Mock Chicken Fried Steak Recipes

Steps:

• mix beef onion powder parsely chili powder if you want eggs and 1 cup of the cracker crumbs
• mix well.
• divide mixture into 8 balls
• sprinkle rest of cracker crumbs on board
• put pattties on these and roll out thin
• be sure each side is well coated with crumbs
• put on wax paper and chill 30 minutes or may be frozen brown on both sides then put in oven to keep hot.

Steps:

• Liberally sprinkle the steaks with salt and pepper (see Cook's Note). Put them on a rack set inside a rimmed baking sheet and let sit at room temperature while you make the gravy.
• Melt the butter in a medium saucepan over medium-high heat. Stir in 3 tablespoons of the flour until combined and cook until golden and bubbling, about 1 minute. Whisk in the whole milk, 1 1/4 teaspoons 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; it will seem loose but will thicken as it sits.
• Whisk the remaining 1 1/2 cups flour, cornstarch, paprika, garlic powder and 1 1/2 teaspoons salt in a large bowl. Whisk the buttermilk, egg and hot sauce in a medium bowl. Working with 1 steak at a time, dredge in the seasoned flour, turning to coat and packing into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining steaks.
• Pour 3 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like wet sand with some clumps. (These clumps will give the steak a crispy, shaggy crust.) Dip the dredged steaks into the remaining buttermilk mixture, allowing any excess to drip off. Pack the moistened flour firmly onto each steak. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes.
• Pour the oil into a large cast-iron skillet fitted with a deep-fry thermometer (the oil should come about halfway up the sides). Heat the oil over high heat until the thermometer registers 350 degrees F. Fry the steaks in 2 batches until golden brown, about 1 1/2 minutes per side. Transfer to paper towels to drain.
• Whisk the warm cream gravy to loosen it and serve over the chicken-fried steak.

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:

• Heat oven to 200 degrees. Pour a half-inch of oil into a cast-iron or other large, heavy skillet and place over medium-high heat.
• Put flour, salt and pepper in a large zip-top bag or in a large baking dish and mix well. Pour milk into a large bowl. Dip each piece of steak in milk, shake off excess and then shake in bag of flour or press into dish of flour, making sure both sides are well coated. Shake off excess.
• Lay steaks into hot oil until skillet is full, but not crowded. Cook for about 3 minutes a side, or until a good crust is formed. You may need to do this in batches, moving steaks to a platter in the warm oven as they cook. When done, pour off all but about 4 tablespoons of fat from pan, leaving in as many browned bits as possible, and turn off heat.
• Pour milk into a saucepan and add enough water to make 3 cups. Heat over medium heat until just before boiling point.
• Turn heat under frying pan to medium. When oil is hot, sprinkle in 3 tablespoons of flour mixture, 1 tablespoon at a time, quickly stirring until flour starts to brown, 1 to 2 minutes. Gradually add liquid, stirring constantly to remove lumps and cook until thickened. Adjust seasoning.

Steps:

• Mix 2 cups flour with salt and pepper.
• Shape ground beef into four thin patties.
• Dip patties into flour, then beaten egg, then flour again.
• Put shortening, oil or lard into a heavy skillet over medium high heat.
• When a little flour sprinkled into skillet begins to sizzle, add patties.
• Cook for about 5 minutes per side.
• Remove and drain on paper towels.
• To make gravy:.
• Remove all but four tablespoons of fat from skillet.
• Stir in 4 tablespoons of dredging flour and 1/4 teaspoon salt.
• Stir, scraping up browned bits, for about one minute till light brown.
• Whisk in milk gradually.
• Whisk until thick and bubbly.
• Remove from heat.
• Add 1/2 teaspoon black pepper or to taste.
• Stir well.

Steps:

• Preheat oven to 250 degrees F.
• Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
• Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
• Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

Steps:

• Biscuits:.
• In a medium bowl mix the flour, baking powder, nutritional yeast flakes and salt together.
• With a fork, blend in the margarine until the mixture is crumbly, then stir in the soy milk and blend well.
• Drop biscuit size spoonfuls of dough onto a lightly greased baking sheet.
• Bake at 450'F for 10-15 minutes until nicely golden brown.
• Chicken:.
• While the biscuits are baking, preheat a large heavy skillet over medium high heat.
• slice the mock chicken into small round steaks.
• Pour 1/2 cup of flour into a shallow dis and pour the other 1/2 cup flour into another shallow dish and add the cornmeal, paprika, salt and pepper. Pour the 1/2 cup non-dairy milk into a separate shallow bowl.
• Dip the mock chicken into the soy milk then the plain flour. Next dip the mock chicken into the soy milk and then into the season flour cornmeal mixture.
• Add 2 tablespoons of oil to a hot pan and cook 3 steaks at a time. Brown the steaks about 2 minutes per side or until cooked and remove from the pan.
• Add 2 tablespoons more of oil and reheat with remaining steaks. Remove the steaks to a serving platter.
• Add 2 tablespoons flour to the pan and cook for 2 minutes. Whisk in the broth and parsley, season with salt and pepper.
• Whisk the soy creamer into the gravy. When the gravy bubbles remove from the heat.
• Serve steak and warm biscuits with gravy on top.
• Bon Appetit!