Friday, May 25, 2012

The BEST Chicken Fried Steak (Seriously!)



I realize this is a duplicate recipe (I originally blogged this on September 10, 2010), but it is so friggin good, that I had to re-post it.

Let me just say, I had no intentions of posting this again. I made it last week cause it had been quite awhile since I'd had it (it's one of my favorite meals ever), and was only planning on updating the photos. One bite...that's all it takes. This chicken fried steak is like a party in your mouth. I knew I needed to re-share it.

The breading is so crispy and flaky, and the meat is so juicy and tender...then you add the white gravy? Orgasmic! This is one of those rare times when I actually eat ALL of my dinner.

Every. Single. Glorious. Bite.

Try this! I HIGHLY recommend it.

Ok guys, have a great Memorial Day Weekend! Stay safe, and remember why it is that we have this three day weekend. My thoughts are with the families of those Americans who have lost a loved one to war. Please don't forget the men and women who have made the ultimate sacrifice so that we may remain the land of the free, and the home of the brave. 

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'The BEST Chicken Fried Steak'
Source: Adapted from All Recipes

Ingredients

4  beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk
1 egg
1 tablespoon hot pepper sauce (I used Tabasco)
3 cups vegetable shortening for deep frying

Gravy Ingredients
(If you're not using the packaged gravy)

1/4 cup all-purpose flour
4 cups milk
kosher salt and ground black

Directions

1. Heat the shortening in a deep skillet.

2. 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, and Tabasco Sauce.

3. 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.

4. Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain.

Gravy Directions

(If using the packaged gravy, prepare as directed)

In a small saucepan, whisk together the flour and milk over medium heat. Bring the gravy to a slow boil and cook until thick, about 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.






18 comments:

  1. This is similar to mine, however cream gravy is best when creating a roux first. Also the cube steaks should be tenderized a little more than the store has done. I tenderize mine until they are almost as big as the plate! This is my family and friends favorite meal for me to cook :)

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  2. This sounds delicious! I will be trying this tonite. Thanks!

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  3. What about the Mac and cheese?? Looks delicious!

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  4. Well, I saw the recipe posted on Pinterest and I usually scope out the recipes that look promising. Then I see at the top that you do double duty as a submariner's wife. Terrific! My wife is the wife of a former submariner. ;) but I do most of the cooking at our house now. I make a similar recipe that's the all time favorite of everyone who tries it. I don't use hot sauce of any kind as I've had too many ulcers. I first learned to cook as a boy in the 50's from my mother. She was the cook in a lumber camp when my dad met her (he was a lumberjack of course) and had recipes from her mother, grandma and great grandma. She passed them on to me and they came in handy as when I was waiting to class up for sub school in Groton the Navy made me a cook/deck hand on a tugboat. I cooked the meals for a crew of 8 every day for 8 months. Anyway, I wanted to share the variations with you as you might like to try them too. Your prep for the steak if fine, tenderize as much as you like. While the steak fries, in a separate skilled, sauté freshly sliced onion rings (I use at least two onions - DO NOT BREAD THE RINGS) in a small amount of oil just until they're translucent and set aside to drain. The real magic happens with the gravy. I pour off the oil from cooking the steak and measure a half cup back into the pan with all the bits of steak still stuck in it. This adds a beefy steak flavor to the gravy that's far superior to the plain white gravy. Then add a half cup of flour, blend until smooth then add 2 cups of water and 2cups of beef bullion. Blend until its a smooth emulsion and add a heaping teaspoonful of Kitchen Bouquet. Now add the cooked onion rings into a bowl and pour in the brown gravy and mix well. Liberally spoon the gravy, with some rings, over the steak and, if you're really on your game, mashed potatoes. Heavenly!

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    1. we are coming to your house to eat, Bruce

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  5. Bruce, that sounds amazing! The next time I make some chicken fried steak (which will be soon since I love it so much), I'll try it your way. Thank you so much for sharing that with me!

