How to Make the Perfect Chicken Fried Steak | 50 States, 50 Plates, Oklahoma
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Chicken Fried Steak Recipe:
1 1/2 pounds cube steak (top round or sirloin) pounded into 1/2 inch steaks
Lightly coated in Worcestershire sauce with
Sprinkle of Kosher salt, black pepper and garlic granules
1 /1/2 cups frying oil (I used peanut)
Wet Mix:
1/3 cup whole milk
1/3 cup buttermilk
2 large eggs
Dry Mix:
1 1/2 cups all purpose flour
2 tsp onion powder
1 1/2 tsp seasoned salt
1 tsp paprika
1 tsp fresh ground black pepper
1/4 tsp cayenne pepper
1 1/2 tsp garlic powder
Gravy:
3 tbsp reserved frying oil
3 tbsp unsalted butter
6 tbsp all purpose flour
3 1/4 cups whole milk
1/2 cup heavy cream
1 tsp chicken bouillon
1 tsp onion powder
1 tsp garlic powder
Salt and pepper to taste (1 tsp kosher salt 1 1/2 tsp black pepper)
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Gotta get a pork Chicharrón burrito in New Mexico
Make a playlist for these plz!
I’m thinking you can just stream in a couple tablespoons of the rendered beef fat at the end right before service with the make ahead gravy and you would get the same result
2:45 Yes, Okies, that’s what we call ourselves. Also, great tip to make the gravy in advance!
Cuban sandwich for florida
Hope you all enjoyed the first episode of 50 States, 50 Plates featuring Oklahoma's chicken fried steak! We will continue along the southern states before working our way up the east coast, HAPPY COOKING!!
Finally seeing somebody making gravy the way I do. That first gravy did look like it was going to be really good and full of flavor 😊
Love your dancing moves! Both of you!😂
Can't wait for the next 49 episodes!
Wasn't Matt 1st with the "we Love you, see you next time"?
Great concept.
I’m from Arkansas not OK but we eat a lot of chicken fried steak here too! My dad didn’t cook too many things. Whenever Mom said Dad was fixing supper, we knew the menu: chicken fried steak and milk gravy, green beans, biscuits. He did finally learn one other recipe later in life, Chicken Taos. I sure miss him!
@@nikip9161 Thank you 🥰
Funny you should mention that. I'm from Oklahoma but we've got kinfolk in Enola, a little north of Little Rock. Gramaw B. Always made us Chicken fried steak when we visited along with fried okra and grits. So good.
@@davidbuben3262 I hope all are safe after yesterday! 🙏
Chicken fried steak is one of my favorite meals and I've eaten it at every restaurant I've been to that's offered it. Hands down this looks like the tastiest chicken fried steak I've ever seen. I'm absolutely gonna try making it myself now following this recipe. Can't wait to see the other 49 recipes!
I've never had a good one. I prefer country fried chicken
Give it a shot! It was honestly really good
@@thatdudecancook says the guy who uses Wikipedia for research. You know I don’t love yah!
Love that you kept the first gravy part in. I think its a huge kitchen lesson we have to learn: knowing when to cut our losses and scrap it
I was just complaining about not being able to get Chicken Fried Steak on my recent vacation (no longer on the menu where I got it last time)
My first day back home and you post this?!?
I love you! and I'm out!
(to the grocery store to make this)
Let me know how it is
Add a bit of cornstarch to the flour, use 10:1 ratio to give it a bit more crunch, more if you like it really crunchy
You can't say a bit, then say 10:1 wtf😂😂😂
Yea..did you mean 1:10 ratio?
8:2
I'm sure he knows that , probably just doing the original recipe.
I do like it crunchy and I will try this, thank you !
This is going to be an epic series! Thank you for including your mess ups. You learn from your mistakes, not your successes.
I'm an Okie living in Buena Vista Colorado now. I make this pretty regularly and yours looks excellent. The only thing I do differently is I use a ludicrous amount of black pepper in the gravy.
My favorite sides are corn on the cob and fried okra. Love this series.
yum
Me too pal, me too.
Del Rancho chicken sandwiches were gigantic. Grew up eating those.
Amen to the corn on the cob and FRIED OKRA! 💜
Hey I’m a long time view and a Texan who loves chicken fried steak! I actually do a 3 stage breading for my chicken fried steaks, I used to just do flour when I made them the first time, but I ran into a similar issue with the breading. However my method now is I take oyster crackers (or saltines what ever you prefer) and pulverize them into little bits, but not a dust. I go seasoned flour, wet, oyster crackers, and then back into flour. They are so crispy that I serve them, with the gravy on them, and will come back to my plate if I don’t finish and it will still be crispy hours later. I strongly suggest the crackers!
I have a feeling the fridge is in danger for 49 more episodes.
It's gonna be a pile or rubble
I think this is the first cooking video I've ever seen where the cook told you in the end something you might do to make it better.
Everyone always takes a bite and reacts like they just landed in a black hole or woke up from the matrix. It's great to see some honest feedback for a change!
Wow didn't expect Oklahoma first, but chicken fried steak is definitely one of our best meals
Interesting tip: put the gravy under it so you keep a crisp crust as you eat. The breakfast spot down the street does that with the hash browns first, gravy then chicken fried steak. Trust me it’s life changing
How have I never thought of this?
Wouldn't it just be a soggy bottom vs a soggy top?!
Add an egg over easy on top as well
@@Elvis__TCB negative, the bottom always gets soggy when you have a pile of gravy on top.
@@nateb2715 that or some cheesy scrambled eggs on the side, my favorite breakfast meal when I got a lot to get done in a day
Marcus needs to have a turn at the fridge.
This has got to be one of my all-time favorites. It’s not fancy. But done right it’s pretty gourmet. Growing up in Kansas with parents that were both farmers, this was a staple in our house. Now I have to go make it! Thank you!!
Some tips:
1. After breading, put the meat on a wire rack and leave it 15-30 minutes before you fry it. You're right,the breading sticks better when frying.
2. After frying the steaks, place them on a clean wire rack over a sheet pan like you did, but hold them in a warm oven while you make the gravy. The rack and oven will keep both sides crispy.
3. If you'd rather tenderize the meat yourself without pounding it, try velveting it. In a bowl, mix 1/4 cup of water with 1 tablespoon of baking soda per pound of meat. Add the meat, mix well, and refrigerate 30 minutes. Wash meat well to remove the baking soda, drain or pat dry, and then proceed with your recipe.
4. The first roux you made was completely usable, and by not using it, you lost a ton of flavor in your gravy. The color would have lightened considerably when you added the milk.
5. There's no need to mix the roux so heavily while putting in tiny bits of milk. Add all the milk at once, then stir, making sure you stir up the roux from the outside of the bottom where a whisk doesn't go. Bring it to a boil, then turn off the heat and cover it. Ready in 5 minutes.
#5 is what I was gonna say. I was screaming at the TV.
As an Okie living in OKC, you 100% nailed this! Sonny, I hope you get a chance to explore more of our state's cuisine in the future... There's a lot of exciting food to try up here other than traditional southern food - indigenous peoples cuisine, some of the best Vietnamese and Viet-Cajun anywhere, BBQ, and farm to table meat and produce. Due to the railroad and highway system it's a real melting pot of cultures and cuisines...and only a few hours from Austin! Tons of great stuff in OKC, Tulsa, and everywhere in between.
I believe you and I would love to visit sometime, at some point this series can be done again but where I actually go to the states and try the food
Saltines in the flour man...
@@thatdudecancook Okie from Tulsa here. Ben is NOT wrong about our diamond in the rough, our Vietnamese joints. Seriously, they are insane, my west coast family requests we go for that food every time they visit!
Gonna have to visit man, u had me at viet cajun
#notsarcies
As an Okie in OKC, what is your opinion of Kendall's?
I have the most intense desire to eat this as a sandwich with kings Hawaiian bread.
Love how he hit the fridge with the Ol' Razzle Dazzle 😂
Serious … I call shotgun!
Loving this theme - great. From the UK so always nice to see the variety of offerings. I had the best BBQ many years ago - can't wait to come back. Your channel is great- nice to see how big you've got.
I’ll take one!!
Hold the onion powder!!
Try the catfish from Oklahoma. It's a 10/10 and the Onion Burger, too. The chicken fried steak is also a 10/10 from Oklahoma ..
