Chicken Fried Steak With Redeye Gravy Recipes

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THE ULTIMATE CHICKEN FRIED STEAK



The Ultimate Chicken Fried Steak image

The Ultimate Chicken Fried Steak is fried to golden perfection and topped with the creamiest gravy you can imagine. It's hard to imagine a more quintessential Southern meal. The hard part is deciding whether you want to make it for breakfast or dinner. My family can't get enough of these tender steaks with that delightful crispy, crunchy coating. And the gravy? Heaven!

Provided by Trish - Mom On Timeout

Categories     Breakfast     Dinner

Number Of Ingredients 18

4 cube steaks (about 1/3 lb each)
1 1/2 cups all purpose flour
2 tsp fresh ground black pepper, divided
2 tsp kosher salt or sea salt, divided
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 cups buttermilk
2 tsps TABASCO® Sauce (original)
2 eggs
1 cup vegetable oil
4 tbsp grease
4 tbsp flour
2 to 3 cups whole milk
1/2 cup heavy whipping cream
salt and pepper to taste

Steps:

  • In a shallow bowl, whisk together flour, one teaspoon black pepper, one teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.
  • In a separate shallow bowl, whisk together buttermilk , TABASCO® Sauce, and eggs. Set aside.
  • Pat cube steaks dry with a paper towel, removing as much moisture as possible. Season with one teaspoon of salt and one teaspoon of pepper. Let sit for 5 minutes and pat dry again with paper towel.
  • Dredge the cube steaks in the flour mixture, shaking off excess, then dredge in the buttermilk-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess.
  • Place breaded cube steaks on a sheet pan or metal rack and press any of the remaining flour mixture into the cube steaks making sure that the entire steak is completely coated. Let sit for 10 minutes.
  • Preheat oven to 225 to 250 F.
  • Meanwhile, heat vegetable oil in a heavy skillet or large cast iron skillet over medium high heat. How much oil you need depends on the size of your skillet. You want it to be about 1/4-inch deep. We aren't deep frying the steaks, just shallow frying.
  • Test the oil by dropping a bit of the breading into in. The oil should sizzle and bubble around the breading. Look for the oil to be glistening but not smoking - about 320-340 degrees F. Now we're ready to fry.
  • Place two steaks into the pan at a time and fry for 3 to 4 minutes on each side or until golden brown. Do not flip more than once or the breading will fall off. Do not fry more than two steaks or the pan will be too crowded and the breading will fall off.
  • Remove steaks from pan and drain on paper towels. Place in preheated oven. Turn skillet heat to medium.

Nutrition Facts : Calories 956 kcal, Carbohydrate 53 g, Protein 51 g, Fat 58 g, SaturatedFat 28 g, Cholesterol 280 mg, Sodium 472 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

CHICKEN-FRIED STEAK & GRAVY



Chicken-Fried Steak & Gravy image

As a child, my grandmother taught me how to make this chicken-fried steak. I taught my daughters, and when my granddaughters are bigger, I'll show them, too. -Donna Cater, Fort Ann, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1-1/4 cups all-purpose flour, divided
2 large eggs
1-1/2 cups 2% milk, divided
4 beef cubed steaks (6 ounces each)
1-1/4 teaspoons salt, divided
1 teaspoon pepper, divided
Oil for frying
1 cup water

Steps:

  • Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour., In a large cast-iron or other heavy skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm., Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

Nutrition Facts : Calories 563 calories, Fat 28g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 839mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 46g protein.

THE BEST CHICKEN FRIED STEAK



The Best Chicken Fried Steak image

I received this recipe from a co-worker about 5 years ago. This is by far the best chicken fried steak I've ever had. I've made this numerous times for my picky eater son and my southern-raised better half, as well as other family and friends. I get nothing but rave reviews each time.

Provided by norah

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 40m

Yield 4

Number Of Ingredients 14

4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
¾ teaspoon salt
1 ½ cups buttermilk
1 egg
1 tablespoon hot pepper sauce (e.g. Tabasco™)
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
¼ cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste

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.

