Chicken fried steak is a classic Southern dish loved for its crispy coating and juicy meat. It’s a comfort food that brings warmth to any table. With a golden crust and savory gravy, it’s a crowd-pleaser.
Making it at home might seem tricky at first. The key is getting the breading and frying just right. With simple steps, anyone can master this hearty meal.
This guide breaks down how to cook chicken fried steak with ease. Using basic ingredients and clear methods, you’ll create a delicious dish. Let’s get started on making a perfect chicken fried steak.
What Is Chicken Fried Steak?
Chicken fried steak is a breaded, pan-fried beef cutlet, often cube steak. Despite the name, it uses beef, not chicken. The term “chicken fried” refers to the frying style, similar to fried chicken.
It’s typically served with creamy white gravy. The dish originated in the South, blending affordability with bold flavors. Cube steak, a tenderized cut, is the traditional choice.
The steak is coated in seasoned flour or breadcrumbs and fried until crispy. The gravy, made from pan drippings, adds richness. It’s a staple in diners and home kitchens alike.
Choosing the Right Ingredients
Start with quality cube steak, about ¼-inch thick. This cut is tenderized beef, usually top round or sirloin. Look for even thickness to ensure consistent cooking.
For the coating, use all-purpose flour or a mix with breadcrumbs. Seasonings like salt, pepper, and paprika add flavor. Eggs and milk create a sticky base for the breading.
For the gravy, you’ll need butter, flour, and milk. Fresh ingredients make a difference. Keep oil, like vegetable or canola, for frying to achieve a golden crust.
Essential Tools for Cooking
A heavy skillet, preferably cast iron, is ideal for frying. It holds heat well for an even cook. A shallow dish helps with breading the steak.
You’ll need tongs for flipping the steak safely. A whisk is useful for making smooth gravy. A meat mallet can tenderize the steak further if needed.
Keep a thermometer to check oil temperature. Paper towels are handy for draining fried steaks. These tools make the process smooth and efficient.
Preparing the Steak
Tenderize the cube steak with a mallet if it’s not pre-tenderized. Pound gently to a uniform ¼-inch thickness. This ensures the meat cooks evenly and stays tender.
Pat the steaks dry with paper towels. This helps the breading stick better. Season lightly with salt and pepper before coating to enhance flavor.
Trim excess fat from the edges. This prevents curling during frying. Set up a breading station with flour, egg wash, and a clean plate for easy prep.
How to Cook Chicken Fried Steak
The cooking process involves breading, frying, and making gravy. Follow these steps for a crispy, flavorful result. Each part is simple with the right technique.
Setting Up the Breading Station
Prepare three shallow dishes for breading. In the first, add 1 cup of flour with 1 teaspoon each of salt, pepper, and paprika. Mix well for even seasoning.
In the second dish, whisk 2 eggs with ¼ cup of milk. This creates a sticky base for the coating. The third dish can hold extra flour or breadcrumbs for double-dredging.
Dip each steak in flour, then egg wash, then flour again. Press gently to ensure the coating sticks. This double-dredging creates a thick, crispy crust.
Frying the Steak
Heat ½ inch of vegetable oil in a skillet to 350°F. Use a thermometer to maintain consistent heat. Too low, and the steak gets greasy; too high, it burns.
Place breaded steaks in the hot oil, working in batches. Fry for 3-4 minutes per side until golden brown. Avoid overcrowding to keep the oil temperature steady.
Drain fried steaks on paper towels. This removes excess oil. Keep them warm in a 200°F oven while you prepare the gravy.
Making the Perfect Gravy
Reserve 2-3 tablespoons of pan drippings in the skillet. Add 2 tablespoons of butter and melt over medium heat. Sprinkle in 2 tablespoons of flour and whisk for 1 minute.
Slowly pour in 1 ½ cups of milk, whisking constantly. Cook until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste.
If the gravy is too thick, add a splash of milk. Serve it hot over the steaks. This creamy gravy ties the dish together.
Comparison of Cooking Methods
| Method | Best For | Time Required |
|---|---|---|
| Pan-Frying | Classic crispy texture | 6-8 minutes per batch |
| Oven-Baking | Less oil, softer crust | 20-25 minutes |
| Air Frying | Healthier, quick cooking | 10-12 minutes |
This table compares frying methods for chicken fried steak. Pan-frying is traditional, but oven or air fryer options work for lighter versions. Choose based on your preference.
Tips for Perfect Chicken Fried Steak
Keep oil at a steady 350°F for frying. Use a thermometer to avoid soggy or burnt crusts. Test with a small piece of breading if unsure.
Don’t skip double-dredging the steak. This creates the signature crispy coating. Press the flour firmly to ensure it adheres well.
Serve immediately for the best texture. The crust softens if it sits too long. Keep gravy hot and pour just before eating.
Serving Suggestions
Chicken fried steak pairs well with classic sides. Here are three ideas:
- Mashed Potatoes: Creamy potatoes soak up the gravy perfectly. Add butter and chives for extra flavor.
- Green Beans: Sautéed or steamed beans add a fresh contrast. Season lightly with garlic or bacon.
- Cornbread: A slice of cornbread complements the Southern vibe. Serve warm with honey butter.
These sides balance the richness of the steak. A simple salad can add a light touch. Choose sides that suit your taste.
Storing and Reheating Leftovers
Store leftover steak in an airtight container in the fridge. Use within 3-4 days for best quality. Keep gravy separate to prevent a soggy crust.
To reheat, place steaks in a 350°F oven for 10-12 minutes. This restores crispiness. Avoid microwaving, as it softens the coating.
Reheat gravy on the stovetop over low heat. Stir in a splash of milk if it thickens too much. Serve hot over the warmed steak.
Common Mistakes to Avoid
Don’t overcrowd the skillet when frying. Too many steaks lower the oil temperature, causing greasy results. Fry in small batches for even cooking.
Avoid using cold steak straight from the fridge. Let it sit at room temperature for 15 minutes. This ensures even cooking and better breading adhesion.
Skipping the gravy is a missed opportunity. It adds moisture and flavor. Always reserve pan drippings for a rich, creamy sauce.
Variations on Chicken Fried Steak
Try different coatings for variety. Crushed cornflakes or panko breadcrumbs add extra crunch. Mix in cayenne for a spicy kick.
Use pork cutlets instead of beef for a twist. The preparation remains the same. Pork offers a slightly different flavor profile.
For a lighter version, bake the breaded steak at 400°F for 20 minutes, flipping halfway. Spray with cooking oil for crispiness. Serve with the same gravy.
Cleaning Up After Cooking
Clean the skillet while warm to remove grease easily. Use hot soapy water and a sponge. Avoid abrasive scrubbers on cast iron to preserve seasoning.
Wipe down counters to remove oil splatter. Dispose of used frying oil properly in a sealed container. Never pour it down the drain.
Store leftover oil in a jar if reusing. Strain it to remove debris. Proper cleanup makes future cooking sessions easier.
Summary
Cooking chicken fried steak is straightforward with the right steps. Tenderize and bread cube steak, fry it to a golden crisp, and pair it with creamy gravy. Use a steady oil temperature and double-dredge for the best crust. Serve with classic sides like mashed potatoes or green beans. Store leftovers properly and reheat gently to maintain texture. With these tips, you’ll create a delicious, comforting meal every time.
FAQ
Can I make chicken fried steak without a deep fryer?
Yes, use a heavy skillet with ½ inch of oil. Pan-frying gives the same crispy result. Maintain 350°F for best texture.
How do I keep the breading from falling off?
Pat the steak dry and press the flour coating firmly. Double-dredge with egg wash between layers. Let the breaded steak rest for 5 minutes before frying.
Can I freeze chicken fried steak?
Yes, freeze cooked steaks in airtight bags for up to 2 months. Reheat in a 350°F oven to restore crispiness. Store gravy separately.
What’s the best oil for frying?
Vegetable or canola oil works well due to high smoke points. Use enough for ½ inch depth in the skillet. Check temperature with a thermometer.