Buttermilk Chicken Fried Steak with Cream Gravy

Buttermilk Chicken Fried Steak Full Recipe and Directions:
aramon65.wordpress.com/2016/0...
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Buttermilk Chicken Fried Steak - Fork tender Top Sirloin Steak enveloped in a crispy, crunchy, well seasoned breading, hot from the fryer, and covered with a rich and decadent Cream Gravy. Buttermilk Chicken Fried Steak with Cream Gravy is what is on the menu for dinner this weekend.
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“Just One Bite, Please?”
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[@ShawnPlusOne]

My goodness that has to be the best looking chicken fried steak I have ever seen on KZbin and it looks absolutely delicious.

[@JustOneBitePlease]

Thank you so much!

[@mamasaidsew4843]

Girl, it is delicious. I stopped buying cubed steak cause it never tasted really good when I tried other recipes. Saw this and gave it one last try. My husband and sons can't get enough.

[@JustOneBitePlease]

Hi Terri, Congratulations on your cooking success with making the Chicken Fried Steak. Thank you for sharing your results with me and the Just One Bite, Please? community. Have a wonderful day!

[@seanonel]

Just discovered your channel. Sad to see you're not making any more videos. Please don't give up.

[@JustOneBitePlease]

seanonel, Thank you for your support. I appreciate it. :-)

[@jeanettettette]

I just found your channel tonight from some page in fb someone introducing your handmade English muffins! I really like your channel ❤️ Hope there will be new videos😊👍🏻

[@sanaabu9982]

This is the most amazing chicken recipe ever.

[@JustOneBitePlease]

Thank you so much!

[@TheYaya1971]

oo..I am so happy to get your reply...many thanks

[@snoboardz1972]

Thanks. I just discovered your channel and I'm really enjoying it. You just made a subscriber out of me. One note, this Chicken Fried Steak video was missing the addition of chopped onions to the buttermilk marinade around the 0:43 mark. Other than that, pure perfection.

[@JustOneBitePlease]

Hello snoboardz1972, It is nice to meet you. You have a keen eye. I need to hire you when I'm editing the videos. Thank you so much for taking the time to write and let me know about the edit issue. Please let me know if you should have any questions about this or any of my other recipes. Thank you and have a great day!

[@vanettagaines3749]

I need a fork , and some Mash potatoes please Thank you for sharing!!! Yum

[@JustOneBitePlease]

Hi Vanetta, I'm with you on that! Buttermilk Chicken Fried Steak with Cream Gravy, Mashed Potatoes, and Collard Greens or Green Beans are one of my favorite meals. I would love to hear about your cooking adventure when you make the recipe. Thank you so much for writing and have a great day!

[@frakturobsession6044]

Am on a diet, watching this while eating tuna and boiled rice, am crying. This looks absolutely delicious and definitely will try it on my cheat meal. Liked and subscribed. Thanks alot for sharing

[@JustOneBitePlease]

Fraktur Obsession it is my pleasure. Thank you for taking time to share your comment and for supporting my channel. Have a wonderful day!

[@davemcbroom695]

good video. Informative, good production values, the end product looks delicious. Thanks.

[@JustOneBitePlease]

HI Dave, I appreciate you taking time to share your thoughts with me. Thank you.

[@bethzaidavasquez6794]

I just made your recipe and it was delicious. I just wanted to take a minute to thank you.

[@JustOneBitePlease]

Bethzaida, Thank you for sharing your experience with this recipe. I really appreciate you taking the time to comment. Have a great day!

[@Timosmos]

There's an device which is called "Fast Cutlet Maker" that breaks the flesh and form a nice cube pattern on it. It's popular among polish people.

[@JustOneBitePlease]

Hello Elizabeth, It is nice to meet you! Does the machine look like this one in the link from Amazon? amzn.to/2E2uFJq I'd love to purchase one for my home. Thank you for taking the time to write to me and I hope you have a great day!

[@Timosmos]

​@@JustOneBitePlease Hey, Hey, It's this: k-mont.com.pl/shop/fast-cutlet-maker/ However this one you linked looks good also, but I haven't tested it.

[@JustOneBitePlease]

Wow! It looks like it would make fast work of tenderizing meat! Thank you for sharing!

[@Timosmos]

@@JustOneBitePlease No problem ;)

[@adityabiyani387]

great job nicley made

[@JustOneBitePlease]

Thank you very much, AdiTube!

[@patriciashaffer218]

I take your recipe! Looks GREAT!

[@JustOneBitePlease]

Hello Patricia, I appreciate your kind words. Please let me know if you have any questions. Thank you.

[@TheYaya1971]

look forward to seeing more videos of you..greeting from Holland

[@JustOneBitePlease]

Thank you for your support. I'm in the process of working on creating even more baking and cooking videos for this year. Have a wonderful day!

[@MzBleu_Went2Neptune]

Looks delish!

[@JustOneBitePlease]

Thank you!

[@doloresboston8571]

OHHH MY ABSOLUTELY DELICIOUS !!!!

[@JustOneBitePlease]

I so appreciate your kind words. Thank you. 😊

[@stacycollinsworth4970]

Super! Thanks for sharing :) ♡

[@JustOneBitePlease]

It's my pleasure Stacy. Thank you for taking time to comment. Have a great day.

[@stacycollinsworth4970]

Just One Bite, Please? Thank you, you too :)

[@camperdav]

... and top with some fancy sautéed mushrooms.

[@JustOneBitePlease]

That's a great idea!

[@deonnalovelace9993]

Mnmn! I making this thanks

[@JustOneBitePlease]

Hello Deonna, I really appreciate your comment. Enjoy!

[@AmirTori]

Sinful! 😍 I must try this! Lol 😋

[@JustOneBitePlease]

It is so good! 😋

[@AmirTori]

Just One Bite, Please? Stop teasing me lol

[@MarkWoodChannel]

It's a good thing you put that sprig of parsley on there or I was going to accuse you of making unhealthy food.... :) Great marinade, gravy, and batter recipes, might try it with chicken, don't think I have access to a butcher who cubes the meat. i will ask though. I like to put sweet corn in the gravy when I do chicken fried chicken. Mmmmm.

[@JustOneBitePlease]

Hi Mark, After living in Texas for 17 years I get a craving for the food I miss most and Chicken Fried Steak is just one of them. Finding butcher in grocery stores who will cube/tenderize your steaks for you is become harder to find nowadays. You can always tenderize them yourself using a meat mallet. The corn in the Cream Gravy sounds good! Thank you for continuing to support my channel. I really appreciate it.

[@konstantingraf2036]

Great video!! But when will you publish the next video?..

[@JustOneBitePlease]

I appreciate you for taking time to comment. I am currently working on publishing new videos and blog post for this year. I plan to have one out by Friday, January 27th. Thank you for your support.

[@konstantingraf2036]

That sounds nice! I look forward to seeing new videos :)

[@MrShika23]

This is a great video and it looks soo delicious!! But i just don't get it, where's the chicken part?? Is it only in the gravy??

[@JustOneBitePlease]

Hello Arditya, It is nice to meet you. The name Chicken Fried Steak refers to how the steak is coated and fried in the same manner as you would make Fried Chicken. The origins of Chicken Fried Steak also known as “Country Fried Steak,” can be traced back to the German and Austrian immigrants that came to Texas in the 19th century, bringing their recipes for Wiener Schnitzel from their homeland. Whereas the former Wiener Schnitzel was made from a veal or pork cutlet. The abundance of beef in Texas this helped to develop a twist on an old favorite dish. You can even find the Milanese a cutlet of veal or pork, that is breaded and pan-fried in Italy. Named for the city Milan, with the recipe being traced back to Germany and Austria to the north.