Nutrition Facts : Calories 791.1 calories, Carbohydrate 71.1 g, Cholesterol 123.6 mg, Fat 34.3 g, Fiber 2.1 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 1393.4 mg, Sugar 16.1 g

BAKED CHICKEN-FRIED STEAK WITH MUSHROOM GRAVY



Baked Chicken-Fried Steak with Mushroom Gravy image

Very easy and comforting autumn or winter steak and gravy dish. Serve with rice, wild rice, mashed potatoes, or noodles. Great on biscuits, as well.

Provided by SeedyMe NC

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 1h35m

Yield 6

Number Of Ingredients 10

1 cup all-purpose flour
6 (4 ounce) cube steaks
1 cup peanut or vegetable oil, for frying
1 pinch seasoned salt, or to taste
1 pinch garlic powder, or to taste
1 pinch black pepper, or to taste
⅔ cup finely diced onion
1 (10.75 ounce) can condensed cream of chicken soup
2 (4.5 ounce) cans sliced mushrooms with juice
½ (10.75 ounce) can water, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish. Place flour in a shallow dish. Dredge steaks in the flour to coat evenly.
  • Heat peanut oil in a skillet over medium heat, and cook the steaks for about 5 to 8 minutes per side, until golden brown.
  • Place 3 fried cube steaks in the bottom of the prepared baking dish. Sprinkle the steaks lightly with seasoned salt, garlic powder, and pepper, and scatter 1/3 cup of diced onions over the steaks. Layer the remaining 3 steaks on top, repeat the seasoning, and sprinkle with the rest of the onion.
  • Pour the condensed soup in a bowl, and drain the juice from the canned mushrooms into the empty soup can. Pour in enough water to fill the can, and whisk the liquid and mushrooms into the soup. Pour the soup mixture over the layered steaks.
  • Cover and bake for 30 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 30 to 45 minutes, until the onions are tender and the gravy is thick and bubbling.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 23.6 g, Cholesterol 31.9 mg, Fat 12.9 g, Fiber 1.9 g, Protein 18.3 g, SaturatedFat 3.6 g, Sodium 583.1 mg, Sugar 1.9 g

CHICKEN-FRIED STEAK (CHICKEN WITH CREAMY GRAVY)



Chicken-Fried Steak (Chicken With Creamy Gravy) image

A cast-iron skillet will work the best for this recipe, this also works well using beef that has been pounded thinly. Serve with fries or mashed potatoes...total comfort food! Make certain not to crush the crackers to a fine powder --- this is very good!

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

4 small boneless skinless chicken breasts (pounded to about 1/2-inch thick)
black pepper
38 saltine crackers, crushed (1 sleeve)
1 cup all-purpose flour
1 teaspoon seasoning salt
1 pinch cayenne pepper (optional or adjust to heat level)
1/2 teaspoon garlic powder (garlic lovers use 1 teaspoon)
1/2 teaspoon baking powder
3/4 cup milk
2 large eggs
1 1/2 cups vegetable oil
3 -4 cups half-and-half cream (use 4 cups for a thinner gravy)
1/4 cup all-purpose flour
1 teaspoon seasoning salt or 1/2 teaspoon white salt
1 teaspoon black pepper (can reduce if desired)

Steps:

  • Season the chicken breasts with black pepper.
  • In a shallow dish combine crushed cracker crumbs with flour 1 teaspoon seasoned salt, 1/2 teaspoon black pepper, cayenne pepper (if using) and baking powder.
  • In another shallow dish whisk together eggs with 3/4 milk.
  • Dredge the chicken breasts in the cracker mixture then dip in the egg/milk mixture, then dredge AGAIN in the cracker mixture.
  • Pour the oil into a large skillet and heat to 360 degrees F.
  • Fry the breasts in hot oil for about 3-4 minutes on each side or until golden brown; remove to a wire rack and cover lightly with foil.
  • Carefully drain oil but reserve the browned bits in the bottom of the skillet along with a couple tablespoons of the oil.
  • In a bowl mix together 4 cups half and half cream, 1/4 cup flour 1 teaspoon seasoned salt and 1 teaspoon black pepper; whisk until combined, then add to the reserved drippings in the skillet, cook whisking constantly over medium-high heat for about 10 minutes or until thickened.
  • Serve the creamed gravy with the breasts.

