Best 5 Christinas Chicken Fried Steak Recipes

THE BEST 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.

JANETTE'S 'CHICKEN-FRIED' BUFFALO STEAKS

Steps:

• Preheat the oven to 425 degrees F.
• Pound the steaks with a meat tenderizing mallet until they are very thin. Set aside.
• In a shallow bowl, whisk the yogurt with the hot sauce, thyme, salt, and pepper. Spread the crushed cereal on a large plate.
• Coat a baking sheet with nonstick spray. Dredge the steaks in the cereal, dip them in the yogurt mixture and then back in the cereal to coat. Place on the baking sheet and bake until browned and cooked through, about 10 minutes, turning the steaks over after 5 minutes. Serve immediately.
• Serving suggestion: Your favorite steak sauce and Janette's Oven-Baked French Fries with Homemade Ketchup.

THE BEST CHICKEN FRIED STEAK

Steps:

• Place steaks between 2 layers of plastic and pound to a thickness of 1/4 inch.
• Place 2 cups flour in a shallow bowl.
• Stir together baking powder, baking soda 1 teaspoon pepper, and 3/4 teaspoon salt in second shallow bowl. Add buttermilk, Tabasco sauce, egg, and garlic; stir to combine.
• Heat shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Place a wire rack over a sheet of parchment paper.
• While the shortening is heating, dredge a steak in flour to coat; shake off excess. Dip into buttermilk batter; lift up so excess batter drips back into the bowl. Press in flour again to coat both sides completely. Place breaded steak on the wire rack and repeat to bread remaining steaks.
• Fry steaks, in batches if necessary, until evenly golden brown, 3 to 5 minutes per side. Remove steaks to a paper towel-lined plate to drain. Cover with foil to keep warm while you make the gravy.
• Drain 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; add the reserved oil. Whisk the remaining 1/4 cup flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy.
• Stir in milk, increase the heat to medium, and bring the gravy to a simmer. Cook, stirring often, until thick, 6 to 7 minutes. Season with kosher salt and pepper.
• Transfer steaks to a platter and pour gravy over top.

CHICKEN FRIED STEAK

Steps:

• Place the salt, pepper, and flour into a deep dish, mix well. Crack the eggs into a medium sized bowl, and whisk in buttermilk.
• Tenderize and flatten the steaks with a meat mallet. Pound them to approximately 3/8" thick. Leave the coarse mallet pattern on the steaks, This makes for better texture for the breading. Season each steak with granulated garlic and onion.
• Dredge and coat the steaks by placing them, first, into the flour, being careful to shake off the excess flour. Second, place the dredged steak into the buttermilk mixture allowing them to soak briefly. Finally, lift the steaks out of the buttermilk and drain briefly before placing them back into the flour for a final heavy coat of seasoned flour. Then place the well coated steaks on a plate or platter to rest.
• Heat some bacon grease or shortening over a medium flame in a large saute pan. Make sure the grease is 1/2" deep. Fry the steaks on both sides until golden brown, approximately 4 minutes each side. Drain briefly on paper towels.
• Place on a hot plate, serve with country gravy.
• To make the gravy:.
• Melt the butter in a heavy bottomed saucepot, add the flour and cook to form a roux, do not brown. Over low heat slowly stir in the milk incorporating the entire amount, stir out any lumps. Let simmer 20 minutes until thick. Add the ground sausage and season to taste.

LUBY'S CAFETERIA CHICKEN FRIED STEAK

Steps:

• In shallow bowl, whisk together eggs, milk, salt, seasoned salt, and pepper until well blended.
• Place flour in separate shallow bowl.
• Pound meat with meat mallet to ¼" thickness.
• Coat with flour, shaking off excess.
• Dip into egg mixture, then again into flour, coating evenly.
• Heat about 1/8" oil in large skillet over medium heat.
• Add meat and cook 3 to 4 minutes on each side or until browned and cooked through.