Are you on a hunt for the most delicious chicken-fried steak recipe? Look no further! This highly-rated recipe guarantees a tender and juicy steak with a crispy coating that will leave you wanting more. Learn how to make the best chicken-fried steak ever, and get some useful tips for storage and serving.
Ah, chicken-fried steak, a true Southern classic! This recipe is a fantastic guide to achieving that perfect combination of crispy coating and succulent steak. The secret lies in the delicate balance of seasoning and the right cooking technique to ensure each bite is a flavorful delight. Remember, a well-prepared chicken-fried steak is a testament to patience and attention to detail. Enjoy every golden, crispy bite!
What Is Chicken-Fried Steak?
Chicken-fried steak is a dish that gets its name from the fact that it is made by frying steak in the same way as fried chicken. The steak is coated with a mixture of seasoned flour and then deep-fried until crispy. This dish is a popular Southern favorite and is quite similar to Wiener schnitzel, a famous Austrian dish made from breaded and fried veal.
Chicken-Fried Steak vs. Country-Fried Steak
Chicken-fried steak and country-fried steak are two Southern dishes that are often mistaken for each other. While many people use the terms interchangeably, there are slight differences between them. Chicken-fried steak is usually topped with a cream gravy, whereas country-fried steak is generally served with brown gravy and onions. Additionally, chicken-fried steak is usually a bit crispier than its country-fried counterpart.
Best Cut of Beef for Chicken-Fried Steak
The recipe calls for cube steak, or another tenderized cut, for chicken-fried steak.
How to Make Chicken-Fried Steak
You’ll find the full step-by-step recipe below. However, here’s what you can expect when you make the best chicken-fried steak ever:
Pound the Meat
To make the steak thinner, use a meat mallet to pound it until it reaches a thickness of about ¼ inch.
Make the Coating
Start by placing two cups of flour in a shallow bowl and set it aside. In another bowl, combine the baking powder, baking soda, one teaspoon of pepper, and three-fourth teaspoon of salt. Next, add buttermilk, hot sauce, egg, and garlic to the second bowl. Stir everything together until well combined.
Dredge and Fry
To prepare the steak, heat vegetable shortening oil in a deep cast-iron skillet to 325 degrees Fahrenheit. While the shortening is heating, cover the steak in flour and shake off any excess. Dip the entire flour-covered steak in a mixture of buttermilk, then cover it with flour again. Repeat these steps for the remaining steaks. Fry the steaks until they are evenly golden brown. After frying, remove the steaks and place them on a plate lined with paper towels to drain.
Make the Gravy
After cooking the chicken-fried steaks, drain the fat from the skillet, but keep ¼ cup of it along with any remaining solid bits. Then, add the reserved fat back into the skillet and heat it over medium-low heat. Whisk in the remaining flour and add the milk. Bring the gravy to a simmer and cook until it thickens. Finally, season the gravy to taste and serve it over the finished chicken-fried steaks.
What to Serve With Chicken-Fried Steak
Looking for inspiration for delicious side dishes? Consider pairing your chicken-fried steak with one of these classic Southern sides:
- Kickin’ Collard Greens
- Okra and Tomatoes
- Slow Cooker Spicy Black-Eyed Peas
- Southern Green Beans
- Baked Cream Corn
How to Store Chicken-Fried Steak
Leftover chicken-fried steak can be stored in an airtight container in the fridge for up to four days. To reheat, place in the microwave or oven until warmed through.
Can You Freeze Chicken-Fried Steak?
Of course! To store the steaks, first let them cool down completely. Then, wrap each steak individually with one layer of storage wrap and one layer of foil. You can then put them in a freezer bag or an airtight container. Don’t forget to label the container with the date and freeze it for up to four months. To reheat, thaw the steak in the fridge and then warm it up in the oven until it’s heated through.
1 Place the steaks in between two layers of plastic wrap and pound them until they are 1/4 inch thick.
2 To start, put 2 cups of flour in a shallow bowl.
3 Combine baking powder, baking soda, 1 tsp pepper, and 3/4 tsp salt in a shallow bowl. Add buttermilk, Tabasco sauce, egg, and garlic; mix well.
4 Heat shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Place a wire rack over a sheet of parchment paper.
5 Heat the shortening in a pan. Coat a steak in flour and shake off any excess. Dip the steak into a bowl of buttermilk batter, letting any excess batter drip back into the bowl. Coat the steak in flour again to ensure both sides are covered. Place the breaded steak on a wire rack and repeat with the remaining steaks.
6 Fry the steaks until they are evenly golden brown on both sides, which should take around 3 to 5 minutes per side. If necessary, cook them in batches. Afterward, remove the steaks to a plate lined with paper towels to drain. Finally, cover the steaks with foil to keep them warm while preparing the gravy.
7 Remove fat from skillet, and reserve 1/4 cup liquid and solid remnants.
8 Return the skillet to medium-low heat and add the reserved oil. Whisk in the remaining 1/4 cup of flour and use a spatula to scrape the bottom of the pan, releasing any solids into the gravy.
9 Heat milk in the gravy, then simmer until thick. Add salt and pepper to season.
10 Transfer the steaks to a platter and then pour the gravy on top of them.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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When frying your chicken-fried steak, ensure the oil temperature stays consistent to achieve that ideal crispy exterior without burning. Use a thermometer to monitor the oil temperature closely, and adjust the heat as needed to maintain a steady frying temperature. This attention to detail will result in perfectly cooked chicken-fried steak every time!
