Wednesday, August 18, 2010

Chicken Fried Steak W/ Cream Gravy & {Thank You Mr. Walmart Man}

Hi everyone!! I had every intention of getting this recipe posted yesterday but as usual time got away from me.Were still painting our kitchen cabinets so that has been very time consuming. My kitchen looks like a tornado has passed through it, but it will be so worth it in the end.

Today I want to share my recipe for Chicken Fried Steak or Country Fried Steak depending on where you live. Chicken Fried Steak is made using tenderized cubed steak that has been dredged in flour and egg, and then fried like chicken.

 Top it with a cream gravy made from the pan drippings and serve with mashed potatoes. Um it doesn't get any better than that. Chicken Fried Steak just so happens to be one of my husband's favorite meals. When we go out for dinner that's the dish he usually orders.

He then proceeds to tell me "You need to make chicken fried steak at home". My answer every time.... I know I do, but I can never seem to find a breading that sticks to the steak. Plus I don't care for cube steak because it tends to be stringy when cooked.

For that reasoning chicken fried steak is usually something I don't prepare at home. Well I'm happy to say that I have solved both problems and we can now enjoy this classic dish at home.


Who do I have to thank for this well that's simple, me and Mr. Wal-mart Man. I was in Wal-mart one day and everytime I am there I try and make a point to stop by their meat department.You see at our Wal-mart meat is marked down on Tuesdays so that is the day I try and check it out. Well we have a very nice gentlemen that works in our meat department and I always stop and chat with him. 

Well this day was no different; I happened to see that he was marking down thin rib eye steaks so I was all over that. We got to chatting as usual and he told me use those thin steaks and you will have the best chicken fried steak you ever put in your mouth. I said really because this has been a big dilemma for me. 

Mr. Wal-mart Man said trust me on this one and proceeds to hand me a couple packages of rib eyes. He said try it and let me know. Well this is where I come into the story. I really wanted to make the Chicken Fried Steak but I still had whole breading issue. I kept thinking how could I get that breading to stay on those steaks and still fry up crispy?

Then it dawned on me, just use the recipe that you use to make Chicken Fried Chicken. Of course why didn't I think of this sooner? Well that question can easily be answered by saying "sometimes I'm just slow like that" LOL.

 I used the recipe and cut the ingredients in half because the chicken fried chicken makes a lot. I was so excited I immediately got started. I cut the meat up into smaller size portions, got my breading ingredients together and off I went.

I dredged, dipped and fried up all those thin rib eyes. Then the waiting began I flipped them over and the breading stuck. Yeah!!!! They were so crispy and golden brown ummm I love that chicken fried chicken breading.

 I think the saltine crackers are the secret because the steaks fry up so crispy. So there you have it we are finally enjoying Chicken Fried Steak at home. All I can say is Thank You Mr. Wal-mart Man and I promise the next time I see you I will ask you what your name is. Here is the recipe and don't forget the mashed potatoes. 


Here they are my great deal on thin rib eyes.

Cut into smaller size portions. I left the steak alone and did not tenderize them. Again Mr. Walmart man said there was no need for that.

Combine cracker crumbs, flour, baking powder, salt, black pepper, and ground red pepper (if using) in a bowl or dish. In a second dish whisk together the milk and both eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. I lay my steaks out on a baking rack until I have breaded all the steaks.


Pour oil to a depth of 1/2 inch in a 12-inch skillet. Heat oil to 360°. Fry steaks in batches, about 10 minutes, adding oil as needed. Turn and fry a couple more minutes or until golden brown. Remove to a wire rack that has been place inside of a jellyroll pan. Place pan in a 225 degree oven to keep warm until you have fried all of the steaks.


When all the steaks are cooked serve with mashed potatoes and cream gravy. Ummm so good and look at how great the breading stayed on the steaks. Perfection





Chicken Fried Steak

Ingredients:
4 - large thin rib eyes cut in half
1 1/2 - teaspoons salt, divided
1 - teaspoons freshly ground black pepper
1 - sleeve saltine crackers, crushed
1 1/2 - cups all-purpose flour
1/2 - teaspoon baking powder
1 - teaspoon ground red pepper, optional
1 1/2 - cups milk
2 - large eggs
Peanut or canola oil

Cream Gravy:
1/3 - cup flour
2 - 3 tablespoons pan drippings
1 1/2- cups water mixed with 1 1/2 - cups milk
or use all milk
salt & pepper to taste

Directions: 
Combine cracker crumbs, flour, baking powder, salt, black pepper, and ground red pepper (if using). In a second bowl or dish whisk together the milk and both eggs. 

Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.

Pour oil to a depth of 1/2 inch in a 12-inch regular or cast iron skillet.. Heat oil to 360° (Make sure the oil does not smoke, because that's too hot).

Fry steaks in batches, about 10 minutes, adding oil as needed. Turn and fry a couple more minutes or until golden brown. Remove to a wire rack that has been place inside of a jellyroll pan. 

Place pan in the oven to keep the steaks warm at 225° degrees. 

Carefully drain the hot drippings, reserving cooked bits and 2 -3 tablespoons of the drippings in skillet. Add 1/3 cup flour to the skillet with the drippings. 

Cook over medium high heat. Using a whisk mix the flour into the drippings until it starts to brown and become a paste. 

This is called a roux. If the roux looks to oily and runny you can add another tablespoon or so of flour and mix again. Whisk constantly until the paste becomes nice and brown.

Slowly add the milk and water mixture whisking constantly and blending the liquid with the flour mixture until combined. 

Let the gravy come to a boil and then reduce heat and simmer until the gravy thickens up. If the mixture thickens to much add more milk as needed until the gravy is the consistency that you want. 

This could end up being more then the required 3 cups. Season generously with salt and pepper and serve over the chicken fried steak and mashed potatoes.

Cook's Note: There has been a big debate that this is not a true chicken fried steak recipe. I had a reader mention that it was not fried in lard or in a cast iron skillet, so therefor it is not true chicken fried steak LOL.

That is correct and a true chicken fried steak is fried in lard in a cast iron skillet, but not too healthy using lard to fry foods.







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40 comments:

Becky said... #

Yummy!! We love ribeyes and we love chicken fried steak but I have never tried making chicken fried steak with ribeyes!!! I can't wait to try this!! Thanks!!

Mommys Kitchen said... #

I know isn't it crazy. I was so surprised when he suggested it, but I was at my wits end trying to find a cut of meat I liked. Who would of known to use thin rib eye steaks.

Pam said... #

It looks delicious! We love CFS and I haven't made it in ages but will have to now! Good job with the ribeyes!

Blessed Beyond said... #

Yummy!!! Glad you found what works for you. WE love chicken fried steak, but never have used rib eyes for it. We have used round steak, tenderized and done just like you did, to fry it up! The cracker and flour mixture is really great on fried pork chops too!
Thanks for the great recipes!

Stephanie said... #

We LOVE CFS. We use seasoned salt in the flour mixture and it really gives it a good flavor. The only bad thing about this whole post is that you served it with broccoli and broccoli is totally healthy! For the full-on cholesterol effect, you should really serve it with something like fried okra or some cheese laden dish! LOL

DessertForTwo said... #

CFS is my favorite dish! It makes me miss Texas more than anything! Thanks for sharing a recipe that you can make with rib eye-that's a great idea!

Have a good day :)

Amber said... #

This looks really yummy! We aren't usually fans of fried steak, but maybe using the different cut would make the difference as well as the breading.

Cat @ Oh My! Sugar High said... #

I am really glad you posted this! I've made CFS in the past with cube steak and like you said, it's always tough and stringy. So I've just been sitting back waiting for an alternative meat to make it again.

A Makeup Junkie said... #

That looks AMAZING!!! I MUST make this. I always order chicken fried steak at resteraunts but I've never made it at home ... I will be now ~ Thanks Tina

Kirby said... #

Oh my goodness I'm so happy you posted this because just this past Sunday night I made your Chicken Fried Chicken recipe and my search is also now over! It was awesome! I really think its the cracker crumbs and now this Sunday I will probably be making the same thing just Chicken Fried Steak! Thanks again!

Oh and my husband made his very first dessert EVER and it was your Blackberry Cobbler. I was so proud of him! Haha!

LouAnne said... #

Comfort food at it's finest!! I would never have thought of using ribeyes!! Wal-mart man gets big kudos from me! That breading looks great too. I'll have to try it for my chicken fried pork chops. I haven't fried anything in ages, even though I was raised in the south, but had a hankerin' for them last week. The breading fell right off. :-( I was seriously bummed!

Michelle said... #

I loved Chicken Fried Steak! I ate it all the time when I lived in San Antonio. Not too many places here in S. Florida make it (or at least not great tasting). i will have to try this recipe. It's one of my son's favorite foods.

kitchen flavours said... #

I don't eat beef, but this looks absolutely delicious!

