Chicken Fried Steak
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- Опубликовано: 7 окт 2019
- Chef Tom shares his take on the home-style classic, Chicken Fried Steak. Fried in Lodge cast iron over a wood fire in the Yoder Smokers Pellet Grill, it's comfort food, elevated! BUY featured products HERE! www.atbbq.com/products-chicke...
Full recipe: www.atbbq.com/thesauce/chicke...
Right now Chef Tom’s videos are the only thing getting me through an excruciatingly painful wait at the DMV. It’s like meditation. Recommend.
So weird. I am a chef and this is literally my special for tonight before I saw this video. I do it almost the exact same way. Great video, as always Tom.
-Richard
What time do we need to be at the store to get to eat Chef Tom's creations? You guys should def have a restaurant there!
Chef Tom: we need a brunswick strew for this fall to warm our bodies
That's a steak that a Texan like myself would be proud of . Good job Chef Tom.
I really enjoyed this video. Chef Tom is really good showing us how to make this wonderful recipe. I would like to try that gravy. Thanks for sharing!
Made it tonight, thanks! My wife had never had this before, and she really liked it.
Oh my word !!!! I LOVE chicken fried steak !! Thanks for another awesome video and recipe Chef Tom !
Man that is my favorite dish to cook!! You just made me ready.... I l love how you explained how to hook it up for brunch.. That's my favorite.. Great cook man.. Keep it up!!
This is one of the best cooking channel I found so far. The recipes are outstanding and no ads inserted at all, just like join with YT premium haha.. Thanks a lot Chef. Wish you all the best!
Thanks for watching!
Damn, I was just wondering what's for dinner for tomorrow . I know now, damn you were right on time with this one!
Thx!!!
Had never heard of chicken fried steak before. Would love to try and make it though. Thanks again guys. ❤️
Awesome !!! i used port loin, and added fresh garden jalapeños to the gravy, company was impressed . thanks for the recipe !!!!
I have been watching your channel for the last few months I love the things that you cook and the fact that you cook in a sense Outdoors. I am surprised that you don't have your own cooking school I have tried some of your recipes and they are amazing I can't actually stopped watching your channel on RUclips in my leisure time I'm not sure but I believe you're one of a kind when it comes to cooking Outdoors at least I haven't seen anyone else on any cooking channels or RUclips you have a forever fan I plan on purchasing your turkey brining kit in the near future just keep on cooking
You’re Awesome My man!!! Wifey & I love all the good eats you make and it seems you hit this one out of the park!!! We’re gonna have to make this one for sure! Thanks for the awesome recipes! 👍🍻
Chicken fried steak and mashed potatoes is one of my comfort foods. Totally going to make this in the future!
Perfect for the Fall and Winter months
Nice, thanks for coming through with the chicken fried steak
As always...killer job! Will be doing this very soon
Thank you Chef Tom looks Delicious
That is looking great and one more beautiful dish to copy and give it a try 👍👍👍
Love your shows brother keep on keeping!
I’d love to see a breakfast potato skillet, or because of the season some sort of savory pumpkin pot roast sounds like an amazing cook. always love the content and chef toms spin on these delicious cooks! KEEP IT UP!
Looks great as always! If anyone missed out on the Parmesan crusted pork chop from a couple weeks ago....I highly recommend you try it. It’s AMAZING!!
Great video chef thank you for sharing this one.
Looks amazing! If anyone wants to go a bit different route, lemon pepper mixed into the flour is also an outstanding dry rub. Peace!!
Great recipe thank you
That might be the ultimate comfort food!❤
Nothing like a piece of Country Fried Steak!!
Looks sooooooooo good!!
Good one. Love chicken fried steak and gravy.
Wow....this is some CFS cooking at a macro level. Bravo sir.
Thanks Chef Tom!!
For those wondering why Chef Tom is looking for those bubbles on the edge, frying is a balancing act performed by the temperature of the oil. The oil is wanting to penetrate into the food, causing the food to be soggy from too much oil, and moisture is trying to leave the food, causing it to be dry in the end. If the temperature is "just right" for Grill-d-locks, you will end up with a balance between moisture escaping and oil penetrating, and you'll end up with a crisp and juicy fried food.
You do yours just like I do! Let that flour sit on there and it starts to look textured as the moisture comes out into the flour. It gets SO cripsy. Yum! This looks so good. Mouth is watering and it is in the 20s today. Perfect day for it.
Thanks for the great compliment. This was a delicious recipe for sure. Thanks for watching!
Frickin genius!
Every. Single. Time.
Great video! I’ve found that if you add some Hatch Green Chile to the grave it makes it even better. But of course I’m from NM so we put Chile on everything.
You talk just great - I am gonna want to hear more
of how you cook stuff - you’re real good
at what you do - the recipe looks perfect
Nice recipe Chef, fine looking dinner!
Dang you Chef Tom, now I want chicken fried steak. My sister makes amazing chicken fried steak.
Again, killer recipe.
That looks really fine! Cheers!
Go chiefs! I had mentioned this dish to one of my non midwestern friends the other day. And he had never even heard of chicken fried steak! I am going to use this video and cook it up for him. Thanks!
Wow, you are a true friend indeed! Thanks for watching and Go Chiefs! .
New subscriber, I like your videos, to the point but with great information.
In Texas, this is the proper way to make CFS. Well done.
Thanks from jax fl
Gonna try this
Very very nice--been watching for a while--NICE HAT!!
