Real Chicken Fried Steak Recipe S1 Ep46
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- Опубліковано 23 вер 2024
- Chicken Fried Steak is southern comfort food, in this Real Time, Cook Along Video Show you will also learn how to make real mashed potato's and cream gravy. This is a great recipe. For a newer video of this recipe without music added: • Chicken Fried Steak So...
To contact Chef Trotter directly use www.wisio.com/...
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This is an updated video on this recipe: • Chicken Fried Steak So...
This is the new tutorial version: • Chicken Fried Steak So...
Here are some recipes that go with this dish.
Green Bean Casserole: • Green Bean Casserole R...
Bread Pudding: • Bread Pudding Recipe T...
Hot Apple Dumpling: • Hot Apple Dumplings Re...
Thank you for watching Texas Cooking Today.
Texas Cooking Today is a real time Cook Along Video Show. Designed to assist growing cooks in becoming better at cooking while teaching new Recipes and Technique.
In each region of the united states we see different cooking methods, recipes and ingredients, this allows the same food to be completely different one place from another.
Such as New York Pizza vs a California Style Pizza, so here I am doing things with Texas Flavors and Texas Style.
I like to use only fresh ingredients, no canned, boxed foods or seasoning packets.
Cooking should be fun and relaxing and that is what I strive for on Texas Cooking Today.
Hi everyone thank you for watching my show. FYI all my videos produced after July of 2016 have no background music in them. I have another Chicken Fried Steak Recipe
that uses buttermilk you can see that video here, ua-cam.com/video/GGwQvNMO6qc/v-deo.html Please check it out. If you would please give a thumbs up and comments are always appreciated.
Did I hear you correctly? You said "sour cream"?
Well done thx. You may want to consider using a clip on mic because once the meat went into the frying pan it was very difficult to hear you talk even with my volume turned up all the way.
hay man I tired this in verginia for the first time now whenever we go Texas Roadhouse stakehouse I order that when I take the first bite I drul all over the place and I cover my mouth because that stuff is so so so good
we went to Texas Roadhouse stakehouse yesterday and I got another one too bad that you only get one that thing was so good that by the time I realized it was gone I wish you could order more but one stake per costumer and that's just too bad
Didn’t you use buttermilk on today’s show I’d appreciate it if you could air the one without using buttermilk thank you 🙏
I subscribed today because I LOVE how he explains why he does or does not do. So many cooking cc’s tell you what to do but not why. Thank you for not just showing us how to cook but teaching us to be better cooks! ❤
I remember going to Ms. Evelyn's cafe in Silbee Tx. in the early 90's After a night on the town we would go eat there and eat. Western omelet's or chicken fried steaks and white gravy. Best ever. You brought back memories of that place ~!~!
Thank you for watching.
Aug 28, 2022: I just moved from Amarillo, so your meal looks delicious. Thanks so much, Kate
I was absolutely captivated. All that great detail, and the cooking tips mean that just about anyone, including someone with zero cooking experience could get a stellar chicken fried steak by exactly following your instructions. So thanks for a great tutorial. You pretty much made this recipe fool-proof.
That is my goal and I'm happy I was able to achieve it. I must admit that I was not very good at this when I made this video. My newer videos are much cleaner with no background music and much better picture and sound. Thank you for watching. 😀
Well.... That's the gravy, though perhaps it may be unfair to use that metaphor in the context of cream gravy! You did a fabulous job of including all the relevant information. An absolute beginner could get a first-class result by watching your video and exactly following your instructions. So while the improvements you intend to make are a great idea, imho, your basic method of show *as well as* tell is as good as it gets, and needs no improvement. It is completely amazes me that you overlooked nothing!
Lo voy a hacer, se ve tan delicioso!! Ya estoy suscrito a tu canal mi amigo! Saludos desde la Ciudad de México
Got to love this simple detailed recipe explained step by step, on & on step by step little by little until all done ... Time to eat eat it slow chew the meat now the potatoes gobble gobble 🍴🐂. Happy cooking!
Thank you for watching
Excellent teaching!
Interesting information about France outlawing a meat tenderizer tool. I learned so much about cooking from you in this video! Thank you!
It's one of my older videos. I like to think I have improved a lot over the last 6 years unfortunately that is not for me to decide. Lol. Thank you very much for watching and please feel free to check out my latest content, thanks.
You are completely thorough! Loved it! Loved the timing of things done awesome!
Such an old video, my production lacked a great deal back then. Thank you for watching and please take a look at my latest recipes.
Master Chef Gordon Ramsey would be very proud of this delicious dish!! Thank you so much for the wonderful video!!!
Wow, thank you. 😃👍
I watch your videos whenever I have trouble sleeping. You are very thorough in your teaching, but anyone over twentyfour should know enough as to not need your lessons. I do appreciate the fact that you can bore me to sleep. I have never learned a thing from you and your Mr. Rogers voice. Cheers Mate
Thanks for watching.
Very well done! Nice organization and technique!
Thank you. 😀👍
Greetings, As a fellow Texan I love a really good chicken fried steak and this definitely looks like it would be just that. I have subscribed and look forward to viewing many more cooking videos!
Great job explaining ideas and concepts that carry over to many other dishes. A great video for a new home cook getting started and needing every nuance and step explained. You will come out like a rock star following this recipe!
Thank you I appreciate that very much. 👍😀
Yumo this is how I cook mine and it is delish, great vocal job sir.
It's a good recipe. Please try some of my newer videos, much better quality and great recipes.
I'll be right over for a hit of Texas. This brings back so many wonderful memories of times long past. Thanks for sharing!
With this recipe you can now recreate those times as often as you like. Thanks for watching. 👍😀
And here I thought my Grandmother had the best recipe, But NO, you had it all a long, absolutely perfect. Thank you so much for the video, and Sorry Grandma, I still LOVE YOU. Awesome video 🤪🤙
Lots of pots n pans to clean after, enjoy eating moments = 5-7 mins max. Preppin 35 mins cleaning 20 mins! Great job!
I wish I could do it that fast during filming, my average video shoot usually takes between 4 to 8 hours.🤔
So glad I found this. I grew up with my Texan born raised dad and loved that Texan food my mom cooked for us.
I did go to Texas for conference, and I’m telling you they know how to cook! man best food I have ever had.
Please give my newer videos a try I have a lot of great recipes for you to try, here is the channel URL.👍😃 ua-cam.com/users/TexasCookingTodayRecipes-Techniques
Some of the best groceries they are..
My mom always taught me to save the potato water for making your gravy. She of course learned that from her mom. It adds so much flavor to your gravy. Great video though! I will have to try your chicken fried steak recipie. Canned millk in the mashed taters makes it rich and creamy. Ive used half and half too. Thanks.
I LOVE YOU!!💖pls make more videos so I don't starve anymore 😅😂😂😂😂
Thank you, I have lots more coming.
Chicken fried Steak is one of my favorites to have for breakfast when we go out . Thanks for the video,
I would pre-salt my meat a bit while it sits off to the side. It definitely helps to open up the "pores" or whatever you call it. I don't over-do it, but it seems to work. Thanks for posting these excellent videos! I really enjoyed this.
Thank you for watching and your right a bit of salt is fantastic.
Salt has two properties that work to tenderize meat one is that it causes the fibers to swell and pull apart from one another. and the other is that it is super sorptive meaning it absorbs a lot of water so it takes in the excessive water on the outside of meat allowing it to sear easier and hold its juices.
I'm making chicken fried steak tomorrow. I've been making CFS for years however it's been a while so I wanted to brush up to make sure I hadn't forgotten anything. I absolutely want one of those mechanical meat tenderizer gadgets but I'll just settle for my old fashioned one for now. Great video. Thanks for sharing.
I have heard nothing but praise with those tenderizers.
Yummy yummy food
Thank you! And, as we are moving back to Texas and will have a large kitchen, we will be checking your recipes often.
Thank you I need every view I can get and I promise to put out some great recipes.
Excellent teaching skills
Thank you.
From Texas, been in MD for 17 yrs. This makes me terribly homesick! I can almost smell it. Only once was I able to make it taste like home while here.
Now you have a recipe that will get you there every time. Take a look around my channel I have a lot of Texas To go around.
In North Carolina, we call this a Chuckwagon sandwich. Eat it on a jumbo hamburger bun with lettuce, tomato and mayonnaise. Use cube steak so you wont have to do all of the pounding to tenderize it.
As another North Carolinian, I can certainly lay claim to eating a many myself.
Probably one of the best explained and demonstrated post's I've seen on youtube. I have subscribed and will continue to be a fan, thank you chef.
I appreciate that very much, thank you for watching.
I wish I could press the like button 10 times..lol. Thanks again.
There is a lot of great information here. I feel like I learned a lot, can't wait to try, thanks for the video!