COUNTRY FRIED STEAK + VIDEO



Country Fried Steak + Video image

Country fried steak is a classic American recipe for breaded, pan fried cube steak with pan gravy. Make this recipe for dinner or breakfast!

Provided by Kevin Is Cooking

Categories     Dinners

Time 1h40m

Number Of Ingredients 17

4 cube steaks ((See Note 1))
2 cups buttermilk
2 large eggs
2 tsp Tabasco
1 cup all purpose flour
1/4 cup cornmeal
1/4 cup cornstarch
2 tsp salt
1 tsp garlic powder
1/2 teaspoon white pepper
4 cups cooking oil (for frying)
3 tbsp butter
3 tbsp all purpose flour
1 1/2 cups beef stock (or broth)
1 large lemon (juiced (4 tablespoons))
1/4 tsp salt
parsley (chopped for garnish)

Steps:

  • To a large bowl deep enough to hold all the steaks, whisk together buttermilk, eggs and Tabasco. Set aside.
  • To another wide bowl to dredge the steaks in, whisk together flour, cornmeal, cornstarch, salt, garlic powder and white pepper.
  • Place the steaks in the buttermilk marinade, turning to coat each, for an 1 hour.
  • Using tongs or a fork, first dredge the steaks into seasoned flour, be sure to coat each side then back into buttermilk marinade (allow excess to drip off) and back into seasoned flour. Gently place on a lined baking sheet. Place in the refrigerator for 15 minutes.
  • Add oil to cast iron skillet or deep frying pan and heat to medium high. Once oil is hot, fry each steak turning until golden brown on each side.
  • Drain steaks on a paper towel lined platter. Tent with foil to keep warm and repeat with remaining steaks. Keep warm in a 250°F oven while you make the gravy.
  • Melt the butter in a sauté pan over medium. Whisk in flour and cook for 3-4 minutes (should be a golden brown).
  • Whisk in the beef stock and lemon juice. Bring to a boil and turn heat to low, allow to thicken until it coats the back of a spoon.
  • Season with salt to taste and spoon gravy on top of steaks. Sprinkle with parsley and serve hot with mashed potatoes or polenta if you prefer.

Nutrition Facts : Calories 729 kcal, Carbohydrate 53 g, Protein 49 g, Fat 35 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 251 mg, Sodium 1880 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 14 g, ServingSize 1 serving

TEXAS STYLE CHICKEN FRIED STEAK WITH CREAM GRAVY



Texas Style Chicken Fried Steak With Cream Gravy image

Cube steak works the best for this recipe. Chaz loves this - perfect comfort food with mashed potatoes and biscuits. Yay carbs!

Provided by greysangel

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 (4 ounce) tenderized beef steaks (known in supermarkets as "cube steak")
1 egg
1/4 cup milk
all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper

Steps:

  • Beat together the egg and milk and set aside.
  • Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
  • Fill plastic zip lock back with flour. Drop steaks into bag to manually and dredge the steak in flour. Then pour flour into a shallow dish and shake excess flour off of the steaks. Use a pair of tongs for dipping steak into egg mixture and a separate pair of tongs for dipping into the flour.
  • Set cutlets aside on a piece of waxed paper.
  • Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. (This recipe is not about diets!) Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
  • With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.
  • Cream Gravy.
  • After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
  • Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.
  • Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.

CHICKEN FRIED STEAK WITH GRAVY



Chicken Fried Steak with Gravy image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
Freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 pounds cube steak (tenderized round steak that's been extra tenderized)
Kosher salt
1/2 cup canola or vegetable oil
1 tablespoon butter
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper
Mashed potatoes, for serving

Steps:

  • For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
  • Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
  • Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
  • After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
  • For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
  • Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
  • Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

CHICKEN FRIED STEAK WITH REDEYE GRAVY



Chicken Fried Steak with Redeye Gravy image

This recipe is from Southern Living and was submitted by David Bull from Austin, TX. One hour of the prep time is just chilling time. It is time consuming, but delicious!

