How to Make the Perfect Chicken Fried Steak | 50 States, 50 Plates, Oklahoma
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- Опубликовано: 7 фев 2025
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Chicken Fried Steak Recipe:
1 1/2 pounds cube steak (top round or sirloin) pounded into 1/2 inch steaks
Lightly coated in Worcestershire sauce with
Sprinkle of Kosher salt, black pepper and garlic granules
1 /1/2 cups frying oil (I used peanut)
Wet Mix:
1/3 cup whole milk
1/3 cup buttermilk
2 large eggs
Dry Mix:
1 1/2 cups all purpose flour
2 tsp onion powder
1 1/2 tsp seasoned salt
1 tsp paprika
1 tsp fresh ground black pepper
1/4 tsp cayenne pepper
1 1/2 tsp garlic powder
Gravy:
3 tbsp reserved frying oil
3 tbsp unsalted butter
6 tbsp all purpose flour
3 1/4 cups whole milk
1/2 cup heavy cream
1 tsp chicken bouillon
1 tsp onion powder
1 tsp garlic powder
Salt and pepper to taste (1 tsp kosher salt 1 1/2 tsp black pepper)
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Gotta get a pork Chicharrón burrito in New Mexico
Make a playlist for these plz!
I’m thinking you can just stream in a couple tablespoons of the rendered beef fat at the end right before service with the make ahead gravy and you would get the same result
2:45 Yes, Okies, that’s what we call ourselves. Also, great tip to make the gravy in advance!
Cuban sandwich for florida
I’m from Arkansas not OK but we eat a lot of chicken fried steak here too! My dad didn’t cook too many things. Whenever Mom said Dad was fixing supper, we knew the menu: chicken fried steak and milk gravy, green beans, biscuits. He did finally learn one other recipe later in life, Chicken Taos. I sure miss him!
@@nikip9161 Thank you 🥰
Funny you should mention that. I'm from Oklahoma but we've got kinfolk in Enola, a little north of Little Rock. Gramaw B. Always made us Chicken fried steak when we visited along with fried okra and grits. So good.
@@davidbuben3262 I hope all are safe after yesterday! 🙏
I do mine with a cornflake crumb crust. Awesome flavour win.
Hope you all enjoyed the first episode of 50 States, 50 Plates featuring Oklahoma's chicken fried steak! We will continue along the southern states before working our way up the east coast, HAPPY COOKING!!
Finally seeing somebody making gravy the way I do. That first gravy did look like it was going to be really good and full of flavor 😊
Love your dancing moves! Both of you!😂
Can't wait for the next 49 episodes!
Wasn't Matt 1st with the "we Love you, see you next time"?
Great concept.
Chicken fried steak is one of my favorite meals and I've eaten it at every restaurant I've been to that's offered it. Hands down this looks like the tastiest chicken fried steak I've ever seen. I'm absolutely gonna try making it myself now following this recipe. Can't wait to see the other 49 recipes!
I've never had a good one. I prefer country fried chicken
Give it a shot! It was honestly really good
@@thatdudecancook says the guy who uses Wikipedia for research. You know I don’t love yah!
Love that you kept the first gravy part in. I think its a huge kitchen lesson we have to learn: knowing when to cut our losses and scrap it
He messed up the second time too… everyone else should be learning how to make white gravy from a different video he clearly doesn’t know what he’s doing
Hey I’m a long time view and a Texan who loves chicken fried steak! I actually do a 3 stage breading for my chicken fried steaks, I used to just do flour when I made them the first time, but I ran into a similar issue with the breading. However my method now is I take oyster crackers (or saltines what ever you prefer) and pulverize them into little bits, but not a dust. I go seasoned flour, wet, oyster crackers, and then back into flour. They are so crispy that I serve them, with the gravy on them, and will come back to my plate if I don’t finish and it will still be crispy hours later. I strongly suggest the crackers!
I'm an Okie living in Buena Vista Colorado now. I make this pretty regularly and yours looks excellent. The only thing I do differently is I use a ludicrous amount of black pepper in the gravy.
My favorite sides are corn on the cob and fried okra. Love this series.
yum
Me too pal, me too.
Del Rancho chicken sandwiches were gigantic. Grew up eating those.
Amen to the corn on the cob and FRIED OKRA! 💜
I think this is the first cooking video I've ever seen where the cook told you in the end something you might do to make it better.
Everyone always takes a bite and reacts like they just landed in a black hole or woke up from the matrix. It's great to see some honest feedback for a change!