First things first…I just subscribed ….your attention to detail is so refreshing….now at this point I must confess something…hundreds of people have eaten my food I was a short order cook for some years….I did not know that chicken fried stake was not chicken…so much for my fessing up…thank you for sharing …
Got me droolin'
the best chicken fried i ever had was 1982 in a texas cafe. the chicken fry meat was fresh and beat out while we waited. it was as big as a 10" plate, with the sides literally on the sides. i realized i had great respect for the lady cooking, hoped i could cook that good after practice.
Wow! Excellent video! I learned a lot! Even though I’ve been making chicken fried steak for years, I now know some good tips that I’ll be using in the future!
Very informative with a great step by step process and it looks delicious. I'll be cooking this for me and my boys tomorrow night.
+destiny reid Good for you, let me know how it comes out, and thank you for your comment.
Texas Cooking Today yes sir, will do.
One thing I beg to differ on. Good fats are heart healthy and brain healthy. Watch the smoke point on oils. Some are good for you raw but don't take heat well (walnut, sesame or evoo). What I've read (right) is the two healthiest oils that can stand sautee temps are avocado oil and pecan oil. Third was olive oil. Not extra virgin. Cottonseed bad. Corn oil bad. Rapeseed oil bad. Really enjoyed the video. Thanks for sharing.
Mashed potatoes, chicken fried steaks AND GRAVY LOVE BLACK PEPPER
Thank you for watching. 👍
Excellent Well Done Video! Learned Many Great Tips!
Thank you for watching.
I just uploaded a chicken enchilada video, give it a try.
All I can say is, DITTO!
Totally inspired to want to cook 👩🍳 love ❤️ this
Thank you.
I like how this guy gives out his cooking know how and experiences. I can learn from you. God bless you and your family even more.
Love it!! Great recipe
Thank you 😋, it's an old video but the recipe is fantastic.
No need for a Jacquard tenderiser if you are not working in a restaurant. A sharp fork works perfectly. Also, I was taught to tenderise the meat after it has been floured; you'll be amazed at the difference in the end result...
The explanations are excellent, good cooks knows good technique- you got a new subscriber!
Thank you, I appreciate that.
Good looking chicken fried steak!
Best recipe ever. Lots of tips to go with it.
Thank you it was a pleasure to make it, thanks for watching.
Looks wonderful, I love my Mech Meat tenderizer, have had mine for some 30 years and it is still going strong. They even have them on Amazon for under 20 dollars...Thanks for the video...looks like we make things pretty much the same...
+Dallas_Red Thank you for the comment, please try my Texas Red Chili, it is truly off the hook good.Here is the link to the chili recipe.
ua-cam.com/video/f7c7inqL3Vk/v-deo.html
I'm making that tomorrow. Love them..
I make chicken fried steak as well except that for my gravy I cook diced bacon, and then brown onions when the bacon is about halfway cooked, add flour, when the roux is cooked I add whole milk a little bit of chicken base, and lots of black pepper. When it’s finished I add a touch of heavy cream for that extra richness. This was one of the most requested recipes not on the menu of our restaurant as we were a high end steak house but I would make it for lunch for my late husband and his friends and employees. Your recipe also looks very good, and made me hungry watching it.
Your gravy sounds tasty, thank you for your kind comment and thanks for watching. 👍😀
Hmm, I have never cooked chicken fried steak gravy without using the pan drippings. Maybe, I will give that a try. The only thing missing are green beans, salad, and homemade biscuits or yeast rolls. Oh, and peach or blackberry cobbler for dessert with homemade vanilla or almond whipped cream. No, I do not weigh 444 lbs, we only eat this type of meal maybe once per month. I just subscribed to your channel. Can't wait to see your other recipes.
Thank you sir. I need to make this ASAP! Thanks for the recipe!
Love how you teach... just fix the sound and clean the stove top... perfect. Subscribing! This is the Only way to fix chicken fried steak🌷
Thank you very much. I have cleaned the stove and gave the kitchen a makeover and all the audio problems have been resolved. The video you watched was made in 2014 and I have made a lot of changes. please try some of my newer videos and you will see what I mean. Thanks for watching and for the subscribe.
You ought to consider posting a video of that overwhelming sound of batter-dipped, deep-frying beef on a loop as white noise for insomniacs.
You ARE indeed a perfectionist. And this recipe is perfect. :)
Thank you very much please check out my channel I have loads of great recipes waiting for you to try. Oh and BTW please pardon the awful background music in the older videos the new ones are not like that. Thanks for watching.
