How to Make Chuck Wagon Chicken Fried Steak with Gravy!

hey everybody hunter Fisher trapper trader guide scout and interpreter and just a country cook Steve Hall here in Nashville Tennessee along with pretty miss Sheila running that camera hi Shelley today we're gonna make chicken-fried steak it's a great southern recipe and you're probably asking yourself if you've never heard of it what is chicken-fried steak well first of all it's not chicken its steak and it's kind of a cheaper cut of steak top around bottom round even sirloin really tenderized they take little flat cuts of it or if you don't want to buy a round steak and bring it home and pound it and punch little holes in it you can buy cube steak at the store just look for cube steak and what is it let's see here what does cube steak made from cube steak is a cut of beef usually top round or top sirloin tenderized and flattened by pounding with a meat tenderizer or use of an electric tenderizer see when they say electric tenderizer that means I don't have to do it at home with that little puncher thing I let the butcher run it through one of them machines almost like the old clothes ringers used to run your clothes through to get water out of they take a sheet of that round top round bottom round and they run it through this little slicer and it pushes all these little holes in so it can soak up all the goodies that we're gonna put on it when we fry it come on over let's get started now first of all we're gonna need a wet and a dry mixture and seasoning is everything so let's make our dry mixture first we're gonna put in two and a half cups of all-purpose flour not self rising just all-purpose we're gonna put in 1/4 cup of seasoning salt seems like a lot but once you get it mixed around a little bit of dusting on the steak it doesn't get that much we're gonna put in three tablespoons of lemon pepper oh this is gonna be so good and my contribution to this because we've cooked so many other recipes that turned out so crispy when you add a heaping tablespoon of cornstarch with your flour what we're gonna do we're just gonna mix that together this is what we're going to put our cube steak in after we run it in our wet mixture over here our batter boy that just looks good with all them seasonings in there alright now I'm gonna set this out of the way and get a poll over here something I can whisk in pretty good start out with about four eggs in here and we're also going to put in about a heaping teaspoon of paprika in there and then we're gonna add our buttermilk and what I'm gonna do kind of like making french toast you don't need a lot we'll try a half a cup to start with and see how that whisks out with our egg mixture see how it looks with the four eggs we're getting quite a bit of yellow to it so we might go a little more maybe three-quarters of a cup of buttermilk that looks pretty good along with our eggs and paprika again it's like making french toast only we're gonna put this cube steak in it now we're gonna double dip this let me move a few things around to get a little room I'll be right back with you all right we got our mixture whipped up real good for this tray over here I moved a bunch of stuff off this rack because that's where I'm gonna let these rest and what we want to do you really need a dry hand and a wet hand so I'm gonna use my left hand to put it in the egg and I'm gonna use my right hand to put it in the flour now as they say we're gonna baptize it twice in the south it's called double dipping we're gonna put it back in our egg mixture and then back in our flour mixture try to get my other hand involved without getting that big glob fingers I'm not sure I can do it we'll see we'll shake off the excess whoo that's gonna look good we're gonna lay it on its rack over here and what we're going to do is we're going to batter up all four of these double dipping them as we go here there's the first go around shake it off back in the wet mixture they do the same thing with catfish over at Johnny's it's a restaurant here and in Nashville Tennessee where Randy Travis started out singing years ago and they double dip their catfish in the egg mixture into the batter back in the egg mixture and back into the dry mix so let me get all four of these on this rack and I'll be right back with you did I double dip that one I can't remember pay attention to your double dipping Sheila well maybe we tripled it we might a triple dip this one I don't know but either way it's gonna be good I can tell you that and it's kind of like our Nashville hot chicken it starts to get that golden look on it and that's what you're looking for all right I've got another piece over here that might be a little bit bigger but I'll just go with this little one for now all right and that's double dipped now we're gonna let this rest for about 15 minutes so that moisture can soak into all that flour and we'll show you what we're gonna do next now my mom made the best fried chicken ever and she's shortening so what I do is I stick my metal spoon down the bottom kind of get it warm so when I get