Everyone needs to know how to make Chicken Fried Steak and this recipe has a secret ingredient that makes it so crispy and so good! Watch and do, you’ll love it, I promise you! See recipe card below. Thanks for being here, y’all! Now, go get your fry on. xx, Meredith
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44 Comments
Looks good. Bet it smells even better 😃😃😃😃😃😃
One question, how’s y’all blood pressure and cholesterol running? Still looks durn good 😍😍
O do you cook the green beans with bacon 🥓🥰😍🥰😍
When I do the flour and milk I put a 8 oz of milk in a glass 2 tablespoons full of flour mix it up real good. Then when you poured into your hot grease it instantly makes gravy add salt and pepper to taste. I also like to have enough gravy to put my steaks back in the gravy for a minute put the lid on and let it simmer for a couple of more minutes, this makes the meat real tender. Really enjoyed watching your show just thought I'd share this with you.
I hope you get some time and inspiration for some more videos!
Thank you for the video's. I'm subscribe to both channels and enjoy them all. Love chicken fried steak but haven't had it in a few years mom use to cook it till she got to sick to cook. Never tried cooking it my self but may try it after this video. Complete dinner looks great and making me hungry at 12:45 am. It's called chicken fried steak because it's coated and fried like chicken.
Oh my gosh! Whata fun channel!
It's called chicken fried because you use eggs.
Hey Meredith, I was looking for your recipe video for frying up hoe cakes or fried cornbread cakes. If you could help me i would appreciate it.
Fried in tallow might be amazing 😁
I judge a restaurants on their chicken fried steak, usually at breakfast… with over medium eggs. Oof, I’m hungry!
Saving this to my Pinterest! This is great!
I like watching your cooking videos cause you cook like most people without all the fancy things
Looks absolutely delicous. Instead of saltines try Ritz crackers for a different taste, it's all good, yummy.
I nearly had a stroke when she poured milk into her grease before cooking the flour. I guess it worked but I’m not sure how she got the raw taste out of the flour. Not judging, she’s obviously a good cook, just never seen it done that way before.
How do you know.??.You asked us to ask….I comment as I watch…sorry for lots of comments…but as you say.."They should make it right"…and it seems I thought it was chicken also..🤔…would eat because I thought that..breaker breaker…thats fun..
See hubby just hit her up…season salt time..
Check out :strawberry seasoning on line…sorry no link
Beautiful
The milk-egg & cracker s are called a "DREDGE"…. the eggs are the dredge & the four cracker mix is called the "BREADING"… if you think the saltines are a secret ingredient… try making them using RITZ crackers or cornflake crumbs… I use the RITZ at my restaurant… and I make mashed potatoes with H2O, H & H & butter…so, you're right on track… the CUBED BEEF prepared the way you're doing it is called…"Country Fried Steak"… then "Chicken Fried Steak is made with [chicken] … you get the checken breasts and then flatten them and tenderize them & they will look just like the beef cube steaks & taste just as good… I sell a ton of these breakfast combo's everyday…
The standard breading technique involves first dredging the item with flour, dipping it in egg wash, and then finally coating it with breadcrumbs. This works because the flour sticks to the food, the egg sticks to the flour, and the breadcrumbs stick to the egg.
Looks good , i beat mine agin with a meat beater before frying , it makes it more tender
We use mayonnaise sometimes. But if I do not have time I will cook instant and add mayonaise
You don’t put the flour in the fat first?? When you brown your flour slightly in the fat first, then add your milk your gravy is much more flavorful. Also you won’t get lumpy gravy adding the flour to the fat first. I don’t know who taught you how to make that gravy, but you did it backwards.
Love your recipes. Just tried the meatloaf recipe tonight and it was amazing. Watching you cook is awesome.
Try adding the flour to the hot oil and cook a minute then add the milk. Flavor will be so good .
Flour goes in BEFORE the milk. Let the raw flour cook in the grease for a while. LATER add the milk. See other videos about this. The "Chefs" know. They make the best videos. Chefs have videos about mashed potatoes too.
using a sieve to get flour in the skillet for gravy to avoid lumps is a great idea👌🌹
Where are the plates😄🇺🇲💞
We always called it either chicken fried steak or country fried steak it’s the same thing. A staple in southern homes
Not trying to tell you how to make your gravy but I Cook my flour first.
i love chicken fried steak. i'm gonna buy some musket power to try too.
Oh never mind…too much blabbing and nonsense on this. Goodbye
The flour goes in the grease first for the gravy. Brown the flour to cook off the raw flour taste. Then add milk.
I normally add the flour with the oil first that way it won't be lumpy then add the milk haven't really tried this way before?
I'll be trying out doing you're recepi from Nicaragua Gracias…
One of my favorite to cook
Egg wash aka (binder) looks yummy
Thank you
Just so you know, the classic ratios for gravy making are 1 tbls fat (oil from drippings), 1 tbls thickener (flour) to 1 C. carrier ( milk in this case). And you will never have any lumps if you simply chaneg the order you ad the ingredients. ad the carrier to the fat and actually cook for a minute or so to get the flour taste out. Then add the carrier (which really needs to be cold) and then once it comes to a boil it is as thick as it is going to get. this is how to make it with any other carrier as well, stock, water, even juice in some cases. I dare you to make lumpy gravy using this method.
I know it's good because my mom made chicken fried steak the same way and the beans the same way " I had to snap them lol" and the mashed potatoes the same way. Never thought I would see cookin like that again but I guess I was wrong lol.
BTW my peeps are from NC so maybe that's what it is 😃
Try this. Add seasoning to the flour, white pepper, thyme, salt, paprika, and dried garlic. For the gravy pan fry some finely chopped onions and garlic then all the milk and flour.
I can’t take someone serious that uses crackers on chicken fried steak. True chicken fried steak is flour, season the cube steak with whatever you want, as well as the flour, I keep it simple with salt and pepper. Along with the egg wash, flour, egg , flour again . Anything else isn’t chicken fried steak to me. Also pepper gravy is a must in my opinion to put on top. Sometimes I will put some caramelized onions on top of the gravy but not often, but for the love of God crackers are an abomination 🤦🏼♂️
Chicken or country fried steak?
Cube steak
A cool trick to avoid lumps: put the strainer with flour into the liquid and whisk from within. It prevents clumping of the flour, as it disperses more smoothly
what a cute southern bell.
October 31,2023’. I’m totally like you in not following directions when I’m cooking. I’m gonna do this recipe. Thank you for sharing this recipe. I’m Praying God’s Blessings for you and your family 👍👍🙏🙏🇺🇸.
The term for the Milk and Eggs is "Binding Agent". I learned all the "proper" terms in Culinary School… but I'm a Born & Bred Southern Boy….so I just went back to my Down South terms after graduating. You know…. Like "Thing-a-ma-jig"… "Slap and Tickle" (tenderizing and marinating)… Pinch And Tinkle (drove my coworkers mad! They measure everything!) 🤣🤣