This is going to be an epic series! Thank you for including your mess ups. You learn from your mistakes, not your successes.
Some tips:
1. After breading, put the meat on a wire rack and leave it 15-30 minutes before you fry it. You're right,the breading sticks better when frying.
2. After frying the steaks, place them on a clean wire rack over a sheet pan like you did, but hold them in a warm oven while you make the gravy. The rack and oven will keep both sides crispy.
3. If you'd rather tenderize the meat yourself without pounding it, try velveting it. In a bowl, mix 1/4 cup of water with 1 tablespoon of baking soda per pound of meat. Add the meat, mix well, and refrigerate 30 minutes. Wash meat well to remove the baking soda, drain or pat dry, and then proceed with your recipe.
4. The first roux you made was completely usable, and by not using it, you lost a ton of flavor in your gravy. The color would have lightened considerably when you added the milk.
5. There's no need to mix the roux so heavily while putting in tiny bits of milk. Add all the milk at once, then stir, making sure you stir up the roux from the outside of the bottom where a whisk doesn't go. Bring it to a boil, then turn off the heat and cover it. Ready in 5 minutes.
#5 is what I was gonna say. I was screaming at the TV.
My wife and I decided that we wanted chicken fried steak yesterday. I have never fried anything in my life. I followed your video and instructions and it came out PERFECTLY! Thank you!! Absolutely loved this recipe.
Add a bit of cornstarch to the flour, use 10:1 ratio to give it a bit more crunch, more if you like it really crunchy
You can't say a bit, then say 10:1 wtf😂😂😂
Yea..did you mean 1:10 ratio?
8:2
I'm sure he knows that , probably just doing the original recipe.
I do like it crunchy and I will try this, thank you !
I was just complaining about not being able to get Chicken Fried Steak on my recent vacation (no longer on the menu where I got it last time)
My first day back home and you post this?!?
I love you! and I'm out!
(to the grocery store to make this)
Let me know how it is
As an Okie living in OKC, you 100% nailed this! Sonny, I hope you get a chance to explore more of our state's cuisine in the future... There's a lot of exciting food to try up here other than traditional southern food - indigenous peoples cuisine, some of the best Vietnamese and Viet-Cajun anywhere, BBQ, and farm to table meat and produce. Due to the railroad and highway system it's a real melting pot of cultures and cuisines...and only a few hours from Austin! Tons of great stuff in OKC, Tulsa, and everywhere in between.
I believe you and I would love to visit sometime, at some point this series can be done again but where I actually go to the states and try the food
Saltines in the flour man...
@@thatdudecancook Okie from Tulsa here. Ben is NOT wrong about our diamond in the rough, our Vietnamese joints. Seriously, they are insane, my west coast family requests we go for that food every time they visit!
Gonna have to visit man, u had me at viet cajun
#notsarcies
As an Okie in OKC, what is your opinion of Kendall's?
I'm so glad you pointed out the most important fact about chicken/ country fried steak....after breading you have to let it SET! Did you ever make a collage as a kid? If you make flour/water paste and stick something with it, it pulls right off for the first 15 minutes. After that it will tear the cardboard backing if you try to remove it. 90% of breaded steaks lose their breading when you cut it. THIS SUCKS! Let your breading glue itself on completely before frying. Watch the color go clear as it rests then get the oil to 20° ABOVE desired cook temp. It will go down when you add the meat. You're the 1st RUclips chef to point this step out correctly! KUDOS!!
This has got to be one of my all-time favorites. It’s not fancy. But done right it’s pretty gourmet. Growing up in Kansas with parents that were both farmers, this was a staple in our house. Now I have to go make it! Thank you!!
I’m a Texas girl on pride myself on my gravy clearly I have not been cooking the real long enough for most of my life. I made your recipe tonight and everybody loved it. Thank you very much!
This is the best and funniest cooking show!
Interesting tip: put the gravy under it so you keep a crisp crust as you eat. The breakfast spot down the street does that with the hash browns first, gravy then chicken fried steak. Trust me it’s life changing
How have I never thought of this?
Wouldn't it just be a soggy bottom vs a soggy top?!
Add an egg over easy on top as well
@@Elvis__TCB negative, the bottom always gets soggy when you have a pile of gravy on top.
