Best Chicken Fried Steakatk Recipes

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CHICKEN FRIED STEAK



Chicken Fried Steak image

Chicken fried steak is a Southern favorite. To make this classic chicken fried steak recipe, pound steak cutlets thin, then bread, fry, and serve with rich country gravy.

Provided by Elise Bauer

Categories     Brunch     Dinner     Comfort Food

Time 40m

Yield 4

Number Of Ingredients 16

4 pre-tenderized cube steaks (each 4 ounces), or round steaks
Salt, for seasoning the meat
2 large eggs, beaten
1/2 cup milk
2 cups flour, for breading
2 teaspoons kosher salt, for breading
1-1/2 teaspoons garlic powder
1/2 teaspoon cayenne
Canola oil, peanut oil, olive oil, or other fat for frying
For the gravy:
3 tablespoons pan drippings
3 tablespoons flour
1/4 cup heavy cream
1-3/4 cups milk (a little more or less, depending on your preference)
Salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Salt the meat: Sprinkle a little salt over the meat. Preheat the oven to 200°F. 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.

Nutrition Facts : Calories 886 kcal, Carbohydrate 60 g, Cholesterol 231 mg, Fiber 2 g, Protein 50 g, SaturatedFat 14 g, Sodium 1072 mg, Sugar 8 g, Fat 49 g, ServingSize Serves 4, UnsaturatedFat 0 g

CHICKEN-FRIED STEAKS



Chicken-Fried Steaks image

My husband asks me to prepare this easy chicken fried steak recipe regularly. I like it because it's so simple to make. -Denice Louk, Garnett, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

2 cups all-purpose flour, divided
2 teaspoons baking powder
3/4 teaspoon each salt, onion powder, garlic powder, chili powder and pepper
1 large egg, lightly beaten
1-1/4 cups buttermilk, divided
4 beef cube steaks (4 ounces each)
Oil for frying
1-1/2 cups 2% milk

Steps:

  • In a shallow bowl, combine 1-3/4 cups flour, baking powder and seasonings. In another shallow bowl, combine egg and 3/4 cup buttermilk. Dip each cube steak in buttermilk mixture, then roll in flour mixture. Let stand for 5 minutes., In a large skillet, heat 1/2 in. of oil on medium-high. Fry steaks for 5-7 minutes. Turn carefully; cook until coating is crisp and meat is no longer pink, about 5 minutes longer. Remove steaks and keep warm., Drain, reserving 1/3 cup drippings; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining buttermilk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with steaks.

Nutrition Facts : Calories 537 calories, Fat 11g fat (5g saturated fat), Cholesterol 186mg cholesterol, Sodium 865mg sodium, Carbohydrate 64g carbohydrate (11g sugars, Fiber 2g fiber), Protein 43g protein.

CHICKEN FRIED STEAK



Chicken Fried Steak image

Provided by Bobby Flay

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/4 pound boneless round steak, fat trimmed and pounded 1/4-inch thick (using a meat pounder with burled face)
1 1/2 cups buttermilk
Salt and freshly ground black pepper
2 1/2 cups all-purpose flour, plus 2 heaping tablespoons
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
1 teaspoon chile de arbol
Canola oil
1/2 pound slab bacon, cut into lardons
2 cups whole milk, heated
2 tablespoons heavy cream
Finely chopped fresh thyme leaves
Fresh thyme sprigs

Steps:

  • Preheat the oven to 300 degrees F. Cut the steak into 4 equal portions.
  • Put the buttermilk in a medium baking dish and season with salt and pepper, to taste. Combine the 2 1/2 cups of flour, garlic powder, onion powder, paprika, chile de arbol and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide it between 2 baking dishes.
  • Dredge the steak, a few pieces at a time, in the flour mixture and pat off the excess. Dip them in the buttermilk and allow the excess to drain off. Dredge them again in the flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
  • Heat 1-inch of oil in a large cast iron skillet until it reaches 360 degrees F on a deep-fry thermometer. Add the meat, 2 pieces at a time, and cook until golden brown on both sides. Remove them to a plate lined with paper towels and season with salt, to taste. Repeat with the remaining pieces. Transfer the meat to a rack set on a baking sheet and keep them warm in the oven while you make the gravy.
  • Remove all but 2 tablespoons of the fat from the skillet, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
  • Return the skillet to the stove over medium heat. Whisk the remaining 2 tablespoons of flour into the pan and let it cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper, to taste. Serve 1 piece of steak per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.

