Southern Living Magazines Chicken Fried Steak Recipes

SOUTHERN LIVING'S BEST FRIED CHICKEN

Steps:

• Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry.
• Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
• In a large sealable plastic bag, combine remaining pepper mixture and flour. Add 2 pieces chicken to bag and shake well to coat. Remove chicken pieces, shaking off extra flour, and set aside. Repeat with remaining chicken.
• Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for which you have a lid, and fit with a candy or deep-frying thermometer. Add oil and bacon drippings and heat to 360 degrees over medium heat; the oil will ripple and possibly give off a few wisps of smoke.
• Using tongs, immediately add chicken pieces, skin side down (work in batches if necessary to avoid crowding pan). The oil will drop to about 325 degrees, where it should stay; adjust heat so that oil is bubbling gently around the pieces. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook another 5 to 9 minutes, depending on size of pieces. If necessary for even browning, turn pieces over a few times toward the end.
• Drain on paper towels or paper bags. Let cool at least 20 minutes before serving.

SOUTHERN LIVING MAGAZINE'S CHICKEN-FRIED STEAK

Steps:

• SPRINKLE salt and pepper evenly over steaks. Set aside.
• COMBINE cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.
• WHISK together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
• POUR oil into a 12-inch skillet; heat to 360 degrees. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
• WHISK together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes, or until thickened. Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired.

SOUTHERN LIVING MAGAZINE'S CHICKEN-FRIED STEAK

Steps:

• SPRINKLE salt and pepper evenly over steaks. Set aside.
• COMBINE cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.
• WHISK together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
• POUR oil into a 12-inch skillet; heat to 360 degrees. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
• WHISK together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes, or until thickened. Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired.

SOUTHERN LIVING MAGAZINE'S CHICKEN-FRIED STEAK

Steps:

• SPRINKLE salt and pepper evenly over steaks. Set aside.
• COMBINE cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.
• WHISK together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
• POUR oil into a 12-inch skillet; heat to 360 degrees. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
• WHISK together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes, or until thickened. Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired.

SOUTHERN LIVING MAGAZINE'S CHICKEN-FRIED STEAK

Steps:

• SPRINKLE salt and pepper evenly over steaks. Set aside.
• COMBINE cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.
• WHISK together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
• POUR oil into a 12-inch skillet; heat to 360 degrees. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
• WHISK together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes, or until thickened. Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired.