Tyler Florence's Chicken Fried Steak and Gravy _ Tyler's Ultimate _ Food Network

Texas style chicken fried steak .

And what we're gonna start off with first is the battering process and this is where the chicken part comes in .

It's the same recipe as making fried chicken .

And we're gonna start off with the first as our battering station here .

Uh , we're gonna make a dry mix and a wet mix and the uh , dry mix .

Um , it's really simple and again , if you want to take this recipe and kind of keep it in your back pocket .

And so you've got one for chicken fried steak and one for fried chicken .

It's all purpose and it's really , really delicious .

So we got probably 2 , 2.5 cups of flour .

All right .

And that's gonna be enough to batter four gigantic pieces of steak .

You gotta see this stuff and then we're gonna season this up right with onion powder , garlic powder .

All right .

And now it's gonna give us sort of a well rounded flavor .

So it's nice and savory .

So it doesn't just taste like , you know , salt and pepper and flour .

It has like a really nice kind of savory element to it .

It tastes like something a little different .

All right .

A little bit of garlic , a little bit of onion .

OK ?

And then uh a high note and a low note .

So we're talking about salt and pepper .

All right .

Nice big handful of salt .

All right .

And there's no real ratio to this .

You can't really screw it up .

You might be able to put too much salt in it , but definitely not enough black pepper .

OK ?

So we got that and then we got our wet mix , which is gonna be buttermilk right now .

Buttermilk is the way to go with this .

If you don't have it , can't find it or you don't like it .

You can use substitute whole milk .

So I got about about two cups of some good rich thick buttermilk in there and then we're gonna jack up that flavor .

A little bit of hot sauce .

So you know what part of the world we're talking about .

All right , nice big splash here .

Make it nice and spicy .

And then we hit that with a little bit of salt and pepper too and this is the base , OK ?

A little bit of salt and pepper again .

A high note and a low note , right ?

Salt pepper .

And then I'm gonna take a fork mix all these together .

All right .

And we are gonna be good .

It's a go OK .

Mix it all up .

So it's completely incorporated .

Thanks .

Buttermilk flour .

Where's the beef ?

All right .

When it comes to making really good chicken fried steak .

There's only one cut .

Well , there's a couple of cuts .

You can use a couple of different things .

I've actually , um , made really fancy chicken fried steak with , um , with like rib eye steaks .

Right .

It's actually kind of nice .

Um , but , um , as far as like , really traditional cuts , it's always bottom round .

Um , I've seen a lot of really , really old recipes for that and , uh , bottom round is a cut of steak and it's , it's not a very tender cut of meat , right ?

It's definitely not a cut of meat .

You wanna put it on a grill and expect to eat medium rare .

It's kind of lean , right ?

It's not a lot , not a lot of fat , a little bit of fat on the outside , but not much fat on the inside .

It's pretty thick .

And what we're gonna do is gonna cut this into four nice big slabs and then we're gonna pound it out with a mallet .

Ok .

So we're gonna cut it probably like a half an inch , three quarters of an inch .

Right ?

And then we're gonna pound it out .

I've got them out here and we're gonna use the side that has the teeth on it to really kind of break the muscle fiber and tenderize the whole thing .

Good way to get out some aggression .

Right .

It's gonna fall apart and melt in your mouth .

Now , that is a Texas sized piece of steak .

A dry wet dry technique here .

Right .

So steak into our seasoned flour , we wanna make sure it's really , really well coated , pat off the excess and then into our seasoned buttermilk , submerge it .

Take that out and then we're gonna put it back in our flour .

It's ready for the fryer .

All right .

So we get everything well coated .

I mean , take a look at that .

I mean , it's kind of ridiculous what other say , other than Texas could invent something this big and this delicious .

All right .

So we're gonna put that right onto the rack here .

Quick little clean up .

All right .

And then again , it's gonna go into the fridge here right to let it set and it doesn't take a long time .

It takes around 2025 minutes .

Um , just to make sure you get a really , really solid crust .

All right .

So a quick little wash up here and we are good to go .

This is one of my favorite dishes of all time , uh , in the fridge , 20 minutes and it's gonna give us plenty of time to make some great side dishes .

We're gonna fry .

So I got two inches of vegetable oil .

I'm looking for like 365 degrees .

If you want to grab a thermometer , that's what you're looking for .

Ok .

So if you don't have a thermometer , I'm gonna take a little pinch of this flour drop it right on top if it starts to fry and bubble right away .

We're in great shape .

We're perfect .

Ok .

So we're gonna take our steak now .

It's heavy .

So you wanna be careful with this ?

All right , we're gonna drop it in and let it start to go .

This is really one of the best dishes in America .

Chicken fried steak .

I got the last piece simmering away right now .

I got three of the pieces on a board laying some of the excess oil drain off .

The really , really super crispy guys are staying nice and hot and great .

It's really super crispy guys and take a look at this .

And this is why they call it chicken fried steak because it looks like a gigantic piece of fried chicken .

I'm gonna put it around top here .

Now , let's make some gravy .

Ok .

Now , milk gravy is the only way to serve chicken fried steak .

If you go to a place that doesn't have milk gravy and chicken fried steak , walk out , drop out everything with about a quarter cup of oil right at the bottom and we're gonna take some flour and we're just gonna dump this right in .

This is a white root .

We're making a white gravy , three tablespoons and we're gonna start to cook this , take a whisk and we're just gonna stabilize and thicken our sauce .

So the milk is gonna go in , we're gonna add about a quarter of this a little bit at a time .

And then when it starts to smooth out .

We're gonna add a little more , a little bit of buttermilk and that's gonna give it a really , really fresh flavor .

A little bit of salt .

Actually , a lot of fresh fa pepper .

And then , because we're talking about Texas gotta have a little bit of hot sauce right at the very end .

A nice little splash .

Let that start to cook .

And ladies and gentlemen , that is the gravy right there .

That is a real deal .

That's the stuff .

Ok ?

When we let this start to thicken , ok , we're gonna take a crispy piece that some good old fashioned chicken fried steak .

Now , that is a manly sized meal .

That's what Texas is all about .

Ladies and gentlemen , a big hunk of something and we got a cream baby right on top .

Cream gravy .

Ladies and gentlemen , look at that .

You can't get this in France .

You can't get this in Spain .

You can get it in Texas , right .

And maybe right here guys , it's a really delicious recipe .

Try it out for your friends and family .

They're gonna think you are a genius .