THE BEST CHICKEN-FRIED STEAK



The Best Chicken-Fried Steak image

A staple throughout Texas, chicken-fried steak consists of a thinly pounded beef cutlet that is battered and fried until crisp, then served with creamy country gravy. Adding cornstarch to the seasoned flour and dredging the meat twice gives our version an extra-crunchy and flavorful crust.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

Four 3- to 4-ounce cube steaks (see Cook's Note)
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 1/2 cups plus 3 tablespoons all-purpose flour
2 1/4 cups whole milk
1 1/2 cups cornstarch
1 tablespoon Hungarian paprika
1 teaspoon garlic powder
1 cup buttermilk
1 large egg, beaten
1 tablespoon hot sauce, such as Frank's RedHot
4 1/2 cups vegetable oil

Steps:

  • Liberally sprinkle the steaks with salt and pepper (see Cook's Note). Put them on a rack set inside a rimmed baking sheet and let sit at room temperature while you make the gravy.
  • Melt the butter in a medium saucepan over medium-high heat. Stir in 3 tablespoons of the flour until combined and cook until golden and bubbling, about 1 minute. Whisk in the whole milk, 1 1/4 teaspoons salt and 1/4 teaspoon pepper and cook, whisking frequently, until the gravy boils. Reduce the heat to medium and cook, whisking occasionally, until the gravy thickens, 2 to 3 minutes. Remove from the heat and keep warm; it will seem loose but will thicken as it sits.
  • Whisk the remaining 1 1/2 cups flour, cornstarch, paprika, garlic powder and 1 1/2 teaspoons salt in a large bowl. Whisk the buttermilk, egg and hot sauce in a medium bowl. Working with 1 steak at a time, dredge in the seasoned flour, turning to coat and packing into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining steaks.
  • Pour 3 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like wet sand with some clumps. (These clumps will give the steak a crispy, shaggy crust.) Dip the dredged steaks into the remaining buttermilk mixture, allowing any excess to drip off. Pack the moistened flour firmly onto each steak. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes.
  • Pour the oil into a large cast-iron skillet fitted with a deep-fry thermometer (the oil should come about halfway up the sides). Heat the oil over high heat until the thermometer registers 350 degrees F. Fry the steaks in 2 batches until golden brown, about 1 1/2 minutes per side. Transfer to paper towels to drain.
  • Whisk the warm cream gravy to loosen it and serve over the chicken-fried steak.

CHICKEN-FRIED STEAK



Chicken-fried steak image

Try a classic American Deep South dish that fuses steak with southern-fried chicken. The steak is coated in a spice mix and fried for an indulgent dinner

Provided by Tom Kerridge

Categories     Dinner

Time 40m

Number Of Ingredients 18

2 fillet tail steaks (about 200g each), or 2 sirloin steaks, fat trimmed
2 eggs, beaten
1⁄2 tsp cayenne pepper
steamed greens and corn cobs, to serve (optional)
vegetable oil, for frying
4 tbsp plain flour
1 tbsp cornflour
1 tsp smoked paprika
1 tsp garlic powder
1 tsp dried thyme
1⁄2 tsp ground cumin
1⁄2 tsp ground cinnamon
1⁄2 tsp black pepper
1 tbsp flour
1 chicken stock cube
275ml milk
1 tbsp thyme leaves
squeeze of lemon juice

Steps:

  • Put the steaks on a board and bash with a rolling pin until about half the original thickness. Mix the eggs with the cayenne in a bowl. Combine the ingredients for the spice mix with a large pinch of salt in a separate shallow dish.
  • Dip the steaks into the egg, then the spice mix, turning to coat. Pour the oil into a large non-stick frying pan until the base of the pan is covered. Fry the steaks over a high heat for 2 mins until crisp, then turn and fry for 2 mins more. Transfer to a plate and keep warm.
  • If you're making the sauce, pour away all but 1 tbsp oil from the pan and stir in the flour, cooking until browned. Crumble in the stock cube. Slowly pour in the milk, whisking until smooth and fully incorporated. Reduce the heat to a simmer and cook for 4-5 mins. Season. Add the thyme and plenty of black pepper, then squeeze in the lemon juice to taste. Serve the steaks with the sauce, and greens and corn, if you like.

