How to make Chicken Fried Steak

Hi , everybody .

I'm back .

And today I'm gonna show you all how to make chicken fried steak .

Here's what you will need .

You will need steak and you're more than welcome to use any type of steak that you wanna use .

I know a lot of people when they make this recipe , they will use cube steak .

I don't choose to use cube steak because it's a tougher piece of meat .

Today , I'm gonna use a beef chuck blade steak boneless .

You will need parsley , salt , pepper , garlic powder over here .

I have three eggs that I'm gonna beaten up .

All right .

Let's go ahead and beaten this up .

And what we're gonna do is we're gonna pour some milk down into these eggs because we need to dredge are meat .

Ok .

So what I'm gonna do , I'm gonna pour some milk right into those eggs .

So now we have an egg and milk mixture .

I'm gonna need another pork that we're gonna dredge our meat in and then you will need flour over here .

I have flour on the plate that I'll be able to dredge my meat into .

Ok .

So the first thing that I'll need to do Yes .

Let's come down on to these beautiful steaks .

Hey , you can use rib eye .

You can use any cut of steak that you would like to use for this recipe .

This recipe is so easy guys .

It doesn't cause for hardly any , any ingredients is so quick and fast and yet so tender and it's crunchy on the outside and it's moist on the inside and then I'm gonna put a beautiful white sauce on the top .

Oh guys , listen , I am cooking tonight .

You hear me , it's Friday night and we're having chicken fried steak .

Yes , we are .

So what I'm gonna do , I'm gonna cut this .

I'm cooking for four tonight .

All right .

So I need to cut four pieces just like .

So .

All right , and I have a frying pan over here to the left of me and I have some oil in the pan and let me show you .

And I said , because I wanna show you how much oil I have in the pan .

Can you get an idea because we're gonna fry this as as if it was chicken .

So I have a nice amount of oil in that pan today .

All right .

So now let's go ahead and , and we need to season our beautiful steaks .

All right .

So let me wash my hands since I handle the meat , I don't want to handle my spices after handing that , handling that raw meat because you don't wanna transfer bacteria .

So any time you handle raw meats .

You wanna always wash your hands before you touch your spices .

All right .

So then let's go in with some salt .

Let me turn this around and season it up .

Good guys .

All right .

Don't be afraid to season your meat .

Everybody .

You hear me .

You want some flavor .

You season that meat up .

All right .

Let's get some black pepper in .

I love black pepper .

Black pepper is nice and healthy for you .

It has antioxidants in it .

All right .

Get you some black pepper on there and what we're gonna do , we're gonna season both sides so that our meat can be well seasoned .

I hope you all have had a Great Friday night .

I hope you all enjoyed the video for the Buckeyes that me and Dakota did .

That was a lot of fun .

And Dakota's recital went well .

All right .

So then we're gonna go in with garlic powder just like .

So .

All right .

And one thing that I've done is I've had this meat setting out for 25 minutes on the counter because one thing that you don't want to do and I say it a lot .

You don't want to uh take your meat right out of the refrigerator and cook it because it'll be tough .

Right ?

You let it set out and you let that meat rest on the counter or wherever you set it and it'll get nice and relaxed , the proteins will relax .

And then when it hits that hot pan .

You know , it won't seize up and get dry on us .

All right .

It'll be nice and juicy and tender .

So then what we're gonna do , we're gonna go ahead and our meat over , I'll use a fork so that I don't have to wash my hands again .

And we're gonna season the other side when we season the other side .

You just be very careful of your salt because remember we put salt on the other side .

You really don't need a lot if you want it to , you don't have to put salt on this side .

All right , I'm just using salt , pepper and garlic powder because this dish is so flavorful .

That's all you need .

It is .

And , and you wanna taste that steak .

You don't wanna overpower the flavor of the steak .

You wanna taste that too .

If you can understand what I'm saying .

OK , we'll go in with some salt but just a little bit .

Excuse me .

Everybody , excuse me , the black pepper really got to me .

And the funny thing is I was trying to hold that in ever since I was shaking that pepper .

I felt it coming .

Absolutely .

I did .

All right .

What I'd like to do .

I want for the seasoning to soak down into my meat .

All right .

So what I'm gonna do before I even start to dredge this , I'm gonna let this seasoning soak down into this meat for about 7 to 10 minutes after that , I'll come back , I'll show you how to dredge this and we'll get this fried up , guys .

Be right back .

