Chicken Fried Steak and Gravy _ Country Fried Steak

Welcome back to my channel , smoking and grilling .

And today I'm getting ready to show you guys how to make a southern style chicken fried steak with a excellent gravy .

Now , super easy to make , you know what this is really another tutorial on how to just make that gravy .

You gotta trust that process and remember it's all in your elbow , your arm and your wrist , you gotta keep whisking .

You'll see in this video just how easy it is to make .

And if you guys watch my uh smothered pork chop video , that was a great up close and personal .

There's no way of making that gravy also .

So I got a couple of little pro tips for you .

This is one that should be in every one of my videos .

Listen , it's something that a lot of us don't do .

We must taste our food at various , you know , sections throughout the cook .

That way that increases your chances of having a great tasting meal that puts you up into the 98 99% .

You know , success rate when people say , oh , this food was good is really what they're talking about because if it's cooked properly .

What they're saying is , is got , you know , a sea property , you know what nobody wants to eat , no chicken fried steak and have a bland gravy , you know , coating on it , that breading .

So I'm gonna suggest you make one after you , you know , you make it , you take it out , you know what taste the breading .

If it's to your liking , then you go ahead and continue on that right there and let you know if you need to add more or whatever type of seasoning you need .

So without no further ado , we break right in this video so you guys can just hey check out this Southern style , you know chicken fried steak video .

OK ?

Now let's go over the ingredients .

We got whole milk which is two cups .

We got hot sauce , that's one tablespoon .

And then those of you guys that are new to my channel .

Listen every time that I pick up an ingredient you can see on the screen that the name of the ingredient comes up along with the quantity .

And also if you look in the description box below this video , there's an ingredient list in there .

Also that way you can copy and paste , you know , and then print if that's what you like .

OK .

Continuing on .

We got an egg which is , that's a large egg .

Then we got uh garlic powder which is one tablespoon .

And then right here we got our all purpose flour And then I use two cups .

Now , this right here is the buttermilk , which is a , a cup and a half .

You wanna have that ?

And then the rest right here .

Listen , that's just showing you what I'm cooking it in .

That's my induction , top 12 inch skillet that I'm using .

And then right there , there's a huge steak is right there and those , you know , that 4.5 pounders and with those right there , I can say that I wasn't able to uh get them , you know , regular so that I can uh tenderize them and show you guys at the local grocery store , which is like super easy just to buy them that way .

Actually , that was the only way they came .

All right .

Now , go ahead , put all your dry ingredients in , get yourself a whisk and you just want to whisk it all together super simple .

Now use the ingredients down at the bottom .

I made a low sodium version right here .

But if you use the script , the uh in the description box below that to get you just right on how it should taste .

OK ?

Now we just wanna go ahead and add your , your wet ingredients .

Now that was your butter milk .

Then you come with your hot sauce .

That hot sauce is really up to you .

That's what I use , you know , because I don't really do nothing too , too uh too hot , but you can go ahead and double that if you would like and then you know , add yourself a egg , get yourself your whisk and then you just wanna whisk it .

When you whisk it , you'll be able to see just how well it blends together , especially when you see that uh that hot sauce .

But once you got it , now that you have your station set up , you wanna grab your cube steak and then you wanna start off in your flour .

Notice that I'm putting on both sides , you know , after I get it on there , then I'm gonna flip it .

I like to push it in there and make sure that you get that flour and all of the crevices of the meat after it's been Tenderized .

Now shake off the excess flour and then we're gonna go ahead and go into our uh wet batter .

Then you just wanna make sure it's completely uh submerged , make sure it's wet , you know , let that little bit drain and then we're going back into the flour .

Listen , we , I guess you can call that like double bread or whatever , but this right here is what put that ice coat on there and then when you got that seat , uh your flour season just right .

Hey , all I can tell you is this is just a whole lot of goodness .

Now you see me showing out using that spoon .

That's not the way I really do it .

I was just overthinking it .

It's easier just for me to use my hand that way I can press it down , make sure that flour gets absorbed on that our wet batter .

And now here after you've done that , we're gonna shake off the excess flour again and we're going back into the wet batter .

Hey , listen , we're gonna get it double crunchy .

Hey , it's just gonna be real nice .

And the key is making sure yourself you got yourself a cooling station .

You know what if you don't have one of those cooling racks , you know , with the uh a baking sheet underneath it , you can use uh a plate and a paper towel .

But if you want the best results , you want it to be crunchy on both sides .

You wanna go ahead and get yourself , uh , you wanna have a cooling station .

Now you want to get your , your oil , you wanna bring that up to about 350 degrees .

Not about , that's exactly what you see here is when I heat up my oil , I usually start a little higher because once you put it in there , it's gonna lower the temperature anyway .

So now look , check this out .

Look right there .

Look at that arrow .

You can see the golden brown crispiness of the uh the flowers starting to rise up .

It only takes , it depends on , you know , your heat of your oil .

But if you got anywhere between 350 to 360 degrees , it should only take and the thickness of your , your , your , uh , chicken fry steak makes a difference , but it should only take about four minutes on each side .