Nutrition Facts : Calories 699 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 2 milligram of sodium

CHICKEN FRIED STEAK(ATK)



Chicken Fried Steak(ATK) image

This is the best crust. I do a double dip as this is my DH favorite meal and it is all about the crust for him. The gravy is good, but not the best I have ever had. If you use 1 cup half n' half and 1 cup whole milk, of course the gravy will be better. This is also good the next day if you cool steaks(important as you don't want them to steam in the bag) then wrap steaks in paper towels first and bag, when heating up, put on a wire rack over a cookie sheet and into the oven at 350 for 25-30 mins. If you microwave it the crust will not be crispy.

Provided by Coppercloud

Categories     Steak

Time 45m

Yield 6 steaks, 6 serving(s)

Number Of Ingredients 19

3 cups unbleached all-purpose flour
5 teaspoons salt
1 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
6 cube steaks, about 5 ounces each, pounded to 1/3 inch thickness
4 -5 cups peanut oil
1 medium onion, minced
1/8 teaspoon dried thyme
2 medium garlic cloves, minced or 2 medium garlic cloves, pressed through a garlic press
3 tablespoons unbleached all-purpose flour
1/2 cup low sodium chicken broth
2 cups whole milk
3/4 teaspoon table salt
1/4 teaspoon ground black pepper
1 dash cayenne pepper

Steps:

  • For the steaks: Measure the flour, 5 teaspoons salt, 1 teaspoon black pepper, and cayenne into a large shallow dish. In a second large shallow dish, beat the egg, baking powder, and baking soda; stir in the buttermilk (the mixture will bubble and foam).
  • Set a wire rack over a rimmed baking sheet. Pat the steaks dry with paper towels and sprinkle each side with salt and pepper to taste. Drop the steaks into the flour and shake the pan to coat. Shake excess flour from each steak, then, using tongs, dip the steaks into the egg mixture, turning to coat well and allowing the excess to drip off. Coat the steaks with flour again, shake off the excess, and place them on the wire rack.
  • Adjust an oven rack to the middle position, set a second wire rack over a second rimmed baking sheet, and place the sheet on the oven rack; heat the oven to 200 degrees. Line a large plate with a double layer of paper towels. Meanwhile, heat 1 inch of oil in a large (11-inch diameter) Dutch oven over medium-high heat to 375 degrees. Place three steaks in the oil and fry, turning once, until deep golden brown on each side, about 5 minutes (oil temperature will drop to around 335 degrees). Transfer the steaks to the paper towel-lined plate to drain, then transfer them to the wire rack in the oven. Bring the oil back to 375 degrees and repeat the cooking and draining process (use fresh paper towels) with the three remaining steaks.
  • For the gravy: Carefully pour the hot oil through a fine-mesh strainer into a clean pot. Return the browned bits from the strainer along with 2 tablespoons of frying oil back to the Dutch oven. Turn the heat to medium, add the onion and thyme, and cook until the onion has softened and is beginning to brown, 4 to 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the flour to the pan and stir until well combined and starting to dissolve, about 1 minute. Whisk in the broth, scraping any browned bits off the bottom of the pan. Whisk in the milk, salt, pepper, and cayenne; bring to a simmer over medium-high heat. Cook until thickened (gravy should have a loose consistency-it will thicken as it cools), about 5 minutes.
  • Transfer the chicken-fried steaks to individual plates. Spoon a generous amount of gravy over each steak. Serve immediately, placing any remaining gravy in a small bowl. **I serve this with no gravy on the steak, I put the gravy in a bowl on the side for each plate. This way the crust stays crispy and the person eating can pour it or dip their steak into it.

Nutrition Facts : Calories 1603.6, Fat 148.6, SaturatedFat 26.5, Cholesterol 40.8, Sodium 2492, Carbohydrate 58.8, Fiber 2.2, Sugar 7.1, Protein 12.5

CHICKEN FRIED STEAK WITH GRAVY



Chicken Fried Steak with Gravy image

A misleading name, as chicken is in no way, shape, or form involved. Deep-fried steak covered in a combination brown and white gravy. Best with some eggs and hash browns.

