Go to buyraycon.com/thatdudecancook for 15% off your order! Brought to you by Raycon.

@david_4246

Жыл бұрын

Gotta get a pork Chicharrón burrito in New Mexico

@Sam-jm1nn

Жыл бұрын

Make a playlist for these plz!

@weasal97

Жыл бұрын

I’m thinking you can just stream in a couple tablespoons of the rendered beef fat at the end right before service with the make ahead gravy and you would get the same result

@goldthredz

Жыл бұрын

2:45 Yes, Okies, that’s what we call ourselves. Also, great tip to make the gravy in advance!

@Terryray123

Жыл бұрын

Cuban sandwich for florida

I’m from Arkansas not OK but we eat a lot of chicken fried steak here too! My dad didn’t cook too many things. Whenever Mom said Dad was fixing supper, we knew the menu: chicken fried steak and milk gravy, green beans, biscuits. He did finally learn one other recipe later in life, Chicken Taos. I sure miss him!

@amykat5

Жыл бұрын

@@nikip9161 Thank you 🥰

@davidbuben3262

Жыл бұрын

Funny you should mention that. I'm from Oklahoma but we've got kinfolk in Enola, a little north of Little Rock. Gramaw B. Always made us Chicken fried steak when we visited along with fried okra and grits. So good.

@amykat5

Жыл бұрын

@@davidbuben3262 I hope all are safe after yesterday! 🙏

Hope you all enjoyed the first episode of 50 States, 50 Plates featuring Oklahoma's chicken fried steak! We will continue along the southern states before working our way up the east coast, HAPPY COOKING!!

@marzlene3

Жыл бұрын

Finally seeing somebody making gravy the way I do. That first gravy did look like it was going to be really good and full of flavor 😊

@sexychef1005

Жыл бұрын

Love your dancing moves! Both of you!😂

@mikescherrer4923

Жыл бұрын

Can't wait for the next 49 episodes!

@CraftyZA

Жыл бұрын

Wasn't Matt 1st with the "we Love you, see you next time"?

@patrickfuller1806

Жыл бұрын

Great concept.

Love that you kept the first gravy part in. I think its a huge kitchen lesson we have to learn: knowing when to cut our losses and scrap it

Chicken fried steak is one of my favorite meals and I've eaten it at every restaurant I've been to that's offered it. Hands down this looks like the tastiest chicken fried steak I've ever seen. I'm absolutely gonna try making it myself now following this recipe. Can't wait to see the other 49 recipes!

@andrewrchooven1996

Жыл бұрын

I've never had a good one. I prefer country fried chicken

@thatdudecancook

Жыл бұрын

Give it a shot! It was honestly really good

@TheTeaisDelicious

Жыл бұрын

@@thatdudecancook says the guy who uses Wikipedia for research. You know I don’t love yah!

I'm an Okie living in Buena Vista Colorado now. I make this pretty regularly and yours looks excellent. The only thing I do differently is I use a ludicrous amount of black pepper in the gravy. My favorite sides are corn on the cob and fried okra. Love this series.

@nolanbannon3101

Жыл бұрын

yum

@davidbuben3262

Жыл бұрын

Me too pal, me too.

@tisnigkanick5014

Жыл бұрын

Del Rancho chicken sandwiches were gigantic. Grew up eating those.

@kasselmom

Ай бұрын

Amen to the corn on the cob and FRIED OKRA! 💜

I’m a Texas girl on pride myself on my gravy clearly I have not been cooking the real long enough for most of my life. I made your recipe tonight and everybody loved it. Thank you very much!

Add a bit of cornstarch to the flour, use 10:1 ratio to give it a bit more crunch, more if you like it really crunchy

@rollin60z

8 ай бұрын

You can't say a bit, then say 10:1 wtf😂😂😂

@Ashhong1

8 ай бұрын

Yea..did you mean 1:10 ratio?

