Real Southern Chicken Fried Steaks Recipes

Steps:

• Fill frying pan about 1/2 way with oil, turn heat on med-med/high.
• In one bowl beat egg, milk, and some seasonings together with a fork.
• Put flour in another bowl and season to taste.
• Put 2 pieces of meat in milk mixture, let soak while oil gets hot(you know it's hot when a sprinkle of flour sizzles in the pan) then roll in flour batter and put in oil.
• Fry 10 minute one side then flip (or when golden brown) and fry 10 min other side. fry couple minute more each side just for good measure.
• While 2 pieces are frying put 2 more pieces in milk and let soak till other pieces are done. Don't put it in flour till ready to fry, will end up soggy!
• Keep repeating till all the meat's gone! Enjoy!

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:

• In medium bowl, place first 7 "dry" ingredients and mix well. Set aside.
• In another medium bowl, place the next 4 "liquid" ingredients and use whisk to mix well. Set aside.
• Carefully transfer dry mixture onto a dinner plate.
• Start heating oil of your choice to a medium high heat in large skillet (Cast Iron is true Southern style).
• The oil should be about 1/4" to 1/2" deep and should not cover the entire cutlet.
• Take a cutlet and dredge in flour mixture.
• Take same cutlet and dip in egg mixture until entirely coated.
• REPEAT dredging same cutlet in flour mixture.
• Repeat process for each cutlet.
• Discard unused egg and flour mixtures.
• In well heated oil, carefully place cutlets and fry until golden brown on bottom.
• Turn each cutlet over to brown the other side.
• Each side should take about 4 - 5 minutes.
• Place fried cutlets on paper towels to drain excess oil.
• Pour off all but 1/4 C grease from skillet.
• Heat to a Medium High temperature.
• Slowly add Flour whisking until well blended. (Don't use leftover flour/cornmeal mixture).
• When the color slightly begins to darken, slowly add milk.
• Continue whisking to prevent lumps.
• Gravy will begin to bubble and thicken.
• Add evaporated milk and whisk well.
• Add chicken stock and whisk well.
• Add Salt and Pepper, blending well.
• Allow gravy to simmer 2 minutes on low heat.
• Turn off heat and allow to sit 2-5 minutes before serving.
• Gravy will thicken nicely.

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.

Steps:

• In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate, covered, overnight., In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika and remaining salt and pepper. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere., Fry chicken, a few pieces at a time, 4-5 minutes on each side or until browned and juices run clear. Drain on paper towels.