Ok ?

Everybody , our meat has soaked .

Well , our spices have soaked down into the meat for around 7 to 10 minutes .

So , here's what we're gonna do .

Let's go ahead and take our meat and you wanna dredge it this way , you're gonna dip it into flour .

Ok ?

Just like , so .

All right , we're gonna dip it into egg .

Oh yeah , just get it in there just like that .

And then can you all see back into the flour ?

I'll try my best .

So you all can see that .

So it's just flour , egg and flour .

All right .

And then we're gonna set it aside .

Put these bad boys in that in the frying pan and fry them up like this was chicken .

You hear me ?

And you're gonna have one of the best chicken fried steaks that you have ever that you have ever tasted or ever seen .

Absolutely .

And take your time like I always like to say , have patience , have patience when you get in this kitchen guys .

You hear me .

All right and make sure that flour is nice on there .

All right .

So I have a plate over here that I'm going to set my finished product on right here , just like soap and then we're gonna , I'm gonna do one more for you and then I'll do the other two off camera .

So we're gonna flower .

Just think so .

Put this bad boy down into this .

Let's see .

Can you see right down into that egg ?

Get down in there .

Oh , yeah , baby , I'm really cooking in here guys .

You hear me ?

All right .

And then flour , flour , well , pack that flour down on there .

OK .

So that we can get a beautiful crust .

Ok .

Almost like a fried chicken crust .

All right .

Pack that on there just like .

So I'm gonna continue to do the others .

I'll be back when they're all done and then we'll fry these up .

Ok ?

Everyone , I'm back now .

We have everything dredged and I have two pans because I think I'll probably have to use two pans in order to cook them all .

So I put some oil in this one also .

All right .

So we're gonna go in and grab our steak , shake it a little , shake it off a little , put it right down in this oil just like , so OK .

Can y'all see over there ?

Absolutely .

OK .

And then we'll grab another and put it in the same pan .

OK ?

We'll just do two each pan right .

That way we don't have to worry about overcrowding it .

All right .

I have that on a medium high and then we'll go in with this one as closest to the camera , we're gonna do the same .

Just lay it down in there .

Guys don't be afraid to cook this .

This is easy .

It's not hard , nothing hard about this recipe or anything that I cook in this kitchen .

All right .

So that little bit of oil will do the trick .

Don't go in poking at it or using your spatula or peeking at it .

It'll be just fine .

Let it get nice and golden brown .

Alright .

Once it , once you can see like a golden brown ring around the bottom , then we'll flip it right because you want that nice crispy .

Um you want that nice crispy crust , don't you ?

So leave it alone , don't mess with it .

Ok .

Yes .

Give me one second guys .

I'm washing my hands that way .

I don't transfer any bacteria from the raw meat as I said earlier .

Absolutely .

Who I made some hot soapy water over here .

Oh I stuck my hand down in there .

Oh my goodness .

Well , you know how that Chiel goes all the way through your body .

It starts like at your fingers and then it that chill goes all the way through you now with some hot water guys .

All right .

So we're just gonna let this , let it be .

All right .

Don't cook it all up too high .

Ok ?

If you have your temperature too hot , what will happen is your steak won't get done ?

Ok .

And what I mean is the outside of the steak might look nice and golden brown or dark brown , but the inside will be raw .

That's why you wanna cook it at a medium temperature like a medium high , medium and it'll turn out just perfect .

Trust me guys , when I tell you this right .

Trust me .

All right .

It smells so good already .

And so when we make are , we're gonna make a gravy and when I make my gravy , I'm going to use milk , I'm gonna use , well , I'll show you , I'll show you and I think I'm gonna put a little bit of chicken boy on in just for some flavor .

This is gonna be a white gravy and that's typically what they use when you're making chicken fried steak .

It's the white gravy and it has a salt and black pepper in it .

But I want a little bit more flavor in mind guys .

All right .

Oh , let me show you all something .

Someone bought me the best gift ever .

This has gotta be the best gift I've ever received .

Thank you so much parsley .

You know how I always tell you guys I can't live without God and I cannot live without my parsley .

Thank you so much .

I'll never run out of parsley now .

Thank you so much .

I can really use that because literally I like , I promise you .

I'm not even lying once every two weeks .

Oh , I'm buying more parsley .

Yes .

Absolutely .

That's how much I use parsley .

I love it .

So , thank you again .

Absolutely .

It's starting to get , let me show you .

