SOUTHERN FRIED CHICKEN STRIPS
What's not to love with these crowd-pleasing golden fried chicken strips? A hint of garlic makes this fried chicken tenders recipe irresistible. -Genise Krause, Sturgeon Bay, WI
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture., In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.
Nutrition Facts : Calories 327 calories, Fat 11g fat (2g saturated fat), Cholesterol 126mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.
EXTRA-CRISPY FRIED CHICKEN STRIPS
These extra-crispy fried chicken tender strips are sure to satisfy even your pickiest eater! Enjoy with dipping sauces like honey or honey mustard, or eat them plain!
Provided by Steven McCune
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
- Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
- Let strips sit for 5 minutes to allow flour to set.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
- Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.
Nutrition Facts : Calories 517.5 calories, Carbohydrate 36.7 g, Cholesterol 196.7 mg, Fat 19.3 g, Fiber 1.3 g, Protein 46.1 g, SaturatedFat 3.7 g, Sodium 562.6 mg, Sugar 0.3 g
CRISP CHICKEN-FRIED STEAK STRIPS
Steps:
- Cut steak across the grain into 1/2-inch-wide strips.
- Stir together soy sauce, lemon juice, sesame oil, vinegar, pepper, cayenne, and garlic. Add flank steak and marinate 10 minutes.
- While steak marinates, whisk together mustard and mayonnaise in a small bowl and transfer to a small serving dish.
- Spread panko in a shallow pan. Dredge each strip of steak in panko, then dip in beaten egg, letting excess drip off, and dredge again in panko, shaking off excess. Arrange steak as breaded in 1 layer on a large plate.
- Heat 1/4 inch oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry 5 or 6 strips (they should sizzle), turning over once, until golden brown, 5 to 7 minutes total. Drain on paper towels. Fry remaining strips in same manner, reheating oil between batches. Serve steak strips with mustard sauce for dipping.
CHICKEN FRIED STEAK
Steps:
- Slice the steak into 4 pieces. Place each piece between 2 pieces of plastic wrap and pound thin, about 1/4-inch thick. Place the pieces in a shallow bowl and pour over 1 cup buttermilk, 1 teaspoon hot sauce, and thyme leaves; season with salt and pepper. Marinate for at least 2 hours or overnight.
- In a shallow plate, season 2 cups flour with cumin, salt, and pepper. In another shallow plate lightly beat the eggs and add 1 cup buttermilk and 1 teaspoon hot sauce; season with salt and pepper. Remove the steaks from the marinade and shake off the excess buttermilk. Dredge in the flour, dip into the beaten egg mixture, and dredge again in the seasoned flour; set on plate to rest for a few minutes while you cook the bacon.
- Slice the bacon into 1-inch pieces and place them into a large cold skillet. Set the skillet over medium heat and cook until the bacon is crisp. Drain the bacon on paper towels and reserve the fat in the skillet. Cook the steaks in the bacon fat over medium heat until they are golden brown on each side, about 10 minutes; set aside and keep warm.
- Drain off all but about 2 tablespoons of the fat from the pan. Add 2 tablespoons flour and cook for about 1 minute breaking up any lumps. Slowly pour in the remaining cup of buttermilk stirring constantly to break up lumps. Cook for 5 minutes until thickened; season with salt and pepper and stir in the parsley. Place the steaks on plates and top with the gravy; garnish with bacon.
CHICKEN-FRIED STEAK
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
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 STRIPS WITH MILK GRAVY
This is very popular in our house. The kids love the strips they can eat with their fingers and dip into the gravy. They prefer to have french fries with this so they can dip them in the gravy, too. Most definitely a Texas (or Oklahoma) recipe - Southwestern U.S. NOTE: Although this isn't a low fat recipe, it doesn't contain anywhere near the amount indicated in the nutrition facts which include all the oil. If the oil is hot enough when you add the steak strips, it will absorb very little oil. Also, you can drain the cooked steak strips on paper towels to absorb more fat.
Provided by PanNan
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a wide flat bowl or pie plate, whisk together the egg, the milk, the onion pulp and juice, and the garlic. Mix the flour and seasoned salt in another wide flat bowl or pie plate.
- Dip the steak strips into the egg mixture, and then dredge them in the seasoned flour, shaking off the excess.
- In a large heavy skillet heat 1/2 inch of oil over moderately high heat until it is hot.
- Fry the steak strips in batches, turning them once, for 3 minutes, and transfer them to paper towels to drain.
- Keep the strips warm on an ovenproof platter in a preheated 200 F oven.
- Make the gravy: pour off the oil from the skillet, reserving 3 tbsp of it, and wipe the skillet clean.
- In the skillet cook the flour in the reserved oil over moderate heat, stirring for 5 minutes.
- Add the milk in a stream, whisking, and simmer the gravy, whisking, for 5 minutes.
- Transfer the gravy to a sauceboat.
CHICKEN FRIED STEAK STRIPS
Make and share this Chicken Fried Steak Strips recipe from Food.com.
Provided by Chef Rangel
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a shallow pan or plate, sift together flour, salt, and pepper. In another shallow pan, combine egg and water. In still another shallow pan, place baking mix. Coat steak pieces in flour mixture, dip in egg mixture, and then coat with baking mix.
- In a large frying pan over medium-high heat, add vegetable oil and heat until a drop of water sizzles. Add coated steak pieces, in batches, and fry 4 to 5 minutes per side or until golden brown and thoroughly cooked, add additional vegetable oil if needed. Remove from pan and keep cooked steaks warm in preheated oven (150°F). Pour off all but 2 tablespoons of the cooking oil. Put the frying pan back over the heat and make the gravy.
- In the same frying pan with 2 tablespoons pan drippings, over medium heat, sprinkle flour over the oil and blend with a wooden spoon or whisk until smooth. Whisking or stirring constantly, slowly pour in milk, cream or evaporated milk; continue stirring, scraping loose browned bits from the bottom and sides of skillet, until the gravy begins to boil and thicken. Season with salt and pepper to taste.
- Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to the desired consistency and the flour has lost its raw, pasty taste. Remove from pan and serve hot with the steak strips.
Nutrition Facts : Calories 697.8, Fat 35.7, SaturatedFat 14.4, Cholesterol 229.6, Sodium 738.7, Carbohydrate 34.3, Fiber 1, Sugar 2.9, Protein 56.2
CHICKEN-FRIED STEAKS
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
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.
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