CHICKEN-FRIED STEAK & GRAVY
As a child, my grandmother taught me how to make this chicken-fried steak. I taught my daughters, and when my granddaughters are bigger, I'll show them, too. -Donna Cater, Fort Ann, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour., In a large cast-iron or other heavy skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm., Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
Nutrition Facts : Calories 563 calories, Fat 28g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 839mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 46g protein.
CRISPY RANCH FRIED CHICKEN
It's almost impossible to improve crispy fried chicken. A sprinkling of ranch dressing mix in the coating makes it happen, though. The empty-in-seconds serving platter is proof. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large shallow dish, combine 2-2/3 cups flour and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until golden brown and a thermometer inserted into chicken reads 165°, 7-8 minutes on each side. Drain on paper towels.
Nutrition Facts :
CHICKEN FRIED STEAK W/ COUNTRY GRAVY
Steps:
- To season the tenderized steaks, mix together sea salt, garlic powder, and black pepper. Season both sides of steaks. Set aside.
- In a large dish (I use a glass casserole dish) , whisk together flour, and all of the remaining coating mix seasonings until combined.
- In another large dish, place ½ cup of the seasoned flour into the dish. Add in the egg and enough milk to create a thick batter.
- Dip the steak in the flour mixture first, lightly coating both sides.
- Next dip the steak into the batter mixture, coating both sides and letting the excess drip off.
- Finally place the steak back into the flour mixture, being sure to press the flour into the steaks, coating both sides. Repeat until all steaks have been coated.
- Preheat your oven to 200 F. Place a cooling rack on top of a baking sheet and place it into the oven. (This will be where you will keep the cooked steaks to keep them warm until you are ready to serve).
- Fill a large deep skillet with about an inch of canola oil and heat to 350 F.
- Fry the steaks 1-2 at a time, (about 2-3 minutes per side) until golden. Place finished steaks on the cooling rack in the oven. Repeat until all steaks have been fried.
- Carefully drain the oil from the pan and wipe out the pan. (You can leave the flavorful brown bits in the bottom of the pan if desired. If you do, this will result in a tan and not white gravy though)
- Add butter to the pan over medium heat.
- Once the butter has melted, add flour to the pan.
- Cooked while stirring constantly until golden brown,(about 2-3 minutes). This will remove the raw flour taste.
- Gently whisk in the broth and milk a little at a time.
- Cook while stirring constantly to remove any lumps and until the mixture begins to thicken to your liking. (Cook longer if you want thicker gravy or add more milk if you want thinner gravy)
- Season gravy with salt, pepper, onion powder, garlic powder, and a bit of thyme until your desired flavor is reached (Be sure to taste after each seasoning to prevent overseasoning the gravy. Let your tastebuds be your guide. The end result should taste good enough to eat plain!)
CHICKEN FRIED STEAK WITH GRAVY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the steak: Begin with setting up an assembly line of dishes. Mix 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 (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
- 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 the 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 gravy is sufficiently seasoned.
- Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
RANCH STYLE CHICKEN FRIED STEAK AND GRAVY
Make and share this Ranch Style Chicken Fried Steak and Gravy recipe from Food.com.
Provided by riffraff
Categories Steak
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Tenderize round steak.
- Dip in milk and then flour, salt and pepper to taste.
- Fry in deep fat at approcimately 375 Degrees F. until golden brown.
- After steak is done, pour off fat leaving about 4 T in pan.
- Add 4 T flour.
- Stir until smooth.
- Add 1 qt milk.
- Stir and cook until until thickened for steak gravy.
Nutrition Facts : Calories 225.8, Fat 12.2, SaturatedFat 6.7, Cholesterol 28.3, Sodium 75.1, Carbohydrate 21.9, Fiber 0.5, Sugar 0.1, Protein 7
CHICKEN FRIED STEAK WITH GRAVY
Steps:
- Combine 1 package salad dressing mix, flour, and pepper, to taste, in a large plastic bag. Set aside. Combine another package salad dressing mix, egg, and 2 cups buttermilk in a shallow bowl. Soak steaks in buttermilk mixture. Remove 1 steak and toss in flour mixture. Shake off any excess flour and dip again in the buttermilk mixture. Return to flour mixture and toss. Repeat process for remaining steaks.
- Heat 1/2-inch layer of oil in a large cast iron skillet to 350 degrees F. Place 2 steaks in the pan at a time. Cook for 4 minutes on each side or until golden brown. Drain on paper towels.
- To make the gravy, combine 1 cup buttermilk, chicken broth, and gravy package in small saucepan. Bring to simmer over medium heat and stir well. Top steaks with gravy and serve with mashed potatoes and gravy, if desired.