@T--xk3hf

8 ай бұрын

8:2

@justinswan5406

7 ай бұрын

I'm sure he knows that , probably just doing the original recipe.

@marisolobregon6666

7 ай бұрын

I do like it crunchy and I will try this, thank you !

This is going to be an epic series! Thank you for including your mess ups. You learn from your mistakes, not your successes.

I think this is the first cooking video I've ever seen where the cook told you in the end something you might do to make it better. Everyone always takes a bite and reacts like they just landed in a black hole or woke up from the matrix. It's great to see some honest feedback for a change!

I was just complaining about not being able to get Chicken Fried Steak on my recent vacation (no longer on the menu where I got it last time) My first day back home and you post this?!? I love you! and I'm out! (to the grocery store to make this)

@gemil9933

Жыл бұрын

Let me know how it is

Interesting tip: put the gravy under it so you keep a crisp crust as you eat. The breakfast spot down the street does that with the hash browns first, gravy then chicken fried steak. Trust me it’s life changing

@chrisb5823

Жыл бұрын

How have I never thought of this?

@Elvis__TCB

Жыл бұрын

Wouldn't it just be a soggy bottom vs a soggy top?!

@nateb2715

Жыл бұрын

Add an egg over easy on top as well

@baconpowder839

Жыл бұрын

@@Elvis__TCB negative, the bottom always gets soggy when you have a pile of gravy on top.

@shalakabooyaka1480

Жыл бұрын

@@nateb2715 that or some cheesy scrambled eggs on the side, my favorite breakfast meal when I got a lot to get done in a day

Hey I’m a long time view and a Texan who loves chicken fried steak! I actually do a 3 stage breading for my chicken fried steaks, I used to just do flour when I made them the first time, but I ran into a similar issue with the breading. However my method now is I take oyster crackers (or saltines what ever you prefer) and pulverize them into little bits, but not a dust. I go seasoned flour, wet, oyster crackers, and then back into flour. They are so crispy that I serve them, with the gravy on them, and will come back to my plate if I don’t finish and it will still be crispy hours later. I strongly suggest the crackers!

As an Okie living in OKC, you 100% nailed this! Sonny, I hope you get a chance to explore more of our state's cuisine in the future... There's a lot of exciting food to try up here other than traditional southern food - indigenous peoples cuisine, some of the best Vietnamese and Viet-Cajun anywhere, BBQ, and farm to table meat and produce. Due to the railroad and highway system it's a real melting pot of cultures and cuisines...and only a few hours from Austin! Tons of great stuff in OKC, Tulsa, and everywhere in between.

@thatdudecancook

Жыл бұрын

I believe you and I would love to visit sometime, at some point this series can be done again but where I actually go to the states and try the food

@tkhansen71

Жыл бұрын

Saltines in the flour man...

@MrHazz0

Жыл бұрын

@@thatdudecancook Okie from Tulsa here. Ben is NOT wrong about our diamond in the rough, our Vietnamese joints. Seriously, they are insane, my west coast family requests we go for that food every time they visit!

@theprodigalson4003

Жыл бұрын

Gonna have to visit man, u had me at viet cajun #notsarcies

@mindcrime4476

Жыл бұрын

As an Okie in OKC, what is your opinion of Kendall's?

This has got to be one of my all-time favorites. It’s not fancy. But done right it’s pretty gourmet. Growing up in Kansas with parents that were both farmers, this was a staple in our house. Now I have to go make it! Thank you!!

I love when you beat up the fridge LOOOOL you da man! Love your channel brother!