Alabam will be a tough one… we’ve got gulf seafood, white sauce bbq, fried green tomatoes, fried pork chops. I think the best bet would be Cajun style shrimp n grits
I’m an Alabama native and current resident. Cajun shrimp and grits for Alabama??? I’ve only tried it once and would never associate that dish with Alabama. I think I’ve only seen it on a couple of restaurant menus EVER. Maybe it’s a coastal thing. I’ve never understood the appeal of white barbecue sauce, and never even heard of it until I was close to 30 (in my 50s now). I think of it as a North Alabama thing, but I’m in the middle. To be honest, I can’t think of any one dish that I would say defines Alabama cuisine. Maybe fried green tomatoes? 🤔
What a rad concept, Sonny! I love it. Hope you don’t add bath salts when you get to the FL episode.
I expect it to be as authentic as possible
It'll be a cuban sandwich
@@Propane_Acccessories I thought the same.
I thought he was actually gonna travel to each states at first lol
Ooh, I love that you chose Chicken Fried Steak for Oklahoma! That is where I fell in love with CFS. My grandma made the best ever. My uncle even opened and ran a restaurant that was locally known for his CFS (which was my grandma's recipe). People used to line up outside for his food at the diner. Just a few tips from a local, be generous with that black pepper. Don't be scared. Yes, absolutely garlic powder is the secret. Worcestershire? Not sure, but I can see how it could work as it's sort of like cayenne which I sometimes have added. Yes, cube steak or round steak is the right cut. That black cast iron skillet is indeed preferred. Not that I haven't made CFS in a non-stick teflon pan (Shh... it still worked)
Sorry Dud you need to Learn how to make Oklahoma gravy! The 1st way was right but you put all your milk in at one time and not let it seize up. The Gravy restarts give you is out of a bag and is made with Cornstarch as a thickener. And you need to add lots of pepper! and little salt.
Awesome man! My whole life I've tried to make bacon gravy like my mom did. She would show me, kinda, and say just enough this and the right amount of that while her hands were a blur. I made this gravy with butter, bacon fat, and some better than bullion chicken and BAM! She must of used chicken broth or something, she was old and old school. Best gravy I've made in 40 yrs (never was much of a cook but am now).
I've been watching this channel for a while now and made several of your recipes. Some really complicated and some more simple. And being an "okie" it was refreshing to see such a skilled chef struggle with something like gravy. It's cooking. It happens. Love it.
I already made it it’s delicious
Wait... there is actually a difference between chicken fried and country fried, and it's the gravy?!? I never knew that! I thought the terms were just used interchangeably
Your channel is the best bro!!! THANK YOU!!!!!
My wife and I decided that we wanted chicken fried steak yesterday. I have never fried anything in my life. I followed your video and instructions and it came out PERFECTLY! Thank you!! Absolutely loved this recipe.
You had us there halfway through with the punching bag fakeout. All the fridges in the chat knew what was coming
Hmmmm, I would have thought Onion Burger for Oklahoma and Fried steak from Texas.
Not only are you an amazing chef, your personality is through the roof and i love it!!
I hope you get a chance to go to Kendall's in Noble Oklahoma if you havent gone yet, they are for some, the pinnacle of the dish. Very tasty spot and huge portions. Last time i went they were still cash only too haha.
Greetings Sonny from Ontario, Canada. Enjoyed your video (then, I always do). It's been years since I made chicken ftied steak. The only difference I used to do was fry some onions in the grease before making the gravy. Gave the gravy a remarkable taste.
I’m a Texas girl on pride myself on my gravy clearly I have not been cooking the real long enough for most of my life. I made your recipe tonight and everybody loved it. Thank you very much!
Indiana is the fried tenderloin sandwich, and if you know, you know.
As an Idahoan, please do finger steaks and homemade fry sauce!!!
I’m an Okie from Tulsa and I love seeing my state represented
Great start but my grandma was an okie. And she used Cisco. And then used it for the gravy with all the bits and pieces from cooking the meat. But yours looks amazing can’t wait for the next stop
We call ourselves okies, Sooners, etc we not to picky as long as you call us for supper 😁
Isn't the gravy basically bechamel?
Chicken fried steak is a heavy hitter in my house. Definitely indulgent. We try to do it every now and again due to how unhealthy it is.
Rinse off the plastic bath being smashed into it
This is the best and funniest cooking show!