CHICKEN FRIED STEAK AND GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place a large piece of plastic wrap on a clean surface. Place a piece of the steak on the plastic wrap and top with a second piece of plastic wrap. Using the textured side of a meat mallet, tenderize the steak until it is very thin. Flip and repeat on the other side. Repeat with the remaining pieces of meat. Season generously with salt and pepper. Set aside.
- Place 4 cups of the flour in a large bowl or shallow dish. Combine the eggs and 1/4 cup of the milk in a separate bowl. Heat the oil in a large skillet over medium heat. Flick some flour into the oil; when it sizzles the oil is hot enough. Dredge the steak in the flour, coating both sides and shaking off excess. Dip in the milk and then again in the flour. Fry the steak, a few pieces at a time, until the edges turn golden brown, 3 to 4 minutes per side. Transfer to a paper towel-lined plate.
- Pour the cooking grease into a heatproof bowl or measuring cup. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the drippings to the skillet, scraping up all the brown bits on the bottom of the pan with a wooden spoon. When the oil is hot, whisk in the remaining 1/4 cup flour until the flour begins to brown, about 2 minutes. Slowly add the remaining 2 cups milk, whisking constantly until the gravy begins to thicken, 5 to 7 minutes. Season with salt and pepper. Transfer the fried steak to a serving plate and drizzle with the gravy.
OVEN-FRIED RANCH STEAK
I've made this recipe with chicken instead of beef, and the results were equally good. The combination of ranch salad dressing and cajun seasoning also is great as a dip for fresh veggies.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a shallow dish, combine salad dressing and seasoning; add the beef and turn to coat. Cover and refrigerate for at least 8 hours or overnight. Drain and discard marinade. In a shallow plate, combine the cornmeal, bread crumbs and garlic powder. Coat both sides of beef in cornmeal mixture., Place in a greased 13x9-in. baking dish. Bake at 350° for 30-35 minutes or until a meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts :
RANCHERO CHICKEN FRIED STEAK W/COUNTRY STYLE GRAVY
Lots of chicken fried steak recipes out there but it's the ranch dressing mix ingredient in this recipe that makes for a great tasting flavor in the breading. I also like this recipe because it calls for cube steak; a cut of meat that is inexpensive yet I have trouble finding recipes on s variety of ways to prepare it. Great for those busy weeknight dinners when you have to have dinner on the table in a flash. I bread my meat the night before and refrigerate, to save some time.
Provided by TheDancingCook
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large Ziploc bag, combine the flour, 1 dressing packet mix, salt and pepper.
- In a shallow baking dish, combine 2 cups of buttermilk, beaten egg and 1 dressing packet mix; soak cube steaks in mixture.
- While steaks are soaking, make the gravy: in a small pot, combine 1 cup buttermilk, broth and dry graving mix; simmer over medium heat and stir well and keep warm.
- One by one, add each steak into Ziploc bag and shake to coat; dip steak back again in buttermilk mixture and recoat and shake in Ziploc bag.
- In a deep skillet, heat 1/2 inch of oil to 350 degrees; fry steaks for about 4 minutes on each side, or until golden brown.
- Drain on paper towels; serve with gravy and side dishes.
More about "ranch style chicken fried steak and gravy recipes"
CHICKEN FRIED STEAK WITH GRAVY - THE SEASONED MOM
From theseasonedmom.com
5/5 (1)Total Time 35 minsCategory DinnerCalories 812 per serving
- In a shallow bowl, whisk together 1 cup of flour, 1 ½ teaspoons garlic powder, kosher salt, paprika and cayenne. In a second shallow bowl, whisk together the buttermilk and egg.
- Dredge the steaks in the flour mixture, shaking off any excess, then dip in the buttermilk mixture, allowing any excess to drip off. Dredge once more in the flour to coat.
- In a large cast iron skillet or Dutch oven, heat oil over medium-high heat. When the oil shimmers, add the steaks to the pan and cook until golden brown on each side, about 3-4 minutes per side. Transfer the steaks to a paper towel-lined tray. Season with a little bit of salt while the steaks are still warm. You may need to cook the meat in batches so that you don’t overcrowd the pan.
- Reserve 3 tablespoons of oil; drain off the rest. Wipe the skillet clean. Warm the reserved 3 tablespoons of cooking oil in the skillet over medium heat. Add the remaining 3 tablespoons of flour to the oil and stir until browned, about 2 minutes. Gradually whisk in the broth, cream, ½ teaspoon garlic powder and rosemary. Reduce the heat to low and simmer, whisking constantly, until the mixture is smooth and thick, about 3-5 minutes. Taste and season with kosher salt and freshly-ground black pepper. Serve the steaks smothered in the creamy gravy. Garnish with chopped fresh parsley.
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