Love how he hit the fridge with the Ol' Razzle Dazzle 😂

Some tips: 1. After breading, put the meat on a wire rack and leave it 15-30 minutes before you fry it. You're right,the breading sticks better when frying. 2. After frying the steaks, place them on a clean wire rack over a sheet pan like you did, but hold them in a warm oven while you make the gravy. The rack and oven will keep both sides crispy. 3. If you'd rather tenderize the meat yourself without pounding it, try velveting it. In a bowl, mix 1/4 cup of water with 1 tablespoon of baking soda per pound of meat. Add the meat, mix well, and refrigerate 30 minutes. Wash meat well to remove the baking soda, drain or pat dry, and then proceed with your recipe. 4. The first roux you made was completely usable, and by not using it, you lost a ton of flavor in your gravy. The color would have lightened considerably when you added the milk. 5. There's no need to mix the roux so heavily while putting in tiny bits of milk. Add all the milk at once, then stir, making sure you stir up the roux from the outside of the bottom where a whisk doesn't go. Bring it to a boil, then turn off the heat and cover it. Ready in 5 minutes.

@oakhillsprecision

8 ай бұрын

#5 is what I was gonna say. I was screaming at the TV.

*Born and raised in Oklahoma* I can save you some time with your white gravy recipe and arm work. -Stainless steel pot (medium heat) -1 whole stick of butter (unsalted) cook it but don't brown it -1 1/2 cup all-purpose flour into pot, just dump it all in -Milk, pour in to pot while stirring. -Turn heat to high until it comes to a boil. *Must keep at a boil for 20-30 seconds. Then back to medium after boil. -Salt, pepper (healthy ammount) -Stir/whisk until thickness and the salt and flavor are to your liking. Add more milk to make it thinner. Takes about 5-10 minutes and feeds about 7 people with a healthy amount of white gravy.

I’m an Okie from Tulsa and I love seeing my state represented

For people that don't have a wire rack, you can place them inside a strainer as well. Finish one off, put it in the strainer, then take it out and plate it when the next one is done. Solid recipe. I like to throw a little oregano on the meat as well. Oregano + beef = heaven.

I've been watching this channel for a while now and made several of your recipes. Some really complicated and some more simple. And being an "okie" it was refreshing to see such a skilled chef struggle with something like gravy. It's cooking. It happens. Love it.

Wow didn't expect Oklahoma first, but chicken fried steak is definitely one of our best meals

50 states, 50 plates is a great name for the series

Not only are you an amazing chef, your personality is through the roof and i love it!!

I have a feeling the fridge is in danger for 49 more episodes.

@thatdudecancook

Жыл бұрын

It's gonna be a pile or rubble

Ooh, I love that you chose Chicken Fried Steak for Oklahoma! That is where I fell in love with CFS. My grandma made the best ever. My uncle even opened and ran a restaurant that was locally known for his CFS (which was my grandma's recipe). People used to line up outside for his food at the diner. Just a few tips from a local, be generous with that black pepper. Don't be scared. Yes, absolutely garlic powder is the secret. Worcestershire? Not sure, but I can see how it could work as it's sort of like cayenne which I sometimes have added. Yes, cube steak or round steak is the right cut. That black cast iron skillet is indeed preferred. Not that I haven't made CFS in a non-stick teflon pan (Shh... it still worked)

Awesome man! My whole life I've tried to make bacon gravy like my mom did. She would show me, kinda, and say just enough this and the right amount of that while her hands were a blur. I made this gravy with butter, bacon fat, and some better than bullion chicken and BAM! She must of used chicken broth or something, she was old and old school. Best gravy I've made in 40 yrs (never was much of a cook but am now).

Yum...Okie here born and raised. History lesson from college about the name Okie was originally a derogatory name given to farmers during the dust bowl that traveled to the west and weren't welcome. Jist a little history I found intresting when I learned. Still a proud Okie❤

This is the best and funniest cooking show!

I'm so glad you pointed out the most important fact about chicken/ country fried steak....after breading you have to let it SET! Did you ever make a collage as a kid? If you make flour/water paste and stick something with it, it pulls right off for the first 15 minutes. After that it will tear the cardboard backing if you try to remove it. 90% of breaded steaks lose their breading when you cut it. THIS SUCKS! Let your breading glue itself on completely before frying. Watch the color go clear as it rests then get the oil to 20° ABOVE desired cook temp. It will go down when you add the meat. You're the 1st KZread chef to point this step out correctly! KUDOS!!

