Chicken Fried Steak Wcream Gravy Recipes

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.

Steps:

• 1. Trim steak and pound, if needed, to 1/2 inch thick; cut into 6 to 8 pieces.
• 2. Combine milk, hot pepper sauce and salt in a bowl.
• 3. Measure 1 cup of flour into a bowl.
• 4. Combine remaining flour, paprika, garlic powder, salt and pepper in another bowl.
• 5. Dip steak into flour, milk mixture then into seasoned flour.
• 6. Set aside until all meat is coated.
• 7. Heat 1 or 2 inches of oil in fry pan.
• 8. Fry meat until both sides are golden brown, about 2 minutes per side.
• 9. Drain on paper towels.
• 10. Serve with cream gravy, mashed potatoes and gravy.
• 11. CREAM SAUCE: Pour off all but 6 tablespoons of fat from fry pan; add 6 tablespoons flour into pan (use any leftover seasoned flour) and blend well.
• 12. Gradually stir in 2 1/2 cups milk.
• 13. Cook and stir over medium heat until thickened.
• 14. Season with salt and pepper.
• 15. Cover steaks with gravy when served.
• 16. Makes 2 cups.

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:

• To make Chicken Fried Steak: Heat a deep, heavy skillet with at least 1/2-inch of oil to 340 degrees F. Alternatively, heat oil in a deep fryer to 340 degrees F.
• Cut steak into 1/2-inch thick slices to make 6 (6-ounce) portions and remove any fat or gristle. Pound it with the coarse side of a tenderizing mallet until it is double in size and half as thick. In a shallow bowl, make an egg wash by combining the eggs and milk. In another shallow bowl or pan, make a seasoned breading by combining the flour, salt, and pepper. Dredge the steak in the seasoned flour, dip it in the egg wash, and then return it to the flour and push the flour into the steak with your fingers so that there are no moist spots. Immediately slide the steak into the hot oil, in batches as necessary to prevent overcrowding, and fry on 1 side until golden and crispy; then turn over and cook the rest of the way. The steaks are done when you lift them with a pair of tongs and they are stiff, not floppy. Keep warm while making the gravy.
• To make Cream Gravy: Mix the canola oil and flour in a saucepan and cook this roux over medium heat until it looks grainy and becomes slightly golden in color, just a couple of minutes. Remove from heat. Add pepper and salt and mix well. Add milk, return the pan to the heat, and increase heat to high. Whisk until mixture comes to a boil and thickens. Add hot water to thin, if gravy is too thick. Remove from heat to prevent scorching. The gravy should be as thick as pancake batter. Pour over chicken fried steak and serve.

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 about 1/4-1/2 inch of oil or shortening in a frying pan.
• Beat eggs then combine with milk.
• Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour.
• Place dredged cutlets into heated oil and fry until golden, about 10 minutes.
• Turn steak over and cook for another 5 minutes or so until both sides are golden.
• Remove to a plate lined with paper towels and allow to drain.
• TIME TO MAKE THE GRAVY: Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can.
• Combine flour and seasonings with milk, then pour into the pan with drippings and bits.
• Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency.
• Taste and add more salt or pepper if necessary.
• Serve generously over each piece of chicken fried steak.
• Sop up any extra gravy with a biscuit.

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.