Up next in 10
Crispy Cowboy Chicken Fried Steak with Homemade Green Chili Gravy
11K views
May 23, 2025
Printable recipe below! Don't miss this extra crispy chicken fried steak with a southwest twist and green chili gravy! Used in this video: Kent's Original seasoning https://www.kentrollins.com/shop Propane camp stove https://amzn.to/2MG9vo9 10-inch Lodge Dutch oven https://amzn.to/2lJmDgG 🔥Chefstemp FinalTouchX10: https://bit.ly/47U5XEt use code: cowboykent25 for 25% off Rode wireless Go 2 mic: https://amzn.to/3seAQ7X Cowboy Hat: Chazhatz.com For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/chicken-fried-steak-with-green-chile-gravy/ ======================
View Video Transcript
0:01
did y'all hear that crispiest chicken
0:03
fried steak in the world and I'm going
0:05
to show you how to get it that way but
0:07
also we're going to change it up just a
0:09
little we're going to top it with some
0:11
green chili gravy we don't get no better
0:14
than this
0:17
[Music]
0:28
[Applause]
0:29
hey thank y'all for stopping by camp and
0:32
what are we talking about today
0:33
something that I have probably cooked
0:35
thousands and thousands of pounds of and
0:37
that is what chicken fried steak now a
0:40
lot of y'all might have found our
0:41
channel really originally from the
0:43
cowboy coffee and the chicken fried
0:45
steak hey and I'm just going to tell you
0:47
right now if you want to go back and
0:48
look I done beat Bobby Fle when he come
0:51
into camp thinking that he knew how to
0:53
fix a better chicken fried steak than I
0:55
did but folks we're in New Mexico now we
0:57
got to dial it up a little and tune it
0:59
in what we're talking about chicken
1:01
fried steak with a green chili gravy oh
1:04
my gosh i mean ain't that a wonderful
1:08
title i mean just think about it chicken
1:10
fried steak with green chili gravy
1:12
poured over the top of it this is a
1:15
holiday step one husband trainer meat
1:18
mallet and step
1:20
two good piece of meat now when I'm
1:23
talking about chicken fried steak first
1:24
of all this weighs nearly 5 oz that's
1:27
what I'm after i don't want a little old
1:29
bitty piece of 3 o of meat that you
1:32
couldn't see when you covered it up with
1:33
gravy now I've used top round bottom
1:37
round now I really prefer bottom round i
1:41
think it has a little more flavor to me
1:43
i could be wrong but that's just me but
1:45
hey I have used a New York strip in a
1:48
tight cut the fat rind off of it flatten
1:50
it out it makes a great chicken fried
1:52
steak so when you go up there to the
1:54
butcher and you look across all them
1:56
shelves and you're wanting a piece of
1:57
chicken fried steak meat that's
1:59
something that's already been cubed now
2:01
what are we talking about cubing well
2:03
they've got this little rotary deal
2:04
that's got all these little teeth on it
2:06
and they run it through there and it
2:07
tenderizes it they'll run it through
2:09
again i like to do them three times and
2:11
they'll come out they'll be bigger
2:12
around and they'll be really tender so
2:15
but if you can't find that get you about
2:18
a 5 ounce piece of that bottom round or
2:20
top now when you look at this one and
2:22
you see there's not a lot of gristle
2:24
running across here and everywhere it's
2:26
got a little fat rine across the edges
2:28
on the outside which we will trim off
2:31
and that is pretty easy to do with a
2:32
sharp knife and if you've got puppies in
2:35
camp they will be proud that you did cuz
2:37
this is going to make about three bites
2:39
right here mage so it's time to
2:40
tenderize now many years ago when I was
2:42
a child and I'd watch my mother or my
2:44
grandmother and they would just take the
2:47
edge of a plate and just beat it on
2:49
there like that
2:51
but I'm liking one of these right here
2:53
so we're going to tenderize it which is
2:55
going to make it a little bigger cuz
2:56
we're flattening it out a little but we
2:58
don't want it jerky thin we'll probably
3:00
try to keep it I'd say nearly a/ inch
3:02
thick so we're going to go to working on
3:10
it when you're talking about chicken
3:12
fried steak when I used to cater so many
3:14
years ago people that had never heard of
3:15
it would come up there and say "Are we
3:16
eating chicken or we eating steak?" Well