OK, has exceptional chicken fried joints all over the state. Truly is the best state for the dish.

The humble gravy. The poor mans way to extend a meal and add calories to an inexpensive cut of beef. This is a working man's meal to give farmers, construction and anyone working manual labor a full belly - especially when you add biscuits. Meat, fat and grains. Thanks Sonny, you did a great job!

Alabam will be a tough one… we’ve got gulf seafood, white sauce bbq, fried green tomatoes, fried pork chops. I think the best bet would be Cajun style shrimp n grits

@wendimooreart

Жыл бұрын

I’m an Alabama native and current resident. Cajun shrimp and grits for Alabama??? I’ve only tried it once and would never associate that dish with Alabama. I think I’ve only seen it on a couple of restaurant menus EVER. Maybe it’s a coastal thing. I’ve never understood the appeal of white barbecue sauce, and never even heard of it until I was close to 30 (in my 50s now). I think of it as a North Alabama thing, but I’m in the middle. To be honest, I can’t think of any one dish that I would say defines Alabama cuisine. Maybe fried green tomatoes? 🤔

Made this for my wife and son tonight, was very good and very easy. I liked the suggestion to add bullion (I used better than beef bullion).

you would be laughed out of every grandma's kitchen with that gravy

@ricsgarden7394

Жыл бұрын

Yeah he made sauce. The first Roux was spot on.

great job as usual! I love how at the end of your videos you always add a "what I could've done differently" portion. I'm from Oklahoma, but grew up in Texas. Needless to say, I've eaten and made countless amounts of chicken fried steaks. Your advice at the end was spot on, always make the gravy ahead of time and cook the steak right before you're ready to eat. Maximizes crunch/crisp. Also, I've changed my recipe a couple times now, but adding a little bit of baking soda and baking powder increases crunch factor and makes it a little lighter. Can't wait to see the rest of this series

I'm from KY but I grew up in TX. When I go to a restaurant, if Chicken Fried Steak is on the menu, rest assured that's what I'm ordering.

Being from Amarillo, Texas, this was a staple for years and years … I mean like weekly! 😻😻😻

You had us there halfway through with the punching bag fakeout. All the fridges in the chat knew what was coming

You know it’s that good when the flavor that makes you dance. I’m subscribing

We call ourselves Okies. And yes, we love our chicken fried steak! I live in Arizona now, but I still consider myself a born and bred Okie. Still love my Chicken Fried Steak. :)

I 100% love this idea, I can't wait until you get to North Dakota!! When you get here, my vote is Knophela!

Their made with top or bottom round at grocery stores here in the south. They're not pounded, they're cubed with a machine that has a bunch of blades on 2 rollers that make small cuts into the meat on each side, called a "cuber", I have a manual cuber bcz in the last 15yrs, cubed steaks from grocery stores have gotten so tough, you have to cook them in a slow cooker for 2hrs to make them tender or, after they've cooked in a frying, they need to simmer in gravy for at least an hour or more to make them tender. So I buy top sirloin to cube my own cubed steak at home. I've lived and worked in restaurants in both the west coast and now in the southeastern US, and chicken fried and country fried steaks are made THE SAME, with the country(white) gravy. They just have a different name in the west and eastern US. I grew up in the south eating cube steak and gravy. It's uncoated although sometimes it's lightly floured cubed steak, fried, then simmered in beef gravy till tender.

Okies, Sooners, just don't call me late for supper. Love this series idea. And started out with my home state. If ya'll ever visit, check out Turner Falls in the summer and bring your swimsuit. Also the Arbuckle mountains. It's not ALL flat. 🙂

Chicken fried steaks are a Texas favorite. Part of the full country breakfast

@Numbskis

Ай бұрын

Breakfast? Breakfast??