@@nateb2715 that or some cheesy scrambled eggs on the side, my favorite breakfast meal when I got a lot to get done in a day
great job as usual! I love how at the end of your videos you always add a "what I could've done differently" portion. I'm from Oklahoma, but grew up in Texas. Needless to say, I've eaten and made countless amounts of chicken fried steaks. Your advice at the end was spot on, always make the gravy ahead of time and cook the steak right before you're ready to eat. Maximizes crunch/crisp. Also, I've changed my recipe a couple times now, but adding a little bit of baking soda and baking powder increases crunch factor and makes it a little lighter. Can't wait to see the rest of this series
Just made chicken fried steak for the FIRST TIME IN MY LIFE following this! It turned out SO GOOD!!! So yummy!
AND I've never made gravy before either! Let alone a roux. And it turned out SO AMAZING! I made WAY more gravy than I thought I would though. I just kept adding milk, and it kept staying thick. 😂😂 But now I have gravy forever!
I've been watching this channel for a while now and made several of your recipes. Some really complicated and some more simple. And being an "okie" it was refreshing to see such a skilled chef struggle with something like gravy. It's cooking. It happens. Love it.
One of my earliest food memories was of chicken fried steak. My dad got it at a Luby's and gave me a bite with a little bit of gravy and a little bit of ketchup. It left such an impression, that I still eat it with ketchup 26 years later.
I grew up traveling on the road with parents ate all over the south in restaurants eating chicken fried steaks always topping them with w sauce. Good video. Brings back memories.
Not only are you an amazing chef, your personality is through the roof and i love it!!
Ooh, I love that you chose Chicken Fried Steak for Oklahoma! That is where I fell in love with CFS. My grandma made the best ever. My uncle even opened and ran a restaurant that was locally known for his CFS (which was my grandma's recipe). People used to line up outside for his food at the diner. Just a few tips from a local, be generous with that black pepper. Don't be scared. Yes, absolutely garlic powder is the secret. Worcestershire? Not sure, but I can see how it could work as it's sort of like cayenne which I sometimes have added. Yes, cube steak or round steak is the right cut. That black cast iron skillet is indeed preferred. Not that I haven't made CFS in a non-stick teflon pan (Shh... it still worked)
*Born and raised in Oklahoma*
I can save you some time with your white gravy recipe and arm work.
-Stainless steel pot (medium heat)
-1 whole stick of butter (unsalted) cook it but don't brown it
-1 1/2 cup all-purpose flour into pot, just dump it all in
-Milk, pour in to pot while stirring.
-Turn heat to high until it comes to a boil. *Must keep at a boil for 20-30 seconds. Then back to medium after boil.
-Salt, pepper (healthy ammount)
-Stir/whisk until thickness and the salt and flavor are to your liking. Add more milk to make it thinner.
Takes about 5-10 minutes and feeds about 7 people with a healthy amount of white gravy.
Ann's Chicken Fried steak OKC on Rte 66 was my go to comfort food as a college kid in the early 80's Amazing ..yum.
Great idea! - Can't wait - Now lets' go!
I have fond memories of eating chicken fried steak while visiting my relatives in Oklahoma. I can’t wait to try this recipe myself!
This was an excellent video!! I hadnt thought to add butter to the grease and you are right to just do the gravy first so the steak stays nice and crunchy and warm when you serve it!! Thank you for being awesome!! Hugs from Buffalo
Alabam will be a tough one… we’ve got gulf seafood, white sauce bbq, fried green tomatoes, fried pork chops. I think the best bet would be Cajun style shrimp n grits
I’m an Alabama native and current resident. Cajun shrimp and grits for Alabama??? I’ve only tried it once and would never associate that dish with Alabama. I think I’ve only seen it on a couple of restaurant menus EVER. Maybe it’s a coastal thing. I’ve never understood the appeal of white barbecue sauce, and never even heard of it until I was close to 30 (in my 50s now). I think of it as a North Alabama thing, but I’m in the middle. To be honest, I can’t think of any one dish that I would say defines Alabama cuisine. Maybe fried green tomatoes? 🤔
What an honor for Oklahoma being first on the 50-state list. You hit the nail on the head with chicken fried steak, and I agree with you about making the gravy ahead of time. You don't need the drippings. I knew you were going to make it right once you pulled out the cast iron skillet. But I would suggest to go much heavier with the black pepper. As someone else also mentioned, you've got to include fried okra for a side to get the full Okie experience (and yes we call ourselves Okies.)
This is breakfast food for me, some eggs and hashbrowns, maybe some toast with jelly too.
Made this for my wife and son tonight, was very good and very easy. I liked the suggestion to add bullion (I used better than beef bullion).
You NAILED it 🎉 thank you. I'm generally health conscious, but when I'm not, I'm all about chicken fried steak.