Wish I can eat one of the steaks this guy makes
I'm excited to see all the videos you make for the 50 states
You're such fun to watch! I'm going to try this recipe. I often make an Argentine version, Milanesa, which is slightly thinner, coated in breadcrumbs, and without the sauce.
you would be laughed out of every grandma's kitchen with that gravy
Yeah he made sauce. The first Roux was spot on.
one of my favorite meals EVER. Love it Sonny,! Thanks for your recipe and keep em coming. I'm cooking this tonight. I just bought a meat mallet with the prongs on it to make this. can't wait💪🏻
If you use cold milk you can literally just dump it all in and you won't get any lumps. Hot roux + cold liquid = no lumps....thanks Chef John!
Almost like a schnitzel 🤪👌
Come to Washington.! I’ll hook you up on some great ingredients
You’ve quickly become my favorite cooking channel! Awesome videos!!
I'm from KY but I grew up in TX. When I go to a restaurant, if Chicken Fried Steak is on the menu, rest assured that's what I'm ordering.
When you do Utah, please DON'T do funeral potatoes. Nobody actually loves them. We only eat them at funerals, they're good comfort food, but please don't, for the love of everything that is holy. Crown burger in Utah invented the pastrami burger, there you go!!
I have fond memories of eating chicken fried steak while visiting my relatives in Oklahoma. I can’t wait to try this recipe myself!
One criticism on the recipe from a southerner, you would actually let it sit in the buttermilk/egg wash for a couple hours. Makes it really tender and a lot less chewy if you do it that way. Also add a little bit of cyan. Treat it the same way you’d fry a chicken. Usually the cube steak is a less than ideal cut and the process of letting it sit in the buttermilk makes it much more tender and flavorful.
Really like the idea of 50 states & 50 plates. Been making CFS for 40+ years and learned it from my Grandmother and Mom. Bit of a different method for the gravy but same results. Can't wait to see what's next/new.
Perfect for the first episode. Can't wait to see what comes next
50 states, 50 plates is a great name for the series
great job as usual! I love how at the end of your videos you always add a "what I could've done differently" portion. I'm from Oklahoma, but grew up in Texas. Needless to say, I've eaten and made countless amounts of chicken fried steaks. Your advice at the end was spot on, always make the gravy ahead of time and cook the steak right before you're ready to eat. Maximizes crunch/crisp. Also, I've changed my recipe a couple times now, but adding a little bit of baking soda and baking powder increases crunch factor and makes it a little lighter. Can't wait to see the rest of this series
I love a good CFS but I will say that - if given the choice - I actually prefer the umami punch of brown gravy over white gravy.
So excited for this series!!! This looks so delicious! 💖 This was the perfect name.
Hope you don't leave DC out!! Would love to see a half smoke or chicken wings and mambo sauce on here
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Just made chicken fried steak for the FIRST TIME IN MY LIFE following this! It turned out SO GOOD!!! So yummy!
AND I've never made gravy before either! Let alone a roux. And it turned out SO AMAZING! I made WAY more gravy than I thought I would though. I just kept adding milk, and it kept staying thick. 😂😂 But now I have gravy forever!
We call ourselves Okies. And yes, we love our chicken fried steak! I live in Arizona now, but I still consider myself a born and bred Okie. Still love my Chicken Fried Steak. :)
You NAILED it 🎉 thank you. I'm generally health conscious, but when I'm not, I'm all about chicken fried steak.
Chicken fried stake? Or beef fried steak? Or fried beef stake cooked by a chicken? 😄 ... but seriously why "chicken fried stake"?
If you want it to be crunchy add some starch to the flour
Freeze them shortly after you bread them instead of leaving them out
Deep fry instead of shallow
3:27 Stop right here boss. I’m a fan and a bit of a chef myself. I’m southern born and raised and I believe you have a step backwards here but I don’t want to speak for Texas as a South Carolinian.
However, around these parts you dip the steak into the egg and milk mixture to give the batter something to stick to, not the other way around. I’m not saying this is not the recipe I’m simply saying it defines every law of southern style frying. It’s egg batter and no flour or add the flour as it was Americanized. I will try this to see but I believe your results will improve if you flip this part, respectfully. Egg mixture then batter. Try it.
Wonder why they don’t call it beef fried steak if it’s not chicken? Lol 🤷♀️
No Worcestershire sauce. No garlic. No seasoned salt. No paprika. No cayenne. No milk. No buttermilk.
Ugh.
Dude I’m so excited for you to visit Utah! Let’s get high together and cook some munchies Brew! Love your show…sgt. Gilbert salute!
You need to go to The Oasis Restaurant in Premont, Texas. Their chicken fried steak and their yellow gravy is to die for. The gravy you made isn't close to how good it is. No dis, but dang the gravy is freaking delicious.
