Chickenfriedsouthofthebordersirloinsteaks Recipes

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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

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.

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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