CHICKEN FRIED STEAK RECIPE WITH COUNTRY GRAVY! | COUNTRY FRIED STEAK RECIPE! | #SoulFoodSunday
Chicken Fried Steak and Country Gravy... What more do I need to say?! Nothing says Soul Food or Comfort Food like some Chicken Fried Steak and Gravy! This is a dish that you make from the heart for the ones you love! Make this dish with love in your heart and fill your plate with all it's goodness!
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Ingredients:
-Cubed steak or Tenderized sirloin steak.
-All purpose flour.
-3 eggs.
-Season salt.
-Cream.
-Whole milk.
-Salt and pepper.
-Canola or veggie oil.
-Diced onion.
-Bacon fat or Butter.
-Thyme.
Prep:
-Dip the steaks in seasoned flour.
-Dip in egg and cream mix.
-Back into the seasoned flour.
-On to dry rack.
-Heat oil to 350f.
-Fry steaks until golden brown.
Gravy:
-Melt fat or butter.
-Saute onion.
-Add flour, mix and cook flour for 1 min.
-Slowly stir in milk.
-Add thyme, pepper and salt.
-Mix until thick.
-Cover steak with gravy and enjoy!
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Kardea Brown's Country-Fried Steak with Gravy | Delicious Miss Brown | Food Network
Kardea covers her hearty country-fried steak with a creamy gravy flavored with bacon drippings, garlic and Dijon!
#KardeaBrown #FoodNetwork #DeliciousMissBrown #FriedSteak
Watch #DeliciousMissBrown, Sundays at 12|11c on Food Network, or #StreamOnMax!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Kardea's Country-Fried Steak with Gravy
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 50 min
Active: 45 min
Yield: 6 to 8 servings
Ingredients
White Gravy:
2 tablespoons bacon drippings
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup all-purpose flour
3 cups half-and-half
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
Country-Fried Steak:
2 pounds cube steak, or boneless chuck steaks pounded to 1/4-inch thick
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups all-purpose flour
2 tablespoons Miss Brown’s House Seasoning, recipe follows
1 cup whole milk
2 large eggs
Vegetable oil, for frying
Chopped fresh curly parsley, for garnish
Miss Brown’s House Seasoning:
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons sweet paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
Directions
Special equipment: a deep-fry thermometer
For the gravy: Melt the bacon drippings and butter together in a saucepan over medium heat. Add the garlic and cook until softened, about 30 seconds. Whisk in the flour and cook until foamy. Whisk in the half-and-half and cook, stirring frequently, until the mixture thickens, about 4 minutes. Whisk in the mustard and season with salt and pepper. Set aside and keep warm.
For the country-fried steak: Sprinkle the steaks with the salt and pepper. Combine the flour and House Seasoning in a shallow dish. Whisk together the milk and eggs in a separate shallow dish. Dredge the steaks in the flour mixture and shake off the excess. Dip in the milk mixture and then in the flour mixture again, pressing to coat well. Place the coated steaks on a rimmed baking sheet.
Pour enough oil into a large cast-iron skillet to reach 1 inch up the sides. Heat to medium-high heat (about 350 degrees F).
Fry the steaks, in batches, until golden brown and crispy, 3 to 4 minutes. Drain on paper towels.
To serve, spoon the gravy on each serving of steak. Sprinkle with the parsley before serving.
Miss Brown’s House Seasoning:
Yield: about 3 tablespoons
Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
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Kardea Brown's Country-Fried Steak with Gravy | Delicious Miss Brown | Food Network
How to Make the Perfect Chicken Fried Steak | 50 States, 50 Plates, Oklahoma
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Chicken Fried Steak Recipe:
1 1/2 pounds cube steak (top round or sirloin) pounded into 1/2 inch steaks
Lightly coated in Worcestershire sauce with
Sprinkle of Kosher salt, black pepper and garlic granules
1 /1/2 cups frying oil (I used peanut)
Wet Mix:
1/3 cup whole milk
1/3 cup buttermilk
2 large eggs
Dry Mix:
1 1/2 cups all purpose flour
2 tsp onion powder
1 1/2 tsp seasoned salt
1 tsp paprika
1 tsp fresh ground black pepper
1/4 tsp cayenne pepper
1 1/2 tsp garlic powder
Gravy:
3 tbsp reserved frying oil
3 tbsp unsalted butter
6 tbsp all purpose flour
3 1/4 cups whole milk
1/2 cup heavy cream
1 tsp chicken bouillon
1 tsp onion powder
1 tsp garlic powder
Salt and pepper to taste (1 tsp kosher salt 1 1/2 tsp black pepper)
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My Family Recipe For Chicken Fried Steak Feat. My Mom
Chicken fried steak is a lot of things to me, it's an easy homemade treat, a childhood memory, a comfort food. The list goes on and on. For the most part, it's an extremely good southern food that doesn't always get the justice it deserves.
Recipe:
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How to Make Country Fried Steak and Milk Gravy | Allrecipes.com
Get the recipe @
Watch how to make chicken-fried steak with creamy gravy. This Southern staple is quick-and-easy. The gravy is a simple milk-based white gravy you make with your dredging flour. See how it's done! Spoon the delicious gravy over the steak and mashed potatoes.
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CHICKEN FRIED CHICKEN, BEST CRUST EVER
Easy deep fried chicken fried chicken recipe. Tenderized chicken breasts breaded in seasoned flour then deep fried until golden brown and moist. Smothered in country cream gravy over a bed of creamy mashed potatoes. I’ll also share tips on two ingredients that will help keep the breading on the chicken while frying; how to marinate it to get the most moist chicken possible; and how to fry it to get the most crispy texture. Tried and true. Enjoy!
Shopping List:
2 thinly cut chicken breasts
2 cups of whole milk or buttermilk
1 egg
1 cup of milk
1 cup of all purpose flour
1 tbls. baking powder
1 ½ tbls. corn starch
1 ½ tbls. Mesquite seasoning
1 tsp. granulated garlic
1 tbls. kosher salt
1 tsp. course black pepper
32 ounces Canola oil
Directions:
Marinade the chicken in milk or buttermilk in fridge from 60 minutes to overnight.
Using a meat tenderizer pound the chicken until they are very thin. About ¼ inch thick.
Let the chicken set out to come to room temperature.
Season the flour with the Mesquite seasoning, garlic, salt and pepper and add the baking powder and corn starch. Mix to combine.
Heat the oil in a dutch oven to 350 degrees. Add enough oil to deep fry the chicken.
Mix the egg and the cup of milk until well combined.
Dredge the chicken in the egg wash letting the excess drip off.
Then dredge it in the seasoned flour coating well.
Repeat the dredging process once more.
Carefully place the chicken in the hot oil and fry about 3-4 minutes the first side then about 2 minutes on the other until golden brown and crispy.
Place the chicken on a wire rack to drain and rest several minutes.
FOR THE GRAVY: (For 1-2 servings)
1 tbsp. butter, or some other fat (bacon grease or drippings from the chicken fried chicken grease)
1 tbsp. all purpose flour
1 12 oz. can evaporated milk or regular milk
Salt and pepper to taste
If using the grease drippings, drain all but about 1-2 tbsps. If using butter, allow the butter to melt then stir in the flour. Stir about 2 minutes until a roux forms and the raw flour taste has cooked out. Gradually add the milk while constantly stirring until thickened. Bring to a boil then reduce the heat, season with salt and pepper to taste.
Cover chicken in gravy and serve with mashed taters.
Enjoy!
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