I am looking for a good recipe for chicken fried steak...?

with or without gravyI am looking for a good recipe for chicken fried steak...?
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





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.








Chicken fried steak recipe with cream gravy. Scroll down to see more fried steak recipes.


INGREDIENTS:


2/3 cup flour


1 teaspoon salt


freshly ground pepper


2 pounds top round steak, about 1/2'; thick, tenderized


2 eggs


2 tablespoons cream


1/2 cup vegetable oil


2 cups saltine cracker crumbs, finely crushed


1 onion, sliced


1/2 cup heavy cream or whipping cream


1 3/4 cups chicken broth


a few dashes Worcestershire sauce, optional


a dash or a few hot sauce, optional


PREPARATION:


Mix 1/2 cup of flour with the salt and pepper. Pound the mixture into both sides of the meat with the edge of a heavy plate or mallet. Cut the meat into serving-size pieces. Beat the eggs together with the cream.


Heat the oil in a heavy skillet over medium high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remaining flour, dip in the egg mixture, and then into the cracker crumbs. Add to the hot oil. Brown the steaks well, turning to brown both sides. Reduce heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender. the chicken-fried steak or country fried steaks should be well done, but not dry. Remove the steaks from the pan, and drain on paper towels or brown paper. Keep warm. Add the onion slices to the pan and saut茅 until tender. Remove onions and keep warm with steaks.


Pour off all but 3 tablespoons of the fat in the skillet; stir in 3 tablespoons of the flour. Stir well and scrape bottom of pan to loosen browned bits. Stir in the cream, then the chicken broth. Season with Worcestershire and hot sauce. Top the meat with the gravy.


Serve with mashed potatoes, greens, and biscuits.


4 to 6 ServingsI am looking for a good recipe for chicken fried steak...?
One way to do it would be to use ';cubed steak'; (a cut of meat that has been mechanically tenderized at the market)


The other way would be to get a cut of meat like a round steak and place a piece between a piece of plastic wrap and pound the heck out of it.


Once you have the meat ready, dip in buttermilk. (or regular milk). Dredge the meat in seasoned flour then fry just as you would chicken.


If you want gravy it would be made from some of the fat in the pan. Add flour cook for a little then add milk to make gravy . The longer you cook the flour before adding milk the darker the gravy will be. Be careful not to burn.
* 1 pound top round steak, about 1/2 inch thick, cut in 4 equal portions


* vegetable oil or shortening, for frying


* 1 cup buttermilk


* 1 teaspoon Tabasco Sauce


* 1 cup all-purpose flour


* 1 teaspoon salt


* 1/2 teaspoon freshly ground pepper


* 2 cups milk


* dash ground cayenne pepper, or to taste, optional


* salt and pepper, to taste





PREPARATION:


Using the pointed side of a meat mallet, pound the steaks to tenderize them, then use the flat side of the mallet to pound them to about 1/4-inch thick.





In a deep, heavy skillet, melt shortening over high heat to a depth of about 1 1/2 to 2 inches.


Heat to 370掳.





In a shallow bowl, mix the buttermilk and hot pepper sauce. In another shallow bowl or pie plate, combine the flour, 1 teaspoon salt, and the pepper and mix well. Dip each steak in the buttermilk, then the flour mixture. Reserve 1 1/2 tablespoons of the flour mixture and set aside. Two at a time, deep fry the steaks, turning once, until nicely browned on both sides, about 3 to 4 minutes. Transfer paper towels to drain then place on a foil-lined baking sheet and keep warm in warming drawer or 200掳 oven while making gravy.





Discard all but 1 1/2 tablespoons of the fat from the skillet. With skillet over low heat, whisk in reserved 1 1/2 tablespoons flour mixture. Stir until smooth and bubbly, scraping up browned bits from the bottom of the skillet. Whisk in the milk and ground cayenne, if using, and bring to a simmer. Simmer for about 3 minutes, or until flour taste is gone. Season with salt and pepper to taste. Serve the steak with the gravy.


Makes 4 servings.








It's a messy process and hard to believe that such a foul smelling milk can actually be spectacular but it absolutely is. Regular milk can't do what the buttermilk does because the buttermilk is so very thick and really helps bond the flour to the cube steak in a way that whole milk can never accomplish.
You have to prepare the steaks and then let them sit for a while, get really thin steaks then make a batter with flour and spices whatever you choose I just put a little of everything in the flour and it tastes great then dip steak in a milk and egg mix drudge in flour then once all steaks are covered put on a plate and let sit for at least an hour so the batter adheres better (you want the steaks batter to look almost like it disappeared) then preheat oil and fry til golden brown then drain on paper towels
I'm a southern cook and all I do is:


dredge pieces of meat in flour


salt and pepper


fry in hot oil till brown on one side


turn and brown other side


reduce heat


add about 1c. beef broth or water


cover


simmer 30 min.





makes it own gravy