Michael Symon’s COFFEE Chicken Fried Steak | Symon’s Dinners Cooking Out 🔥🍴 Food Network

Michael Symon gives chicken fried steak a bold twist with a coating of BBQ chips and coffee, then tops it with rich, creamy white gravy.
#MichaelSymon #SymonsDinners #FoodNetwork #Chicken
Get the recipe ▶ https://foodtv.com/4wlZjng
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

BBQ Chicken Fried Steak with White Gravy
RECIPE COURTESY OF MICHAEL SYMON

Level: Intermediate
Total: 1 hr 5 min
Active: 1 hr 5 min
Yield: 4 servings

Ingredients

1 1/2 cups plus 3 tablespoons all-purpose flour
Kosher salt and freshly cracked black pepper
3 large eggs, beaten
1/2 cup rice flour
1 tablespoon instant coffee or espresso powder
1/2 cup crushed BBQ chips
Olive oil, for cooking
1 pound cube steak
4 tablespoons unsalted butter
2 1/2 cups whole milk
1/2 cup buttermilk
1/2 cup finely chopped fresh parsley
1/4 cup finely chopped fresh chives

Directions

Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.

Set up a breading station for the cube steak. Add 1/2 cup flour to a dish, then season with salt and pepper and set aside. Add the beaten eggs to a separate dish, then season with salt and pepper and set aside. Mix together the rice flour, instant coffee, crushed BBQ chips and 1 cup flour in a third dish and season with salt and pepper; set aside.

Place a large cast-iron skillet over the direct-heat side of the grill. Add enough olive oil to come 1 inch up the side of the skillet. Preheat the oil to 350 degrees F.

Dredge each piece of cube steak in the flour, egg and then flour/chips mixture, shaking off any excess in between. Add the steaks to the oil in batches and cook until golden brown and crisp, 2 to 3 minutes per side. Remove to a cooling rack and set aside.

Pour out the leftover oil from the skillet and discard it, keeping the browned bits in the pan for flavor. Return the skillet to the grill over direct heat and add the butter. Cook until melted, then whisk in the remaining 3 tablespoons flour to form a roux. Cook, whisking, until golden brown, about 4 minutes.

Whisk in the milk a third at a time, continuing to whisk to avoid lumps. Whisk in the buttermilk and season with salt and pepper. Cook, whisking, until thickened and luscious, 5 to 7 minutes. Stir in the parsley and chives, then move to indirect heat to keep warm.

To serve, place a piece of chicken fried steak on a plate and spoon the gravy over the top.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ TWITTER: https://twitter.com/FoodNetwork

Michael Symon’s COFFEE Chicken Fried Steak | Symon’s Dinners Cooking Out 🔥🍴 Food Network


source