Chicken Fried Steak Recipe (2024)

FAQs

What cut of meat is chicken-fried steak made from? ›

Chicken fried steak is made most often with cube steak, or steak that has already been tenderized, or a cheap cut like round steak. It was originally created to make a cheap cut of meat taste better. No matter which cut you use, you have to pound it thin with a meat mallet.

Another important tip is to place the breaded meat onto a sheet pan, cover and place back in the refrigerator for at least 30 minutes before frying. This will firmly adhere the breading onto the meat and help keep it from falling of when frying.

The main difference between country-fried steak and chicken-fried steak is the gravy. Country-fried steak is slathered in brown gravy, whereas chicken-fried steak uses a white, peppery gravy. However, this distinction is not entirely set in stone as different restaurants will serve both with the same gravy.

You can either use egg and a little milk before you dip it in the flour mixture, or just flour your meat by itself. Place enough oil in a PRE HEATED pan to cover the bottom, but you don't need inches of oil. Take your floured cube steak and place it in the pan over medium heat.

Chicken-fried steak, also known as country-fried steak, is an American breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube steak) coated with seasoned flour and either deep-fried or pan-fried.

For anyone unfamiliar with Chicken Fried Steak, there is no chicken in the meal. It is a beefsteak that is breaded and fried like fried chicken.

Use hot oil.

If your oil isn't hot enough before you add the steaks, the breading can fall off of the steaks because the eggs (the “glue”) don't cook instantly. It can also cause oily, gummy chicken fried steak because the breading soaks up the oil instead of becoming crispy upon contact.

Don't let steaks touch when frying two at a time; steam develops making the crust soggy. Monitor oil temperature. The secret is cooking quickly. When steaks are added, oil temperature drops.

Cooking Tips

Shake off any excess liquid or flour, and let the steak rest for a few minutes before frying. Use oil that is hot—oil that is not hot enough will decrease your chances of a crispy coating. The breading may absorb the oil and become soggy and greasy.

Chicken fried steak is high in calories, fat, and sodium, which can contribute to weight gain and high blood pressure. Moreover, the added gravy can further increase the calorie and fat content of the dish, making it a less than ideal choice for those trying to maintain a healthy diet.

How do restaurants make their steaks so tender? ›

Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

Everyone loves a great marinade to add flavor to chicken, steak, or fish, but did you know it can also help tenderize the meat? Use an acid-based food, like lemon or lime juice, over meat. Only keep this marinade on for two hours because too much time can make the meat too mushy.

Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe.

Yes, chicken fried steak is considered an American dish, and it has roots in Southern cuisine. The dish typically consists of a breaded and fried cube steak (tenderized beef) served with creamy country-style gravy. Despite its name, chicken fried steak does not contain chicken; rather, it is prepared using beef.

A plate of cube steak, which is tenderized round steak that's been extra tenderized. You could also just use tenderized round steak. You could also buy regular round steak and beat it to smithereens with a tenderizer. You need a dish with milk and eggs…

Chicken Fried Steak (CFS for short) is thinly pounded out beef. People typically use the less expensive, less desirable cuts, such as cube steak, chuck, round steak, and occasionally flank steak.

Frying steak is taken from the thick flank, sometimes known as 'the round. ' This cut contains several different muscles. Because they're lean, with little marbling, round steaks os Sizzle Steaks deliver the most tender and tasty result when cooked using moist, slow methods.