Chicken Fried Steak Gravy Recipes

Steps:

• Heat a medium-high skillet over medium-high heat. Add oil. Cook's Note: Oil is heated when you drop a little flour in and the oil spits.
• Pound out the cube steaks with a meat mallet until they are 1/4 to 1/2-inches thick. Salt and pepper both sides. Mix the flour, cayenne and paprika together in a bowl. Beat the eggs in another bowl. Dredge the steaks through the flour, then egg mixture, then through the flour again.
• Place the steak carefully in the pan as the oil will splatter. Cook until golden brown, about 4 to 6 minutes on each side. When finished, place on a sheet tray lined with paper towels, hold in a warm oven and repeat the procedure with the other pieces of steak.
• When all steaks have been cooked off, pour off all but 2 tablespoons of the cooking oil and lower heat. Add 3 tablespoons of the leftover flour mixture to the oil and whisk to create a paste. Cook until golden, about 1 minute. Gradually add the milk to the flour and oil mixture while whisking together. Season the gravy with salt and pepper, to taste. Let cook until thickened; about 10 minutes. Pour gravy over the steak to finish and garnish with parsley.

Steps:

• Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour., In a large cast-iron or other heavy skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm., Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

Steps:

• Place a large piece of plastic wrap on a clean surface. Place a piece of the steak on the plastic wrap and top with a second piece of plastic wrap. Using the textured side of a meat mallet, tenderize the steak until it is very thin. Flip and repeat on the other side. Repeat with the remaining pieces of meat. Season generously with salt and pepper. Set aside.
• Place 4 cups of the flour in a large bowl or shallow dish. Combine the eggs and 1/4 cup of the milk in a separate bowl. Heat the oil in a large skillet over medium heat. Flick some flour into the oil; when it sizzles the oil is hot enough. Dredge the steak in the flour, coating both sides and shaking off excess. Dip in the milk and then again in the flour. Fry the steak, a few pieces at a time, until the edges turn golden brown, 3 to 4 minutes per side. Transfer to a paper towel-lined plate.
• Pour the cooking grease into a heatproof bowl or measuring cup. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the drippings to the skillet, scraping up all the brown bits on the bottom of the pan with a wooden spoon. When the oil is hot, whisk in the remaining 1/4 cup flour until the flour begins to brown, about 2 minutes. Slowly add the remaining 2 cups milk, whisking constantly until the gravy begins to thicken, 5 to 7 minutes. Season with salt and pepper. Transfer the fried steak to a serving plate and drizzle with the gravy.

Steps:

• Place steaks on a clean work surface and pound both sides to 1/4-inch thickness with the tenderizing side of a meat mallet. Season steaks with 1 teaspoon salt and 1/4 teaspoon pepper.
• Combine 1 cup flour and cayenne pepper in a wide, shallow dredging bowl and pour buttermilk into another dredging bowl. Coat steaks in flour, then buttermilk, and again in the flour. Transfer to a baking sheet lined with a cooling rack and let stand 20 minutes.
• Pour oil to 1/8-inch depth into a large cast-iron skillet and heat over medium-high heat. When oil shimmers, fry the steaks in two batches, turning once, until golden brown on both sides, about 3 minutes per side. Transfer to a paper towel-lined plate to drain.
• Carefully pour all but 2 tablespoons of fat from skillet and return skillet to heat. Whisk in remaining 3 tablespoons flour, cooking until bubbly and golden, 1 minute. Whisk in milk and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Boil, whisking constantly, until gravy thickens slightly, 1 minute. Transfer to a gravy boat or small pitcher and serve immediately poured over steaks.

Steps:

• Combine 1 package salad dressing mix, flour, and pepper, to taste, in a large plastic bag. Set aside. Combine another package salad dressing mix, egg, and 2 cups buttermilk in a shallow bowl. Soak steaks in buttermilk mixture. Remove 1 steak and toss in flour mixture. Shake off any excess flour and dip again in the buttermilk mixture. Return to flour mixture and toss. Repeat process for remaining steaks.
• Heat 1/2-inch layer of oil in a large cast iron skillet to 350 degrees F. Place 2 steaks in the pan at a time. Cook for 4 minutes on each side or until golden brown. Drain on paper towels.
• To make the gravy, combine 1 cup buttermilk, chicken broth, and gravy package in small saucepan. Bring to simmer over medium heat and stir well. Top steaks with gravy and serve with mashed potatoes and gravy, if desired.

Steps:

• Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.
• Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes.
• Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the steak pieces on a baking rack set over a baking sheet while the oil heats.
• Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.
• Remove all but 2 tablespoons of the fat from the pan, 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 pan to the stove over medium heat. Whisk the flour into the pan and let 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. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.

Steps:

• For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
• Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
• Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
• After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
• For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
• Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
• Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

Steps:

• If needed, cut steaks into serving size pieces.
• Combine flour, salt, pepper, and garlic salt in a pie plate or shallow bowl, Combine eggs and milk in another shallow bowl.
• Dredge steaks in flour mixture, dip in egg mixture, and then dredge back in flour mixture.
• Lightly pound steaks.
• Heat about 1 inch of oil in a frying pan to medium heat (375 degrees).
• Fry steaks in hot oil until browned, turning once.
• Reserve 1/4 cup of pan drippings for gravy.
• For Gravy: In heated pan drippings, stir in 1/4 cup flour.
• Cook over medium heat until bubbly, stirring constantly.
• Gradually add milk and cook until thickened and bubbly, stirring constantly.
• Add salt and pepper.
• Serve steaks with a ladle of gravy.