Tina Butler said... #

Kirby that is awesome and I am so proud of your husband as well. Blackberry cobbler nice choice.

Louanne, Mr Wal-Mart man is awesome in my book.

Anonymous said... #

My husband and boys have been bugging me to make Chicken Fried Chicken. I've made it twice before using your recipe, it's probably their most favorite meal! I was so happy to see the recipe for CFS, I'm sure they will love this also. Thank you so much!
Dianne

Anonymous said... #

Novice cook here. What's the reason for not using a non-stick pan. Your photo looks like you used one.

Tina Butler said... #

Ya know I dont know why. The chicken fried chicken recipe (Southern Liv.)recipe states not to use a non stick pan. Your right and I always use non stick. Who knows, guess I need to take that part off because I dont see that it really matters.

Rebekah said... #

I've only ever made these w/ cube steaks. I am going to have to give this idea a try.

Alwayzbakin said... #

That looks yum-meeee! And this is one recipe I haven't made in years. Thanks for the reminder. Going to try yours.

Teresa said... #

Thank you. I always order this when we go out. I could never get it to turn out right either. I will have to try this now...Blessins

Anonymous said... #

Thank you for sharing this - I'm about to make my Wal-Mart list now. I never thought about using ribeyes. Let us know if you come across another usefull alternative like this - beef today is sometime so hard to cook with.

All the best.

Whacky Wheelers said... #

I have totally had the same fear and have NEVER made it. Now . . . I don't have an excuse. Thanks!

Abby said... #

My husband loves chicken friend steak and it is one of the few dishes that he really knows how to cook well. The kitchen is usually a disaster when he is done, but the food is good! He says that when he was a kid his father made it 2-3 times a week. I am surprised he survived to adulthood eating that much chicken friend steak!

Sara said... #

Tonight was my 1st time EVER making or eating CF Steak but my hubby's been asking for it. Needless to say - DELICIOUS! Easy to follow directioms and yummy, too! ROCK ON!

Lynne said... #

Hello! I made this for dinner last night. Well, I didn't get then rib eyes, cause call us crazy we like the chewy cube steaks. The breading and gravy though was outstanding and DH announce this recipe is a keeper.

Tina said... #

Looks great! When I make chicken fried steak it never quite turns out the way I think it's supposed to, so I will definitely be trying out this recipe!

Barb said... #

I was very curious after reading your email about using the thin rib-eyes. I bought the steaks and made this last night! OMG!! So good and the only thing I did different was to add to onion and garlic powder to my cracker crumbs. Thank you for sharing!

Anonymous said... #

I would like to exchange links with your site www.mommyskitchen.net
Is this possible?

Pedestrian Taste said... #

I'm so glad you posted this! My husband and I were just talking about having those, and I was wondering if ribeyes would work. I can't wait to try these (I'm dreading the extra time on the treadmill, though!).

Anonymous said... #

I made this a few days ago except I used thin sirloins instead of the ribeyes and it was AWESOME!! Both of my kids loved it which rarely happens. Thank you!!

Anonymous said... #

maylee linderberry-it was very yummy my whole family loved it!!!!!!!!!

Anonymous said... #

Thank you Thank you . I will soon try this, that was always my problem too with breading falling off.... Cant wait to try it..

Anonymous said... #

Hi, I love this recipe but I have a question for the gravy what do you mean by dripping where did you get them from...sorry!!

Tina @ Mommy's Kitchen said... #

Hi, the drippings are the grease & crunchy batter bits that are left on the bottom of the pan after frying the chicken pieces.

Missy said... #

I made this with thin breakfast pork chops. It was a big hit with my family.

MlssCue said... #

I came here originally because of your comment on Mommy's Kitchen :Overnight French Toast, to find your recipe for the ham & cheddar breakfast casserole. So far I've looked at everything but that lol Oh how I am loving your recipes. Simple, quick, easy & sound so yummy, all up my alley! Thank you! :)

MlssCue said... #

And thank you Missy for the idea of thin chops :)

Anonymous said... #

Thank you ma'am I could never get the breading to stick, and using smaller pieces was a brilliant idea. My family thanks you.

Lisa Armendariz said... #

Will be trying this tonight!

Carolyn B. said... #

I am going to try this....I love Chicken Fried Steak but my son doesn't because it is stringy the regular way. This sounds PERFECT! Now I won't have to do without it ever again. Also, my mom used to do deer steak this way...(my dad was a hunter.) And it was the ONLY way our relatives would eat deer meat!! They begged her for it every time they found out dad got lucky hunting which was about time he went out during hunting season.....