Wow didn't expect Oklahoma first, but chicken fried steak is definitely one of our best meals
Made this tonight. Amazing.
The bouillon in the gray was the coup de grace.
I'm from KY but I grew up in TX. When I go to a restaurant, if Chicken Fried Steak is on the menu, rest assured that's what I'm ordering.
Greetings Sonny from Ontario, Canada. Enjoyed your video (then, I always do). It's been years since I made chicken ftied steak. The only difference I used to do was fry some onions in the grease before making the gravy. Gave the gravy a remarkable taste.
Yum...Okie here born and raised. History lesson from college about the name Okie was originally a derogatory name given to farmers during the dust bowl that traveled to the west and weren't welcome. Jist a little history I found intresting when I learned. Still a proud Okie❤
You’ve quickly become my favorite cooking channel! Awesome videos!!
Chicken fried steaks are a Texas favorite. Part of the full country breakfast
Breakfast? Breakfast??
Loving this theme - great. From the UK so always nice to see the variety of offerings. I had the best BBQ many years ago - can't wait to come back. Your channel is great- nice to see how big you've got.
Sonny I love you doing the car sounds, please keep them! I do the same when driving mostly with my nephew's, but I'd be lying if I said never on my own. LOL! 🤣🙏💙🦘
Made this last night for the wife. We both loved this receipt so thank you for sharing!
Recipe ... crap ... I always do that!
You're such fun to watch! I'm going to try this recipe. I often make an Argentine version, Milanesa, which is slightly thinner, coated in breadcrumbs, and without the sauce.
I have the most intense desire to eat this as a sandwich with kings Hawaiian bread.
Love the fact that you didn't edit the bad gravy out...and even gave the tip to make the gravy in advance ...great stuff Sonny
Awesome man! My whole life I've tried to make bacon gravy like my mom did. She would show me, kinda, and say just enough this and the right amount of that while her hands were a blur. I made this gravy with butter, bacon fat, and some better than bullion chicken and BAM! She must of used chicken broth or something, she was old and old school. Best gravy I've made in 40 yrs (never was much of a cook but am now).
Love how he hit the fridge with the Ol' Razzle Dazzle 😂
Looks delish! I love that you don’t hesitate to say what you would do differently next time to make it even better, such as making the gravy first.
Hope Sargent Gilbert hasn’t suffered any memory loss due to his recent concussion.
Really like the idea of 50 states & 50 plates. Been making CFS for 40+ years and learned it from my Grandmother and Mom. Bit of a different method for the gravy but same results. Can't wait to see what's next/new.
Your channel is the best bro!!! THANK YOU!!!!!
Top 5 of my favorite dishes for life. Country fried steak. Period.
You know it’s that good when the flavor that makes you dance. I’m subscribing
50 states, 50 plates is a great name for the series
Watching from TULSA , OK!
Reminds me of my grandma's home cooking. Love the new segment 🤟🏽
For people that don't have a wire rack, you can place them inside a strainer as well. Finish one off, put it in the strainer, then take it out and plate it when the next one is done.
Solid recipe. I like to throw a little oregano on the meat as well. Oregano + beef = heaven.
Being from Amarillo, Texas, this was a staple for years and years … I mean like weekly! 😻😻😻
Awesome new series. Love the music and editing. Great job crew! Keep ‘em coming. Next up every country in the world!
I’m an Okie from Tulsa and I love seeing my state represented
I love Chicken Fried Steak only when someone else is making it. Thank you for the fun videos :-P
One criticism on the recipe from a southerner, you would actually let it sit in the buttermilk/egg wash for a couple hours. Makes it really tender and a lot less chewy if you do it that way. Also add a little bit of cyan. Treat it the same way you’d fry a chicken. Usually the cube steak is a less than ideal cut and the process of letting it sit in the buttermilk makes it much more tender and flavorful.
If you use cold milk you can literally just dump it all in and you won't get any lumps. Hot roux + cold liquid = no lumps....thanks Chef John!
Awesome series! Will be watching
Thanks for the video! I tried making this today without watching how to make it first and completely bombed it. 😭😭😭 I def got some awesome tips here thanks dudesssss ❤❤❤❤
We sell about a hundred a day and ours is just salt, pepper and cayenne in the flour, and Bulgarian buttermilk.
Egg is not necessary, but letting the flour soak up the buttermilk was great advice. I've tried it just about every way it can be made, simple is better.
Our meat goes from slaughter to table in the same day, so that kind of gives us an edge and no need to go crazy with the the spices to cover the taste of old meat.
