Chicken Fried Steak Healthy Way Recipes

SKINNY CHICKEN FRIED STEAK

Steps:

• Combine buttermilk and cubed steaks in a shallow bowl, coating steaks well.
• In a shallow dish, mix together flour and Montreal seasoning. Scoop out 1 tablespoons and set it aside.
• Coat cubed steaks well in flour mixture. Set them on a piece of wax paper for 20 minutes.
• Add oil to a large nonstick pan. Heat over medium-high heat. Add cubed steak and cook for about 3 to 5 minutes per side. Remove to a plate.
• Sprinkle the reserved 1 tablespoon flour into the pan. Cook 1 minute. Gradually whisk in the milk. Add pepper, salt to taste, and garlic powder. Simmer 2 to 3 minutes

CHICKEN FRIED STEAK (HEALTHY WAY)

Steps:

• Sprinkle steaks with salt and pepper.
• Dredge steaks in flour; dip in egg substitute, and dredge in crushed crackers.
• Lightly coat steaks on each side with cooking spray.
• Cook steaks, in batches, in a hot nonstick skillet over medium heat 3 to 4 minutes on each side or until golden, turning twice.
• Can transfer steaks to a jelly roll pan at 225 if need be to keep warm.

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.

LEAN/LOW FAT CHICKEN FRIED STEAK (WEIGHT WATCHERS - 4)

Steps:

• Dip steaks in buttermilk. Combine flour, salt, and steak seasoning (remember to keep 1 tablespoon set aside). Dip steaks in flour mixture.
• Set steaks on wax paper, let set for 20 minutes.
• Heat 1 tablespoons oil in skillet, add steaks, cook until both sides are golden brown. Remove from pan and keep warm.
• Combine milk and reserved TBSP of flour in bowl until well mixed.
• Stirring constantly, add milk mixture to skillet. Once added, bring mixture to a boil.
• Lower heat and simmer until gravy thickens.
• Serve over steaks.

THE BEST CHICKEN-FRIED STEAK

Steps:

• Liberally sprinkle the steaks with salt and pepper (see Cook's Note). Put them on a rack set inside a rimmed baking sheet and let sit at room temperature while you make the gravy.
• Melt the butter in a medium saucepan over medium-high heat. Stir in 3 tablespoons of the flour until combined and cook until golden and bubbling, about 1 minute. Whisk in the whole milk, 1 1/4 teaspoons salt and 1/4 teaspoon pepper and cook, whisking frequently, until the gravy boils. Reduce the heat to medium and cook, whisking occasionally, until the gravy thickens, 2 to 3 minutes. Remove from the heat and keep warm; it will seem loose but will thicken as it sits.
• Whisk the remaining 1 1/2 cups flour, cornstarch, paprika, garlic powder and 1 1/2 teaspoons salt in a large bowl. Whisk the buttermilk, egg and hot sauce in a medium bowl. Working with 1 steak at a time, dredge in the seasoned flour, turning to coat and packing into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining steaks.
• Pour 3 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like wet sand with some clumps. (These clumps will give the steak a crispy, shaggy crust.) Dip the dredged steaks into the remaining buttermilk mixture, allowing any excess to drip off. Pack the moistened flour firmly onto each steak. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes.
• Pour the oil into a large cast-iron skillet fitted with a deep-fry thermometer (the oil should come about halfway up the sides). Heat the oil over high heat until the thermometer registers 350 degrees F. Fry the steaks in 2 batches until golden brown, about 1 1/2 minutes per side. Transfer to paper towels to drain.
• Whisk the warm cream gravy to loosen it and serve over the chicken-fried steak.