Chicken Fried Chicken/Steak

[Joetown Parrothead]

With all these great southern ladies on here, please do tell. How do you make your Chicken Fried Chicken or Steak! Never made it, love it!

Want to learn and my Great GrandMa and my Mom passed away and did not tell me how!

[Dezdmona]

AUTHENTIC TEXAS CHICKEN-FRIED STEAK

2 pounds round steak, more if desired

Vegetable shortening (for frying)

Salt and pepper to taste

2 cups all-purpose flour

2 cups whole milk

Pan Gravy (recipe below)

Preheat oven to lowest setting. Place the round steak on a cutting board. Trim bone and excess fat and discard. With a meat mallet, tenderize each piece back and front. Or ask the butcher to run the steak through a mechanical tenderizer. Cut steak into individual portions.

Place a cast-iron or other good, heavy skillet over medium flame. Add shortening and start heating. The shortening should be no deeper than ¼ inch. Heat until it's hot enough to set the breading on the steak when it's dropped into the skillet. Don't heat to smoking; this will ruin the shortening.

Meanwhile, combine salt, pepper and flour in a large zip-top plastic bag. Mix well. Pour milk into a large bowl. Dip a steak in milk and shake off the excess. Then enclose in bag and shake to coat. Shake off excess. Lay steak in hot fat. Repeat with additional steaks until skillet is full, but not crowded. When each steak sears, the bottom crust is set and it starts sizzling, turn it over and set the other side. You may need to do this in batches.

Keep steaks warm on a platter in the oven while you cook remaining steaks and make the gravy. Makes 6 servings.

Pan gravy: In a heavy, 2-quart saucepan, heat 3 cups milk but don't let it boil. Using the skillet in which you cooked the steak, pour off excess grease, leaving about 4 or 5 tablespoons in the pan. Over medium flame, heat the drippings and add 3 tablespoons flour, 1 tablespoon at a time. Continue stirring to brown flour. When brown, hot and bubbling, add hot milk. Stir constantly until thick and creamy. Add 1 ½ teaspoons salt and 1 teaspoon pepper, or to taste.

ADDITIONAL TIPS FOR PERFECT CFS

*Put seasoned flour in a zip-top plastic bag to minimize mess.

*Use a bowl for the milk that's twice as big as you think you need because it splashes.

*Ask the butcher to run the round steak or cube steak through a tenderizer twice. Ask him or her to turn it 180 degrees for the second pass. If you choose a higher grade of meat such as a flap steak, it may be tender but will deliver less flavor.

*Use a cast-iron skillet if possible because it conducts heat evenly.

*Use only enough shortening to come up to the edges of the steak. Never use so much that it covers the steak or the top will turn out soggy because the heat is at the bottom of the pan.

SOURCE: Gennie's Bishop Grill Cookbook by Rosemarie Hudson

[Joetown Parrothead]

Thank You Dedzmona for yours! I will learn how to make some of these and make them right this fall & winter!


Just got this one e-mailed to me..

Chicken Fried Chicken with Cream Gravy

http://www.texascooking.com/recipes/chi ... hicken.htm


This is essentially Texas-style chicken fried steak, but it is made with chicken breasts. Be sure to make this with cream gravy.
4 boneless, skinless chicken breasts
1 egg
1/2 cup milk
1 to 2 cups all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper
Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of chicken breasts.

Dredge the chicken breasts in the flour, shaking off the excess. Then dip each piece in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set chicken pieces aside on a piece of waxed paper.

Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.

With a long-handled fork, carefully place each chicken breast into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry chicken breasts on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 15 to 18 minutes until chicken pieces are done through. Drain on paper towels.

Cream Gravy

After the chicken is removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.

Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried chicken recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.

Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired consistency. Check seasonings and add more salt and pepper according to your taste.

[ragtopW]

Some people I know use venison..

[Joetown Parrothead]

Well went and got the stuff to try and make this tonight!!!

[jimolliemom]

I do the same thing with pork steaks, chicken or cube steak...my keets love it all...and the gravy rocks. It's basically the same as already listed but I use a seasoning called Tex-Joy from a cousin in Beaumont TX. It is just what most food needs and we bought a gallon 7 years ago and have about 1/2 left (yes, I said a GALLON!) lol The potatoes I made last week were okay but not great (quick, instant) but I found my daughter at the fridge with a spoon of gravy after dinner...just remember to whisk the mess out of it. Flour lumps are not a nice surprise after you've bit down.