Recipes for "chicken fried steak"

If you are using round steak instead of pre-tenderized cube steak, you will need to pound the steaks thin or they will be way too chewy. (Already tenderized cube steaks can also use more attention from the meat mallet to be made thinner.)

Place each steak between two pieces of plastic wrap. Using a meat mallet, rubber mallet, rolling pin, or empty wine bottle, pound the steak until it is very thin, less than 1/4 inch.

As you pound the steak, turn it over often and spread out the plastic wrap, which tends to wrinkle as you work.

Repeat with all the steaks.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Sprinkle a little salt over the meat.

Put a wire rack over a baking sheet and place in the oven. You'll use the oven to keep the finished steaks warm and crisp while you cook the gravy.

Prepare two wide, shallow dishes (such as a Pyrex casserole dish). In the first one, whisk together the eggs and milk. In the second, whisk together the flour, salt, garlic powder, and cayenne.

Working one at a time, dredge a steak in the flour. Using the heel of your hand, press the flour into both sides of the steak.

Lift the steak, shake off the excess flour, and dip the steak into the egg wash, coating it on both sides.

Lift the steak out of the egg wash, shake off the excess egg wash, and then dredge the steak in the flour a second time. Again, press the flour into the steak on both sides.

Set aside on a plate. Repeat with the remaining steaks.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Pour enough oil in a large frying pan to cover the bottom by 1/4 inch. Heat the oil to 350°F or until it sizzles when you drop a little flour into it. If the oil doesn't sizzle, it isn't ready; if it burns, the oil is too hot, reduce the heat.

Working one at a time, lay a coated steak into the hot oil. Use a metal spoon to spoon some of the oil over the steak. This sets the coating.

Fry until you see the edges of the steak turn golden brown, about 2 minutes. Carefully turn the steak over in the pan, and fry for 2 more minutes.

Once both sides of the steak are golden brown, tip the steak up with a metal spatula to drain the excess oil. Remove it from the pan and place if on the wire rack in the oven to keep warm. Repeat with the remaining steaks and leave them in the 200°F oven while you make the gravy.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Turn off the heat under the pan. Pour out all but about 3 tablespoons of fat from the pan. Whisk in 3 tablespoons of flour and turn the heat on to medium.

Cook until it's the color of milk chocolate, about 4 to 5 minutes, stirring constantly.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

When the flour-fat mixture is smooth and a lovely milk chocolate color, slowly add the milk and cream, whisking constantly. Note that the mixture will seize up initially, and will loosen as you whisk in more liquid.

Add milk to your desired thickness for gravy. If the gravy is too thick for you, add more milk. If it's too thin, let it cook longer.

Season with salt and lots of black pepper, to taste.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Serve chicken fried steak with the gravy and a side of mashed potatoes or your choice of side.

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Heat 1/2 inch shortening in a large, heavy skillet to 365 degrees F (185 degrees C).

While shortening is heating, cut beef crosswise into 4 equal cutlets. Pound each cutlet thinly with a moistened mallet or the side of a cleaver.

Mix together 1 cup flour and garlic powder in a shallow bowl. Beat together buttermilk, egg, salt, and pepper in a second shallow bowl. Dip cutlets in flour mixture, turning to coat evenly. Dip in egg mixture, then in flour mixture once more.

Cook cutlets, one at a time, in hot shortening until golden brown, turning once. Transfer to a paper towel-lined plate. Drain grease, reserving 1/2 cup drippings in the skillet.

Blend remaining 1/4 cup flour into reserved drippings to form a paste. Cook and stir over medium heat, gradually adding milk until desired consistency is reached. For thicker gravy, add less milk; for thinner gravy, stir in more. Season gravy with salt and pepper. Serve over fried cutlets.

Place steaks between 2 layers of plastic and pound to a thickness of 1/4 inch.

Place 2 cups flour in a shallow bowl.

Stir together baking powder, baking soda 1 teaspoon pepper, and 3/4 teaspoon salt in second shallow bowl. Add buttermilk, Tabasco sauce, egg, and garlic; stir to combine.

Heat shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Place a wire rack over a sheet of parchment paper.

While the shortening is heating, dredge a steak in flour to coat; shake off excess. Dip into buttermilk batter; lift up so excess batter drips back into the bowl. Press in flour again to coat both sides completely. Place breaded steak on the wire rack and repeat to bread remaining steaks.

Fry steaks, in batches if necessary, until evenly golden brown, 3 to 5 minutes per side. Remove steaks to a paper towel-lined plate to drain. Cover with foil to keep warm while you make the gravy.

