Crispy Chicken Fried Steak w/ Country Gravy
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❤️SUBSCRIBE Batter-dipped tender steaks fried to crispy golden perfection and then smothered with creamy white gravy! It's chicken fried steak time y'all!!
What is chicken fried steak?
If you never had or heard of chicken fried steak you're probably thinking what the heck! It's a pretty simple dish. In short, it's a tenderized steak (usually cube steak) that is coated and fried. The outside resembles fried chicken because it is coated in flour, milk, and eggs, basically the same stuff you'd use to coat fried chicken.
It's fried until golden and crispy. So you get to experience that crispy golden crust and tender delicious steak all in one bite! Now it's pretty easy to see why it's called chicken fried steak huh? And if that wasn't enough, chicken fried steak is often served with a generous drizzling of creamy white or brown gravy. Yeah, tell me about it! This delicious dish cares nothing about your waistline goals.
What to serve with chicken fried steak?
Chicken fried steak makes such a wholesome, old-fashioned meal! I like to serve it with mashed potatoes, sweet peas, yeast rolls or Texas Toast and sweet iced tea to wash it all down!
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Tyler Florence's Chicken Fried Steak and Gravy | Tyler's Ultimate | Food Network
Tyler makes one-of-a-kind Texas-style chicken-fried steak with classic white gravy!
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Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Fried Steak and Gravy
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 1 hr
Prep: 15 min
Inactive: 25 min
Cook: 20 min
Yield: 4 to 6 servings
Ingredients
2 pounds beef bottom round, trimmed of excess fat
2 to 2 1/2 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
Kosher salt and freshly ground black pepper
3 whole eggs, beaten
2 cups buttermilk or whole milk
Hot sauce, to taste
Vegetable oil
3 heaping tablespoons all-purpose flour
1 cup buttermilk
1 cup whole milk
Directions
In a medium flat dish add the flour, garlic powder, onion powder, kosher salt and pepper, to taste, and combine well. In another flat dish stir together the eggs, buttermilk and hot sauce, to taste, and season well with salt and pepper, to taste. Cut beef into 4 (1/2-inch) thick slices then pound out using the teeth side of a meat mallet. This tenderizes the meat. Dredge each piece of meat in the seasoned flour, then in the seasoned buttermilk and back into the flour, allowing excess to drip off. Set out on a rack fitted over a baking sheet and allow to rest in the refrigerator for 20 to 25 minutes before cooking.
Add about 2 inches vegetable oil to a large cast iron pan and heat over medium-high heat to 365 degrees F. Once heated and working in batches, fry steaks 2 to 3 at a time until golden brown, about 3 to 4 minutes per side. Remove steaks and drain on a paper towels.
Carefully remove some the fat from the cast iron pan, reserving 1/4 cup. With the pan over medium heat, sprinkle in 3 tablespoons of flour and whisk to make a roux, scraping up any brown bits on the bottom of the pan. Once the flour has been fully incorporated slowly add the buttermilk and milk and continue to whisk until the gravy is nice and thick. Season well with salt and plenty ground black pepper, then whisk in hot sauce, to taste. Place the steaks on a serving platter, top with gravy and serve
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Tyler Florence's Chicken Fried Steak and Gravy | Tyler's Ultimate | Food Network
Buttermilk Fried Chicken with Sweet Pickled Celery | Gordon Ramsay
Gordon Ramsay's very own version of fried chicken - a street food feast for the whole family, with a little help from young Jack. A real treat, but perhaps not for every night of the week!
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the best korean fried chicken, even when served cold.
this korean fried chicken is based off of Ko Bar's cold fried chicken in NY.
The GREATEST Fried Chicken Recipe IN THE WORLD!
This fried chicken recipe is AWESOME. If you want Juicy and crispy fried chicken, you cannot go wrong here. No to mention. It is very simple to make. Make sure your chicken is at room temp when frying.
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Here's How to Make Easy Buttermilk Fried Chicken Burger AND Crispy Sliders
Time to whip up some deliciously crispy and juicy burgers for the family - we got this!
In today’s recipe, I’m going to take you through how to make incredible buttermilk fried chicken burgers with a spicy sauce (mummy and daddy size) AND some sliders with a burger sauce for the kids… or mates that prefer a slider during game time.
Now, if you don’t have time or patience to make the burger buns, I won’t be offended.
Let’s cook!
Ingredients
Dough
- 100ml milk
- 100ml water
- 9g yeast
- 360g bread flour
- 1 tsp sea salt
- 1 tbsp sugar
- 2 whole eggs (one for egg wash)
- 1 egg yolk
- 3 tbsp vegetable oil
Chicken marinade
- 6 chicken thighs
- 400ml buttermilk
- 1 tbsp salt + for the dredge
- 1/2 tbsp smoked paprika + + for the dredge
- 1/2 tbsp garlic powder
- 1/2 tbsp white pepper
- 1/2 tbsp msg
Chicken dredge
- 260g flour
- 1/2 tbsp salt
- 1/2 tbsp paprika
- 1/2 tbsp garlic powder
- 1/2 tbsp white pepper
- 1/4 tbsp msg
Burger extras
- Iceberg lettuce
- Pickles
Chipotle mayo
- Chipotle peppers in adobo sauce (use one or more chillies)
- 100ml mayonnaise
Burger sauce
- 100ml mayonnaise
- 50ml Ketchup
- 30ml American mustard
- 20ml Pickle juice
Method
Dough
1. Warm your milk and water until it’s lukewarm and then mix in your yeast and set aside.
2. In a stand mixer with the hook attachment, add all other ingredients and turn mixer on to medium and pour in your warm milk mixture.
3. Mix until the dough is smooth and coming away from the bowl, this should take 9-10 minutes.
4. In a bowl greased with olive oil, place the dough and cover it with a tea towel, and set aside to proof until it doubles in size. This will take 1-2 hours depending on how warm your room is.
5. Once it’s doubled in size, remove the dough from the bowl and knead it for 20-30 seconds.
6. Divide it into 120g for burgers or 80g for sliders. I managed to get 4 burgers and 3 sliders from my dough.
7. On a baking sheet, spray with oil, line with paper and spray with more oil, place your rolled buns making sure you spread them out evenly. Cover this with another tray. Leave them until they double in size, this should take 1-2 hours.
8. Whisk together 1 egg and a dash of milk. With a pastry brush lightly brush the buns and place in a 190**°**C oven for 15 minutes.
Chicken marinade
1. Mix the salt, paprika, garlic powder, white pepper and msg together for your seasoning.
2. Take your chicken thighs and butterfly the thick end. Season both sides.
3. Place your chicken in a bowl and cover them with buttermilk. Leave to marinate for a minimum of two hours, overnight is better.
Chipotle mayo
1. Dice up as many chillies from the tin as you would like (I used one) and mix it with the mayo.
**Burger sauce**
1. Add all of the ingredients together and mix.
Fried Chicken
1. For the dredge, mix the flour, salt, paprika, garlic powder, white pepper and msg together.
2. Spoon in 4 tbsp of buttermilk from the chicken marinade and mix.
3. Coat your marinaded chicken in the flour mix.
4. Fry your chicken in oil at 180**°**C for 10-14 minutes until golden brown and cooked through. Drain it over a wire rack or paper towel.
Assemble your burger
1. Slice you bun in half and butter on both sides. Toast it in a pan over a medium heat.
2. Add your desired sauce to each bun, then add your lettuce, chicken and pickles.
3. All that’s left is for you to eat your homemade fried chicken burger!