Chicken Fried Steak Or Sandwich Recipes

Steps:

• Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
• Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
• Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Steps:

• 1. PREP/PREPARE
• 2. THE CHICKEN STEAK
• 3. Gather your ingredients.
• 4. Place the milk, or buttermilk, in a shallow bowl, and add the steak.
• 5. Allow to rest in the fridge for 30 minutes.
• 6. Meanwhile, add the flour, garlic powder, paprika black pepper, cayenne, and salt to a shallow bowl, and combine.
• 7. Add the beaten egg to another shallow bowl.
• 8. Remove the steak from the milk, or buttermilk, shake off any excess, and coat in the flour mixture.
• 9. Shake away any excess flour, and dip in the egg mixture.
• 10. Shake away any excess egg, and coat a second time in the flour.
• 11. Place the steak on a wire rack, and allow it to rest for 15 minutes.
• 12. Chef's Note: This will help dry out the crust and make it nice and crispy.
• 13. Add 1/2-inch (1.3cm) of peanut oil to a skillet, over medium heat.
• 14. When the oil reaches 350f (175c), add the steak,and cook until nice and brown on both sides, about 2 minutes per side.
• 15. THE ASSEMBLY
• 16. Add your favorite sauce, mayo, or whatever you like to one side of each piece of bread.
• 17. Chef's Note: This is my favorite sauce: https://www.justapinch.com/recipes/sauce-spread/spread/andy-s-not-so-secret-secret-sauce.html?p=5
• 18. Lay down a bed of lettuce.
• 19. Add the chicken-fried steak.
• 20. Add the sliced tomatoes.
• 21. Top with the other piece of bread.
• 22. PLATE/PRESENT
• 23. Cut in half, and serve with your favorite side. Enjoy.
• 24. Keep the faith, and keep cooking.
• 25. If you enjoyed this recipe, and would like to be notified when I post more yummy stuff, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

Steps:

• Combine milk, cola, and steak sauce in a large resealable dish or bag and add the tenderized round steak. Marinate for 30 minutes, or overnight.
• Combine flour, salt, pepper, paprika, granulated onion, and granulated garlic for the chicken fry breading in a shallow dish. Whip egg in a second shallow dish until light and frothy for the chicken dip. Add buttermilk, salt, and pepper.
• Drain steaks from the steak marinade and dredge in chicken fry mixture, shaking off excess. Then dredge in the chicken dip mixture, allow excess to drip off. Dredge in the chicken fry mixture again, shaking off excess. Place steaks on a sheet pan and press any remaining flour mixture onto the steaks. Let stand for 10 minutes.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place steaks in the air fryer basket. Lightly coat with vegetable oil spray.
• Air fry for 4 minutes. Carefully turn steaks and coat the other side with vegetable oil spray. Air-fry for another 4 minutes. Serve each steak on a toasted bun, topped with lettuce, tomato, pickles, and mayonnaise.

Steps:

• Preheat the oven to 200 degrees F.
• For the steak: Combine the flour, garlic powder, cayenne, and 2 teaspoons each of salt and pepper in a medium bowl; whisk to blend. In a second medium bowl, whisk together the buttermilk, egg and mustard.
• Sprinkle the steaks on both sides with salt and pepper, then dredge in the flour mixture; dust off any excess. Now dip the steaks into the egg mixture; shake off any excess before returning the steaks to the flour mixture a second time; again, shake off any extra flour. Place the steaks on a wire rack set over a baking sheet. Let sit for 10 minutes to allow the breading to form a dry crust.
• Meanwhile, in a 12-inch cast-iron skillet over medium heat, heat the canola oil to 350 degrees F, or until it begins to ripple in the center. Add the steaks and cook until golden brown on the bottom, about 2 minutes. Flip, and cook another 2 minutes. Remove to a wire rack set over a baking sheet and keep warm in the oven. Do not discard the frying oil.
• For the sauce: Wisk together the cayenne, brown sugar, paprika and garlic powder. Slowly pour in 1/3 cup of the hot frying oil. Whisk until well combined.
• For the sandwich: Spread the bottom of each kaiser bun with mayonnaise. Add a steak, some sauce, and then some pickles. Secure the bun top with two skewers. Slice in half and serve.
• EAT CAREFULLY!!! This is HOT chicken-fried steak!

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.