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  6. Looks delicious! Do you happen to have the recipe for the broccoli/mac & cheese? Would love to make that as well! Thank you
    Lauren

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  7. Hey Lauren! Actually, that's just a packet of Knorr Pasta Sides! Here's a link so you can see what they look like....

    http://www.amazon.com/Lipton-Cheddar-Broccoli-4-8-Ounce-Packages/dp/B00099XOVE

    ...usually they're located right next to the Kraft Mac & Cheese in the grocery store. The broccoli and cheddar is our favorite :)

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  8. Hi, the chicken fried steak looks delicious, but no one who is a genuinely good cook would use a packaged gravy mix. I am sure you didn't in your recipe. Many prayers for your husband and family. My husband is a retired Marine, having served 23 yrs and 9 mo. I know what it is like to be separated from your husband. God bless you all.

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  9. Actually, I DO use packaged gravy. I always do because I prefer the taste. Last time I checked, my use of packaged gravy hasn't hampered my ability to cook in any way. So, while you may not agree, my family still considers me to be a 'good cook', and their opinions are the only ones that matter to me. Thank you for the prayers and for your husbands many years of service. Best wishes.

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  10. Hey ladies, use your rolling pin to tenderize more, no joking, it works great and also I use pork cutlets also..wow I love pentrest

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  11. This sounds great! I am not very experienced or good at frying. How do you know when the shortening is hot enough? How do you keep it at the right temperature? How do you know when the chicken is fully cooked through? Thanks for sharing I am will be trying this soon.

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    1. Hey Sarah! Once the shortening melts, I'd say it takes about 5-7 minutes for it to get hot enough. Just keep your temperature on med to med-high. You don't want the heat too high or the oil will get too hot too fast and scorch your breading. Don't worry about keeping it at then right temp...as long as you don't mess with the temperature knob, it will stay where it's at ;) I don't make chicken fried chicken (you certainly can though!), but I use cube steak, and they're pretty thin. They only take about 4 minutes per side. After cooking, you can always cut into one and see if it's done as much as you like. If not, just toss it back in the oil for another minute or two!

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  12. This is the very best chicken fried steak ever!! I found this recipe 2 yrs. ago from Allrecipes also. Ohhhhh I will be making this again soon... I thank your husband for his service. I use to watch Sara Molton on Food Network ( quite a few years back). She would test the oil in her pan by using the handle of a wooden spoon. As soon as you see tiny bubbles from around the handle, oil is ready. This method has been working well for me. I do have a deep fat thermometer but still grab my wooden spoon, lol. I will be going to the meat department soon to get me some beef cube steaks.

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  13. Tried it and it came out awesome. Loved how crispy the coating was, though it did take me a lot longer to cook down the gravy to the consistency I wanted. Overall though, a 10 out of 10.

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  14. I've tried this twice and it didn't turn out. It tasted SO good, but the breading fell off and didn't get crispy. I patted the steaks dry and dredged before battering. What I am doing wrong? And how do you get a cube steak to be more tender?

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    1. Hmmmm...the only thing I can think of is if the breading didn't get crispy, the oil may not have been hot enough when you dropped the steaks in. Because I use so much oil for this recipe, I heat it on medium-high for about 10 minutes (I don't know what the actual temp of the oil is...I've made this so often that I just kind of 'know' now when it's hot enough). As far as the breading falling off...that may be from over-turning. You should only turn the steaks once. Drop them in the heated oil, fry for about 3-4 minutes, then turn them and fry the other side. Repeated turning can cause the breading to fall off. That's all I can think of! I'm sorry it hasn't it worked out for you. It took me a few times to get the hang of it too though. It took me about a million times to get fried chicken down...the first 5 or 6 times I tried it wasn't even edible! Keep trying...you'll get it :)

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  15. I am making this tonight. I will give my review of it when I am done. I have high hopes for it though!

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