Chicken Fried Steak

hey guys it's matt pittman with meat church and welcome back to my outdoor kitchen i know i'm normally showing you guys how to make barbecue but today i'm going to show you what mrs meat church says is the best thing i make chicken fried steak [Music] chicken fried steak this is going to be a lot easier than you think we're starting out with some cube steak you could also use like a tenderized round steak so this is where you take a really inexpensive cut of beef um and you fry it and it turns out to be what i'm just gonna tell you would probably be what i'd consider my last meal on earth if i had a choice for that we're gonna go with our chicken fried breading if you don't have this you can use white flour and season it but this stuff is great i'm gonna show you that today i'm going two packages i'll probably only need one but we're gonna make a bunch we got a lot of people to feed today i'm gonna tell you right now this is gonna be the messiest your kitchen has ever been that's why you want to make this outside so you have to clean up indoors plus it's not fun to cook inside there we go now we need to make an egg wash because we're going to do a double dredge which where we dredge it we slip it through an egg wash and then back into the dredge again we're using country eggs here as you can tell because this egg looks green [Music] a couple eggs whisk these up yeah i'm doing it in cast iron i can do it in a bowl and we're going to add some buttermilk into this you could use a beer as well don't ask me how much just a little bit get that nice and stirred up [Music] you're going to get really messy with this one the double dredge you might want to try to do this with one hand because it's going to be bad when you're done put it down in our chicken fried breading get it nice and thoroughly covered like that then you're going to slip it down in the in the egg wash here i'm going to come back in the breading again for a second dredge very very important so you're gonna get that epic breading epic crunch let the excess drop off put it back on our pan i'm gonna go ahead and prepare all these and then after that i'm gonna get ready to fry we're gonna fry in peanut oil in an old vintage griswold cast iron skillet that's probably about 90 to 100 years old because you know the stories of who knows what the heck has been cooked in that skillet but i love heirloom pieces like this that you can cook in and who knows what the stories are [Music] we've got our steaks breaded and it's time to cook again here we've got peanut oil and an old vintage cast iron skillet this is a carolina cooker little gas cooker it's really inexpensive it's like 20 bucks i think the hose was as much as the cooker this thing works great to get you outside and cook i like to fry what i call gently 325 degrees you're gonna fry a couple minutes aside until it's golden brown and then what i do is i place the cooked steaks in a cast iron skillet and i'll put them in a 200 degree pit or if you're inside in an oven to keep them warm while you're cooking the rest of your steaks we're going to go on to making our cracked pepper gravy to go with it so that's a great way to keep this stuff warm while we're finishing up our meal after a couple minutes i'll usually flip it over another couple minutes we'll be good to go that's what we're looking for right there golden brown color i'm gonna let that oil drip off put in the pan i'm going to cook the rest of these [Music] [Music] steaks time to make the gravy half a stick of butter [Music] that's going to melt down and we're going to whisk in 5 tablespoons of flour if you've got leftover chicken fried breading you can also whisk that in instead it's perfectly seasoned flour just going to cook this flour until it's brown flagrant and at that point we're going to stir in our milk [Music] see that's pretty brown i'll let it go for just a minute [Music] all right now it's time to whisk in your milk you want to try to keep the flour from clumping so whisk quickly you're just gonna simmer this until this thickens and then we're gonna season it it's gonna be time to eat all right our gravy has thickened up most people season with salt and pepper anything that calls for salt and pepper i season with our holy cow feel free to use salt and pepper stir that in also looks really pretty and i told you i call this coarse cracked pepper gravy for a reason so i've got some smoked black pepper i'm throwing more in here [Music] there we go it's time to plate meat all right let's plate this up we need lots of gravy gotta have some for uh for the garlic mashed potatoes too don't forget those look at that cracked pepper they looks good i don't hold those beans against me my mom said i have to make vegetables every now and then all right i can't wait anymore it's time to taste this i already know it's going to be epic ah we need the gravy bites wrong smells amazing maybe a little more gravy here we go that's good ain't mad about it in fact i'm gonna have another bite that is so good man you can taste um that cracked pepper gravy with holy cow in it just totally complements the crunch around that chicken fried steak that's unbelievable if you like this video like and subscribe to our channel you know we're saying we're just trying to inspire you guys to get outside and cook something appreciate you guys watching we'll see y'all next week [Music] you

Channel: Meat Church BBQ

Views: 151,369

Rating: 4.9710145 out of 5

Keywords: meat church, matt pittman, traeger, bbq, barbecue, grilling, meat church bbq, meat church bbq youtube, Meat Church BBQ YouTube, Meat Church, Matt Pittman, BBQ, Barbecue, Grilling, chicken fried steak, chicken fried, chicken fried chicken

Id: u61N_v3vviQ

Length: 8min 53sec (533 seconds)

Published: Wed Apr 07 2021