Wow! I happened upon your channel today and very much enjoyed this recipe for Chicken Fried Steak, and especially for the great camera work and for the many tips that you provided, about mashing the potatoes, about using a vegetable peeler, about using buttermilk, about measuring the heat of your oil before adding the steak, about using a meat tenderizer thingy, and many more! Great job! Count me in as a new fan and a new subscriber.
Awesome! Thank you!
that is the best pece of chicken fried steak i have ever seen.
Thank you I appreciate that. Please give it a try if you haven't already. 😀
Great video with lots of cooking tips. This recipe looks delicious! I appreciate your time.
I will have to cook this for hubby as it's one of his favorites. Minus the cayenne. I need to
purchase one of those ricers and the meat tenderizer thingy! Thank you for the cooking
lesson, you make it very easy to follow.
Thank you for watching I hope I can impress you as much with some of my other recipes.
On the Cream Gravy. Instead of regular milk, what about buttermilk or half & half?
Try each one, you might end up with a gravy recipe that is a keeper. 🤔👍
Use half n half or heavy cream, they are both great! Heavy cream has a slight sweetness to it, but good.
I use half and half or canned milk
You have a very nice, calm delivery and a pleasant voice. Thanks.
Thank you, I appreciate that very much. Please take a look at some of my newer videos too, as of today there are 424 episodes. 😀
'@@texascookingtoday5873 'Will do! Thanks!
Great recipe! Great tips! Thank you good sir!
Your welcome. 👍😀
Loved this video so I'm subscribing. Looks so good and now I'm hungry!
Thank you for subscribing. This, one of my older videos was not so good in overall quality. Please take a look at the newer releases to see much better quality of videos. Thank you for watching. 😀
Excellent, detailed recipe 🤤💗
Just found your channel, great video on the chicken fry. One last thing, YOU'RE KILLING ME! Lol
Thanks for watching and please try one of my newer videos, these older ones are soooooooo embarrassing. 😀
Mouthwatering good, great tips too, thank you.
Your welcome, thank you for watching.😀
Very good informative vid. I don't use sour cream. I use whipping cream.
Me too, and white pepper!
Masterpiece Mashed Potatoes!
Also good for fettuccini alfredo, give it a whirl with 3 grayed cheese asiago, parm, romano, cracked pepper, parsley and Himalayan salt 😎👌
This guy is the Bob Ross of cooking. Holy shit!!!
Thanks to you! It really is one of my favorite meals of all times! We are moving. Ack to Texas and you can guess the first meal I will have!
I would have done the gravy different ( more flour) and the taters more moist, but the steak was wonderful and all in all a meal I would be proud to serve to friends and family. Everyone has an opinion. Great job and good food, thanks!
Thank you for watching and for your kind comment. Please subscribe and check out some of my newer videos the content and the production quality have changed dramatically.
Wow that looks delicious. trying it tonight. Thanks for that, how yummy.
It is a truly delicious recipe, when made right it is captivating. 👍😀
Best video for this hands down love it buddy
Oh my, I wish I could come for a dinner date. That was prepared so nicely. I think I need to invest in one of those meat tenderizers. Thank you for a great video.
That kind of mechanical tenderizer is great for making cheap meat tender although for many cuts of meat such as chicken for example I will simply use the bottom of a small fry pan and pound it out. Thanks for watching.
Thank you, this turned out great. Some of the best we ever had!!!
That's great to hear, I appreciate you watching, I have a lot more fantastic recipes coming out every week. 😃👍
LOOKS LIKE HOW I DO MINE EXCEPT THE GRAVY I USE BACON GREASE AND NOT NEAR AS MUCH. Oh and trick guys if you don't have a tenderizer like he uses a fork will work just takes longer and season the meat while tenderizing it pushes the seasoning into the meat
so hungry now, looks delicious, love the way you did your mash potato, and gravy, not sure about battered steak xxx but hey to each there own. thanks for the great tips.
Beautiful job, thanks.
Thank you for watching.
This is my husband favorite meal. You've inspired me to give it a try. Wonder where I put that ricer. Thank you! I've subscribed to your channel.
I have two recipes for chicken fried steak, one egg batter and one buttermilk batter, both are delicious both have their better qualities. If the one you've just seen does not do it for him then try this recipe ua-cam.com/video/GGwQvNMO6qc/v-deo.html the biggest difference is that the buttermilk recipe browns at a slower rate. Good luck with your chicken fry and thank you for watching and double thank you for subscribing.
Might not want to put the tip of your thermometer on the bottom of the pan if you want an accurate temp reading of the oil.
