KFC and All Fried Chicken

pound out a cut of meat then dredge in flour dip in buttermilk then cover with breading pan fry in skillet with butter or oil

Pretty simple recipes for you to try. Also try:

Hope that helps.

here are several of my family recipes out of my great great grnadmothers recipe from the civil war in Texas.

enjoy been in my family for over 165 years and 7 generations.

Scroll down to see more steak recipes.
Ingredients:
1 to 1 1/2 pounds thin round steak, cut into serving-size portions
1/4 to 1/2 cup shortening, for frying
1 cup flour, divided
1/4 cup cornmeal
1 1/2 teaspoons seasoned salt
2 large eggs
1 large sweet onion (Vidalia, Texas Sweet, Walla Walla, etc.), chopped
4 tablespoons butter, divided
1/4 cup flour
1 1/2 to 2 cups milk
1 teaspoon Wyler’s Beef & French Onion Seasoning or beef bouillon granules, or to taste
salt and pepper to taste
Preparation:
In a medium skillet over medium-low heat, cook onion in 2 tablespoons of butter until very soft and golden in color, about 30 minutes. Set aside.
Put 1/2 cup flour in a shallow bowl. In another shallow bowl, put 1/2 cup flour, 1/4 cup cornmeal and seasoned salt. In a third bowl, beat eggs.

In a large skillet over medium heat, melt shortening. You should have about 1/4-inch of melted shortening.

Pound steaks to tenderize, then dredge each in flour, dip in egg mixture, then dredge in seasoned flour-cornmeal mixture. Place in hot oil and cook for about 3 minutes on each side, or until done. Remove steaks; keep warm. Pour off the shortening; add 2 tablespoons of butter and cooked onions. Stir until butter has melted; add flour. Stir flour and onion mixture until smooth; continue cooking for about 1 minute. Add 1 1/2 cups of milk gradually, stirring constantly. Continue cooking until mixture has thickened. If gravy is too thick, add more milk. Sprinkle with about 1/4 to 1/2-teaspoon Shakers or bouillon, then taste before seasoning with salt and pepper. Serve with mashed potatoes or rice.
Serves 4.

Country-Fried Round Steak
Country fried round steak recipe. Scroll down to see more fried steak recipes.
Ingredients:
1 to 1 1/2 pounds round steak, boneless
2 eggs
zest and juice of 1 lemon
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fine dry bread crumbs
1/4 cup fine cracker crumbs
vegetable oil
Preparation:
Trim excess fat from steak; pound to 1/4-inch thickness. Cut steak into serving size pieces. Whisk eggs with lemon zest, and juice, salt, and pepper. Combine bread crumbs and cracker crumbs. Dip steak into egg mixture; dredge in crumb mixture. Cook steaks in a heavy skillet in hot oil until browned and cooked through, turning once.
Serves 4.

Chicken Fried Steak
2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves
Directions
Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

Mama`s Texas-Style Chicken Fried Steak with Cream Gravy
It is hard to get much more Texan than Chicken Fried Steak. Quality of the beef really counts in this dish. This recipe calls for cube steaks, but good round steak that you have asked the butcher to run through the tenderizer or that you have tenderized yourself with a mallet (no big deal and can be a real stress reliever) can be even better.
4 tenderized beef cutlets (known in supermarkets as “cube steak”) OR 1 round steak, with fat removed, that you’ve tenderized yourself (see above)
1 egg
1/4 cup milk
all-purpose flour
cooking oil or melted Crisco®
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper
Beat together the egg and milk

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