Provided by Lynette !

Categories     Beef

Time 2h40m

Number Of Ingredients 25

CHICKEN-FRIED STEAK
4 boneless rib-eye steaks, 4 oz each
3 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground red pepper
2 large eggs
2 c buttermilk
1/2 tsp hot sauce
1 tsp salt
1/4 tsp freshly ground black pepper
3 c vegetable oil, for frying
REDEYE GRAVY
1/4 c butter
1 1/2 slice thick cut, smoked bacon, diced
1/2 c smoked ham, chopped
1 small onion, diced
2 clove garlic, minced
2 tsp fresh sage, finely chopped
2 Tbsp all-purpose flour
1 c milk
1 c beef broth
3/4 c brewed coffee
1 Tbsp fresh chives, chopped
2 tsp `cracked pepper

Steps:

  • 1. For the chicken-fried steak: Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using the flat side of a meat mallet. Lightly pound the steak, using the textured side of the meat mallet. Wrap tightly with plastic wrap, and chill for 1 hour.
  • 2. Combine flour and the next 3 ingredients in a bowl. Whisk together the eggs and the next 2 ingredients in a separate bowl. Sprinkle both sides of steaks with salt and black pepper.
  • 3. Dip the steaks in the egg mixture, and dredge in the flour mixture, shaking off the excess. Repeat the procedure two more times.
  • 4. Fry steaks, 1 at a time, in hot oil in a nonstick skillet over medium-high heat 4 to 6 minutes on each side or until golden. Add oil as needed when frying. Drain each steak on a wire rack in a jelly roll pan. Serve with redeye gravy.
  • 5. For the Redeye gravy: Melt the butter in a large saucepan over medium heat; add bacon, and cook, stirring occasionally, 5-7 minutes or until done. Add the ham and the next 3 ingredients; saute 3 to 4 minutes or until the onion is translucent. Reduce heat to medium-low. Add flour. Cook stirring constantly, 3-5 minutes or until golden brown.
  • 6. Slowly whisk in milk and the next 2 ingredients; bring to a boil over high heat, stirring occasionally. Reduce heat to low. Simmer, stirring often, for 14 to 18 minutes or until thickened. Remove from heat and add chives and cracked pepper.

OVER EASY HAM STEAK WITH RED-EYE GRAVY



Over Easy Ham Steak with Red-Eye Gravy image

Provided by Aaron May

Categories     main-dish

Time 4h20m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons butter
1 whole chicken, cut into pieces
1 white onion, roughly chopped
1 quart chicken stock
1 1/2 cups strong brewed coffee
1/4 teaspoon brown sugar, optional
4 ham steaks, trimmed
Freshly ground black pepper
4 eggs

Steps:

  • In a medium saucepan over moderate heat, melt the butter. Add chicken and brown skin side down. Turn over and add chopped onion. Cook until soft and starting to color about 6 to 8 minutes. Cover with chicken stock, and add the coffee and brown sugar, if using. Reduce heat to medium and cook the red eye gravy until thick enough to coat the back of the spoon, about 2 to 4 hours. Strain stock into a large bowl and reserve. The chicken can be used for another recipe or discarded.
  • Preheat a large heavy bottomed frying pan over medium-high heat. Season ham steaks with black pepper and add to the hot skillet. Cook until golden brown on each side, 6 to 8 minutes and transfer to serving plates.
  • In the same skillet, once steaks have been removed, reduce heat to medium and fry the eggs to desired doneness.
  • Cover the steaks with red-eye gravy and crown with a fried egg. This dish can be served with potatoes, hash browns or biscuits, if desired.