I'm gonna peek in down into this one and you can see over in this area where it's starting to get a gold and brown color , but I know it hasn't cooked long enough and it's not ready .

So I'm not gonna touch it and we're just gonna let it go for a while .

I'll show you these ones .

It's looking beautiful .

OK ?

We're gonna let these get nice and brown and cook for a while .

Once I'm ready to turn them , I'll be back everyone .

OK ?

Everyone time to turn these .

Now I'm gonna start with the ones that I put into the pan first because those will be done before the ones that I put in last .

Be gentle .

Take your time .

All right and don't let it splatter because if its flatters it'll flatter your way .

You wanna be very careful when you're dealing with a nice amount of oil .

Whoops .

OK .

Hold on guys .

There you go .

You hear me guys , please ?

All right on to these ones .

Can you see that ?

Oh my word .

Oh my goodness .

Mhm .

Let's see .

Come on and work with me baby .

Oh you're gonna be tender .

I gotta fight with you .

OK .

Awesome .

Right .

Let's do it this way .

Beautiful .

OK ?

And now we want to work on the other side and then we'll let these rest on our cutting board while I show you how to make this beautiful white gravy .

That's so easy guys .

You hear me and on the side on the side today I have uh garlic mashed potatoes and I have some sweet yellow corn that I've seasoned with salt and pepper and just salted butter , right ?

Oh yeah just let this go see how this has a crust just like a fried chicken word .

That's what you're looking for and make sure make sure you don't turn this up on to high .

Alright look at that guy just let it cook .

My whole house is perfumed right now and it smells so good .

Hey , I'm gonna turn this one down a little and I'm gonna turn this one down because like I said I want that inside to be done .

We're not doing any medium rare steaks today because when you make this you want it to to be done .

Ok .

At least I do right .

This is what makes me happy guys Friday night dinner .

I'm having country or not country fried steak , chicken , fried steak , mashed potatoes and corn and for dessert we have that strawberry Jell O cake .

It don't get no better than that guys .

And when I get up in the morning , I'm making fried potatoes , I'm gonna make them some cheese eggs and I was thinking about I don't know if I'm gonna fry some ham up or just make some bob sausage in the end tomorrow .

I'm gonna rest .

I'm gonna message you all back .

I'm gonna message everybody that I can back and then try to get some Christmas shopping done .

What ?

Little bit that I can do .

Absolutely .

So that's my plans for tomorrow , but I wanna start it off with a good breakfast and maybe some , what was that game ?

Say ?

Maybe some coffee with eggnog in it .

Oh , absolutely .

I'll be right back guys .

Hey , everybody , look at this .

I wanted to cut down into my steak .

One of them , just the end of one of them just to see if it was done .

And this is perfectly how I want it .

Taste that right there guys .

Oh yeah , taste that .

Ok .

So here's what I'm gonna do .

I'm gonna get these out of the frying pan , one through my cutting board and I'm gonna show you how to make our gravy be right back .

Ok , everyone .

So here's what you wanna do when you wanna make this gravy .

Not quite sure , but I think this gravy is called country gravy .

Don't quote me on that guys .

So now we have all of these bits that came from our steak and we have some oil in there .

I've poured off some of the oil because we didn't need all of the oil that was in there .

We're gonna put us some flour in there .

All right .

And we're gonna make what you call a root .

Ok ?

We need to just mix our root around with the oil and the bits and pieces that have came off of the steak .

So now not only do you have this oil but you have the flavor that we put onto the steak , which is that salt and that pepper and that garlic powder .

And then you also have the flavor from the meat , right ?

And so what we're making right now , like I said , is the root and we're going to mix milk in there .

Who is that ?

We're gonna mix milk into our room .

I was asking who was that ?

Because I heard somebody , guys heard somebody at my door .

All right , I'm gonna mix this milk in just like so OK .

And then I think I need a little bit more flour just a little bit more .

OK .

Yeah .

And then what you're gonna do is you're going to pour your milk in instead of pouring um like chicken broth or water or beef broth .

This time we're using milk if you want to , you can use a heavy whipping cream .

Also , this is what you're looking for .

Absolutely .

Now let's let this cook , let's let this cook , right ?

It's gonna get nice and velvety and we're gonna cook it long enough .

So that flour tastes sorry guys .

So that flour taste comes out of it , right ?

So then what I'm gonna do , I'm gonna go ahead and season this up a little bit of garlic powder just like so .

