How to Cook Chicken Fried Steak | Get Cookin’ | Allrecipes.com
There’s no better comfort food than southern comfort food. In this video, Nicole shows you how to make chicken fried steak. First, after flattening out the steaks, whisk together some baking powder, baking soda, pepper, and salt. Now, combine the mixture with buttermilk, egg, hot sauce, and garlic to make the batter. Drudge and cover both sides of the steaks with flour and batter before frying in the pan of vegetable shortening oil. After the steaks finish frying, make sure to save some fat and solid remnants to whip up some gravy. Pour the gravy and enjoy this southern recipe!
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0:00 Intro
0:16 Flatten the Steaks
0:25 Mix the Batter
0:42 Drudge in the Batter
0:57 Fry in Oil
1:42 Make the Gravy
2:18 The Perfect Bite
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How to Cook Chicken Fried Steak | Get Cookin' | Allrecipes.com
Chicken Fried Ribeye | Daddy Jack
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Cowboy Classic Chicken Fried Steak
What's more classic than a chicken fried steak- but there are some tricks to get the perfect, crispy and tender steak and we're showing you how! Featured on the Food Network's Throwdown with Bobby Flay.
Cowboy Classic Chicken Fried Steak
2 cups buttermilk
2 teaspoons Mesquite Seasoning (available here: ) or smoked paprika and pepper
1 egg
2 cups all-purpose flour
3 tablespoons Original Seasoning (available here: ) or seasoned salt and pepper, to taste
2 tablespoons baking powder
1 tablespoon cornstarch
Fry oil (canola, creamy liquid shortening, peanut)
Tenderized round steaks (we used inside of the round)
1. In a bowl, combine the buttermilk, Mesquite seasoning and egg. Whisk well.
2. In a separate bowl, combine the flour, Original seasoning, baking powder and cornstarch.
3. In a Dutch oven, pour in enough oil to deep-fry the steaks (2 to 3 inches). Heat the oil over medium-high heat until it reaches about 350°F.
4. Pick up one piece of meat and dip it into the wet batter and then into the flour mixture. Be sure both sides are well coated. Repeat, or as I call it, “double baptize.”
5. Fry the steaks for about 3 to 4 minutes on each side, or until golden brown. Be sure there is no red liquid coming from the steaks. Cool on a wire rack. Serve warm with the gravy.
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
The ONLY Southern Chicken Fried Steak Recipe YOU'LL EVER NEED! | Amazingly Delicious Gravy
Growing up spending summers in the south we had the best southern fried chicken steak ever. It had the most amazingly delicious gravy too. And the best part was that it was always an easy and quick meal to make. Get ready because this is the only chicken fried steak recipe you will ever need.
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The BEST Southern Chicken Fried Steak EVER Ingredients:
2-4 Angus Beef Cubed Steaks
2 1/4 cups All Purpose Flour
2 tablespoons hot sauce
2 teaspoon baking powder
1 teaspoon baking soda
1 egg
1 cup buttermilk
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme
salt and pepper to taste
Oil for Frying
Chicken Fried Steak Salt and Pepper Gravy
ENJOY!
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Crispy Chicken Fried Steak w/ Country Gravy
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❤️SUBSCRIBE Batter-dipped tender steaks fried to crispy golden perfection and then smothered with creamy white gravy! It's chicken fried steak time y'all!!
What is chicken fried steak?
If you never had or heard of chicken fried steak you're probably thinking what the heck! It's a pretty simple dish. In short, it's a tenderized steak (usually cube steak) that is coated and fried. The outside resembles fried chicken because it is coated in flour, milk, and eggs, basically the same stuff you'd use to coat fried chicken.
It's fried until golden and crispy. So you get to experience that crispy golden crust and tender delicious steak all in one bite! Now it's pretty easy to see why it's called chicken fried steak huh? And if that wasn't enough, chicken fried steak is often served with a generous drizzling of creamy white or brown gravy. Yeah, tell me about it! This delicious dish cares nothing about your waistline goals.
What to serve with chicken fried steak?
Chicken fried steak makes such a wholesome, old-fashioned meal! I like to serve it with mashed potatoes, sweet peas, yeast rolls or Texas Toast and sweet iced tea to wash it all down!
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How to Make Alton Brown's Chicken-Fried Steak | Food Network
Alton's chicken-fried steak smothered in gravy: what could be more classic?
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Chicken Fried Steak
Recipe courtesy of Alton Brown
Total: 1 hr 25 min
Prep: 45 min
Inactive: 10 min
Cook: 30 min
Yield: 4 to 6 servings
Level: Intermediate
Ingredients
2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves
Directions
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.
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