Does anyone know any good chicken fried steak recipes?

Chicken Fried Steak





4 cube steak cutlets


1 egg


1/4 cup milk


1 and 1/2 (approx.) all-purpose flour


1/3 cup (approx.) cooking oil


1/2 teaspoon salt


1/2 teaspoon pepper


1/4 teaspoon paprika


In a small bowl, beat the egg and milk together. Set aside.





In a little cup, shake all the spices together. Sprinkle on both sides of the cutlets.





Lay flour out on a large plate or cutting board. Drag the cutlets through the flour so that both sides are completely covered. Dip each cutlet into the egg/milk mixture and then drag once more through the flour. Set cutlets aside.





Add cooking oil to a large, heavy skillet - oil should be about 1/2 inch deep. Heat skillet to medium-high heat. When a drop of water sprinkled into skillet ';pops';, you're ready to cook.





With tongs or a long fork, Carefully place each cutlet into the hot oil. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.





Here's a tip for some gravy:


Save 2 Tablespoons of the oil when you're finished. Add about 3 Tablespoons of flour and a 1/4 teaspoon of salt. Heat over medium heat and gradually add 1/2 cup of milk and 1/2 cup of water. Add dashes of pepper to taste. Makes a good thick gravy.Does anyone know any good chicken fried steak recipes?
not deep fried i usually fry my chicken in a pan. with a little corn starch. than whens it down i put some teriyaki sause or some oysters sause. and then stir it all up with some onions pink one is good. and enjoy.Does anyone know any good chicken fried steak recipes?
season meat


dip meat in buttermilk


then dip in flour


fry in oil





top with gravy


2 T oil from meat


2 T flour salt pepper whole milk
Chicken Fried Steak with Cracked black pepper Gravy





The quality of the beef is what really counts in this dish. Normally this recipe calls for cube steaks or tenderized round steak, but I love London broil for this and normally have more of it on hand than anything else. I slice the cut鈥檚 in half so I have a thinner cut of meat. Then normally I cut the steaks into smaller portions then tenderize with the spine of my Chinese cleaver or you can use a mallet. When I wanna show off I just tenderize and cook the whole (1/2 the boil) steak and then slice and plate on a platter then pour some gravy over sprinkled with paprika and cracked black pepper





4 tenderized beef cutlets


1 egg


1/4 cup milk


all-purpose flour


canola oil, enough to fill up to at least a 1/2 inch of the pan


1/2 teaspoon salt


1/2 teaspoon paprika


1/4 teaspoon of cayenne


1/2 teaspoon of garlic powder


1/2 teaspoon cracked black pepper





Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika, garlic powder and cayenne and season on both sides of beef cutlets then add the remainder to the flour.





Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water, if it pops and spits back at you, it's ready.





Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, and then back in the flour.


Carefully place each cutlet into the hot oil. Fry cutlets on both sides, turning once, until golden brown. Remove from heat. Drain cutlets. You now should have a lovely tender medium chicken fried steak





Cracked black pepper Gravy


After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.


Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (You weren鈥檛 gonna throw that goodness away now were you?) in the hot oil. Stir, quickly, to brown the flour.


Gradually stir in 2 1/2 cups milk and stirring constantly with a whisk and whisking out any lumps. (You can cheat and use a emersion blender if you have one ) Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy almost reaches desired thickness. It鈥檚 gonna thicken more as it sits. Check seasonings and add more salt and cracked pepper according to taste. Add more milk if it gets too thick.
Southern Living magazine's Chicken-Fried Steak


Provided by: Southern Living magazine


';A Southern tradition you can make in 40 minutes.';


Original recipe yield: 4 servings.


Servings:4 (change)





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INGREDIENTS:


1/4 teaspoon salt


1/4 teaspoon pepper


4 (4 ounce) cube steaks


38 saltine crackers, crushed


1 1/4 cups all-purpose flour, divided


1/2 teaspoon baking powder


2 teaspoons salt, divided


1 1/2 teaspoons ground black pepper, divided


1/2 teaspoon ground red pepper


4 3/4 cups milk


2 eggs


3 1/2 cups peanut oil


Garnish: chopped fresh parsley





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DIRECTIONS:


SPRINKLE salt and pepper evenly over steaks. Set aside.


COMBINE cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.


WHISK together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.


POUR oil into a 12-inch skillet; heat to 360 degrees. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.


WHISK together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes, or until thickened. Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired.
Use cube steak.





Put flour in a pan or dish big enough for the steak to fit in, season the flour with garlic salt and a little pepper.


Put 1 egg and about a cup or cup and a half of buttermilk in another dish big enough for the steak to fit in. Mix the egg and milk thoroughly.


Put the steak in the flour, coat both sides, then in the buttermilk mixture, then back in the milk. Make sure that you coat both sides well.


Heat canola oil ( what I prefer, it's healtier) use about 1/2 inch in the skillet.


Fry on a medium to medium low heat until golden brown.


Don't try to cook to fast, the coating burns easily.
INGREDIENTS:


1 (5 ounce) can evaporated milk


2 1/2 tablespoons hot pepper sauce


3/4 teaspoon salt


2 cups all-purpose flour


2 1/2 teaspoons paprika


1/2 teaspoon garlic powder


salt to taste


3/4 teaspoon ground black pepper


3 pounds round steak, pounded to about 1/2 inch thickness


4 cups vegetable oil





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DIRECTIONS:


Combine the milk, hot pepper sauce and salt in a medium bowl. Measure one cup of flour into a second medium bowl. In a third medium bowl, combine the remaining flour, paprika, garlic powder, salt and ground black pepper.


First coat the steak in the unseasoned flour, then dip in the milk mixture, and finally coat meat in the seasoned flour. Repeat as necessary if there's more than one piece of meat.


Heat the oil in a medium skillet over medium high heat. Fry the coated meat in the oil for 3 minutes per side, or until golden brown. Drain meat on paper towels. (Note: Make sure the oil is fully heated before deep frying.)