Absolutely .

OK .

A little bit of black pepper .

Oh Yeah , baby , I ain't playing today a little bit of salt and then I'd like to go in with my chicken boy on , we're gonna go ahead and put that in there any time I can put extra flavor in there .

Oh I'm all for it .

I'm all for flavor .

Guys .

You hear me ?

I gotta have flavor in my food .

It's funny cause even my nine year old he knows what flavor is .

He'll tell me he , he was making some uh ramen noodles and one time he said I need some flavor and he made those ramen noodles Guys .

He put cheese in there .

He put hot sauce and he was just putting all kinds of stuff .

By the time we tasted his noodles , those noodles were so good .

You hear me ?

And that was his flavor .

He put garlic powder and everything in there .

Hold on , everybody .

OK , everyone .

I'm back .

Let's go ahead and see how it is thick .

What you wanna do , keep pouring your liquid in until it thins out .

Oh , it'll thin out for you with no problem .

And by you keep stirring this way , keep stirring and stirring and stirring .

You won't have one single lump .

You hear me ?

Trust me guys .

When I tell you this , OK ?

All right .

This is the sauce that we're looking for .

Absolutely .

And if you need to thin it out some more , put just some more liquid in there .

No problem .

All right .

Keep on stirring until this gets nice and velvety and we're gonna finish it off with a little bit of butter and that butter will bring it all together and really help with the velvety ness if that makes any sense .

Absolutely .

I might have to put a little bit of water in here to get it just a little thinner and we have chicken fried steak .

Ho , let's take a peek in at these bad boys .

Look at this guys .

Oh , my goodness .

I know .

Oh , yeah .

I know .

You guys's mouth is watering .

Right ?

Like , has to be because mines is watering and I'm right here with the food guys like I'm drooling right now .

Absolutely .

I am .

That's a little bit of water and like I said , it's just to thin out my beautiful sauce and I'm gonna taste my uh gravy , right ?

This is how you make a the base for sausage gravy and you ground up that breakfast sausage .

Oh and you pour this over some biscuits guys .

Mm mm mm I'm talking now right .

Shut your mouth .

Gina , shut your mouth , girl .

Alright .

I'm gonna taste it .

This is what I'm looking for .

Look how beautiful .

And we got all those beautiful bits of that steak .

Now , what you can do if you want it to , you can take those steaks and just nestle them right down in here , but I'm not gonna do that .

What I'm gonna do is I'm gonna let them pour the sauce right over their steak if they want it or put it on the side and they can dip their steak into it however they want to do .

All right .

So I'm gonna clean my stove off .

I'm getting ready to make a plate .

One thing I need to do .

I have to taste this because I need to know if it has the right amount of seasoning .

So let's go in and do just that taste our beautiful sauce .

Oh , this reminds me of sausage gravy .

Look at this guys .

Taste that right there .

Oh , yeah .

Oh .

Mhm .

Mhm .

So good .

Whoa Here's what I need .

Give me a little bit of garlic powder .

Mm mm mm A little bit more black pepper and that's why we taste things because you need to now and I'm gonna put my other piece of the chicken boon in .

All right .

That is so tasty guys .

You hear me ?

Oh I'm gonna smash my boy just like so there we go .

That way I can be assured that it it melts for me because it takes a while for those poom cubes to melt .

Oh Yeah , I am ready to make our plate guys .

We're gonna give this a try and I'm gonna say good night to you all until tomorrow .

I'm gonna have a great video for you all tomorrow too .

Seven days a week .

I'm trying to cook two videos , two videos a day , guys .

That's 60 videos a month guys .

You hear me ?

I am in this kitchen and I'm putting in some work because I love you guys and I appreciate you all you hear me ?

And I am here for you .

I am here for you to show you recipes , to share my recipes , to help people cook .

Absolutely .

I am seven days a week .

You can find me on youtube guys .

Yes .

You can .

Not a new video once a week .

Oh , no .

Oh no .

But a new video every day .

I'm gonna taste this guys .

Oh , yes .

Yeah , baby .

All right .

That's it .

I'm turning this off .

Let's look at it .

Look at this , look at this .

I wish you all could taste this .

I wish you guys were here right now .

Oh my goodness .

Uh oh All right .

Let's make this plate guys .

I'll be right back .

I wanna get me something to drink .

Be right back .

Everyone you guys thought I forgot , you thought I forgot but not before gotta put me some parsley in there .