[@MrShika23]

@@JustOneBitePlease woah it's actually the term! That's new to me! Thanks:))) hope to see your new video soon:)))

[@mistybaxleyful]

All my breading is falling off the steaks. I followed your written recipe of the website exact measurements. What went wrong?

[@JustOneBitePlease]

Hello Misty, It is nice to meet you. I appreciate you taking the time to write to share your experience with me. If there is a lot of liquid on the steaks between the breading and the steak, steam will form and push outward, forcing the breading to fall off. We are looking for the Seasoned Flour coating to be fully absorb by the Buttermilk Marinade which adheres it to the steak and acts like a glue. There should be almost no dry Season Flour visible on the top or bottom of the breaded steak before frying. Could you tell me what your breaded steaks looked like before frying? I appreciate you taking the time to share your experience with the recipe as others might have similar results as you. This helps me to address it modify it in the recipe directions. Thank you for sharing your message with me and the Just One Bite, Please? community. Have a great day!

[@mistybaxleyful]

I actually tried to go back and erase my comment. I figured out my problem was because they weren't on a wire rack. So I actually took some aluminum foil and crinkled it up and made a "drying rack" like that! After the steaks sat and full cooked they were nice, crunchy, and beautiful! So sorry to jump the gun and blame your amazing recipe. If we can delete and start over I'd love too.

[@santolify]

How do you make your chicken stock? My stock does not come out looking thick like yours.

[@JustOneBitePlease]

Hello Santolify, I save and freeze the chicken necks and bones and vegetable scraps until I have 3 one gallon plastic freezer bags full. I roast the bones until they are well browned before I add them to the water and vegetables. I simmer the stock for 4 hours and I get about 6 quarts of finished stock. The reducing of the stock produces a richer flavor and color. Thank you for taking the time to ask your questions.

[@santolify]

Thank you so much for the reply. I will definitely start saving my chicken scraps from now on.

[@installgentoo8561]

Can you reuse the marinade brine for marinating, and how long does it keep in the fridge?

[@JustOneBitePlease]

Hello Install Gentoo, It is nice to meet you. For food safety concerns I would not recommend reusing the marinate brine after the first use. Once the marinade brine made can be stored and used within 4 days in the refrigerator. Please let me know if you should have any other questions. Thank you for taking the ​time to ask your question. Have a great time cooking!

[@crystalvang7229]

can i marinate the meat overnight?

[@JustOneBitePlease]

You sure can. The acid in the buttermilk helps to tenderize the protein which is especially good for a slightly tougher piece of beef. Thank you for taking time to ask your question. Have a great day.

[@cherihall3029]

that not even close to chicken fried steak gravy most people fail with the gravy I'm from Texas and have a hard time finding real gravy for chicken fried steak I just make mine at home with the steak drippings and the gravy should be a tan color from cooking the flour till it turns in color.

[@JustOneBitePlease]

Hello Cheri, It is nice to meet you. I appreciate you sharing your thoughts with me and the Just One Bite, Please? community. Living in Texas for 17 years myself I had many opportunities to enjoy Chicken Fried Steak. My recipe is a culmination of the best of Chicken Fried Steaks I enjoyed while living in Texas. My first experience was in College Station in 1985 at the Dixie Chicken. In years I lived in San Antonio I enjoyed Chicken Fried Steak all over the city. Places like De Wese's Tip Top Cafe, Mama's Cafe, Josephine Street, Earl Abel's, and M. K. Davis Restaurant. Each establishments recipe for the Chicken Fried Steak Cream Gravy varied but the best ones were rich, well seasoned, and flavorful. I hope you give my recipe a try. Thanks for taking the time to write. Have a great day!

[@cherihall3029]

@@JustOneBitePlease you lived in southern Texas me and my husband are from Northern Texas guess chicken fried steak might be different there.I will stick to my Northern Texas Chicken fried steak. Been cooking for 40 years people flock to my home when I ring the dinner bell. I wish you the best with your passion on cooking.