Davids Chicken Fried Steak With Redeye Gravy Recipes

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PERFECT CHICKEN FRIED STEAK WITH CLASSIC BROWN GRAVY



Perfect Chicken Fried Steak With Classic Brown Gravy image

Make and share this Perfect Chicken Fried Steak With Classic Brown Gravy recipe from Food.com.

Provided by dogsinatub

Categories     Steak

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 14

3 -4 cubed round steaks (you can always use a better cut of beef if you so choose)
2 cups flour
2 eggs
2 tablespoons milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon thyme
salt and pepper
1/2 large onion, diced
4 tablespoons butter (1/2 stick)
4 tablespoons flour
2 cups beef stock
1/4 cup cream
salt and pepper

Steps:

  • salt and pepper both sides of the meat. mix flour, thyme, garlic powder, onion powder and coat both sides of each steak with flour mixture. now dip each steak in egg wash on both sides. finally put back in flour mixture on both sides again. fry in 350 degree oil browned on each side. you can either pan fry with or deep fry. it's your choice. both methods turn out fantastic! fry until deep golden brown. let rest for a few moments on a paper towel.
  • for the gravy -.
  • brown onion in butter until caramelized. add flour and whisk for a few minutes until rawness is out of flour. now add beef stock and whisk until it starts to thicken up. simmer for 10 minutes. add cream and mix throughout and pour over chicken fried steaks and enjoy. this is an excellent recipe and i think you'll agree.
  • ***if you want to have more of a traditional white pepper gravy, use whole milk instead of beef stock. still add the cream and add more pepper.
  • enjoy!

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.

CHICKEN FRIED STEAK WITH GRAVY



Chicken Fried Steak with Gravy image

A misleading name, as chicken is in no way, shape, or form involved. Deep-fried steak covered in a combination brown and white gravy. Best with some eggs and hash browns.

Provided by Brian Genest

Categories     Beef Steaks

Time 2h10m

Yield 3

Number Of Ingredients 31

3 (8 ounce) beef eye of round steaks
½ teaspoon salt
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
5 cups all-purpose flour
½ cup buttermilk
2 large eggs
2 tablespoons hot sauce (such as Frank's RedHot ®)
1 cup dry bread crumbs
2 tablespoons baking powder
1 ½ tablespoons garlic powder
1 ½ tablespoons smoked paprika
1 tablespoon onion powder
1 tablespoon Cajun seasoning
1 tablespoon sea salt
1 tablespoon ground ancho chile powder
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon ground chipotle powder
1 teaspoon ground cumin
½ teaspoon ground sage
½ teaspoon ground mustard powder
½ teaspoon cayenne pepper
1 quart peanut oil for frying, or as needed
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups beef broth
¼ cup heavy cream
salt and ground black pepper to taste

Steps:

  • Trim fat caps off steaks. Rub steaks with salt, then Worcestershire sauce and soy sauce. Let rest for 30 minutes.
  • Transfer one steak to a cutting board and cover with plastic wrap. Use a meat mallet to pound the steak until it is about half the original thickness and twice the original area. Repeat with remaining two steaks.
  • Place 2 cups flour in a shallow bowl. Whisk buttermilk, eggs, and hot sauce together in a second bowl. Combine remaining 3 cups flour, bread crumbs, baking powder, garlic powder, smoked paprika, onion powder, Cajun seasoning, sea salt, chile seasoning, black pepper, thyme, oregano, sweet paprika, chipotle powder, cumin, sage, mustard powder, and cayenne pepper in a third, large bowl.
  • Dunk each piece of steak in the plain flour, then in the egg wash, and then in the breading, making sure it gets completely coated in each step. Transfer to a plate and refrigerate for 1 hour; this is crucial and ensures the breading will adhere to the meat.
  • When ready to cook, prepare gravy: Melt butter in a saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk beef broth into the flour mixture, then gradually whisk in cream, and bring to a simmer over medium heat. Reduce heat to low and cook, stirring occasionally, to let it further thicken. Keep warm as you cook the steaks.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Drop steaks into the hot oil and fry until breading is crisp and golden brown, 6 to 7 minutes. Transfer to a paper towel-lined plate to drain.
  • Serve hot steaks with gravy.

Nutrition Facts : Calories 1674.2 calories, Carbohydrate 207 g, Cholesterol 309.8 mg, Fat 56.2 g, Fiber 10.1 g, Protein 81.1 g, SaturatedFat 24.5 g, Sodium 5435.8 mg

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.

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.

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