Provided by Brian Genest

Categories     Beef Steaks

Time 2h10m

Yield 3

Number Of Ingredients 31

3 (8 ounce) beef eye of round steaks
½ teaspoon salt
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
5 cups all-purpose flour
½ cup buttermilk
2 large eggs
2 tablespoons hot sauce (such as Frank's RedHot ®)
1 cup dry bread crumbs
2 tablespoons baking powder
1 ½ tablespoons garlic powder
1 ½ tablespoons smoked paprika
1 tablespoon onion powder
1 tablespoon Cajun seasoning
1 tablespoon sea salt
1 tablespoon ground ancho chile powder
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon ground chipotle powder
1 teaspoon ground cumin
½ teaspoon ground sage
½ teaspoon ground mustard powder
½ teaspoon cayenne pepper
1 quart peanut oil for frying, or as needed
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups beef broth
¼ cup heavy cream
salt and ground black pepper to taste

Steps:

  • 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.

Nutrition Facts : Calories 1674.2 calories, Carbohydrate 207 g, Cholesterol 309.8 mg, Fat 56.2 g, Fiber 10.1 g, Protein 81.1 g, SaturatedFat 24.5 g, Sodium 5435.8 mg

CHICKEN FRIED STEAK(ATK)



Chicken Fried Steak(ATK) image

Getting the initial oil temperature to 375 degrees is key to the success of this recipe. An instant-read thermometer with a high upper range is perfect for checking the temperature; a clip-on candy/deep-fry thermometer is also fine. If your Dutch oven measures 11 inches across (as ours does), you will need to fry the steaks in two batches.

Provided by Coppercloud

Categories     Steak

Time 1h

Yield 6 steaks, 6 serving(s)

Number Of Ingredients 18

3 cups unbleached all-purpose flour
table salt & fresh ground pepper
1/8 teaspoon cayenne pepper
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
6 cube steaks, about 5 ounces each, pounded to 1/3 inch thickness
4 -5 cups peanut oil
1 medium onion, minced
1/8 teaspoon dried thyme
2 medium garlic cloves, minced-pressed through a garlic press
3 tablespoons unbleached all-purpose flour
1/2 cup low sodium chicken broth
2 cups whole milk
3/4 teaspoon table salt
1/4 teaspoon ground black pepper
cayenne pepper

Steps:

  • For the steaks: Measure the flour, 5 teaspoons salt, 1 teaspoon black pepper, and cayenne into a large shallow dish. In a second large shallow dish, beat the egg, baking powder, and baking soda; stir in the buttermilk (the mixture will bubble and foam).
  • Set a wire rack over a rimmed baking sheet. Pat the steaks dry with paper towels and sprinkle each side with salt and pepper to taste. Drop the steaks into the flour and shake the pan to coat. Shake excess flour from each steak, then, using tongs, dip the steaks into the egg mixture, turning to coat well and allowing the excess to drip off. Coat the steaks with flour again, shake off the excess, and place them on the wire rack.
  • Adjust an oven rack to the middle position, set a second wire rack over a second rimmed baking sheet, and place the sheet on the oven rack; heat the oven to 200 degrees. Line a large plate with a double layer of paper towels. Meanwhile, heat 1 inch of oil in a large (11-inch diameter) Dutch oven over medium-high heat to 375 degrees. Place three steaks in the oil and fry, turning once, until deep golden brown on each side, about 5 minutes (oil temperature will drop to around 335 degrees). Transfer the steaks to the paper towel-lined plate to drain, then transfer them to the wire rack in the oven. Bring the oil back to 375 degrees and repeat the cooking and draining process (use fresh paper towels) with the three remaining steaks.
  • For the gravy: Carefully pour the hot oil through a fine-mesh strainer into a clean pot. Return the browned bits from the strainer along with 2 tablespoons of frying oil back to the Dutch oven. Turn the heat to medium, add the onion and thyme, and cook until the onion has softened and is beginning to brown, 4 to 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the flour to the pan and stir until well combined and starting to dissolve, about 1 minute. Whisk in the broth, scraping any browned bits off the bottom of the pan. Whisk in the milk, salt, pepper, and cayenne; bring to a simmer over medium-high heat. Cook until thickened (gravy should have a loose consistency-it will thicken as it cools), about 5 minutes.
  • Transfer the chicken-fried steaks to individual plates. Spoon a generous amount of gravy over each steak. Serve immediately, placing any remaining gravy in a small bowl.

Nutrition Facts : Calories 1602.5, Fat 148.6, SaturatedFat 26.5, Cholesterol 40.8, Sodium 554, Carbohydrate 58.6, Fiber 2.1, Sugar 7.1, Protein 12.4

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