Greetings Sonny from Ontario, Canada. Enjoyed your video (then, I always do). It's been years since I made chicken ftied steak. The only difference I used to do was fry some onions in the grease before making the gravy. Gave the gravy a remarkable taste.

We sell about a hundred a day and ours is just salt, pepper and cayenne in the flour, and Bulgarian buttermilk. Egg is not necessary, but letting the flour soak up the buttermilk was great advice. I've tried it just about every way it can be made, simple is better. Our meat goes from slaughter to table in the same day, so that kind of gives us an edge and no need to go crazy with the the spices to cover the taste of old meat.

Loving this theme - great. From the UK so always nice to see the variety of offerings. I had the best BBQ many years ago - can't wait to come back. Your channel is great- nice to see how big you've got.

Love the honesty, "we are not trying to be healthy here, this is not a healthy meal," its just fucking delicious. Look amazing.

Love you Sonny and this series is gonna be a great way to showcase your versatility. I’d also love to see a series on the most popular dishes from U.S. territories! Puerto Rico, American Samoa, Guam, Virgin Islands, Mariana Islands.

One criticism on the recipe from a southerner, you would actually let it sit in the buttermilk/egg wash for a couple hours. Makes it really tender and a lot less chewy if you do it that way. Also add a little bit of cyan. Treat it the same way you’d fry a chicken. Usually the cube steak is a less than ideal cut and the process of letting it sit in the buttermilk makes it much more tender and flavorful.

That Dude can cook...!!! That sure looks great. You picked the perfect "OKIE" dish.

Really like the idea of 50 states & 50 plates. Been making CFS for 40+ years and learned it from my Grandmother and Mom. Bit of a different method for the gravy but same results. Can't wait to see what's next/new.

Really enjoyed the impromptu dancing at 8:32. :D

I have fond memories of eating chicken fried steak while visiting my relatives in Oklahoma. I can’t wait to try this recipe myself!

I grew up traveling on the road with parents ate all over the south in restaurants eating chicken fried steaks always topping them with w sauce. Good video. Brings back memories.

I have the most intense desire to eat this as a sandwich with kings Hawaiian bread.

One of my earliest food memories was of chicken fried steak. My dad got it at a Luby's and gave me a bite with a little bit of gravy and a little bit of ketchup. It left such an impression, that I still eat it with ketchup 26 years later.

Your channel is the best bro!!! THANK YOU!!!!!

You’ve quickly become my favorite cooking channel! Awesome videos!!

We call ourselves okies, Sooners, etc we not to picky as long as you call us for supper 😁

I'm loving the 50 States videos. When you do Arizona, please do street tacos or Indian fry bread.

If you use cold milk you can literally just dump it all in and you won't get any lumps. Hot roux + cold liquid = no lumps....thanks Chef John!

You're such fun to watch! I'm going to try this recipe. I often make an Argentine version, Milanesa, which is slightly thinner, coated in breadcrumbs, and without the sauce.

Sonny I love you doing the car sounds, please keep them! I do the same when driving mostly with my nephew's, but I'd be lying if I said never on my own. LOL! 🤣🙏💙🦘

What a rad concept, Sonny! I love it. Hope you don’t add bath salts when you get to the FL episode.

@jodygarcia9892

Жыл бұрын

I expect it to be as authentic as possible

@Propane_Acccessories

Жыл бұрын

It'll be a cuban sandwich

@thegodofpez

Жыл бұрын

@@Propane_Acccessories I thought the same.

Great start but my grandma was an okie. And she used Cisco. And then used it for the gravy with all the bits and pieces from cooking the meat. But yours looks amazing can’t wait for the next stop

This is awesome i eat country fried steak all the time

I’ll take one!! Hold the onion powder!!

