Southern Style Chicken Fried Steak

what's going on everybody hey welcome back check it out i know you guys already seen the thumbnail cuz that's why you here some of y'all get the notification and you come anyway i'mma say thank you i'm not going to over talk it we making a chicken fried gravy and listen and the gravy going to be a white pepper gravy let's get it okay as always I like to do a little pan over some of these you know some of the ingredients right it might look like a lot but I'm back at it again putting all of my ingredients separating them and measuring them out and don't forget the full ingredient list is on my website that's smoking grillingwithab.com and that's witab.com okay so look this is what you got to do like in the very beginning you know like because you want it to be like super tender easy to cut right so we going to make a marinade so I'm going to take my buttermilk which I got two cups of buttermilk right here now listen if you guys don't have buttermilk you know what I If you got regular milk like whole milk you can add white uh white vinegar to it you know or you can put some lemon juice to make it you guys can like Google it i actually made mine you know what I mean uh my buttermilk so when making that then we going to put a tablespoon of salt right this is all part of the action that make it you know to tenderize the meat right then we going to add two eggs and this is going to be our marinade we going to put this in the refrigerator you know after we get our uh meat inside there and we're going to be using cube steak if I hadn't said already right so now whisk get it all incorporated together and this right here is going to be what's going to make it nice tender and have you guys thinking like maybe I need to be marinating everything i already gave you guys the game on the chicken you know what I mean so now we going to do the cube okay so here's Hey look this the cat that we brought you to the party right so listen we going to take the cube steak take this right we're going to cover it with some saran wrap so when you buy it that's how it is but what we want to do is we want to tenderize it a little bit right we want to beat this down so it'll be nice thin you know what I mean it's going to absorb everything that we did that salt all of that in our buttermilk right so you take it here you just want to fill it make sure it stays even right so that's it right there it's nice even no thick no thick spots take this i'm going just put that right there and this now look we take this and we just put it in our marinade you can't get this wrong right here folks real simple this is why you know a lot of people skip this step and this is why they don't really make this that often cuz if you're not marinating it's going to be too thick and then it's a little bit on the tough side now what you want to do is you want to put your hand on it notice how I'm doing like this i can feel it's thin that's good that's good over here can take another hit right push it around that's good we move this and we just repeat this process putting it back in over here right so let me finish this i'm going to put some Saran wrap over that bowl and we're going to put it in the refrigerator we just going to go for about 1 to two hours that's all now we coming up on 2 hours right so what I'm going to do now is I'm going to go ahead and work on my breading station so this is what we going to do and if you guys come in here and take a look right here notice how I separated this since I took the time to go ahead and measure out my ingredients everything over here is going to be for my flour this is going to be for my breading and everything on this side this way that this is all for my you know for my gravy now we're going to start just by doing this adding you know our flour corn starch all right and then these ingredients here we just drop those in here like that now I'm going to add a little salt to it now the reason what we doing the reason we breading everything like you know and seasoning is this is how you you know you come out with a great product right so I gave it three pinches that's kosher salt you know a coarse grind and then I'm going to be using you know my level up this right here is like my go-to folks you know what I mean if you guys don't have that for those of you that don't have it you can use like a seasoning salt or something like that but this right here is what I like to use you know what I mean and then I like to see my my my seasoning in here now don't forget this right here is a low sodium product get yourself some of this i use it for everything this is my true AP you know this and then I got your AB i mean and then I have the B have both of them you got AB in your kitchen but this right here trust me folks that's it 2 hours you guys can see right here look at the flour cuz you know it's like bleach white right you can see it's got the seasoning in there we good so this is what we're getting ready to do i'm getting ready to bring this like this i'mma get my tongs right we going to pick this up let's see here and what we do is we just shake off as much of the marinade right as we can we bring that over here right and then we just flip this back and forth just enough to coat it right now I'mma change something up right now now I'm getting ready to get in here with my hand right and I'mma press down so that we can get our seasoned flour in all of the crevices right so take it like that and then we just keep going until we get it completely covered and packed in there right bring that back over there oh no we good now if I take it like this look at that side we good i take it over here and we let it just sit up and adhere right now we do the same thing again for the rest of our cube steak okay so I got my oil it's in my you know my cast iron right so I'mma check it right now and see where we at we looking for 350 really we want to start at about 370 you know 375 why because we took our chicken you know excuse me our cube steak out of the refrigerator it's still cold and what it's going to do is it's going to get it it's going to bring my oil temperature down all right now if you look at this you can see how thin it is so we really cooking and we frying just for the color cuz when the color's right you know that the inside is done and we do have our meat thermometer that's it right here if you guys don't have one of these get one they all over my website pick one up folks this right here ensure that your meat is done and not overcooked right so now I'm going to take it let's go ahead i'm going to start with a thin one you know the smaller one first let me grab this this is right now i'm just going to go ahead and just put it in just like you