My Family Recipe For Chicken Fried Steak Feat. My Mom

but isn't a potato eventually two things most people don't make this correctly and I don't usually have guests in here but I need the help of a true southerner who taught me how to make this mom please we're gonna show you [Music] it's a southern thing that people don't mess with it's like the whole you don't there's a tried-and-true method where did you get that from this grandmother this is like a passed down thing this is like from my grandma and my mom to me I'm ready so let's do this shall we okay so let's burn my mom's instructions you should start with four tenderize cube steaks about wasn't I wanted to have pounds total you should have your butcher do this for you build an 8x8 baking dish with enough whole milk or buttermilk to cover your cube steaks nestled them in there and let them soak at room temperature for about 15 to 20 minutes or overnight in the refrigerator that'll help tenderize and add a nice subtle flavor then you're gonna need two sleeves or 258 grams of saltine crackers pretty much the only good use for these but those brothers in a bag close the bag and make sure to push the air out unless you want a nice little cracker explosion go everywhere it's just it's not nice and then using a rolling pin coarsely crush them like that we're not looking for salting powder all right now place that into a baking dish or a shallow half hotel pan along with the unit of measurement that my mom likes to use which would be three handfuls or 255 grams of all-purpose flour because you know how Josh loves the grams not and it's not a drug thing all right stop making those jokes let's do that you're gonna add a generous amount of salt somewhere around two to three tablespoons 440 grams and a generous amount of fresh cracked black pepper mix all that together until thoroughly combined then you've got your dredge now in a deep 12-inch cast-iron skillet something like that I'm gonna fill that with the wheel until it's about 1 inch high please use oil that is suitable for frying then just heat that over medium-high heat until it begins to shimmer now in the meantime while that's heating take your meat out of the milk let it drain a little bit place it in your dredge cover it with the dredge and then firmly press you want to aggressively get this in there really make sure you get in every nook and cranny so it soaks it all up and well that's actually it there's no bread or anything else I was I was confused too but this is her thing and it works then just rinse and repeat until all of your coupe steaks are breaded and we're ready to fry now once that oil is nice and hot and shimmery I'm gonna carefully lower those bad boys dropping them away from yourself into the hot oil it needs to get a fry superfast anywhere between three to five minutes per side or until quits be golden brown give them a little flip look at the quiz B if you let them go too long they will get super dry stand I need to be medium rare but you brethren batches and as they finish place it on a baking sheet fitted with a wire rack to drip dry and rinse and repeat with the rest now once all your chicken-fried steak is actually chicken-fried we got to make our cream gravy which is a pinnacle piece now look back in the day when times were tough you might not have had the money for extra oil so if your oil isn't burnt you can pour out just enough to leave about half a cup behind you can also substitute just half a cup of butter to that 1/2 cup of oil or butter heat that over medium heat until nice and hot you're gonna add 2/3 of a cup or 100 grams of all-purpose flour give it a good mix and just mix and mix and mix know once that flour just starts to get brown about 2 minutes you're gonna stir in 1 cup or 235 milliliters of whole milk and you're just getting continue to heat that over medium heat stirring continuously until it begins to thicken now look it's going to keep thickening and thickening keep heating and thickening adding a little splash milk here and there until it reaches this consistency if it's too thick and gluey add more milk it should be nice and thick but not so thick that you can't pour it off a spoon then just season them to taste with salt and pepper and we're ready to plate up traditionally this would be served with mashed potatoes make sure to spoon a nice little trough in there for your gravy followed by your chicken-fried steak potentially some green beans if you have any hit the steak with gravy hit the mashed potatoes with gravy finish with fresh cracked black pepper and that's the darn thing brother this is like my childhood right here boy listen carefully okay just how I did it when I was a kid actually I always use the gravy boat as the dipping spot well really always I do yourself this one it is exactly like when I was a kid this is a really unique crust