Forgot to add that was awesome touch to the saw mill gravy!!
Looks amazing
Love the hat. You should do a show at Rock n Ribs in Springfield MO.
I agree with a previous comment; we need to see you take on Brunswick Stew.
Damn - this dude has game!
awesome - i would hav figured to marinate the beef in the buttermilk mixture prior to the first dredge like i do for friend chicken.
Oh baby! Breakfast lunch or dinner!
It’s time for chorizo scrambled eggs with homemade zesty breakfast potatoes (with bell pepper & onion of course) just a little heat. Finish with Grated creamy havarti with green onion on top. Make it so, Tom!! That’s a staple west coast breakfast
Damn nice and well executed recipe Tom!
My wife does not like gravy, but I think she will eat this one including the gravy - it looks fantastic. From one die-hard NFL fan to another .... really sorry about your KC Chiefs loss last Sunday during the primetime SUNDAY NIGHT FOOTBALL game when they played the COLTS ...... HA, NOT!!!!!!!!!!! #assbeating, Go Colts!
Just having fun bro, you are a good dude and I love watching your no nonsense approach to outdoor cooking and awesome recipes. Much appreciated!
Mashed potato and eggs go well with it. Good recipe...thanks.
Looks so damn good!
Culinary wizard! I am now very hungry.
Perfection.
This looks awesome! I’ve always used the minute steaks, so I’m happy to see a good alternative. I have a question-how is Mexican table cream for making a cream gravy?
I'm assuming that since it's a cultured dairy product that it will curdle into cheese if taken to the boiling point. If you are going to use crema Mexicana, I would add it as a finishing point, but not add any more heat. I bet it will be delicious, but also more prone to spoil if you have any leftover.
Hope this helps you! -Chef Britt
Again...Nice Job.
I always knew I like this show, great food and great team! CHIEFS!
Just a quick question on another one of your video's: what size frog mat did you use for butterflying the pork roast?
To be honest, I'm not entirely sure, but I'd say a good guess is the 10x26
www.atbbq.com/accessories/bbq-and-grilling-cookware/baskets-toppers-racks/frogmats-non-stick-grill-smoker-mats.html
You can also get the largest size and trim it to the size you need. Hope this helps! - Chef Britt
Nice pot holder!
OMG.... my mouth is a freakin faucet. So awesome!
This is missing a mound of mashed taters and a small bowl of cream style corn.
Would it work in a deep fryer without pan contact?
That looks delicious!
Mashed potatoes on the side ... mmmmm, that's yummy!!!!
Frank - from Bo-Be-Q Barbecue, Bremerhaven - Germany
Yumtastic
Great great videos
I am stopping by the store next time I am on my way to KC. I would love to cook some BBQ with Chef Tom. BTW where can I get the Chiefs hat he wore in this video?
Looks great! +1 on the Killer Hogs Sauce, Malcom Reed has great products
Country boys gotta eat
Damn looks delicious
👍KC. How about some rich meaty spaghetti sauce/gravy with short ribs and Italian sausage with mostacholi and garlic bread On the Grill?
can you show how you sharpen your knife?
very nice video
Are you based here in the KC area? Could I guess this was filmed before the Colts game the other night? :(
My god this looks so mf good!!
Love the LID! CHIEFSSSSSSS!!
Great video and glad to see the Chief's hat again.
Man that shit looks fire🔥🔥🔥
How about a fried tenderloin biscuit with cathead biscuits. 👍
Having trouble using almond flour for the recipe. I’m on a Keto diet so I’m trying to limit carbs. Any suggestions?
Kim Wiseman Two words: Pork rinds 🤘🏼
@@diamondneilskitchen5480 almond flour won't work because the roux needs the starch to be the thickening agent. Tapioca or arrow root can be used. sorry almond flour won't work.
0xFF I think you meant to @Kim Wiseman
Chef Britt here: I'll just say you're bold for trying to make this recipe keto-friendly, and I applaud you.
For the breaded steak, I'd definitely try to find a way to substitute the carbs with pork rinds.
As for the gravy, you may be able to use something like cashews that have been pureed with water or stock to substitute for the butter/flour roux. Almond flour could work in this application, but cashews have a great amount of fat to make it creamier. A common method used by vegans, but could be adapted for a keto gravy.
Hope this gives you some ideas! -Chef Britt
Hey, what about some Caribbean food like jerk chicken. Those jerk seasonings really go well with the smoke flavor.
ruclips.net/video/GweazIJKQ1I/видео.html
Chef Tom does Jerk Chicken Wings! You can use similar methods for other cuts of chicken!
Happy grilling! -Chef Britt
Chef Tom, please make a smoked pan brisket... thanks....
What kind of knife brother??
What part of the chicken is eye of round?
GYATTDAMITT DAT LOOK GOOD!
Everyone in the pool. I don't care if you can't swim, just get in
ima do this thank ya,PS get rid of the KC cap lol,raider fan here
Is there anywhere I can buy our butts seasoning in the UK?
how about some creole/cajun recipes in the future
I just got to try beef cheeks for the first time recently, I'd love to see what you guys would do with them.
Definitely adding this to the list...I love beef cheeks!
-Chef Britt
Can you make this also in a deep fryer and why is it called chicken fried steak?
This looks legit
Can you make steak fried chicken next?
Ur roasted garlic and red potatoes would make it complete in my opinion