Really like that “mechanical tenderizer”. I been out in the backwoods too long. Hadn’t seen one before. Done a lot of tenderizing with a frying pan, though. Really enjoyed the video. I’ll be looking for more.
Your right about that thermometer, and I have to admit I still grab the frying pan first when working meat like this, lol. Old habits die hard, thanks for watching. 😀
Well done. Thax for the tip on going easy on the potato. Like the game
"hot potato" gotta keep your hands off. I never knew. Also I did the duck la'orange for this past Thanksgiving, it was great, first time I've ever bought Star Ananise and was glad Orange juice concentrate Was in my grocer's freezer it was like the 90s
Oh my, looks delicious & I bet taste as good! When do we eat? LOL Yummy!
Thank you for watching.
YW, I'll be watching more of your videos, always open to learning a new way to cook.
Thank you I appreciate that, the video you watched was one of my older ones the newer videos are much better videos all the way around. Here is the one I just posted on BBQ Chicken. ua-cam.com/video/uOXU21Pa6QQ/v-deo.html
Thursday of this week I will post Baked Stuffed Onion Recipe.
Will do and yes I did notice the year, lol well what can I say when it's something that catches my pallet. (smile) I'll check out the BBQ right now, and TY.
LOVE the meat tenderizer!!!
Looks delicious
Thank you 😋 it is an old favorite of mine. Thanks for watching.
Love the plate great looking meal keep up the great work buddy!!!
Great looking chicken fried steak. Different from using cube steak!!!
One of my favorites! Thank you! Liked and Subscribed!
I do love chicken fried steak it is delicious, Thank you for subscribing I appreciate your support thanks.
The best Chicken Fried steak I ever had was in the small town of Thorp, Wisconsin … at a small truck stop called the "Thorpedo" they used a ribeye and the sauce was to die for
I've had it made that way and it's delicious. I could do video on the ribeye chicken fry. Thanks for watching.
Truly a Southern Classic from Texas to West Va, Great job on that Steak I have always used (Pet)condensed milk for the gravy try it once and you will Never go back using Milk & I will always the drippings from the Steak for the Rue and we all Know the reason for that(YUMMY!)
That condensed milk makes for some rich tasty gravy, I also like using heavy cream from time to time.
I totally agree. Yes always use the drippings. Just pour out what oil you dont need and use same pan. Also that was way too much oil in the gravy. It dilutes it down. The rule of thumb for a roux is equal amounts oil and flour. I enjoyed the video nut cringed at that part.
Looks great
Thank you.
Great video. Chicken fried steak and cut back on the butter ? lol I followed his recipe and it turned out great ! Thank you.
Thank you for giving me a try. 😃👍
I made this for dinner omg it got messy cuz I did 4 steaks but turned out great 👍🏼 thanks 🙏 again
Your very welcome, thank you for watching.
OMG I want to come by your house for a great dinner it sounds delicious and lots 😋😍
That looks so good.
You’re really heavy handed with the potato peeler. My mother did that when peeling potatoes with a knife. Half the potatoes went into the garbage disposal! 🤣. This looks like true comfort food. Thank you! 🌷
Thank you for watching, please check out some of my newer and much less cringe worthy videos, I'm up to 560 episodes now. 🤔👍😃
I know what you mean. It's like they just don't care.
Looks delicious. Thanks!
Awesomely done 👌🏾🙏😊❤️💯 thank you needed this lesson.
Thank you I appreciate that very much.👍😀
Since the potato water still has value to me, I pour it off into a cup or sauce pan to make beef or chicken broth with.
Great idea! I will start saving mine.
Thats exactly what iI just left a comment about too! I just cringed when I watched him pour the potato water down the drain! My mom always, always , taught me to save the potato water. It enhances the flavor of your gravy or stock. I use it everytime I make turkey gravy at Thanksgiving. I use it when I make white sauce gravy as well. So much better using the potato water.
@@melodybrookeboyett175 Its so good to add to your gravy!
@@caraspence2623 I will definitely try that! I can see how it would enhance the flavors and the thickness probably with all the starch.... Next on the menu is taters and gravy something another. 😉Thanks!
Thanks that really looks yummy 😋 yet a easy dish to make I’ve subscribed to Ur show awhile back but this is only the 3rd time I’ve got to watch it. Not sure why but I don’t know when Ur airing Thank You 😊
I release every Thursday morning, this week will be Ranch Beans and it's a fantastic recipe.
Thank you! I Love it!