3:19
to chicken fry something really means to
3:21
batter a piece of meat to make it appear
3:24
bigger than what it is and to give it a
3:26
really good crust now my dad used to say
3:28
back during depression they deep fry
3:30
jack rabbit like that and they would
3:32
batter it to where it was a bigger piece
3:34
of meat now the meat might have stayed
3:35
the same but you had a big old layer of
3:37
crust that really tasted pretty good on
3:38
them hungry days it did but you got to
3:41
have something that's really going to
3:43
bind to it well but also give it a
3:45
little pop in the dry ingredients as
3:47
well and we're going to start with two
3:49
cups of allpurpose flour if that's all
3:51
right Miji does that suit you okay he
3:54
said that'll work
3:56
now something that makes flour adhere to
4:00
meat
4:01
better corn starch how many of you know
4:04
there is many uses for cornstarch but
4:07
one of the best uses that there ever was
4:08
on a ranch was a cowboy would come in
4:10
like
4:11
this first day been riding in an old wet
4:14
saddle and he'd say "Hey Cookie I'm
4:17
pretty well galded and I need
4:19
something." And I'd say "Got what it is
4:22
right here takes a place of baby powder
4:24
we always use corn starch so we're going
4:26
to add about I'd say that much to that
4:31
we want this crust to be able to pop a
4:33
little too so a little baking
4:36
powder we'll shake some of that in
4:40
there and
4:41
then what did I beat Bobby Fle with our
4:45
original seasoning now if you don't have
4:47
that and you're really wanting to make
4:48
this for supper tonight salt pepper a
4:51
little garlic powder you'll be fixed up
4:53
so we're just going to take the lid off
4:55
of it mage put her in
4:57
here i'd say about that much and let's
5:01
go ahead and get that mixed up well time
5:04
to mix up the wet and to me if you're
5:06
deep frying something and you need a wet
5:08
ingredient buttermilk is the place to
5:10
start and why is that well it's thicker
5:14
and I think it just has a little more
5:16
acid into it when you get it all tied
5:18
together all the flavors just blend
5:20
really well now we got to have some hen
5:23
fruit or cackle berries two of
5:27
them and if you can get fresh eggs for
5:29
this it's even better them old yellowers
5:31
be good and dark don't get no better
5:33
than that we're going to steal this
5:35
whisk just a minute get that mixed up
5:38
lou do you like eggs and buttermilk huh
5:41
baking powder was in there but bacon
5:43
powder going in here as well that way we
5:46
can know that things is going to take
5:48
place so let me get her stirred
5:51
up now I'm fixing to give you that tip
5:54
to make this the extra crispy crispy
5:57
goodness that you want on a chicken
5:59
fried steak but folks this will also
6:01
work on anything that you're going to
6:02
batter and deep fry from chicken to
6:04
chicken fried steak to any wild game
6:06
that you might want to do and the trick
6:08
is remember the wet that we mixed up
6:11
we're going to take about a half a cup
6:12
of that and pour it in the dry and mix
6:15
it what's that going to do it's going to
6:17
make for some big old pieces of that
6:18
batter that are going to hang off there
6:20
and get that really crispy stuff you'd
6:22
be thinking we done covered it up with
6:23
corn flakes and run a torch across it
6:25
this will be crispy glove up folks cuz
6:28
you going to make a mess take that
6:30
chicken fried meat that you have
6:32
tenderized dip it down in the wet bring
6:34
it up shake it off a little let it just
6:37
sort of run off into the dry it goes
6:40
coat it really well if you need to give
6:42
it a little patent with your hand pull
6:44
it up here shake the excess off and
6:46
folks remember we double baptizing back
6:49
in the wet it goes back to the dry coat
6:52
it really well then a mustave you got to
6:55
have a wire rack set that on there and
6:57
let it set for at least 5 minutes that's
7:00
what helps that fly and everything
7:01
adhere to that meat even
7:03
[Music]
7:09
better now remember that meat has been
7:12
sitting out there for like five minutes
7:14
so it's maybe warmed up a little but not
7:16
much so when that first one goes in it's
7:18
going to shock it just a little that's
7:20
why I like to start a little above
