Food is such a special part of Knott's, and to honor our history, a Knott's Berry Farm Cookbook has been created with over 30 recipes listed below.
Knott's Berry Farm Cookbook Includes:
- Mrs. Knott's Fried Chicken
- Mrs. Knott's Buttermilk Biscuits
- Cherry Rhubarb Sauce
- Mashed Potatoes and Country Gravy
- Chicken Fried Steak and Gravy
- Chicken Noodle Soup
- Ghost Town Grill Beef Stew
- Mrs. Knott's Chicken Salad
- Chicken Pot Pie
- Boysenberry BBQ Italian Meatballs
- Cornbread Muffin
- Butterfield Stage Spareribs
- Pulled Pork
- Pork Chops in a Lemon Caper Sauce
- Raspberry Salad
- Boysenberry Pie
- Cinnamon Sugar Churro
- Fresh Strawberry and Cream Tart
- Boysenberry Macaroon with Boysenberry Buttercream
- Boysenberry Margarita
- Boysenberry Mojito
- Boysenberry Sangria
- Boysenberry Mimosa
- Boysenberry Basil Lemonade
- Boysenberry BBQ Sauce
- Mrs. Knott's All Purpose Dressing
- Belgian Waffle with Peral Sugar and Maple Cream Cheese Syrup
- Berry Crisp
- Popovers and Boysenberry Butter
All recipes included in the Cookbook have helped shape the Farm over the last hundred years. Keep reading for a small taste of the new Cookbook - a recipe for Chicken Fried Steak and Gravy.
Visit our Online Marketplace to order the full Knott's Berry Farm Cookbook and to buy your Berry Market products.
Knott's Berry Farm Chicken Fried Steak Recipe
What You Will Need
- 4 (½ pound) beef cube steaks
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- ¾ teaspoon salt
- 1 ½ cups buttermilk
- 1 egg
- 1 tablespoon hot pepper sauce (e.g., Tabasco sauce)
- 2 cloves garlic, minced
- 3 cups vegetable oil for deep frying
- ¼ cup all-purpose flour
- 4 cups whole milk
- kosher salt and ground black pepper to taste
How to Make
- Pound the steaks to about ¼-inch thickness.
- Place 2 cups of flour in a shallow bowl.
- Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, hot pepper sauce, and garlic.
- Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak, so they are completely coated with dry flour.
- Heat the vegetable oil in a deep, cast-iron skillet to 325 degrees Fahrenheit.
- Fry the steaks until evenly golden brown, 3 – 5 minutes per side.
- Place fried steaks on a plate with a paper towel to drain.
- Drain the fat from the skillet, reserving ¼ cup of the liquid and as much of the solid remnants as possible.
- Return the skillet to medium-low heat with the reserved oil.
- Whisk the remaining flour into the oil.
- Scrape the bottom of the pan with a spatula to release solids into the gravy.
- Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 – 7 minutes. Season with kosher salt and pepper.
- Spoon the gravy over the steaks to serve.