You had us there halfway through with the punching bag fakeout. All the fridges in the chat knew what was coming
That Dude can cook...!!! That sure looks great. You picked the perfect "OKIE" dish.
I love chicken fried steak. Can't wait till you get to Missouri and Maine. Nice job.
This series is the best!
You two dancing always makes my day
The humble gravy. The poor mans way to extend a meal and add calories to an inexpensive cut of beef. This is a working man's meal to give farmers, construction and anyone working manual labor a full belly - especially when you add biscuits. Meat, fat and grains. Thanks Sonny, you did a great job!
Legit BEST Channel on RUclips!!!!
50 States in 50 Plates, I've been looking forward to this!
Literally the greatest cooking show on Earth.
Every time I go to Texas, I go straight to Luby's and gorge myself on chicken fried steak!
Okies, Sooners, just don't call me late for supper. Love this series idea. And started out with my home state. If ya'll ever visit, check out Turner Falls in the summer and bring your swimsuit. Also the Arbuckle mountains. It's not ALL flat. 🙂
one of my favorite meals EVER. Love it Sonny,! Thanks for your recipe and keep em coming. I'm cooking this tonight. I just bought a meat mallet with the prongs on it to make this. can't wait💪🏻
OK, has exceptional chicken fried joints all over the state. Truly is the best state for the dish.
Great Chicken fried steak I can never find one that didn't fall apart. Awesome thanks for the video, Also I will be using lard for my oil.
5:21 ad skip
Perfect for the first episode. Can't wait to see what comes next
Love all your vids and looking forward to this series, great way to start!
You did yourself proud on this one.🎯... 6:05 .... keepin' it 'real'.. Thanks for including the 'mistake' and switch on the gravy... I'll bet the flavor would have been terrific anyway. In Oklahoma.... it's really the flavor we're more interested in... As an Okie of 60+yrs, I can say that.🤠. We recently lost 'Ann's Chicken Fry House' on old '66 in OKC...Closed the building, tore down the sign and hauled off the pink Fleetwood Caddy. RIP😥😥 I'd been eating there since the early 70's myself. Sadly, a lot of icons just couldn't survive the Covid nonsense.
I'm loving the 50 States videos. When you do Arizona, please do street tacos or Indian fry bread.
LOVE THE 80s MUSIC !!
Sonny, after you’re finished completing your 50 States, 50 Plates, may I suggest a Canadian version: 10 Provincial Plates and 3 Territorial Teaspoons of Tastiness! ❤❤❤❤❤
Great start but my grandma was an okie. And she used Cisco. And then used it for the gravy with all the bits and pieces from cooking the meat. But yours looks amazing can’t wait for the next stop
Their made with top or bottom round at grocery stores here in the south. They're not pounded, they're cubed with a machine that has a bunch of blades on 2 rollers that make small cuts into the meat on each side, called a "cuber", I have a manual cuber bcz in the last 15yrs, cubed steaks from grocery stores have gotten so tough, you have to cook them in a slow cooker for 2hrs to make them tender or, after they've cooked in a frying, they need to simmer in gravy for at least an hour or more to make them tender. So I buy top sirloin to cube my own cubed steak at home.
I've lived and worked in restaurants in both the west coast and now in the southeastern US, and chicken fried and country fried steaks are made THE SAME, with the country(white) gravy. They just have a different name in the west and eastern US.
I grew up in the south eating cube steak and gravy. It's uncoated although sometimes it's lightly floured cubed steak, fried, then simmered in beef gravy till tender.
Great idea for a series and I’m glad I voted on the name lol. Pumped to see which Barbecue style you choose for NC 😜
Yes love the series idea!
When you get to Minnesota, I recommend wild rice soup. I know a hotdish, specifically tater tot hotdish, is more stereotypical, but wild rice soup is significantly better
Okie here, watching you try to make southern milk gravy was hysterical. Do it again! lol
Such a solid video. Cannot wait for the WI one!
I 100% love this idea, I can't wait until you get to North Dakota!! When you get here, my vote is Knophela!
I love chicken fried steak and so far have not been successful at making it at home. Now it's guaranteed success. Thanks. 😁
ohhhh totally looking forward to this series :D
So excited for this series!!! This looks so delicious! 💖 This was the perfect name.
The fridge beat down is always hilarious. I do miss the quick cut edit montage of fly kicks and crazy attacks. Both hilarious though and I’ve actually tried a few of your recipes. They all turned out awesome.