the shortening out of there it comes right off the spoon and what we want to do is put enough in here not necessarily to deep-fry it we don't want it to be completely under but we want about an inch deep plenty deep to fry this in that looks like that might melt to be just about right we'll see here maybe a little more cuz we can always dump it out when we're making our gravy well that's right we're gonna make a gravy for this it's outstanding that's looking about a half inch maybe a little more I'll put a little bit more in there let me get this up to 350 degrees we'll be right back with in we're gonna make these little chicken-fried steaks take a bath in Lake Crisco all right our shortening is coming up to temperature I love these little pour spouts on these cast iron pans because they keep your thermometer from rolling back and forth and we're coming up right on 350 and you can use any kind of oil you want really you can use canola oil peanut oil get these babies in here all right vegetable oil shortening whatever you want we're gonna put these in here and you notice they have enough oil in there that kind of runs over the top almost like deep-frying but not completely under no we're gonna get these nice and golden brown and we'll see in just a little bit man are these looking golden brown or what we're gonna get them nice and golden brown on both sides and then we're gonna put in another little batch our second two steaks these are looking really terrific and I will tell you I pulled almost a cup of oil back out of there to bring the oil level down just a little bit let a little more of a steak stick out so it Brown up better so I got about a half-inch in there seems to work out good I'm putting it over here on one of these racks Sheila buys these racks for barbecuing and they're real cheap it's like 50 cents apiece like a dollar for two of them at the store I got some paper towels under there but I don't really want to lay them on paper towels do I don't want them to suck the juice out of there I just wanted to be able to drain I'm gonna keep all that flavor here's our second two steaks in there you notice that one little steak is gone because I replaced him with another full-size one here just so have some uniformity there but all right let's get these golden-brown might turn that up for medium to high a little more and we'll turn them over and we'll be back in a little bit you know I did pick a little piece of that breading off and tasted it and it's delicious I love the lemon pepper and all this stuff but I'm gonna back in the next batch I'm gonna back the salt the seasoning salt down to an eighth of a cup it's not too salty but I don't want it to be too salty for somebody that doesn't like that salty taste it's good it's really good but start out with 1/8 of a cup you can always add more but you can't take it out and I'll put it in the description box below I always put all of our ingredients in the description box below and I'm gonna do a little experiment over here I got two of these steaks laying on the rack and I'm gonna put two of them on the paper towel just to see how they turn out and we're gonna do now is we're gonna drain all of this grease out of here and we're gonna make our gravy see in a second would you look at all the goodness down in here I'm gonna take my whisk and kind of scrape the bottom of this keep all these little Crummles that are left in here they're staying in the gravy now this morning knowing I was going to do this recipe when I made breakfast for Sheila and I I cooked up a pound of bacon and I kept the bacon grease this is about a half a cup but I'm only going to use about a quarter of a cup of bacon grease and I'm going to use the equal amount of flour and this flour is the same flour the same seasoning flour that we dredge these in I just took it out of that little tub when I was done I'm gonna put in about the same amount when you're gonna make a roux you always mix 50/50 50% oils or bacon grease or whatever - 50 % flour we're gonna stir this constantly I had the thing turned off site kicked it on high for just a second but you don't want to cook your Roux on high you always want to cook it on either medium or medium low you burn the roux you have ruined the recipe we're gonna stir this in here you notice you hear that scraping on the bottom of the frying pan I'm trying to get every little bit up off the bottom of the pan that I can for this gravy all right should probably cook this really for a couple of minutes but for the purpose of this recipe we're gonna go to the next step which is I've got two cups of whole milk over here we're gonna add this in and keep whisking as we go now when you first dump it in it looks pretty gnarly looks like you know slimy little scummy things on top but don't let that scare you just keep stirring it's gonna get better and better I'm gonna keep back about 1/2 a cup and keep stirring this and this is gonna get thicker and thicker as it goes oh it's already starting to thicken up see that this is gonna be some good gravy let me turn this almost off already