For sure disappointed he didn't do the Oklahoma onion burger, Chicken fried steak is pretty common in other states like Indiana etc.
Fellow Oklahoman here- if the gravy is a LITTLE brown (country fried steak) we don’t want it.
Also, should’ve included grilled asparagus or corn pudding
Tried the dry seasoning recipe…. DANG GOOD.
Overall, 10/10 recipe
Take it as a tip but... using flour as a thickening agent for white gravy I love for breakfast. Usually with bacon grease or sausage grease. For Chicken fried steak and mashed potatoes I use cornstarch and milk. Pour it in a pot and sloly add the heat and keep stirring. The gravy just tastes cleaner and so pretty white. But never make a rue. Just mix the flour in the grease on medium heat and slowly add the milk and keep stiring and adding heat. Guaranteed your gravy wont be ugly.
Sausage ALWAYS goes in breakfast gravy you silly goose.
You did yourself proud on this one.🎯... 6:05 .... keepin' it 'real'.. Thanks for including the 'mistake' and switch on the gravy... I'll bet the flavor would have been terrific anyway. In Oklahoma.... it's really the flavor we're more interested in... As an Okie of 60+yrs, I can say that.🤠. We recently lost 'Ann's Chicken Fry House' on old '66 in OKC...Closed the building, tore down the sign and hauled off the pink Fleetwood Caddy. RIP😥😥 I'd been eating there since the early 70's myself. Sadly, a lot of icons just couldn't survive the Covid nonsense.
You started with 6 pieces and ended with 4. It's because you didn't make enough flour mixture, right? I do that all the time, I swear on fried chicken night I'm like "YOU USED ALL THE FLOUR.....ON PURPOSE!"
Nobody listens.
You are Vince from ShamWow if he got his life together💜💜💜💯 love your videos sir!
this the first one? i figured Texas would be CFS. I guess you're doing Brisket for TX?
I love me a good chicken fried steak. Super excited to see what he does for Montana!
Well, OOPS! He does make his own Cube Steak. 😐
Making your own Cube Steak is easy, even if you don't have the tool to make it. Also, any Steak, pounded flat will do.
Cube Steak used to be a Poor People's food. Now it's it's $8.00 per pound where I live. Buy a Chuck Roast, still expensive but usually around $5.00 per pound.
Cut some steaks, and the grain doesn't really matter, pound away and you're good.
Deeelicious looking steak and gravy. So help me understand what made your first gravy batch too dark... was it too much "eyeballed" frying oil? Was the flour/roux cooked too long that it browned more? What was the "mistake"? I did notice in the 2nd batch, you actually counted out 3 tablespoons which is why I asked if it was too much oil the first time. Finished dish was really delicious looking!!! I'm havin' breakfast with friends this week at my favorite chicken fried steak and eggs joint and that's ezackly what I'm gonna order after watching this vid. Thanx huge!!
SONNY!! I know Raycon👎 is paying the bills on this one, but DUDE! See what Moondrop can do for ya..or Soundpeats.....NOW LET'S GO!! 🙌
Genuine question, what's the diff between chicken fried steak & crumbed beef schnitzel with white (bechamel) sauce? Countries/Slang/Name maybe??? 🤔
ETA, I'm kiwi if that explains it? Lol
LETS GO SONNY
Sonny you know I love you (and Marcus) but honestly you could've went alphabetically! I'm In Alabama..... and as usual that looked scrumptious ...
My Okie coworker told me Worcestershire sauce is pronounced “Watchyoursister” sauce 😂🤦🏾♂️
Okies, Sooners, just don't call me late for supper. Love this series idea. And started out with my home state. If ya'll ever visit, check out Turner Falls in the summer and bring your swimsuit. Also the Arbuckle mountains. It's not ALL flat. 🙂
Ok ... I am quite the simpleton home cook. I can follow a rcp but I've never fried food at home. So does anybody have links to a great how to fry your first home meal. Oil to use, pan type to use, saving oil etc etc etc. I really want to do CFS and other fried stuff ... but I'm just a bit timid.
your advice very very welcome.
Why don’t you watch a video to learn how to make gravy! 2 Tbs fat, 2 Tbs flour, 2 cups milk (or heavy cream or half n half). When you add the flour you don’t have to cook it over a minute, even less....then add liquid..... easy peasy!