You did yourself proud on this one.🎯... 6:05 .... keepin' it 'real'.. Thanks for including the 'mistake' and switch on the gravy... I'll bet the flavor would have been terrific anyway. In Oklahoma.... it's really the flavor we're more interested in... As an Okie of 60+yrs, I can say that.🤠. We recently lost 'Ann's Chicken Fry House' on old '66 in OKC...Closed the building, tore down the sign and hauled off the pink Fleetwood Caddy. RIP😥😥 I'd been eating there since the early 70's myself. Sadly, a lot of icons just couldn't survive the Covid nonsense.

My grandmother would fry the steak, make the gravy, and hers was darker, then put the steak back in the gravy and let that simmer for a bit. Mashed potatoes. and some green beans, tomatoes and onions, in the same jar that she'd put up from her garden. That was cooked with a bit of bacon. Yeah, man, it was good. I've duplicated it bunches of times, I get close, but haven't done it in a number of years.

50 States in 50 Plates, I've been looking forward to this!

As an Idahoan, please do finger steaks and homemade fry sauce!!!

So excited for this series!!! This looks so delicious! 💖 This was the perfect name.

Try the catfish from Oklahoma. It's a 10/10 and the Onion Burger, too. The chicken fried steak is also a 10/10 from Oklahoma ..

Made this last night for the wife. We both loved this receipt so thank you for sharing!

@dannybrown1846

6 ай бұрын

Recipe ... crap ... I always do that!

Love the fact that you didn't edit the bad gravy out...and even gave the tip to make the gravy in advance ...great stuff Sonny

Such a good food!! Thanks for the gravy tips. Never thought to season it with spices

one of my favorite meals EVER. Love it Sonny,! Thanks for your recipe and keep em coming. I'm cooking this tonight. I just bought a meat mallet with the prongs on it to make this. can't wait💪🏻

What an honor for Oklahoma being first on the 50-state list. You hit the nail on the head with chicken fried steak, and I agree with you about making the gravy ahead of time. You don't need the drippings. I knew you were going to make it right once you pulled out the cast iron skillet. But I would suggest to go much heavier with the black pepper. As someone else also mentioned, you've got to include fried okra for a side to get the full Okie experience (and yes we call ourselves Okies.)

@shalakabooyaka1480

Жыл бұрын

This is breakfast food for me, some eggs and hashbrowns, maybe some toast with jelly too.

Literally the greatest cooking show on Earth.

This series is the best!

I love Chicken Fried Steak only when someone else is making it. Thank you for the fun videos :-P

Sonny, after you’re finished completing your 50 States, 50 Plates, may I suggest a Canadian version: 10 Provincial Plates and 3 Territorial Teaspoons of Tastiness! ❤❤❤❤❤

Will be trying that. Looks yummy.

Looks delish! I love that you don’t hesitate to say what you would do differently next time to make it even better, such as making the gravy first. Hope Sargent Gilbert hasn’t suffered any memory loss due to his recent concussion.

I’m hungry now My FAVORITE Chicken Fried Steak

LOVE THE 80s MUSIC !!

Love you’re videos. Massively inspiring and always good humour. Also love the honesty when it comes to things you would / wouldn’t do next time. I’m always umming and ahing whether or not to do it in the same pan and was also concerned with the crunchiness. Again love your channel

I have a jar of saved bacon/ breakfast sausage greased saved for just such occasions. Make your gravey ahead of time with that and some butter, then cook the meat.

I'm excited to see all the videos you make for the 50 states

Okie here, watching you try to make southern milk gravy was hysterical. Do it again! lol

I love chicken fried steak. Can't wait till you get to Missouri and Maine. Nice job.

I'm an okie and gravy is a staple in our house generally made from bacon grease. My Grandma used to make us Chocolate Gravy as kids. Sounds odd i know but actually good.

I was born and raised in Oklahoma, sadly I do not like chicken fried steak, but LOVE Chicken fried chicken.

Can’t wait for more… taking suggestions for dishes?

Bless this man, ✨ ALGORITHM ✨

Perfect for the first episode. Can't wait to see what comes next

Great recipe. You should add a touch of cornstarch to that touch of extra crispiness.