7:22
350° and get you a good high temp oil
7:26
that you're going to use because you
7:28
don't want to smoke it you don't want to
7:29
burn it so I try to use something that's
7:31
got a 400° smoke point most of the time
7:33
when I'm deep frying some of the best
7:35
oil I ever had in my life and it's when
7:37
we were catering so much and doing four
7:38
and 500 chicken fries at a time and I
7:41
got these big old basket deep fryers and
7:43
I used a creamy fry oil from Sam's come
7:46
in a in a threegon container and folks I
7:49
could get four or five cookings out of
7:50
it because you could screen it when you
7:52
got through when you start to deep fry
7:54
these just gently lay that meat down in
7:56
there or use some tongs to put it in
7:58
there with and it's going to be really
8:00
fast right there at the first you're
8:01
going to see all that bubbling come up
8:03
but folks these are probably going to
8:04
cook about 2 minutes aside two and a
8:06
half at the most you can flip it but
8:08
don't flip it too quick let that bottom
8:10
crust sort of set up that's in the
8:12
deepest part of that grease then roll it
8:14
over you'll be to see that good golden
8:16
brown color that's what we want on both
8:18
sides pick it up out of there let it
8:20
drain put it back on that wire rack and
8:22
then it's time to map gravy
8:28
[Music]
8:39
[Applause]
8:39
[Music]
8:51
that is the second prettiest thing I've
8:53
ever seen shan being the first but that
8:55
thing is so crispy we might just turn
8:57
the camera off and I'll go ahead and eat
8:58
it now when I made so many of them
9:00
catering 4 or 500 I had tips and tricks
9:03
that I used to keep them crispy because
9:05
if you cover them up put a lid on them
9:07
they sweat then the crust falls off and
9:09
it ain't no good cuz nobody likes a
9:11
soggy chicken fried steak i promise you
9:13
but say you're doing 10 or 12 at home
9:15
all the kids have come in they got to
9:16
everybody with them and you want to keep
9:18
them crispy preheat that oven to 170°
9:22
now you can use a foil pan that you've
9:24
got lay you some paper towels in the
9:26
bottom go over to your bread sack get
9:28
you one slice of bread put it up against
9:30
the end of that foil pan put your
9:32
chicken fried steak to it then another
9:34
piece of bread any moisture that's there
9:37
that bread is going to adhere it and
9:38
it's going to take it away from it but
9:40
they're going to stay crispy you're just
9:41
stacking them in there like cards never
9:43
stack them one on top another that's
9:45
just going to make for something soggy
9:47
and messy always stack them with a piece
9:49
of bread between them they'll stay
9:50
crispy as long as you need them to the
9:52
next most important thing to a crispy
9:54
crust on a chicken fried steak is Frank
9:56
Sinatra smooth gravy all over the top
9:58
and I'm going to show you how to make it
10:00
right now got my skillet sort of
10:02
preheated here first we're going to go
10:04
ahead have one tablespoon of butter but
10:07
folks when you're frying with something
10:09
and I do know that bacon grease makes
10:11
good gravy but we just got done frying
10:13
that chicken fry so we're going to just
10:15
take some of that grease and put in
10:17
there which is about that much
10:20
one of the most important things you can
10:21
have when you're making gravy is a
10:23
spatula got some holes in it of some
10:25
sort to where you can do some really
10:27
serious mashing so we have got that in
10:30
there next comes
10:33
flour i wished I had my sifter out here
10:36
but I don't so we just going to shaker
10:39
in there lightly we
10:42
are you got to have a base for that
10:47
gravy now I have made gravy forever and
10:51
ever and when I was on a ranch I'd make
10:53
it in them big old 20-in skillets but
10:55
you can see to me really when you get
10:57
that butter in a gravy it just gives it
11:00
that rich golden color that I'm after
11:02
and we're just going to let that sit
11:04
there and mind its business for a little
11:06
bit you can see this is browned up here
11:08
just a little so we're going to turn the
11:10
fire off cuz it's got hot now making
11:12
gravy on ranches I use canned milk most
11:14
of the time and y'all have seen me make
11:16
