Chicken Fried Steak Recipe

boberosabbq · 01-12-2009, 08:08 AM

Gonna make some tommorrow night anyone got a killer recipe.

Bentley · 01-12-2009, 10:25 AM

I have tried a few times. I have no receipe to share. I just use egg wash with self-rising flour that has salt, pepper and Lowery's seasoning in it. I quit making them cuz I dont have a deep fryer and I dont think they can be cooked properly without one.

I am sure there are a few Brethren and their Mom's in TX that will disagree with that statement!

jgh1204 · 01-12-2009, 10:26 AM

Never really had a recipe, I worked in a restaurant in college. Season flour to taste. I just use salt, pepper and some onion powder.

Lightly season meat with salt and pepper. dredge meat in flour. then dredge in egg/milk mixture. dredge in flour again. Laugh at your fingers that now look good enough to cook.

Fry up in oil at about 350 to 375.(not your fingers, just wash that mess off)

jgh1204 · 01-12-2009, 10:27 AM

Bentley, they are definitely easier to cook in a deep fryer.

Fastball · 01-12-2009, 10:58 AM

dredge in seasoned flour, then into an egg and buttermilk wash, then into seasoned self-rising flour.

Then into a cast iron pan with about inch and a half of oil.

Steve_M9 · 01-12-2009, 11:03 AM

This is the recipe for the Reatta restaurant in Texas. It is a well known restaurant in Texas...especially Fort Worth. I have not done yet but looks easy and I can't wait to try it.

Tenderized beef steaks

Flour dredge:
3 cups flour
3 Tbs iodized salt
4 Tbs coarse ground black pepper

Eggwash:
1 egg
1 pint buttermilk
Whisk briskly

Fry in cast iron skillet at 350 degreess. Use peanut oil. About 5 minutes per side depending on thickness.

Jorge · 01-12-2009, 11:04 AM

I use round steak, and season each side with a little flour, salt, fresh cracked pepper...and tenderize the hell out of it. Then dredge in seasoned flour, milk, flour one last time.

Cook in a cast iron skillet with a little oil at about medium. I keep them moving a little to keep the flour from sticking or burning. When the blood starts to come up through the flour it's time to turn them and a nice golden/browned color.

boberosabbq · 01-12-2009, 11:19 AM

I think I got the basics down, what about the best method for cooking, I've got both cast iron skillet and a deep fryer. Which is best?

Markbb · 01-12-2009, 12:10 PM

Cast iron skillet is better you can make gravey with left behinds, also add some cornstarch to the flour it'll make for a crispy crust

Steve_M9 · 01-12-2009, 12:13 PM

Deep fryer is the best. I would suggest once the steaks have been dreged you put them in the freezer on a sheet pan for 20-30 minutes if you are going to use a fryer.
it helps keep them from sticking to the basket. I have had good luck with iron skillet as well though. The peanut oil is great for it though.

Fastball · 01-12-2009, 12:31 PM

I have to respectfully disagree with Steve. Cast Iron is the only way to go.

It ain't chicken fried unless you have some cream gravy on top of it. pour off most of the grease from the cast iron pan, and then add your flour and milk and make your gravy.....hard to make gravy in a deep fryer. And you'll need the drippings to make good gravy (none of that store bought chit).

Steve_M9 · 01-12-2009, 01:12 PM

Fastball and Mark are correct about the drippings. I void my suggestion on the fryer if you are a gravy master.

dmprantz · 01-12-2009, 01:22 PM

I've posted on this topic before. If you are really making chicken fried steak, I think it's helpful to add a little bit of cornmeal into the outter breading so that's crispy. Deep frying is best, but high heat is more important so consider how hot your fryer is relative to a saute pan.

If what you are really after is country fried steak, skip the corn meal, and the only way to cook it is in a skillet or saute pan. I did a post with pr0n on that about a year ago if you wann search for it.

dmp

Smokin Mike · 01-12-2009, 01:27 PM

Quote:

Originally Posted by dmprantz

I've posted on this topic before. If you are really making chicken fried steak, I think it's helpful to add a little bit of cornmeal into the outter breading so that's crispy. Deep frying is best, but high heat is more important so consider how hot your fryer is relative to a saute pan.

If what you are really after is country fried steak, skip the corn meal, and the only way to cook it is in a skillet or saute pan. I did a post with pr0n on that about a year ago if you wann search for it.

dmp

http://www.bbq-brethren.com/forum/sh...ad.php?t=38411

if anyone's intrested, here you go!

YankeeBBQ · 01-12-2009, 01:28 PM

I stumbled on a blog one day that looked pretty darn good. I haven't tried the recipe/method yet but it looks darn good.

http://homesicktexan.blogspot.com/20...ied-steak.html

01-12-2009, 08:08 AM	#1
boberosabbq Full Fledged Farker Join Date: 09-27-06 Location: Albion, IN	Chicken Fried Steak Recipe Gonna make some tommorrow night anyone got a killer recipe. __________________ [URL="http://www.boberosagundogs.com"][FONT=Arial][/FONT][/URL]

01-12-2009, 10:25 AM	#2
Bentley Babbling Farker Join Date: 03-14-07 Location: Culpeper, Virginia	I have tried a few times. I have no receipe to share. I just use egg wash with self-rising flour that has salt, pepper and Lowery's seasoning in it. I quit making them cuz I dont have a deep fryer and I dont think they can be cooked properly without one. I am sure there are a few Brethren and their Mom's in TX that will disagree with that statement! __________________ Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