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2020-01-06 Instructions. Cook the minced ham in a pan over medium heat until the ham is crispy and most of the fat has rendered. Remove about 3/4 of the ham and set …
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  • Cook the minced ham in a pan over medium heat until the ham is crispy and most of the fat has rendered. Remove about 3/4 of the ham and set aside.
  • Add the minced shallot, garlic and chile and cook, stirring often, until translucent, about 2 minutes. Add the flour and mix well. Cook this, again stirring often, for 5 minutes.
  • Add the minced sage and stir well. Add the coffee and broth, little by little, stirring constantly to incorporate it. Bring this to a gentle simmer. Add the sorghum syrup and mix well. Allow this to cook until the gravy has the consistency of melted ice cream. Add salt and black pepper to taste.
  • If you want, pour everything into a blender and puree. As for the remaining ham, I like to sprinkle that over whatever I am eating the gravy with.


CHICKEN FRIED STEAK WITH REDEYE CURRY GRAVY RECIPE
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2012-10-16 Add the curry powder and Sriracha and cook, stirring, for 2 minutes. Add the coffee and boil until reduced by half, about 3 minutes. Add the coconut milk, lime juice, …
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  • Dip the coated slices in the beaten egg mixture and dredge again in the flour, lightly patting the coating to help it adhere.


CHICKEN FRIED STEAK RECIPE WITH HOMEMADE GRAVY ...
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2020-06-01 Chicken fried steak gets its name because it is prepared the same way as traditional fried chicken. Cube steaks are breaded then fried until crispy and golden …
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  • Arrange four shallow dishes or pie pans as follows: Meat (season lightly with salt and pepper if desired), 2 cups flour stirred together with 2 teaspoons salt and 1 teaspoon pepper, milk-egg mixture, beaten together, and finally a clean plate or tray for the coated meat.
  • Start with the meat in the egg mixture, turn to coat both sides. Put it into the seasoned flour, turn over to cover evenly. Repeat coating with egg then flour. Place on wax paper (or parchment) and let dry for ½ hour.
  • Heat oil in a large skillet over medium-high heat. Add the meat pieces without crowding. Cook until edges are golden (2-3 minutes). Turn over and cook for an additional 2-3 minutes. Remove to an oven proof plate and keep warm. Repeat with additional pieces.
  • Remove all but about ¼ cup oil from the pan. Reduce heat to medium-low. Sprinkle about 1/3 cup of your seasoned flour evenly into the pan and whisk until mixture is golden brown. If the mixture seems oily add additional flour a tablespoon at a time. Keep whisking and add 2 cups of milk. Let the gravy come to a slow boil. It will thicken gradually, about 5-10 minutes. Season to taste with additional salt and pepper, if desired.


RECIPE: TEXAS-STYLE CHICKEN-FRIED STEAKS & GRAVY WITH ...
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COUNTRY FRIED STEAK WITH REDEYE GRAVY
country-fried-steak-with-redeye-gravy image
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CHICKEN FRIED STEAK WITH WHITE GRAVY RECIPE
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2021-06-17 Click Play to See This Classic Chicken Fried Steak With White Gravy Recipe Come Together. Featured Video. Ingredients. For the Chicken-Fried Steak: 1 …
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DAVID'S CHICKEN-FRIED STEAK WITH REDEYE GRAVY RECIPE ...
2012-01-18 Cayenne pepper, hot sauce, and buttermilk punch up the flavor to David's Chicken-Fried Steak with Redeye Gravy. Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to …
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Total Time 2 hrs 30 mins
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  • Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using flat side of a meat mallet. Lightly pound steak, using textured side of meat mallet. Wrap tightly with plastic wrap, and chill 1 hour.
  • Combine flour and next 3 ingredients in a bowl. Whisk together eggs and next 2 ingredients in a separate bowl. Sprinkle both sides of steaks with salt and black pepper.
  • Dip steaks in egg mixture, and dredge in flour mixture, shaking off excess. Repeat procedure two more times.
  • Fry steaks, 1 at a time, in hot oil in a nonstick skillet over medium-high heat 4 to 6 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan. Serve with gravy.


