Chicken Fried Steak With Mashed Potatoes And Peppered Cream Gravy Recipe 425

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:

• Place the potatoes in a saucepan of cold salted water and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until just tender. Drain the potatoes and return to the saucepan. Place the pan over low heat and let the potatoes dry for 2 to 3 minutes, shaking constantly. Add the butter and mash with a potato masher until fairly smooth. Stir in enough milk to reach a creamy consistency, season with salt and pepper, and continue to cook until heated through. While the potatoes are boiling, pat the steaks dry and season with salt and pepper. Sift the flour onto a plate and dredge the steaks in flour. Using the flat side of meat cleaver or rolling pin, pound out the steaks until they are about 1/4 to 3/8 inch thick. Dredge again in the flour, shaking off any excess. Dip the steaks into the beaten eggs, and then again in flour, making sure all of the beef is well covered with flour. Pour enough oil into a large skillet to come about 1/4 inch up the sides and set over medium-high heat. When the oil is hot, carefully add the steaks with tongs and cook for 3 to 4 minutes on each side, until golden brown. Remove the steaks and keep warm. To prepare the gravy, pour off all but 2 tablespoons of the oil and remove any burnt drippings from the skillet. Reduce the heat to medium, and add the flour, salt, and pepper. Cook for 2 or 3 minutes, stirring constantly, until the flour is light golden. Slowly whisk in the milk, about 1/2 cup at a time. Reduce the heat to medium-low, and simmer until the gravy is thick and creamy, stirring constantly, about 7 or 8 minutes. Season again with salt and pepper, if necessary. Serve the gravy over the chicken-fried steaks and mashed potatoes.

Steps:

• Place the pieces of steak under plastic wrap or parchment paper, and use a meat hammer or the back of a small pan to pound each to a uniform 1/4-inch thickness, roughly doubling its surface size. Heat oven to 200. Pour 1/2 inch to 3/4 inch of oil into a cast-iron or other large, heavy skillet, and place over medium-high heat.
• Combine salt, pepper, cumin and cayenne pepper in a small bowl, then use the mixture to season the meat aggressively, massaging the spices into the meat.
• Put the flour into a large zip-top bag or baking dish. Beat eggs and milk together in a bowl. Shake each piece of steak in the bag of flour or press into the dish of flour, making sure both sides are well coated. Shake off excess flour, dip steak into milk mixture, and then again into the flour. Shake off excess, and place steak on a large plate or sheet pan. Repeat with remaining steaks.
• When the oil has reached 300 degrees, or a flick of flour sizzles in it furiously, work in batches to cook the steaks in the pan, so that they have room around them, probably just two steaks per batch. They will pop and hiss. Cook for 2 to 3 minutes, or until juices start to bubble out of the top of the coating, then use tongs to turn the pieces over gently, and cook the other side 3 to 4 minutes longer, until they are crisp and golden brown. Transfer cooked steaks to a sheet pan, and keep warm in the oven.
• Remove steaks from oven and serve, topping each steak with queso gravy and, if you like, some pico de gallo or favorite salsa.

Steps:

• In a medium bowl, whisk the eggs, cumin, cayenne pepper, and salt and pepper, to taste. Add the steaks, stir to coat, and let sit 10 minutes. In a paper bag, combine the flour, cornstarch, a few pinches of salt and freshly ground black pepper. Remove the steaks from egg mixture and put into the paper bag. Roll the top of the bag to close, and shake until the steaks are evenly coated. This may be done in batches. Let the coated steak rest on a sheet tray lined with a rack for 10 minutes.
• In a deep, heavy-bottomed skillet add enough oil to reach 1/2-inch up the sides. Heat the oil over medium heat to 370 degrees F. (When a wooden spoon inserted into the oil creates tiny bubbles, the oil is ready.) Fry the steaks, in batches if necessary, flipping only once when color is golden and a poke releases no red juices, about 2 to 3 minutes on each side. Remove to a serving platter and serve with Diced Potato Gravy.
• In a large straight-sided skillet heat 2 tablespoons butter over medium heat. Add the onions and garlic and saute until tender, about 3 minutes. Whisk in the flour, stirring to combine with the butter. Add the bay leaf and broth and bring to a simmer. Cook until slightly thickened, then add the potatoes. Cook until the potatoes are tender and the gravy has thickened, about 8 to 10 minutes. Season with salt and pepper, to taste. Stir in remaining 1 tablespoon of butter and the parsley. Serve poured over Sunny's Chicken Fried Steak.

Steps:

• Cut chicken breasts horizontally, almost in half and place in bowl or marinating dish. Pour buttermilk over chicken. Cover and refrigerate for at least 4 hours.
• To make gravy:.
• Heat oil in large saucepan over medium high heat. Add onion and saute until onion is golden (6-8 minutes). Stir in flour and worchestshire sauce, cook 2 minutes more, stirring. Stir in cream and milk. Reduce heat to medium and simmer for 5-8 minutes, stirring constantly. Stir in green onions and thyme. Cook stirring until gravy is thick (2-5 minutes). Season with salt and pepper. Can be made ahead and heated before serving.
• To make pototoes:.
• Place potatoes in a large pot, add water to cover. Boil potatoes until tender (15-20 minutes). Drain. Transfer to large serving bowl. Heat half and half and butter in a small saucepan over medium heat until butter melts. Add warm butter/cream to potatoes and mash potatoes. Stir in sour cream. Keep warm until serving.
• To make chicken. Drain chicken. Whisk flour salt and pepper in a bowl or pie dish (I used a pie dish). Dredge chicken in flour mixture.
• Over medium heat, add oil to skillet to measure 1 1/2 inches (or to cover chicken). Heat oil over medium-high heat until candy thermometer registers 375-degrees F. (or how I test the oil is sprinkle water on oil - if it splatters it is ready). Add 3 chicken breast pieces at a time, frying until golden, turning once (8-10 minutes). Drain on paper towels. Repeat with remaining chicken.
• Rewarm gravy before serving.

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:

• 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:

• Combine 1/4 cup all purpose flour, salt, and pepper. Sprinkle on both sides of the steaks.
• Combine egg and 2 tbsp milk in a shallow dish. Dip steaks in the egg mixture, and dredge in the cracker crumbs.
• Pour oil to a depth of 1/2 inch into a large, heavy skillet. Fry steaks in hot oil over medium heat until browned, turning once. Cover, reduce heat, and simmer, turning occasionally, 15 minutes or until tender.
• Remove steaks, and drain on paper towels. Keep warm. Drain off drippings, reserving 3 tbsp in skillet.
• Add 3 tbsp flour to drippings in skillet, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and 1/2 cup milk; cook over medium heat, stirring constantly until thickened and bubbly. Stir in a dash or Worcestershire sauce and hot sauce. Serve gravy with steaks.