you have to have a Saltine [Applause] my mama would be proud she would never be proud of this now of course I think that my mom's recipe takes the cake here but I have to do my own rendition so you start with a two and a half to three pound boneless chuck roast cut that bad boy dry season and generously with salt and pepper on both sides it is six to seven quart Dutch oven two and a half tablespoons a high heat oil over medium-high heat and seared chuck roast on all sides until brown and crispy about two to three minutes each side pull it out add a little more oil in the pan turn the heat down to medium and then add one coarsely chopped yellow onion whoo celery ribs also coarsely chopped and one coarsely chopped carrot season that with salt and pepper to taste and saute just until it begins to soften then you're gonna add one 750 milliliter bottle of red wine bring that up to a simmer and once it begins to simmer you're gonna add one bundle of rosemary your chuck roast back to the pan along with its juices cover it with a lid and place it in an oven set to 325 Fahrenheit and 160 degrees Celsius for two to three hours or until super tender carefully transfer that to an 8x8 baking pan top it with the exact same size baking pan and weigh it down with cans and place it into the refrigerator to flatten and cool I would recommend at least 24 hours so it's totally flat and chilled and once that's done you can cut this into cubes or slices I actually cut this in one big sort of like thick Snickers bar shape we're gonna bread this katsu stuff so we have our three tier breading system here first you're gonna toss it in all-purpose flour then in one beaten egg faggus beaten I mean not like don't beat it up but you you don't and then finally in panko breadcrumbs aggressively pressing so it's coated all on every little crevice then you're gonna heat a medium sized pan fill with about an inch of oil just like before over medium-high heat yes exact same procedure and then gonna fry it on all sides until golden brown crispy and hot on the inside and well that's it now for the sauce instead of doing a modified cream gravy a dissenter totally change it to a spicy garlicky gastrique now this is actually a modified version from a Russian I used to work out which by the way they're doing delivery coochie-coochie-coo all these great places they please make sure to support your local restaurant sorry off my soapbox anyway in a medium sized saucepan you're gonna add 1/2 a cup per 100 grams of granulated sugar and half a cup of 120 milliliters of rice vinegar bringing it up over medium-high heat to a rapid boil and you're gonna boil that just until it reaches a surfeit consistency watch because this will over reduce and turn into a brick if you let it then let that cool slightly and then do that you're gonna add 1 to 2 Fresno chilies finely sliced 3 cloves of garlic also finely sliced the zest of one Meyer lemon and fresh ground black pepper to taste for one this stuff looks beautiful but it also tastes beautiful and I played this bad boy up I did a little carrot salad my crispy beef I'm gonna top my beef with my sweet gastrique a little bit of flaky salt cut into it and enjoy I think it looks cool but I still I know for a fact that it's not going to compare this is just so different that nice crispy coating is just delightful with that tender meat it doesn't matter my mom won okay Pizza Hut may not be able to win but my mom does alright but do you wanna know what else my mom wins Orica I my tasks alright guys and that is it broke my nose so we made it we made chicken-fried steak I broke my nose for blood sauce I think we did a pretty good job I think that my mom's method is better no matter what I do like I can always put in my own fancy ways of doing things but the original waste it's just whoo nostalgic so this is the first time that I've had a guest in my actual living quarters naturally made sense to have my mom come and do it so everybody give a nice round of applause to my mom because she deserves that she's the greatest if anybody says anything I will find you and I'll bring my bone in my foot over move all of your limbs one by one anyway we thought that said if you enjoyed this video or you learned something leave a like subscribe and I will see you next time [Music] [Applause] [Music]

Channel: Joshua Weissman

Views: 2,126,350

Keywords: sat bawl pro, joshua weissman, josh weissman, cooking, chicken fried steak, chicken fried steak recipe, how to make chicken fried steak, steak, country fried steak, comfort food, food, gravy, how to make gravy, how to, fried, how to make, chicken, recipe, how to cook, cook, chicken fried, recipes, family recipe, best chicken fried steak, how to cook chicken fried steak, chicken fried steak and gravy

Id: BJXkIwY1tHg

Length: 8min 27sec (507 seconds)

Published: Sat Apr 04 2020