Mock Chicken Fried Steak Recipes

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.

MOCK CHICKEN FRIED STEAK

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.

MOCK CHICKEN FRIED STEAK WITH MILK GRAVY

Steps:

• Mix 2 cups flour with salt and pepper.
• Shape ground beef into four thin patties.
• Dip patties into flour, then beaten egg, then flour again.
• Put shortening, oil or lard into a heavy skillet over medium high heat.
• When a little flour sprinkled into skillet begins to sizzle, add patties.
• Cook for about 5 minutes per side.
• Remove and drain on paper towels.
• To make gravy:.
• Remove all but four tablespoons of fat from skillet.
• Stir in 4 tablespoons of dredging flour and 1/4 teaspoon salt.
• Stir, scraping up browned bits, for about one minute till light brown.
• Whisk in milk gradually.
• Whisk until thick and bubbly.
• Remove from heat.
• Add 1/2 teaspoon black pepper or to taste.
• Stir well.

CHICKEN-FRIED STEAK

Steps:

• Put the steaks on a board and bash with a rolling pin until about half the original thickness. Mix the eggs with the cayenne in a bowl. Combine the ingredients for the spice mix with a large pinch of salt in a separate shallow dish.
• Dip the steaks into the egg, then the spice mix, turning to coat. Pour the oil into a large non-stick frying pan until the base of the pan is covered. Fry the steaks over a high heat for 2 mins until crisp, then turn and fry for 2 mins more. Transfer to a plate and keep warm.
• If you're making the sauce, pour away all but 1 tbsp oil from the pan and stir in the flour, cooking until browned. Crumble in the stock cube. Slowly pour in the milk, whisking until smooth and fully incorporated. Reduce the heat to a simmer and cook for 4-5 mins. Season. Add the thyme and plenty of black pepper, then squeeze in the lemon juice to taste. Serve the steaks with the sauce, and greens and corn, if you like.

VEGAN MOCK SOUTHERN CHICKEN FRIED STEAK

Steps:

• Biscuits:.
• In a medium bowl mix the flour, baking powder, nutritional yeast flakes and salt together.
• With a fork, blend in the margarine until the mixture is crumbly, then stir in the soy milk and blend well.
• Drop biscuit size spoonfuls of dough onto a lightly greased baking sheet.
• Bake at 450'F for 10-15 minutes until nicely golden brown.
• Chicken:.
• While the biscuits are baking, preheat a large heavy skillet over medium high heat.
• slice the mock chicken into small round steaks.
• Pour 1/2 cup of flour into a shallow dis and pour the other 1/2 cup flour into another shallow dish and add the cornmeal, paprika, salt and pepper. Pour the 1/2 cup non-dairy milk into a separate shallow bowl.
• Dip the mock chicken into the soy milk then the plain flour. Next dip the mock chicken into the soy milk and then into the season flour cornmeal mixture.
• Add 2 tablespoons of oil to a hot pan and cook 3 steaks at a time. Brown the steaks about 2 minutes per side or until cooked and remove from the pan.
• Add 2 tablespoons more of oil and reheat with remaining steaks. Remove the steaks to a serving platter.
• Add 2 tablespoons flour to the pan and cook for 2 minutes. Whisk in the broth and parsley, season with salt and pepper.
• Whisk the soy creamer into the gravy. When the gravy bubbles remove from the heat.
• Serve steak and warm biscuits with gravy on top.
• Bon Appetit!

STEAK MOCK FRITES

Steps:

• Preheat oven to 450. Set a large pot filled with salted water on the stove. Add potatoes, turn heat to high and cook, gently boiling, until they are softened, approximately 15 minutes. Drain potatoes, and dry them well.
• Grease a sheet pan with half the oil, and put the potatoes on the pan. Using a potato masher or the bottom of a heavy glass, gently smash each potato, pressing it down to a thickness of less than an inch. Drizzle the rest of the oil over the smashed potatoes, place on top rack in the oven and allow to roast until the exteriors are golden and crunchy, approximately 20 to 25 minutes. Add salt to taste.
• Make the maître d'hôtel butter. Put the butter on a cutting board and, using a fork, cut the other ingredients into it until the butter is creamy and smooth. Scrape the butter together with a chef's knife, and form it into a rough log. If making it ahead of time, you can roll it tight in a sheet of plastic wrap and refrigerate until ready to use.
• As the potatoes finish crisping, make the steaks. Set a heavy-bottomed skillet - or 2 if your steaks are large and you are cooking them in 4 pieces - over high heat, and let it sit for a few minutes. Shower the steaks with an aggressive amount of salt and pepper. Add the oil to the pan, and shake to distribute. It will almost immediately begin to smoke. Place the steaks in the pan, and allow to sear, unattended, for 4 minutes, until they have developed a serious crust. Turn the steaks over, and cook for an additional 3 to 6 minutes for medium-rare. Remove steaks to a warm platter to rest. Top each steak with a tablespoon of the butter.
• Remove the potatoes from the oven, and season them with salt and a grind of pepper. Place 2 or 3 crunchy potatoes on each plate, then nestle a steak up beside them. Top each steak with pats of the remaining butter.

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.

LUBY'S CAFETERIA CHICKEN FRIED STEAK

Steps:

• In shallow bowl, whisk together eggs, milk, salt, seasoned salt, and pepper until well blended.
• Place flour in separate shallow bowl.
• Pound meat with meat mallet to ¼" thickness.
• Coat with flour, shaking off excess.
• Dip into egg mixture, then again into flour, coating evenly.
• Heat about 1/8" oil in large skillet over medium heat.
• Add meat and cook 3 to 4 minutes on each side or until browned and cooked through.