Not before I put my parsley in there .

I never forget guys .

Be right back .

OK ?

Everyone I'm trying to distinguish which one I want .

Which one do I want ?

I think I'm going right .

Oh my goodness .

I think I'm doing this one right here .

I don't wanna be too greedy and grab the biggest one even though I want that , even though I want that one .

It's huge .

Oh my word .

We'll save that big one for my husband .

Mm mm mhm mhm .

Now let's come down onto this thing .

Mhm .

Oh All jokes aside .

All jokes aside guys , you hear me ?

All right now , look at this guys .

Look at this chicken fried steak 101 .

If you all never had any of this , you better make you some , you better make you some and try my recipe .

Make it for your family and friends and let them know you got this recipe from Gina and they say Gina Young who ?

And you're gonna say , oh , you didn't know you didn't know .

All right , I am struggling to get a great picture .

All right .

There we go .

There we go , baby .

Now we're talking .

All right .

Let's drizzle this beautifully .

Oh my goodness .

You hear me , girl .

I'm not playing this right here .

Country fried steak , chicken , fried steak , whatever you wanna call it .

101 .

You hear me ?

Oh , let's look at this beautiful .

Thank you Jesus .

God bless this meal .

Thank you Lord for feeding me and my family .

Blessing us and taking care of us every day .

Oh my word .

Let's go in country fried steak 101 .

All right .

Oh , I'm starting to sweat .

So excited over here .

Mm mm mm .

Let's see .

My son just brought me some water .

Where's it at ?

I'm getting so excited .

Put me a little bit of parsley on there , guys are so beautiful .

Oh Yeah .

Oh yeah , that's what I'm talking about guys .

You all want some black pepper on there .

Just a little bit , just a little tiny bit .

Let's go guys .

If you all enjoyed this recipe .

Hey , give me a thumbs up .

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Absolutely .

Let's go in right here .

That , oh , and I'm so glad I let it cool down a little bit .

So I'm not gonna burn the daylights out of my mouth .

I'm gonna let you all taste the first bite .

And what I like about this steak .

It didn't have a whole lot of fat on it and yet it's still tender .

Oh I got some corn under there .

I gotta grab that guys .

Well , that's beautiful .

Mm mm mm .

Look at this chicken fried steak 101 .

Look at it , guys .

Taste that bite right there .

Mm mm mm mm mm mm mm mm .

This right here .

Mm mm mm .

I have been guys .

Seriously .

I have been cooking my butt off from the clam chowder .

Mm mm mm .

To this here .

Mm mm mm .

Wow .

Wow .

That's all I can say .

It's so delicious .

Oh My word .

Taste this guys .

Mm mm mm .

Taste that again .

Oh chicken fry and look how crispy , so crispy and so moist and tender in the inside .

You see that ?

Mm .

Mm mm .

Mm .

Mm .

Mm .

Mm .

Mm .

Mm .

Mm .

Mm .

Mm .

Mm .

Mm .

Mm .

Mm mm mm mm mm mm .

I'm sorry guys .

It's just so good .

Mm .

Mm .

Mm .

Mm .

Mm .

Mm .

Who ?

It's funny because it kind of tastes like a fried pork chop .

It kind of tastes like fried chicken .

Mm .

And then it really tastes like a steak , man .

It's good .

Mm .

Mm .

Mm .

Mm .

Mm .

Mm .

Mm .

Mm .

Mm .

Mm .

You guys have to taste this again .

You like , you have to , mm .

Tastes right , dear .

Mm .

Mm .

Mm .

Mm .

Mm .

Mm .

Mm .

Mm .

Mm .

I'm gonna be honest with you .

Mm mm mm mm mhm mm mm mm I'm gonna be honest with you guys .

Mm mm mm I can't stop guys .

Oh This gravy is so good .

You can eat it alone .

You hear me ?

You can eat it alone .

It's so good .

Wow .

Mm mm mm One thing I'm not gonna do is eat this whole thing on camera but I could it's just that good .

My goodness .

Look at this perfectly done .

Not dry , not dry at all .

Taste that right there guys .

Oh mm mm mm mm mm mm mm mm mm mm mm mm mm mm mm mm mm mm I know you all can hear .

Mm mm mm mm mm mm I know you all can hear the crunch from that crust and this has been made , I mean been out of the pan at least for 10 minutes and it's still so nice and crunchy .

God bless you all .

Have a great night .

Thank you all for watching .

Good night .