And that right there is what you'll come up with .

That's your results .

You know , a super easy , I don't wanna over talk it .

You know what I mean ?

Uh , hey , just like making fried chicken and then after that , we just repeat the process again .

Look at the crust , it starts coming up after about four minutes , then you flip it over and you cook it the same way , you know , about another four minutes .

And then once that's done , go ahead and put it on your cooling station , which is actually your cooling rack just over the top of a , uh , a pan to catch anything that drips .

Now , I would just suggest that you go ahead and , uh , preheat your oven to about 225 degrees .

So that way you can stick them in there and they can , uh , they can stay warm as you cook as many of these steaks as you've got going .

Now , you remember that , you see that , uh , that , that , that grease right there .

This is what you gotta do .

Now , I'm showing out , I'm using a strainer and all of that .

I'm gonna be honest with you , a lot of times I just , you know , I pour what I need out and then I pour whatever is back , all the little falling off .

Goodness , that was on those steaks .

I use that for my gravy , but because I'm making this right here , I'm showing you the clean , you know , the good looking presentable option .

Now , once you got that up , here's where , you know , we go and this is what I call this going to class for those of you guys that don't know how to make gravy .

Now , we learn right here .

Check this out , It's all in your elbow , your wrist and that whisk right here , you gotta keep it moving .

That's one third cup of the same flour that we use the bread , uh , steaks .

Now , we're just using that to make the uh gravy .

You just wanna keep moving it .

And when I tell you this , you got to trust the process .

You can see it's a little lumpy .

But once I started adding some of that , uh some of the milk to it , it starts thinning out and I never stop whisking .

That's the key .

Just keep whisking on medium high heat and add a little bit of milk at a time .

This right here .

You see that clump , we just gonna keep moving .

Don't worry about smashing it .

You just keep moving it back and forth , back and forth .

And as if you know , the milk dissolves in it , it changes color and the clumps , they just start dissolving themselves .

So the key is to just keep it moving just like you see right there .

And then eventually you're gonna have all of the milk in there .

And then again , I'm not gonna stop till it's like like glass smooth .

We just keep moving it back and forth , back and forth and look , there you go right here .

That only took about maybe about three or four minutes .

And now we want to keep it , we wanna continue to cook it until we reach our desired thickness .

And because I'm cooking on an induction top , you can see that where the heat is concentrated in the middle .

But I like this thick , this thickness right here .

So grab my whisk .

You see what I'm doing ?

You know what ?

This is just , hey , when you're making gravy , that's key .

And I want to tell you once you got your gravy , once you hit it with your basic , you know , your starting point for your salt and your pepper , you wanna taste it , you wanna cook it and you know , adjust your uh salt and pepper while you're cooking it as opposed to doing it at the end .

Like anybody can make a bland , a bland uh gravy and then just add salt and pepper to it .

That's no bueno .

But here we're gonna do it the right way .

We're gonna add what we think we should have in there right now .

That's our starting point .

We're gonna mix it up .

You're gonna see that .

I'm gonna grab a spoon when I grab that spoon .

Listen , what I'm doing is I'm tasting it and then I find out do I need to add more salt , more pepper or what ?

But there you have it .

Now , what I'm doing right here is I'm just putting it in this pie rex .

And then I was thinking to myself , you know what , who gonna set a pie rex on the table ?

So I went ahead and just use that , you know that I call that .

That's my , my , my , my gravy jug right there .

So I just poured everything into that .

And then what I did was I use that because I'm making this video .

I'm trying to show out .

I'm just being honest with you guys , look , here you go and I didn't even do no slow motion .

You know what it just is what it is that right there is chicken fried steak that is best .

So tell me what you guys think about this one here super easy to make .

You know what I want you guys to tell me down in the comment section below and let me know what do you guys call this ?

Do you , you know from your area ?

Is it country fried steak or is it just , you know , chicken fried steak ?

Hey , I'm just curious .

I just wanna know , hey , now let's check this out .

Now you guys know I'll be pumping up that uh Creole kick , you know , by Sweet Smoky Joe's .

And I gotta say this too .

You guys I don't get nothing from it .

I just find a product that I think that it should be shared with everybody that I stand behind .

And one of the things that I like about them is that they don't have all of that salt in here .

That's key .

That way we can add what we need .

A lot of times we use these seasonings , they're a little too salty and then when you add the salt from the recipe or you fall on the recipe , you know what ?

It becomes a little bit on the heavy side as far as the sodium goes .

This is it right here .

Hey , and again , listen , I stand by this guy that right here .

Hey , these right here is just awesome .

This is what sent us over the edge .

So let me just take this time to say if you're new to my channel , let me go ahead and just say welcome to my channel .

You know what ?

Thank you for watching .

Don't forget to subscribe like this video and tell everybody out here , there's a channel out here that's simplifying these recipes and taking the mystery out of cooking .

And if you've been watching me for a while , you know how I'm getting ready to end this .

I'm out of here .

Peace .