Best 8 Chicken Fried Steak With Milk Gravy Adapted From The Pioneer Woman Recipes

CHICKEN FRIED STEAK

Steps:

• For the steak: Begin with setting up an assembly line of dishes. Beat 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. Place the breaded meat on the clean plate, then repeat with the remaining meat (dry mixture/wet mixture/dry mixture).
• 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 3 to 4 cups 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 the 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 MILK GRAVY, ADAPTED FROM THE PIONEER WOMAN RECIPE - (4.7/5)

Steps:

• NOTE: Getting the initial oil temperature to 375°F is key to the success of this recipe. An instant-read thermometer with a high upper range is perfect for checking the temperature; a clip-on candy/deep-fry thermometer is also fine. If your Dutch oven measures 11 inches across , you will need to fry the steaks in two batches. For the steaks: Measure the flour, 5 teaspoons salt, 1 teaspoon black pepper, and cayenne into a large shallow dish. In a second large shallow dish, beat the egg, baking powder, and baking soda; stir in the buttermilk (the mixture will bubble and foam). Set a wire rack over a rimmed baking sheet. Pat the steaks dry with paper towels and sprinkle each side with salt and pepper to taste. Drop the steaks into the flour and shake the pan to coat. Shake excess flour from each steak, then, using tongs, dip the steaks into the egg mixture, turning to coat well and allowing the excess to drip off. Coat the steaks with flour again, shake off the excess, and place them on the wire rack. Adjust an oven rack to the middle position, set a second wire rack over a second rimmed baking sheet, and place the sheet on the oven rack; heat the oven to 200°F. NOTE: keeping the steaks warm, over a wire rack, prevents the Line a large plate with a double layer of paper towels. Meanwhile, heat 1 inch of oil in a large (11-inch diameter) Dutch oven (I used a cast-iron skillet) over medium-high heat to 375 degrees. Place the steaks (do in two batches, rather than crowding the pan) in the oil and fry, turning once, until deep golden brown on each side, about 5 minutes (oil temperature will drop to around 335°F). Transfer the steaks to the paper towel-lined plate to drain, then transfer them to the wire rack in the oven. Bring the oil back to 375 degrees and repeat the cooking and draining process (use fresh paper towels) with the three remaining steaks. For the gravy: After frying the meat, pour off the fat into a heat proof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. allow the grease to heat up. Sprinkle about 1/3 cup flour evenly over the fat. Using a whisk, mix the flour with the fat, creating a golden brown paste. This is knows as a "roux", and you want the roux to attain a deep, rich color. If the paste seems more oily the pasty, sprinkle in another tablespoon of lour. Whisk again and check the consistency. After a couple of minutes, the paste will start to turn golden brown. That's when it's ready for the next step. Whisking constantly, pour in 2 cups milk. Whisk to combine, then let the gravy thicken gradually. If it seems too thick at first, at splashes of milk, as needed-- whisking to combine. As you cook and thicken the gravy, be prepared to splash in more milk if it becomes overly thick. The total cooking process should take 5-10 minutes. Generously season the gravy with kosher salt and freshly cracked pepper, tasting it as you go along. According to the Pioneer Woman, under seasoned gravy is one of life's great sacrileges. Place the warm meat on a plate, with a pile of mashed potatoes and drizzle with a little gravy (or a lot). Total comfort food, don't even think about making it low-fat. Exercise, fast after eating-- becasue this is really delicious. Men love it!

CHICKEN FRIED STEAK SLIDERS

Steps:

• For the chicken fried steak: Cut the cube steak into eighteen 2- to 3-ounce portions and put into a bowl. Pour over the buttermilk, toss to cover and marinate for 1 hour.
• Add the all-purpose flour, pepper, seasoning salt, paprika and cayenne to a shallow dish and mix. Whisk the milk and eggs in a separate dish.
• Remove the steaks from the buttermilk with tongs, shaking off as much excess liquid as possible. Dredge portions in the dry mixture first, then quickly add to the egg mixture, then back to the dry mix (dry/wet/dry). Place the breaded steaks on a baking sheet and repeat until all portions are breaded. (You can cover and refrigerate at this stage until ready to fry.)
• Heat the vegetable oil and butter in a large cast-iron skillet over medium to medium-high heat. Fry the steaks 4 or 5 at a time, flipping them midway through, until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined baking sheet. Cover the steaks loosely with foil to keep warm.
• For the buttermilk biscuits: Preheat the oven to 350 degrees F.
• Grate the unsalted butter using the large grate of a box grater and place in the freezer for 2 to 3 minutes. In the bowl of an electric mixer fitted with a paddle attachment, add the self-rising flour, sugar, baking powder and salt and mix until combined. Add the grated butter and blend until the mixture is well combined and the butter is in about pea-size chunks. Slowly add in the buttermilk and heavy cream and mix until the dough comes together.
• Turn out onto a floured surface, use your hands to form into a rough rectangle and roll out to 3/4 inch thick. If the dough is still tacky, work in an additional 2 tablespoons self-rising flour to the dough. Dip the cutting edge of a 2 1/2-inch round biscuit cutter into some flour, then cut out as many biscuits as possible. Gather the remaining dough, reroll to 3/4 inch and cut out additional biscuits until you have 18. Split the biscuits into 2 separate 14-inch cast-iron skillets, brush the tops with the melted salted butter and bake until golden, 25 to 30 minutes.
• For the gravy: Into a glass measuring cup, pour off all the grease from the skillet where the steaks were fried. Add 1 cup of the grease back into the skillet over medium-high heat. Sprinkle on the all-purpose flour in 3 batches. Whisk the mixture until it becomes a paste. Whisking constantly, gradually pour in the milk and buttermilk. Add the salt, pepper and more milk if it seems too thick. Allow the gravy to cook and thicken.
• Lay out the biscuits, steaks and gravy for the sliders and have everyone help themselves. Serve with sliced tomatoes and fried potatoes.

CHICKEN-FRIED STEAK & GRAVY

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.

CHICKEN FRIED STEAK - PIONEER WOMAN RECIPE - (4.2/5)

Steps:

• Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat. Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the milk/egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat. (So: wet mixture/dry mixture/wet mixture/dry mixture.) Place breaded meat on the clean plate, then repeat with remaining meat. Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it's sufficiently hot. Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side. Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked. GRAVY: After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up. Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk. Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned. Serve meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

CHICKEN FRIED STEAK 1

Steps:

• For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; mix the flour with the seasoned salt, paprika, cayenne and 1 1/2 teaspoons black pepper in another; and put the meat in a third. Then have 1 clean plate at the end to receive the breaded meat.
• Work with 1 piece of meat at a time. Sprinkle both sides with 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 mixture 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 warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
• For the gravy: Put the skillet with the grease back over the heat. 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 golden brown color, about 5 minutes.
• Pour in 3 cups of 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 of the remaining milk if it becomes overly thick. Be sure to taste to make sure the gravy is sufficiently seasoned.
• Serve the steaks with the gravy.

FRIED CHICKEN

Steps:

• Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours.
• When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off.
• In the meantime, preheat the oven to 360 degrees F and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well.
• In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to make the breading slightly lumpy.
• Heat 1 1/2 to 2 inches of oil in a deep skillet over medium-high heat until a deep-fry thermometer reaches 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
• Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
• Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn.
• Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a plate and keep covered. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet.
• Bake the thighs and breasts for 15 minutes to finish cooking. (Sometimes I'll cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.)

GWEN'S FRIED CHICKEN WITH MILK GRAVY

Steps:

• For the chicken: Put the chicken pieces in a large bowl and cover them with water. Sprinkle 2 tablespoons salt in the water, cover the bowl, and refrigerate for 4 hours or overnight. When you soak the chicken overnight in salt brine, the salt infuses into the meat and makes it so tasty!
• Pour oil into an electric frying pan or deep, heavy skillet to a 1-inch depth and heat the oil to 375 degrees F. Check the temperature by sprinkling flour over the oil. If the flour sizzles, the oil is hot enough.
• Drain the water from the chicken, sprinkle each piece with some salt and pepper, and coat the pieces with flour, shaking off any excess. Carefully place the chicken in the hot oil. Place the cover on the pan, leaving a small opening for steam to escape. Cook for 15 minutes.
• Remove the cover and, using tongs, turn each piece of chicken. Replace the cover and cook for 15 minutes more, or until done. Use a sharp, thin-bladed knife to check for doneness by slicing a drumstick to the bone. Neither the meat nor the juices should be pink. Drain the chicken on paper towels and keep warm.
• For the gravy: Spoon about 4 tablespoons of oil that the chicken was fried in plus the brown bits into a medium skillet. Over medium heat, sprinkle in the flour and cook while whisking, until the flour is browned, about 1 minute.
• Slowly stir in the milk and cook until the gravy thickens, 5 to 10 minutes. Season with salt and pepper and serve with the chicken.