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.

Steps:

• In a medium flat dish add the flour, garlic powder, onion powder, kosher salt and pepper, to taste, and combine well. In another flat dish stir together the eggs, buttermilk and hot sauce, to taste, and season well with salt and pepper, to taste. Cut beef into 4 (1/2-inch) thick slices then pound out using the teeth side of a meat mallet. This tenderizes the meat. Dredge each piece of meat in the seasoned flour, then in the seasoned buttermilk and back into the flour, allowing excess to drip off. Set out on a rack fitted over a baking sheet and allow to rest in the refrigerator for 20 to 25 minutes before cooking.
• Add about 2 inches vegetable oil to a large cast iron pan and heat over medium-high heat to 365 degrees F. Once heated and working in batches, fry steaks 2 to 3 at a time until golden brown, about 3 to 4 minutes per side. Remove steaks and drain on a paper towels.
• Carefully remove some the fat from the cast iron pan, reserving 1/4 cup. With the pan over medium heat, sprinkle in 3 tablespoons of flour and whisk to make a roux, scraping up any brown bits on the bottom of the pan. Once the flour has been fully incorporated slowly add the buttermilk and milk and continue to whisk until the gravy is nice and thick. Season well with salt and plenty ground black pepper, then whisk in hot sauce, to taste. Place the steaks on a serving platter, top with gravy and serve

Steps:

• Make the gravy: Melt the butter with the vegetable oil in a saucepan over medium heat. Sprinkle in the flour and cook, whisking, until smooth and deep golden brown, about 2 minutes. Gradually whisk in the milk and simmer, whisking to remove any lumps, until the gravy thickens, 4 to 6 minutes. Add 2 to 3 teaspoons salt and 1 teaspoon pepper. Cover and remove from the heat.
• Make the steak: Place the steaks between 2 pieces of heavy-duty plastic wrap and pound to 1/8 inch thick with a mallet or heavy skillet. Season generously with salt and pepper. Whisk the flour, baking powder and 1 teaspoon each salt and pepper in a shallow bowl. In another shallow bowl, whisk the milk and eggs. One at a time, dredge each steak in the flour mixture, dip in the egg mixture, then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack.
• Preheat the oven to 250 degrees F. Set another rack on a rimmed baking sheet. Heat about 1 inch of vegetable oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. One at a time, fry the steaks until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished steaks to the rack on the baking sheet and keep warm in the oven while you make the rest.
• Meanwhile, reheat the gravy. Stir in some water, 1 tablespoon at a time, if the gravy is too thick. Drizzle the fried steak with the gravy and top with scallions.

Steps:

• Season the chicken breasts with black pepper.
• In a shallow dish combine crushed cracker crumbs with flour 1 teaspoon seasoned salt, 1/2 teaspoon black pepper, cayenne pepper (if using) and baking powder.
• In another shallow dish whisk together eggs with 3/4 milk.
• Dredge the chicken breasts in the cracker mixture then dip in the egg/milk mixture, then dredge AGAIN in the cracker mixture.
• Pour the oil into a large skillet and heat to 360 degrees F.
• Fry the breasts in hot oil for about 3-4 minutes on each side or until golden brown; remove to a wire rack and cover lightly with foil.
• Carefully drain oil but reserve the browned bits in the bottom of the skillet along with a couple tablespoons of the oil.
• In a bowl mix together 4 cups half and half cream, 1/4 cup flour 1 teaspoon seasoned salt and 1 teaspoon black pepper; whisk until combined, then add to the reserved drippings in the skillet, cook whisking constantly over medium-high heat for about 10 minutes or until thickened.
• Serve the creamed gravy with the breasts.

Steps:

• 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.

Steps:

• Gradually whisk milk into flour until smooth; cook over medium heat, whisking constantly, 3 to 5 minutes or until mixture is thickened and bubbly. Whisk in soup base and pepper.

Steps:

• Pound each steak between 2 sheets of plastic wrap to 1/4 inch thick. Liberally sprinkle the steaks with salt and pepper. Transfer to a wire rack set inside a rimmed baking sheet.
• Whisk together the 1 1/2 cups flour with the cornstarch, paprika, onion powder, garlic powder and 1 1/2 teaspoons salt in a large bowl. Whisk together the buttermilk and hot sauce in a medium bowl.
• Working with one steak at a time, lightly dredge in the flour mixture, shaking off the excess. Dip in the buttermilk mixture, letting the excess drip off. Dredge again in the flour mixture, packing it onto the steaks and pressing firmly into crevices, and gently shake off the excess. Return the steaks to the same wire rack. (If time allows, refrigerate, uncovered, 2 to 6 hours. This rest time will ensure that the crust is extra crispy and adheres to the steak. Let the steaks stand at room temperature 30 minutes before frying.)
• Meanwhile, make the gravy. Melt the butter in a medium saucepan over medium-high heat. Stir in the remaining 3 tablespoons flour until combined and cook until golden and bubbling, about 1 minute. Whisk in the milk, heavy cream, sugar, 1 teaspoon 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. (Cream gravy will seem very loose, but it will thicken as it sits.)
• Heat a large cast-iron skillet over medium heat with enough oil to come halfway up the sides. Fit the skillet with a deep-fry thermometer then heat over high heat until the oil registers 375 degrees F. Fry the steaks in 2 batches until golden brown, about 1 minute per side. Transfer to a paper towel-lined plate to drain.
• Whisk the warm cream gravy to loosen and serve over the chicken-fried steaks.