see now I flipped it over look at that i want to show you guys this right here this right here might be a little old school i don't want to use my top cuz I don't like for steam and we want it to be crispy right so I put my splash guard over the top right here i'm the one that has to do all the you know the clean up and all of that right so naturally I just put this over here keep all my grease in the inside you know what I mean after you flip it over you'll see it'll jump you know what I mean it's fried but you want to look at something beautiful look at this right here yes sir now we'll take it bring it over here and just go ahead and stage it i know folks i know you're looking at that right there you're saying "AB you showing out." Yes sir okay so you guys can see look this is what we working with now if you remember we had four we cut that down everybody ate it and just said it was fire the way it was but now it's time to make that gravy right so now I'm going to go ahead and get myself about four tablespoons right of this seasoned you know oil that we had right let's make it five right so I'll just set this here now I'm going to you know get rid of this right here you know what i got a container that I poured you know my grease into so you know get yourself something that'll take a little heat i poured in there stage it and I still want to use this okay so now we're getting ready to make the gravy really this is like my favorite part right so I got heat on the bottom here already i'm just starting with a little bit of this oil you can see I don't know if you guys can see it if it's captured on the camera see a shimmer right there that lets you know we was up to temp we good there now I'm getting ready to bring my butter and we going to be moving kind of fast now folks so bring my temperature down a little bit right so we get this going now i'm on a super low right now right so what I want to do is I'm going to take my garlic and we going to go ahead and press that and then we're gonna put everything in here you know in here with it and the main thing is you got to get this you know our flour right so really I like for this to be melted you know so well let's just keep moving this around that's good enough now we bring our flour right we want to get that to cook that flour taste out we want it to go ahead and to absorb everything you'll notice it'll try to like lump up on you just keep go ahead and you know using your elbow and your wrist just keep it moving just like you see it kind of like foams up but that's okay anything that you see big notice I just push down on it like this now we're on our way right you want to at least do this for about 1 minute cuz you want to ensure that we got all that flour taste out of there right now let me get my garlic press let me put some garlic in here okay so once you got your garlic in you know you want to like really pay attention to it you don't want it to you know burn right you just want it to release this garlic flavor inside of here right just like you see now we not making a r you know what I mean like we not making gumbo right so we don't want to get it too dark right so next I'm getting ready to come with my broth right now you'll notice I keep my arm moving that's going to be key and you'll see it kind of like want to thicken up that's okay now I got it it's going to be a little bit on the darker side but don't trip cuz we going to add you know our milks to it and once we do that that's when it starts to thin out you know what I mean and get you know a little bit more on the white side right so once we have it and you see it like this right so now you just want to put a little bit in here at a time it doesn't make a difference which one you start with right now what I'm getting ready to do is I'm going to stop i'mma look at my fire and I want to be up to like just a medium flame there we go now we just want to keep working this in working it in you see it's starting to whiten up now starting to look more you know familiar with you what you guys know about having a white gravy right so let's get it all in here don't forget medium flame okay i just added my thyme and then the rest of my seasonings in here right there we go there we go folks now I'd like to see this come back up to a simmer you know what I mean once I get it starting to boil we let it simmer then we cook it to our desired thickness right i can see it on the bottom is Yeah it's starting to thicken up yes sir now the key going to be here is just to keep you know whisking it right mixing it all up you guys I did just mention the word whisk you guys can use a whisk if you would like check my fire make sure I still on medium and look at this right here this is going to be a nice gravy folks all right so I done removed my heat you know my fire from underneath look at that right there i just tasted it also you know what I mean and I hit it with just a little bit of salt just something to wake you know wake up the flavors a little bit more you know what I mean and uh as you can see oh my goodness y'all this is fire now let me go ahead and get this poured as you can see I'mma serve it and put everything over i tell you what you guys are there now we just go ahead and grab this we just go ahead and nestle this right here on top like that this is like one of my favorite parts folks now let me just get this gravy in here you know what I mean then we'll pour some on there take a couple of pictures and call it a day oh man can you see it on my face listen this right here is just like over the top and it's so customizable too now when you go to my website which is smoking grillingwithab.com and that's wittab.com right listen I give you guys the ingredients if you want to when it come to the cayenne pepper if you want to cut that in half go ahead you know what I mean and just see where you at but I still say the ingredients that I give you is you know kidfriendly you know it's really up to you read the notes and everything that we take the time to put in there for you and the reason I send you guys to the website is so you guys can pick up like okay you got this you got uh the protein then we got potatoes right but what if you wanted to get a vegetable uh recipe all of that is there with the suggestions videos you know they downloadable printable screenshotable the whole shebang so listen if you're new to my channel let me take this time to say thank you for watching this video don't forget to like smash that subscribe button and just tell everybody out there there's a channel out here that's simplifying these recipes and taking the mystery out of cooking and I already got me a little piece cut got to have the you know the potatoes on it and I'm out peace hey