they don't want it to I don't want it to burn we're gonna add a little more keep stirring it oh man talk about some gravy and we're gonna pour the rest of it in there now that's two cups of whole milk 1/2 a cup of bacon grease or you can even use the oil that you fried this in if you don't have bacon grease just use the oil that you fried your chicken-fried steak in an equal amount of flour stir it on low medium heat for a couple of minutes I kind of rushed it today then had your two cups of milk I'm gonna go ahead and turn that back on low medium start it and at this point I'm going to add a little bit of kosher salt maybe a whole quarter teaspoon not much and quite a bit maybe a half a teaspoon of black pepper because I'll tell you something them Cowboys that come in off the range that want chicken-fried steak they want peppers in their gravy so it's looking and delicious it's thickened up here as we go pull this let it simmer for a little bit be right back with you I said Sheila you think this needs to be a little thicker she said no that's my kind of gravy right there now you just got to kind of eyeball your gravy when you're doing the recipe if it's a little too thick add a little more milk a little too thin you can actually put a cornstarch slurry in there at the end if it's too runny you can take like a tablespoon of water tablespoon of cornstarch whip it up in a glass and just barely drizzle it in and start you know stirring it up it'll turn thick just like almost instantly but this is Sheila's kind of gravy right here and I'll tell you what we did because your gravy takes a few minutes to make and you've already fried your chicken-fried steak we put this in the oven at 400 degrees for just about five minutes to reheat it nice before we plate it so you're not having cold chicken fried steak and I've been nibbling on that breading it's not bad with that quarter cup of seasoning salt but back it down to 1/8 just in case and you can always add it you can always put some on at the end let me see where's a nice little wooden spoon that'll take me a while to drizzle this on so I can torture everybody what do you think Sheila well I'll tell you what you go out there and bring that triangle shape dinner-bell out there on the front porch and the Cowboys will come running up over the hill on their horses and want some chicken-fried steak now when you serve this I like to let a little of the chicken fried steak stick out each end of the gravy and then I love to take a little bit of pepper and believe it or not kind of garnish it with pepper not much just a touch just to give it a little bit of color on top and there you have it I laid my spoon on there and made a little spot so the only way to hide its put spoon back on what do you think Sheila it doesn't look great no no a guy did send me a message one time he said I hate it when you cook the whole recipe then you don't taste it at the end actually I tasted the gravy over here and it could use just a touch more salt but that's a personal preference but I got thinking wait a minute this might be just a little touch on the salty side but what if I don't do anything to either one of them and I cut off a little bit of this chicken-fried steak dip it in this gravy mmm Wow I'm sorry but I had to turn the camera off for just a minute because I want to eat that real slow it was so delicious you're gonna love this recipe chicken-fried steak maybe cut back on the salt in the flour you know go back to a instead of a quarter cup go to eight the cup to start with maybe a touch more on the gravy course you'll sample that we know you will and get that combination so it's just flavorful but those are great ingredients with that lemon pepper and all that stuff give it a try and I really hope you enjoy this recipe and we really hope you subscribe to our Channel that's pretty easy when a little shotgun or its face pops up over here you click on it when it says subscribe we hope you click on that little bell right next to the word subscribe that means you want to be notified every time we come out with a new recipe we really hope you do that we'll put another recipe over here that we hope you enjoy and is this the most delicious chicken-fried steak by the way it doesn't have any chicken in it that you ever ate if it ain't it ought to be Steve Hall in Nashville Tennessee along with Sheila running the camera saying we'll see you next time right here on cookin with shotgun red say good night Sheila bye bye for now

Channel: Cooking with Shotgun Red

Views: 294,786

Rating: 4.920639 out of 5

Keywords: how to make chicken fried steak, chuck wagon chicken fried steak, Steve Hall, Shotgun Red, Shotgunred, Chicken Fried Steak, Chicken, Steak, Gravy, Buttermilk, Buttermilk Gravy, White Gravy, Brown Gravy, how to make chicken fried steak and gravy, how to make chicken fried steak from scratch, how to make chicken fried steak with ground beef, Chuckwagon gravy, chicken fried steak, chicken fried steak recipe, country fried steak

Id: cdBE4xpOMBs

Length: 17min 43sec (1063 seconds)

Published: Fri Feb 23 2018