Chickenfriedsouthofthebordersirloinsteaks Recipes

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THE BEST CHICKEN-FRIED STEAK



The Best Chicken-Fried Steak image

A staple throughout Texas, chicken-fried steak consists of a thinly pounded beef cutlet that is battered and fried until crisp, then served with creamy country gravy. Adding cornstarch to the seasoned flour and dredging the meat twice gives our version an extra-crunchy and flavorful crust.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

Four 3- to 4-ounce cube steaks (see Cook's Note)
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 1/2 cups plus 3 tablespoons all-purpose flour
2 1/4 cups whole milk
1 1/2 cups cornstarch
1 tablespoon Hungarian paprika
1 teaspoon garlic powder
1 cup buttermilk
1 large egg, beaten
1 tablespoon hot sauce, such as Frank's RedHot
4 1/2 cups vegetable oil

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.

ROUTE 66 CHICKEN FRIED STEAK SANDWICH



Route 66 Chicken Fried Steak Sandwich image

When I moved to Oklahoma from Florida, I learned "Okies" love their chicken fry. In fact, if you ask someone who has ever traveled old Route 66 from Miami (Okies pronounce this My-am-uh) to the town of Texola what's the worst food you can eat they'll likely say "chicken fried steak". The best thing you can eat on Route 66? That would also be chicken fried steak. As contradictory as it may seem it's true! I tried to lighten this dish up by air frying, but feel free to grab a cast iron skillet and cook these steaks up too!

Provided by thedailygourmet

Time 1h3m

Yield 4

Number Of Ingredients 20

1 pound Beef, round, full cut, separable lean and fat, trimmed to 1/4" fat, choice, raw
½ cup milk
½ cup Soda, Coca Cola, Coke-Can/Bottle CC
1 tablespoon steak sauce (such as A1®)
¾ cup all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika
½ teaspoon granulated onion
½ teaspoon granulated garlic
1 large egg
¾ cup buttermilk
½ teaspoon salt
¼ teaspoon ground black pepper
nonstick cooking spray
2 medium hamburger buns, split, toasted
2 leaves lettuce, or as needed
2 slices tomato, or to taste
2 slices pickles
2 teaspoons mayonnaise, or to taste

Steps:

  • Combine milk, cola, and steak sauce in a large resealable dish or bag and add the tenderized round steak. Marinate for 30 minutes, or overnight.
  • Combine flour, salt, pepper, paprika, granulated onion, and granulated garlic for the chicken fry breading in a shallow dish. Whip egg in a second shallow dish until light and frothy for the chicken dip. Add buttermilk, salt, and pepper.
  • Drain steaks from the steak marinade and dredge in chicken fry mixture, shaking off excess. Then dredge in the chicken dip mixture, allow excess to drip off. Dredge in the chicken fry mixture again, shaking off excess. Place steaks on a sheet pan and press any remaining flour mixture onto the steaks. Let stand for 10 minutes.
  • Preheat an air fryer to 400 degrees F (200 degrees C).
  • Place steaks in the air fryer basket. Lightly coat with vegetable oil spray.
  • Air fry for 4 minutes. Carefully turn steaks and coat the other side with vegetable oil spray. Air-fry for another 4 minutes. Serve each steak on a toasted bun, topped with lettuce, tomato, pickles, and mayonnaise.

Nutrition Facts : Calories 506.5 calories, Carbohydrate 65 g, Cholesterol 90.8 mg, Fat 14.7 g, Fiber 3.3 g, Protein 27 g, SaturatedFat 4.7 g, Sodium 1518.6 mg, Sugar 7.7 g

CHICKEN FRIED SOUTH OF THE BORDER SIRLOIN STEAKS



Chicken Fried South of the Border Sirloin Steaks image

This is quick and easy. You can use on any steak including venison or elk. The crispy crust keeps the juices and flavors in the meat,

Provided by Montana Heart Song

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup milk (or 1/2 cup evaporated milk and 1/2 cup cold water)
4 large steaks
3/4 cup olive oil
1 cup white flour
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground red chili pepper

Steps:

  • In large flat pan, pour milk, add steaks.
  • Preheat oil in large frying pan.
  • Turn over the steaks so both sides are coated with milk. Then drain.
  • In large flat pan or plate, add flour, salt, cumin and chili pepper. Stir to mix.
  • Coat each steak with flour mixture both sides.
  • Fry medium high heat until coating is medium to yellow brown. Turn once until both sides are nice and brown.
  • You may have to add more oil depending on the size of the steaks.
  • Note: You can use the soaking milk and the balance of the flour mixture to make a gravy if you wish, just add more milk, flour, other seasonings as you wish; and wisk until bubbling.

Nutrition Facts : Calories 1610.3, Fat 128.1, SaturatedFat 40.2, Cholesterol 239.9, Sodium 560.8, Carbohydrate 27.3, Fiber 1.1, Sugar 0.1, Protein 82.9

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