Chicken Fried vs. Country Fried Steak
ruthanna_gw
11 years ago
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cookebook
11 years agocentralcacyclist
11 years agoRelated Discussions
Now that we've mastered fried chicken, milk gravy?
Comments (4)I drain all but about 4 TBLS of fat from the pan - leave all those good, cooked, bits at the bottom! Add 4 TBLS of flour and use a whisk to make a roux, scraping to incorporate all those bits into the roux. I let about three cups of milk get to room temperaure while I'm cooking. Whisk in about two cups, slowly, (my heat is on about Med) of the milk. Reduce heat to low, add seasoning salt and a little crushed black pepper (can use white pepper, I'm not going to buy it, just for gravy). Whisk again, add more milk, to the consistancy you like. Turn off heat. Sprinkle a tiny bit of paprika and tiny bit of crushed red pepper flakes. Whisk again and taste. Adjust seasonings to your taste. I do this for sausage (biscuits and gravy), chicken fried steak and fried chicken....See MoreChicken Fried Steak help
Comments (11)Can't remember where I got this, but it's really good! I add a dash of crushed red pepper flakes to the breading for the steaks AND to the cream gravy, along with a dash of paprika to both Chicken-Fried Steak Ingredients: 1 1/2 pounds of top-round steak 2 cups of flour 3 eggs 1/2 cup of milk or buttermilk 1/2 teaspoon of salt 1 teaspoon of cracked black pepper (can also add cayenne to add more heat). Lard or vegetable oil Method: Cut your top-round steak into four pieces. Pound beef with a meat tenderizer until flattened and almost doubled in size. Place flour in a large bowl and season with salt and pepper to taste. Mix eggs in another large bowl with milk. Take piece of tenderized beef and coat in flour. Dip coated beef into egg mixture and then dip back into flour again. Heat on medium enough oil or lard to fill halfway up the sides of a cast-iron skillet. When a drop of water makes the oil sizzle, it's ready for frying. Take the coated beef and place it in the skillet. When the blood (er, red-meat juice) starts bubbling out of the top of the steak (about three to four minutes) gently turn it over with a long fork (using a spatula can cause the oil to splash out of the skillet). Cook another five minutes and then take the chicken-fried steak out of the pan and drain on a paper-towel-lined plate. Repeat process for remaining cutlets. And while you're frying the others, you can keep the cooked steaks warm in the oven. Cream gravy Ingredients: Two tablespoons of pan drippings, bacon grease or vegetable oil Two tablespoons of flour 1 1/2 cups of milk 1 teaspoon of cracked black pepper Salt to taste. Method: Combine fat with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a dark roux is formed. Add milk slowly to skillet, and mix with roux using either a whisk or wooden spoon (be sure and press out any lumps). Turn heat to low and continue stirring until mixture is thickened, a couple more minutes. Add pepper and salt to taste. If gravy is too thick for your taste, you can thin it by adding either more milk or water a tablespoon at a time. Goes great with mashed potatoes, fried chicken, biscuits, chicken fried steak, grits, vegetables, rice or anything else you can imagine....See MoreFried Chicken Method Question
Comments (27)Heh, yup, Southern fried chicken is with flour. Skip those crumbs. I don't mind crumbs on lots of stuff and like it on the chicken strips or on pounded chicken, but... regular fried chicken is not the same, to Me, unless is straight flour with plenty of salt. I do put some garlic powder in the flour. Also flavor the egg wash with salt and garlic powder. Gotta stick your finger and taste that flour to make sure it tastes good. Sometimes I'll add a little bit of cayenne too. I too put about an inch of oil in the pan to heat. That way when you put the pieces in it comes halfway up the pieces. Sometimes I'll use a bit less oil, but find it cooks faster and absorbs less oil when you use more oil. Smiles....See MoreDo you make chicken-fried steak?
Comments (15)When I fry anything, I use self rising flour....or you could add a little bit of baking powder. The baking powder will make the crust lighter and crisper. I use flour...and an egg wash...and the meat that I use would either be cube steak or just tenderized round steak. That is my preferred way to fry anything...except chicken, I use buttermilk. I even fry oysters in flour now, since I don't like the grittiness of corn meal. Cracker meal is good for oysters though....also fish....See Morerob333 (zone 7b)
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