COUNTRY CHICKEN FRIED STEAK (COUNTRY FRIED)

Steps:

• Trim steak, cut into 6 to 8 smaller pieces and pound thin.
• Combine milk, green Tabasco sauce, and salt in one bowl. Add 1 cup of flour to a second bowl. Combine remaining flour, paprika, garlic, salt and pepper in a third bowl.
• Coat steak in first bowl of plain flour. Dip floured steak into milk mixture then coat with seasoned flour mixture. Set aside until all meat has been coated.
• Heat 1 to 2 inches of oil or fat in a heavy fry pan (a cast-iron skillet is most authentic ;).
• Fry steaks approximately 2 min per side until golden brown.
• Drain on paper towels, serve with cream gravy, mashed potatoes and biscuits.
• For the Cream Gravy: (try at your own risk, it did not turn out for me but I am a gravy novice so I might have done something wrong -- ).
• Pour off all but 6 tbsp of fat from the fry pan.
• Using the leftover seasoned flour first, add 6 tbsp flour and blend well.
• Gradually stir in milk.
• Cook and stir over medium heat until thickened, season with salt and pepper.
• Serve gravy over steaks (or on the side for Yankees!).

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.