Drain 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; add the reserved oil. Whisk the remaining 1/4 cup flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy.

Stir in milk, increase the heat to medium, and bring the gravy to a simmer. Cook, stirring often, until thick, 6 to 7 minutes. Season with kosher salt and pepper.

Transfer steaks to a platter and pour gravy over top.

Mix together ground beef, 1 cup crackers, egg, chili powder, parsley, and salt in a large bowl until well combined. Form into 6 balls, then flatten into patties.

Place remaining 1 cup crackers on a plate. Press patties in crackers until evenly coated. Place coated patties on a plate and refrigerate for at least 30 minutes.

Heat oil in a large skillet over medium heat. Fry patties in hot oil until the centers are well done and the outside is golden brown, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Divide the meat into 4 pieces, and flatten into thin beef patties. Heat a heavy skillet over medium heat until almost smoking, and cook the beef patties until browned on both sides, about 4 minutes per side; set the cooked burgers aside. Drain excess grease but leave any browned drippings in the skillet.

In a shallow bowl, mix together 1 cup of flour with salt and black pepper. In a separate shallow bowl, beat the eggs until smooth, mixing in a half teaspoon of water if needed.

Heat the vegetable oil in the skillet over medium heat. Dip both sides of cooked burgers into the eggs, then dredge in the seasoned flour; repeat 3 times to build up a thick coating on the burgers. Place the burgers into the hot oil, and pan-fry until golden brown on both sides, about 5 minutes per side. Set burgers aside.

Spoon away any excess vegetable oil. Melt butter in the skillet over medium heat, and stir to loosen any brown flavor bits left in the bottom of the skillet. Whisk in 1 tablespoon of flour until smooth. If you prefer a very thick gravy, use more flour. Gradually whisk in milk, cooking until the gravy is thick. Season to taste with salt and black pepper, and serve the gravy over the chicken-fried beef patties.

In a shallow dish, combine the breadcrumbs with the oregano, cumin, and salt and pepper. Beat eggs in another shallow dish. Dip each steak in beaten eggs, and then in the breadcrumb mixture. Make sure to cover each steak well with the breadcrumb mixture.

In a large, deep skillet, heat 1inch oil over medium high heat.

Place the steaks in the oil when it's hot (so that the breading will not stick to the pan). Cook steaks, turning once, until brown for well done and golden brown for medium. Serve with lemon slices.

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.

Combine milk, cola, and steak sauce in a large resealable dish or bag and add the tenderized round steak. Marinate for 30 minutes, or overnight.

Combine flour, salt, pepper, paprika, granulated onion, and granulated garlic for the chicken fry breading in a shallow dish. Whip egg in a second shallow dish until light and frothy for the chicken dip. Add buttermilk, salt, and pepper.

Drain steaks from the steak marinade and dredge in chicken fry mixture, shaking off excess. Then dredge in the chicken dip mixture, allow excess to drip off. Dredge in the chicken fry mixture again, shaking off excess. Place steaks on a sheet pan and press any remaining flour mixture onto the steaks. Let stand for 10 minutes.

Preheat an air fryer to 400 degrees F (200 degrees C).

Place steaks in the air fryer basket. Lightly coat with vegetable oil spray.

Air fry for 4 minutes. Carefully turn steaks and coat the other side with vegetable oil spray. Air-fry for another 4 minutes. Serve each steak on a toasted bun, topped with lettuce, tomato, pickles, and mayonnaise.

Combine bread crumbs, flour, salt, and pepper in a 1-gallon resealable plastic bag. Beat eggs and milk together in a shallow bowl.

Dip each steak into the egg mixture, then place into the plastic bag and shake to coat with crumbs.

Heat oil in a skillet over medium heat. Add steaks and fry, turning once, until both sides are golden brown, 6 to 8 minutes per side.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

In a bowl, stir together 1 cup flour, 1 teaspoon salt, white pepper, and garlic powder. In a separate bowl, beat eggs with garlic and parsley. Dredge each tenderloin fillet in seasoned flour, dip in egg mixture, and dip back into flour mixture. Shake off any excess flour.

Gently place the steaks into the hot oil, 2 at a time, and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels.

Place the sausages in a small skillet over medium heat, and fry them until very dark brown on all sides, about 10 minutes. Finely chop the sausages, and set aside. In the same skillet, melt butter, and stir in 3 tablespoons of flour. Cook the butter-flour mixture until it turns a pale beige color, about 1 minute, then stir in the sausage, cream, salt, and black pepper. Bring the mixture to a simmer, and cook until thickened, about 5 minutes. Serve sauce over the fried steaks.