Best 7 Chicken Fried South Of The Border Sirloin Steaks Recipes

CHICKEN FRIED STEAK

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.

CHICKEN FRIED STEAK

Steps:

• Add the oil to a large heavy bottomed skillet, over medium heat.
• Meanwhile, prepare the beef by pounding each piece to tenderize. Put 1 1/4 cups of the flour in a shallow dish and season well with salt and pepper, to taste. Add the egg mixture to a shallow dish and season with salt and pepper, to taste. Dredge the steaks in seasoned flour, shaking off any excess, then dip them in the egg mixture and back into the flour.
• Once oil is hot, add the steaks and fry until golden, about 3 to 4 minutes per side. Be sure to not overcrowd the pan and do in batches, if necessary. Remove the fried steaks to a paper towel lined dish and set aside. Sprinkle the remaining 1/4 cup of flour into the cooking oil and whisk until fully incorporated. Cook over medium-high heat until just slightly darker in color, about 3 minutes. While whisking, pour the milk in a slow steady stream. Bring to a boil, then reduce the heat and simmer until thick, another 5 to 6 minutes. Taste the gravy for seasoning and adjust as necessary. Arrange the steaks on serving plates with the gravy spooned over the top. Enjoy immediately.

SIRLOIN FRIED STEAK

Steps:

• Flatten steak to 1/4-in. thickness. Cut into two serving-size pieces. Place flour and bread crumbs in separate shallow bowls. In another shallow bowl, whisk egg and water. Coat steaks with flour, then dip into egg mixture and coat with crumbs., In a large skillet, cook steaks in oil over medium heat for 1-2 minutes on each side or until meat reaches desired doneness. Remove and keep warm., For gravy, stir flour into pan drippings until blended, loosening browned bits. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with steaks.

PAN-SEARED SIRLOIN STEAK

Steps:

• Sprinkle beef with lemon-pepper seasoning. In small bowl, mix lemon peel, soy sauce and 1 tablespoon of the oil; brush over both sides of beef.
• In 10-inch nonstick skillet, heat remaining tablespoon oil over medium heat. Add beef; cook 10 to 12 minutes or until browned on both sides and desired doneness. Cut into 4 serving pieces.

CHICKEN FRIED SOUTH OF THE BORDER SIRLOIN STEAKS

Steps:

• In large flat pan, pour milk, add steaks.
• Preheat oil in large frying pan.
• Turn over the steaks so both sides are coated with milk. Then drain.
• In large flat pan or plate, add flour, salt, cumin and chili pepper. Stir to mix.
• Coat each steak with flour mixture both sides.
• Fry medium high heat until coating is medium to yellow brown. Turn once until both sides are nice and brown.
• You may have to add more oil depending on the size of the steaks.
• Note: You can use the soaking milk and the balance of the flour mixture to make a gravy if you wish, just add more milk, flour, other seasonings as you wish; and wisk until bubbling.

CHICKEN FRIED STEAK

Steps:

• Pound beef slices to flatten and tenderize. Mix egg and tablespoon of milk in a pie pan. Combine seasonings, 4 tablespoons flour and crackers. Dip meat slices in eggmilk mixture, then in crushed crackers. In a large skillet, heat oil and cook meat on medium-high for 5 minutes on each side to brown. Add water and cover. Lower heat to medium-low and cook slowly about 11/2 hours or until fork tender, adding more water as necessary. Remove meat to platter. Increase heat to medium high and stir with heavy spoon, removing any crust from bottom of pan. Whisk in remaining flour until smooth. Slowly pour in milk, whisking until gravy is thick and smooth. Add more salt and pepper if needed. Strain to remove any lumps. Spoon over meat.

CHICKEN NUGGETS

Steps:

• Cut chicken into bite-size pieces. Combine bread crumbs and spices in shallow dish. Beat together eggs and milk in small bowl. Dip chicken in egg-milk and coat with crumb mixture. Arrange on baking stone or greased baking sheet so that they do not touch. Bake at 375°F for 10 minutes. Turn over and bake for another 5 to 10 minutes until chicken is no longer pink in the center. Serve with honey barbecue sauce.