CHICKEN-FRIED STEAK WITH REDEYE CURRY GRAVY RECIPE - …
2013-12-07 Add the curry powder and Sriracha and cook, stirring, for 2 minutes. Add the coffee and boil until reduced by half, about 3 minutes. Add the coconut milk, lime juice and sugar, season the gravy ...
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  • In a pie plate, whisk the egg with the milk. In another pie plate, generously season the flour with salt and pepper. Dredge the beef in the flour, tapping off the excess. Dip the coated slices in the beaten egg mixture and dredge again in the flour, lightly patting the coating to help it adhere.
  • In a large cast-iron skillet, heat 1/2 inch of vegetable oil until shimmering. Working in 2 batches, fry the steak over moderate heat, turning once, until golden and crispy, about 5 minutes. Drain on paper towels and season lightly with salt.
  • Pour the cooking oil into a heatproof cup and wipe out the skillet. Return 2 tablespoons of the oil to the skillet and add the onion, garlic and ginger. Cook over moderate heat, stirring occasionally, until the onion is softened and browned, about 5 minutes. Add the curry powder and Sriracha and cook, stirring, for 2 minutes. Add the coffee and boil until reduced by half, about 3 minutes. Add the coconut milk, lime juice and sugar, season the gravy with salt and pepper and simmer until thickened, about 5 minutes.


CHICKEN-FRIED STEAK WITH RED CHILE GRAVY | HOMESICK TEXAN
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Servings 4
  • To make the chicken fried steak, cut the steak into 4 evenly sized pieces. Pound each piece with a meat tenderizer to about a 1/4-inch thickness and almost doubled in surface area. Lightly season the steaks with salt and pepper.
  • For the breading, whisk together the flour, salt, pepper, cumin, oregano, and cayenne. Beat the egg and milk in a bowl wide enough to accommodate the steaks. Coat both sides of one piece of steak with the flour mixture, dip into the egg mixture, dredge in flour again, and place on a second large plate. Repeat with remaining steaks.
  • In a large skillet over medium-high heat, warm 1 inch of oil to 300°F. Working in batches, gently place the steaks in the skillet in a single layer. There will be a lot of popping and hissing, so be careful. After 2 to 3 minutes, or when juices start bubbling out of the top of the steak, use tongs to gently flip the steaks and continue to cook until lightly browned, about 3 more minutes. Transfer the steaks to the prepared baking sheet and place in the oven to keep warm. Repeat with the remaining steaks.


CHICKEN-FRIED STEAK WITH REDEYE CURRY GRAVY RECIPE | …
2013-01-11 Pour the cooking oil into a heatproof cup and wipe out the skillet. Return 2 tablespoons of the oil to the skillet and add the onion, garlic and ginger.
From myrecipes.com
5/5 (2)
Total Time 30 mins
Servings 4
  • In a pie plate, whisk the egg with the milk. In another pie plate, generously season the flour with salt and pepper. Dredge the beef in the flour, tapping off the excess. Dip the coated slices in the beaten egg mixture and dredge again in the flour, lightly patting the coating to help it adhere.
  • In a large cast-iron skillet, heat 1/2 inch of vegetable oil until shimmering. Working in 2 batches, fry the steak over moderate heat, turning once, until golden and crispy, about 5 minutes. Drain on paper towels and season lightly with salt.
  • Pour the cooking oil into a heatproof cup and wipe out the skillet. Return 2 tablespoons of the oil to the skillet and add the onion, garlic and ginger. Cook over moderate heat, stirring occasionally, until the onion is softened and browned, about 5 minutes. Add the curry powder and Sriracha and cook, stirring, for 2 minutes. Add the coffee and boil until reduced by half, about 3 minutes. Add the coconut milk, lime juice and sugar, season the gravy with salt and pepper and simmer until thickened, about 5 minutes.


