Southern Chicken Fried Steak W Creamy White Gravy Recipes

CHICKEN FRIED STEAK WITH WHITE GRAVY

Steps:

• Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.
• Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes.
• Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the steak pieces on a baking rack set over a baking sheet while the oil heats.
• Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.
• Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
• Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.

CHICKEN FRIED STEAK W/CREAM GRAVY

Steps:

• Heat about 1/4-1/2 inch of oil or shortening in a frying pan.
• Beat eggs then combine with milk.
• Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour.
• Place dredged cutlets into heated oil and fry until golden, about 10 minutes.
• Turn steak over and cook for another 5 minutes or so until both sides are golden.
• Remove to a plate lined with paper towels and allow to drain.
• TIME TO MAKE THE GRAVY: Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can.
• Combine flour and seasonings with milk, then pour into the pan with drippings and bits.
• Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency.
• Taste and add more salt or pepper if necessary.
• Serve generously over each piece of chicken fried steak.
• Sop up any extra gravy with a biscuit.

CHICKEN FRIED STEAK W/ COUNTRY GRAVY

Steps:

• To season the tenderized steaks, mix together sea salt, garlic powder, and black pepper. Season both sides of steaks. Set aside.
• In a large dish (I use a glass casserole dish) , whisk together flour, and all of the remaining coating mix seasonings until combined.
• In another large dish, place ½ cup of the seasoned flour into the dish. Add in the egg and enough milk to create a thick batter.
• Dip the steak in the flour mixture first, lightly coating both sides.
• Next dip the steak into the batter mixture, coating both sides and letting the excess drip off.
• Finally place the steak back into the flour mixture, being sure to press the flour into the steaks, coating both sides. Repeat until all steaks have been coated.
• Preheat your oven to 200 F. Place a cooling rack on top of a baking sheet and place it into the oven. (This will be where you will keep the cooked steaks to keep them warm until you are ready to serve).
• Fill a large deep skillet with about an inch of canola oil and heat to 350 F.
• Fry the steaks 1-2 at a time, (about 2-3 minutes per side) until golden. Place finished steaks on the cooling rack in the oven. Repeat until all steaks have been fried.
• Carefully drain the oil from the pan and wipe out the pan. (You can leave the flavorful brown bits in the bottom of the pan if desired. If you do, this will result in a tan and not white gravy though)
• Add butter to the pan over medium heat.
• Once the butter has melted, add flour to the pan.
• Cooked while stirring constantly until golden brown,(about 2-3 minutes). This will remove the raw flour taste.
• Gently whisk in the broth and milk a little at a time.
• Cook while stirring constantly to remove any lumps and until the mixture begins to thicken to your liking. (Cook longer if you want thicker gravy or add more milk if you want thinner gravy)
• Season gravy with salt, pepper, onion powder, garlic powder, and a bit of thyme until your desired flavor is reached (Be sure to taste after each seasoning to prevent overseasoning the gravy. Let your tastebuds be your guide. The end result should taste good enough to eat plain!)

SOUTHERN FRIED CHICKEN W/CREAM GRAVY

Steps:

• Wash and dry chicken pieces; shake in a bag with flour, salt, pepper and poultry seasoning.
• Dip coated pieces in cream in pie plate; then dip in remaining flour mixture again to coat evenly.
• Pour enough oil into a large skillet to make a depth of 1".
• Heat over moderate heat to 375 degrees on deep-fat frying thermometer (if you have one).
• If not, just test heat by sprinkling a drop of water into grease, if it pops, it's ready enough.
• (Stand back, so you don't get splattered).
• Add chicken, skin side down.
• When underside of chicken starts to brown, lower heat and partially cover skillet with lid.
• Turn chicken pieces after 15 minutes.
• Continue cooking second side, uncovered, until browned and chicken is tender, 10 minutes longer.
• Drain on paper toweling, keep warm.
• Serve with Cream Gravy, if you wish.
• For Cream Gravy: Pour off fat from skillet, leaving brown bits; return 2 tablespoons fat to pan.
• Stir in 2 tablespoons flour; heat until light brown.
• Remove from heat; gradually stir in 1 cup light cream.
• Return to heat; cook, stirring constantly, until thickened and bubbly.
• If too thick, add more cream.
• Taste; add salt and pepper as needed.
• Makes about 1-1/4 cups.