01-12-2009, 10:26 AM	#3
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	Never really had a recipe, I worked in a restaurant in college. Season flour to taste. I just use salt, pepper and some onion powder. Lightly season meat with salt and pepper. dredge meat in flour. then dredge in egg/milk mixture. dredge in flour again. Laugh at your fingers that now look good enough to cook. Fry up in oil at about 350 to 375.(not your fingers, just wash that mess off) __________________ Wannabe BBQ Illuminati

01-12-2009, 10:27 AM	#4
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	Bentley, they are definitely easier to cook in a deep fryer. __________________ Wannabe BBQ Illuminati

01-12-2009, 10:58 AM	#5
Fastball Full Fledged Farker Join Date: 01-22-08 Location: Mounds and Big Cedar, Oklahoma	dredge in seasoned flour, then into an egg and buttermilk wash, then into seasoned self-rising flour. Then into a cast iron pan with about inch and a half of oil. __________________ "Smoked Bologna is the 'Food of the Gods'" --- My Son ---------------------------------------------------- Homemade Mobile Offset Smoker Homemade Cabinet Smoker..AKA "The Contraption"...AKA "Mr. Potatohead" J&R Mfg Combo Broiler w/ Rotisserie Weber 22.5 kettle Char-Broil Gasser Old Beat-up Off-brand Kettle Grill

01-12-2009, 11:03 AM	#6
Steve_M9 Full Fledged Farker Join Date: 06-29-08 Location: Fort Worth, TX	This is the recipe for the Reatta restaurant in Texas. It is a well known restaurant in Texas...especially Fort Worth. I have not done yet but looks easy and I can't wait to try it. Tenderized beef steaks Flour dredge: 3 cups flour 3 Tbs iodized salt 4 Tbs coarse ground black pepper Eggwash: 1 egg 1 pint buttermilk Whisk briskly Fry in cast iron skillet at 350 degreess. Use peanut oil. About 5 minutes per side depending on thickness.

01-12-2009, 11:04 AM	#7
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	I use round steak, and season each side with a little flour, salt, fresh cracked pepper...and tenderize the hell out of it. Then dredge in seasoned flour, milk, flour one last time. Cook in a cast iron skillet with a little oil at about medium. I keep them moving a little to keep the flour from sticking or burning. When the blood starts to come up through the flour it's time to turn them and a nice golden/browned color. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

01-12-2009, 11:19 AM	#8
boberosabbq Full Fledged Farker Join Date: 09-27-06 Location: Albion, IN	I think I got the basics down, what about the best method for cooking, I've got both cast iron skillet and a deep fryer. Which is best? __________________ [URL="http://www.boberosagundogs.com"][FONT=Arial][/FONT][/URL]

01-12-2009, 12:10 PM	#9
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma	Cast iron skillet is better you can make gravey with left behinds, also add some cornstarch to the flour it'll make for a crispy crust

01-12-2009, 12:13 PM	#10
Steve_M9 Full Fledged Farker Join Date: 06-29-08 Location: Fort Worth, TX	Deep fryer is the best. I would suggest once the steaks have been dreged you put them in the freezer on a sheet pan for 20-30 minutes if you are going to use a fryer. it helps keep them from sticking to the basket. I have had good luck with iron skillet as well though. The peanut oil is great for it though.

01-12-2009, 12:31 PM	#11
Fastball Full Fledged Farker Join Date: 01-22-08 Location: Mounds and Big Cedar, Oklahoma	I have to respectfully disagree with Steve. Cast Iron is the only way to go. It ain't chicken fried unless you have some cream gravy on top of it. pour off most of the grease from the cast iron pan, and then add your flour and milk and make your gravy.....hard to make gravy in a deep fryer. And you'll need the drippings to make good gravy (none of that store bought chit). __________________ "Smoked Bologna is the 'Food of the Gods'" --- My Son ---------------------------------------------------- Homemade Mobile Offset Smoker Homemade Cabinet Smoker..AKA "The Contraption"...AKA "Mr. Potatohead" J&R Mfg Combo Broiler w/ Rotisserie Weber 22.5 kettle Char-Broil Gasser Old Beat-up Off-brand Kettle Grill

01-12-2009, 01:12 PM	#12
Steve_M9 Full Fledged Farker Join Date: 06-29-08 Location: Fort Worth, TX	Fastball and Mark are correct about the drippings. I void my suggestion on the fryer if you are a gravy master.

01-12-2009, 01:22 PM	#13
dmprantz is One Chatty Farker Join Date: 01-11-08 Location: Nashville	I've posted on this topic before. If you are really making chicken fried steak, I think it's helpful to add a little bit of cornmeal into the outter breading so that's crispy. Deep frying is best, but high heat is more important so consider how hot your fryer is relative to a saute pan. If what you are really after is country fried steak, skip the corn meal, and the only way to cook it is in a skillet or saute pan. I did a post with pr0n on that about a year ago if you wann search for it. dmp __________________

01-12-2009, 01:28 PM	#15
YankeeBBQ is One Chatty Farker Join Date: 02-07-06 Location: boston ma	I stumbled on a blog one day that looked pretty darn good. I haven't tried the recipe/method yet but it looks darn good. http://homesicktexan.blogspot.com/20...ied-steak.html __________________ Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh.

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Chicken Grill-Fried Steak	bigabyte	Q-talk	42	12-13-2010 10:32 AM
Anybody Care For Some Chicken Fried Steak?	Midnight Smoke	Q-talk	36	02-24-2010 08:27 PM
Chicken Fried Steak Breakfast	The Pickled Pig	Q-talk	19	01-17-2009 04:29 PM
Chicken Fried Steak...	keale	Q-talk	43	02-27-2008 03:24 PM
Another Fried Chicken Recipe	BrooklynQ	Q-talk	5	10-03-2006 05:05 PM