Best 8 Chicken Fried Steak With Redeye Gravy Recipes

CHICKEN FRIED STEAK WITH GRAVY

Steps:

• For the steak: Begin with setting up an assembly line of dishes. Mix 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 (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 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 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 milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
• Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

CHICKEN FRIED STEAK (COUNTRY FRIED STEAK)

Steps:

• Preheat the oven to 200 degrees F. Pat the cube steak thoroughly dry with paper towels. Then gently stretch the steaks to make them thinner, or better yet, using a meat tenderizing hammer to pound the steaks extra thin. Be sure not to pull or pound so hard that they break. Try to reach 1/4 inch consistency throughout each steak.
• In a medium bowl mix the flour, Cajun seasoning, and baking powder together. In another bowl, whisk together 1 1/4 cup milk, eggs, and Worcestershire sauce.
• Dip the steaks in the flour mixture. Shake them off, then dunk the steaks in the egg mixture. Shake off the drippings, then dunk back in the flour mixture. Shake off all excess flour. (Flour that falls off into the oil will burn and turn the oil dark.) Allow them to rest on a cutting board while the oil heats.
• Place a large skillet over medium-high heat. Add enough oil to fill the skillet 1/4 inch deep. Once the oil in the pan is between 350-375 degrees F, gently place half the steaks in the hot oil and fry for 1-2 minutes per side. Use tongs to move the steaks to a paper towel-lined plate. Add additional oil to the skillet if needed, and repeat with the remaining steaks. Place the finished steaks in the oven to keep warm.
• Once all the steaks are fried, carefully pour the oil into a tin can for disposal. Then wipe the skillet out with a paper towel. Place it back over medium heat and add the butter. Once melted, whisk in 1/3 cup of the remaining seasoned flour. Whisk until bubbling, then whisk in 2 3/4 cups of milk. Continue to whisk the gravy until it is thick. Taste, then season with salt and pepper as needed. Remove the gravy from heat. If the gravy starts to thicken too much, whisk in an additional 1/2 cup of milk.
• Serve the steaks warm with gravy over the top.

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.

THE BEST CHICKEN FRIED STEAK

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.

CHICKEN FRIED STEAK WITH REDEYE GRAVY

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 WITH GRAVY

Steps:

• Heat a medium-high skillet over medium-high heat. Add oil. Cook's Note: Oil is heated when you drop a little flour in and the oil spits.
• Pound out the cube steaks with a meat mallet until they are 1/4 to 1/2-inches thick. Salt and pepper both sides. Mix the flour, cayenne and paprika together in a bowl. Beat the eggs in another bowl. Dredge the steaks through the flour, then egg mixture, then through the flour again.
• Place the steak carefully in the pan as the oil will splatter. Cook until golden brown, about 4 to 6 minutes on each side. When finished, place on a sheet tray lined with paper towels, hold in a warm oven and repeat the procedure with the other pieces of steak.
• When all steaks have been cooked off, pour off all but 2 tablespoons of the cooking oil and lower heat. Add 3 tablespoons of the leftover flour mixture to the oil and whisk to create a paste. Cook until golden, about 1 minute. Gradually add the milk to the flour and oil mixture while whisking together. Season the gravy with salt and pepper, to taste. Let cook until thickened; about 10 minutes. Pour gravy over the steak to finish and garnish with parsley.

DAVID'S CHICKEN-FRIED STEAK WITH REDEYE GRAVY

Steps:

• Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using flat side of a meat mallet.
• Lightly pound steak, using textured side of meat mallet.
• Wrap tightly with plastic wrap, and chill 1hour.
• Combine flour and next 3 ingredients in a bowl.
• Wish together eggs and next 2 ingredients in a separate bowl.
• Sprinkle both sides of steaks with salt and black pepper.
• Dip steaks in egg mixture, and dredge in flour mixture, shaking off excess.
• Repeat procedure two more times.
• Fry steaks, 1 at a time, in hot oil in a nonstick skillet over med-high heat 4-6 minutes on each side or until golden.
• Drain on a wire rack in a jelly-roll pan.
• Serve with Redeye Gravy--melt butter in a large saucepan over medium heat; add bacon and cook, stirring occasionally 5-7 minutes or until done.
• Add ham and next 3 ingredients; saute 3-4 minutes or until onion is translucent.
• Decrease heat to med-low; add flour.
• Cook, stirring constantly, 3-5 minutes or until golden brown.
• Slowly whisk in milk and next 2 ingredients; bring to a boil over high heat, stirring occasionally.
• Decrease heat to low.
• Simmer, stirring often, 14-18 minutes or until thickened.
• Remove from heat; stir in chives and pepper.

CHICKEN FRIED STEAK WITH GRAVY

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.