CHICKEN FRIED STEAK WITH CREAMY GRAVY RECIPE | …
2020-07-18 Gravy. Turn off the heat in the pan and pour out all but 3 tablespoons of oil and fat from the pan. Whisk in 3 tablespoons of flour and stir constantly on medium heat for 4 to 5 minutes, or until the …
From recipes.net
Servings 4
Total Time 40 mins
Category Fried
Calories 871 per serving
  • Use a meat mallet, rubber mallet, or rolling pin to flatten and thin out the steaks until they are less than ¼ inches thick. Season each steak with a pinch of salt.
  • In a bowl, whisk the eggs and milk together. In another bowl, mix the salt, garlic powder, cayenne, and flour.


CHICKEN-FRIED TURKEY CUTLETS WITH REDEYE GRAVY RECIPE ...
2016-06-03 Redeye gravy is a Southerner's trick of using coffee to make a quick pan gravy from the drippings that remain in the pan after frying ham steaks. In this lightened version we use lean turkey …
From eatingwell.com
5/5 (3)
Calories 382 per serving
Total Time 40 mins
  • Combine flour, poultry seasoning (or thyme, sage and marjoram) and cayenne in a shallow bowl; reserve 1 tablespoon of the mixture in a small bowl. Whisk egg, egg white and water in another shallow bowl. Place breadcrumbs in a third shallow bowl.
  • One at a time, dredge the turkey cutlets first in the seasoned flour, shaking off the excess, then dip in the egg mixture to coat. Coat on both sides with breadcrumbs, pressing to help the crumbs stick.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add half the cutlets and cook, turning once, until golden brown on the outside and cooked through, 2 to 4 minutes per side. Remove the pan from the heat and transfer the cutlets to the baking sheet in the oven. Return the pan to medium heat and repeat with the remaining oil and cutlets.


CHICKEN-FRIED STEAK WITH CREAM GRAVY RECIPE | LEITE'S ...
2019-09-22 Make the chicken-fried steak. Cut the top-round steak into 4 pieces. Pound the steak with a meat tenderizer until flattened and almost doubled in size. Season the squashed steak on both …
From leitesculinaria.com
Reviews 6
Category Entrees
Cuisine Southern
Total Time 40 mins
  • In a large skillet on medium heat, warm the pan drippings, bacon grease, or oil. Stir in the flour and cook, still continuously stirring, for a couple of minutes until a dark thick paste forms.
  • Cut the top-round steak into 4 pieces. Pound the steak with a meat tenderizer until flattened and almost doubled in size. Season the squashed steak on both sides with salt and black pepper to taste.


DAVID'S CHICKEN-FRIED STEAK WITH REDEYE GRAVY RECIPE ...
May 30, 2013 - Cayenne pepper, hot sauce, and buttermilk punch up the flavor to David's Chicken-Fried Steak with Redeye Gravy.
From pinterest.com


COUNTRY FRIED STEAK AND GRAVY ...AKA CHICKEN FRIED STEAK ...
This country fried steak recipe is easy to prepare and a great way to cook up an inexpensive cut of meat--and it tastes delicious. Cube steak refers to a cut...
From youtube.com


CHICKEN FRIED STEAK | CHICKEN FRIED STEAK RECIPE | …
Today I am cooking at home and making crispy chicken fried steak and cream gravy. This is how I take a cheap cut of cubed steak and make a meal to feed the f...
From youtube.com


CHICKEN-FRIED HAM STEAK WITH RED-EYE GRAVY — …
Repeat with the other steak. Place into hot oil and fry evenly for approximately 3 minutes on each side or until the internal temperature reaches 165℉–175℉. Season with kosher salt and drain on a paper towel or rack. Place chicken-fried ham on a plate and ladle about 3–4 oz (more if desired) over half. Neatly spoon about 1/4 cup pepper ...
From qvc.com


CHICKEN FRIED STEAK AND GRAVY RECIPE
Get one of our Chicken fried steak and gravy recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Chicken Fried Steak with Gravy Foodnetwork.com Get this all-star, easy-to-follow Chicken Fried Steak with Gravy recipe from Ree Drummond... 0 Hour 25 Min; 6 servings; Bookmark . 80% Chicken Fried Steak with Gravy Foodnetwork.com Get this all-star, easy …
From crecipe.com


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