gravy that way but when I'm usually
11:18
doing chicken fried steak like for me
11:19
and Shan or maybe just for a handful of
11:21
people I love to use heavy cream now
11:24
we're going to put two cups in there and
11:26
when that cold hits that folks it's just
11:29
going to go try to thicken it up real
11:31
quick it is and clabbered and it's going
11:33
to try to thicken up and it's going to
11:35
try to make some knots in there if you
11:36
ain't careful and that's where you're
11:38
going to get some of them lumps so we'll
11:41
get that other one in there but you can
11:44
use whole milk you can use canned milk
11:47
whatever you think you want to put in it
11:49
just don't do it with buttermilk i don't
11:50
think buttermilk makes good gravy now
11:53
when I was in New York City cooking for
11:55
some folks one time and we made a bunch
11:58
of gravy for the Women's Culinary
12:00
Association they called it white sauce
12:03
they didn't know what it was they said
12:04
they didn't ever have white gravy where
12:06
they live they always have brown gravy
12:08
this is what I grew up on is white gravy
12:12
and
12:13
folks when you can be out here in New
12:16
Mexico and you can take some what fresh
12:20
green chili right here from the Hatch
12:22
Valley and put it in there with it i
12:25
don't think that anything would get any
12:27
better than this and you put as little
12:30
or as much as you want me I think that's
12:33
about the right amount it's not really
12:35
going to change the the color it's not
12:37
going to be green gravy but you're going
12:39
to see it in there and look at that
12:40
thickness that's already taking place
12:43
that there will stay on a chicken fry
12:47
but folks I got to season it just a tad
12:50
and I got to taste it to see what's
12:52
happening so we're going to give it a
12:54
little taste
12:58
first them green chilies is shining
13:00
through need a little seasoning i'm
13:03
going to use our original you can use
13:04
black pepper and salt so we're just
13:07
going to give it a little shake here and
13:09
that is good
13:11
[Music]
13:12
[Applause]
13:20
gravy before we cover that beautiful
13:23
masterpiece up with gravy I want y'all
13:25
to hear
13:28
this i mean look at them crumbs falling
13:30
off of
13:32
there that is a crispy chicken fried
13:35
steak
13:37
[Music]
13:43
y'all heard of the blue plate special we
13:45
done created the extra special blue
13:47
plate special right here folks this is a
13:49
masterpiece of design here chicken fried
13:52
steak the gravy with the green chili got
13:54
that crispiness to it first thing I'm
13:56
going to do is I just want a piece
13:58
without any gravy i want you to look
14:02
here see how thick i want you to pull
14:05
this batter off her see how thick that
14:07
is right there listen to
14:11
this the crunch that was heard around
14:13
the world that Paul Rivere shouting to
14:15
everybody about now I'm going to taste
14:17
this
14:19
meat so tender so much flavor but if
14:23
it's traditional chicken fried steak in
14:25
my country it's got to have some gravy
14:27
on it so we're going to cut this piece
14:30
off
14:35
some of the gravy tried to leave me it
14:37
tried to leave me
14:46
again
14:48
magic give it up for chicken mage give
14:51
it up give it up give it up woo i hope
14:54
y'all enjoyed this cuz folks really this
14:57
is a classic meal that I have fixed so
14:59
many time on ranches but grew up with it
15:02
i changed it through the years to make
15:03
it a better crust on there to make it
15:05
extra crispy but it is with pride honor
15:08
and privilege that I tip my hat to all
15:10
the servicemen and women and all the
15:12
veterans that have kept that old flag of
15:13
flying over camp we commend you all rest
15:16
of you come on up in here really quick
15:19
i'm going to give you one a chicken
15:21
fried steak
15:23
hug god bless you each and everyone and
15:26
I'll see you down the chicken fried
15:27
steak green chili gravy trail
15:35
dooker you've been napping over i don't
15:36
think you actually been working much
15:38
lulu you're going to have to come get it
15:39
i'm not bringing it to you
15:42
lou
15:43
Lou oh come on Lou sweetie are you off
15:48
the clock there we go
#Cooking & Recipes
#Cuisines
#Culinary Training
#Meat & Seafood