You must follow some fundamental cooking instructions to prepare superb chicken fried steaks. Make sure your steaks are well-seasoned. Cube steaks can be purchased at the store and flattened to fit in your frying pan, and you can also flatten them with a meat tenderizer. Make sure the steaks are completely dry before applying the coating. To avoid a messy situation, check the temperature of the oil with a thermometer. If the oil is excessively hot, the outside layer will burn before the interior is fully cooked.
Once you have made your chicken fried steak, you can keep it in the refrigerator for up to three days or freeze it for up to 4 months. If you don’t plan to eat it right away, you can also reheat it the next day. Wrap it tightly in plastic wrap and place it on a baking tray to reheat it. If you don’t eat your chicken fried steak as soon as it’s made, reheat it in a hot oven or microwave.
Chicken Nutrition Facts
What are Fried Chicken Steaks?
Chicken-fried steak (also known as country-fried steak or CFS) is an American breaded cutlet meal made from a slice of tenderized cube steak covered in seasoned flour and deep-fried or pan-fried. It is sometimes connected with Southern American food. It’s breaded and cooked the same way as regular fried chicken, hence the name “chicken-fried.”
It is commonly referred to as “chicken-fried steak” when deep-fried. “Country fried steak” is the name given to pan-fried variations. Use any flour, including self-rising flour, to make your chicken fried steak. Before dredging the steaks, you can add hot pepper sauce to the milk. Cayenne pepper or paprika can be added to the flour mixture for added taste. You can fry the steaks in vegetable oil, peanut oil, or canola oil.
How to Make Chicken Fried Steak?
Cube steak, tenderized steak, or a cheap cut like round steak are the most common ingredients in chicken fried steak. It was intended to improve the flavor of a cheap cut of meat, and it would help if you pounded the flesh thin using a meat mallet, regardless of the cut. Although most chicken fried steaks are made with beef, a thin cut of pork can be used instead.
- 1 pound pre-tenderized cube steaks or round steaks (4 steaks)
- Kosher salt, for seasoning the meat
- 2 large eggs, beaten
- 1/2 cup milk
- 2 cups all-purpose flour
- Two teaspoons of kosher salt for breading
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon cayenne
- Canola oil, peanut oil, olive oil, or other fat for frying
For the Gravy
- Three tablespoons of pan drippings
- Three tablespoons of all-purpose flour
- 1/4 cup heavy cream
- 1 3/4 cups milk (a little more or less, depending on your preference)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Here are the steps to follow to make chicken fried steak:
Pound the steaks evenly
If you use round steak instead of pre-tenderized cube steak, pound the steaks thin or they will be overly chewy. (Cube steaks that have already been tenderized can be thinned by using the meat mallet.)
Place each steak between two plastic wrap sheets. Pound the steak with a meat mallet, rubber mallet, rolling pin, or empty wine bottle until it is very thin, less than 1/4 inch thick.
Turn the steak frequently as you pound it and stretch out the plastic wrap, which will wrinkle as you work. Rep with the remaining steaks.
Salt the Meat
Season the meat with salt and pepper. Preheat the oven, and place 00 degrees Fahrenheit. Place a wire rack on top of a baking sheet in the oven. While you make the gravy, keep the finished steaks warm and crisp in the oven.
Bread the Steaks
Prepare two shallow, broad dishes (such as a Pyrex casserole dish). Whisk together the eggs and milk in the first one. In a separate bowl, combine Combineder and cayenne pepper.
Dredge each steak in the f in a separate bowl of flour one at a time. Press the flour into both sides of the steak with the heel of your hand. Lift the steak out of the flour, shake off the excess, and coat both sides with the egg wash. Remove the steak from the egg wash, shake off any leftover egg wash, then dredge the steak in flour again. Press the flour into the steak on both sides once more. Place on a platter and set away. Rep with the rest of the steaks.
Fry the Steaks
In a big frying pan, pour enough oil to cover the bottom by 1/4 inch. Heat the oil to 350°F or until a pinch of flour sizzles when dropped into it. If the oil does not sizzle, it is not ready; if it burns, it is too hot, and the heat should be reduced. Place a coated steak into the hot oil one at a time. Spoon some of the oil over the meat using a metal spoon. The coating is now set.
Fry for about 2 minutes, or until the edges of the steak turn golden brown. Turn the steak over in the pan and cook for another 2 minutes. When both sides of the steak are golden brown, use a metal spatula to lift it up and drain the excess oil. Please remove it from the pan and keep it warm on the wire rack in the oven. Continue with the remaining steaks in the oven while you prepare the gravy.
Make A Roux for the Gravy
Remove the pan from the heat. Remove all of the grease from the pan except about 3 tablespoons. Turn the heat to medium and whisk in 3 tablespoons flour. Cook, stirring regularly, until it reaches the color of milk chocolate, about 4 to 5 minutes.
Finish the Gravy
Slowly whisk in the milk and cream until the flour-fat mixture is smooth and a gorgeous milk chocolate color. The mixture will initially seize up, but will loosen as you whisk in more liquid. For gravy, add milk until it reaches the desired consistency. Add more milk if the gravy is too thick for you. Allow it to cook longer if it is too thin. To taste, season with salt and plenty of black pepper.
Serve chicken fried steak with the gravy and a side of mashed potatoes or your choice of side.
Why is it Called Chicken Fried Steak?
The first time the word “chicken-free and that” was used is unknown, which means no one knows when the dish was first prepared or named. According to the Oxford Dictionary, the term was first mentioned the newspaper advertising in Colorado Springs in 1914, and the Oxford Diready became well-known by that time.
Chicken fried steak was popup according to what is known about its history, chickenTexas in the 1800s, according to what is known man/Austrian and southern cooking; given the migration that occurred about that time, this appears possible. Still, no one knows how the dish got its start, and it is certainly a delectable dish.
The name’s origin is unknown, however it is often assumed that it refers to a culinary style. A “chicken fried steak” is made in the same way as regular fried chicken. That is, you season the meat with flour, egg wash it before battering it, and then fry it in oil. Fried chicken and chicken fried steak, often known as country fried steak, are prepared in almost the same way.
What Makes the Dish Special?
Let’s look at what a chicken fried steak is all about now that we know a little about its history and nomenclature. What makes this cuisine so unique? In a nutshell, it’s a meal that strives to generate high-quality flavor with low-cost ingredients.
Anything with chicken in it has the potential to be great. That’s why we’ve all tried so many fried foods. For several reasons, chicken fried steak is unique. The cut of meat is one of those causes. Cubed steak is used in this meal. This is not a high-priced cut of meat. It isn’t required to be dry-aged for three months, and it isn’t grown solely in Japan or in an exotic place. It’s one of the most accessible cuts of beef available. Everyone will enjoy this steak.
The dish is also intended to be simple and widely appealing. To fry dishes, every culture throughout history has used flour. When you combine that with the most readily available cut of beef throughout history, you get a dish that appeals to everyone. When done correctly, it’s fantastic.
Chicken fried steak can be made in a variety of ways. Seasonings have a large role in this. With so many seasonings to select from, you may create flavor combinations that will please your senses. When you add a distinctive gravy, you get even more possibilities for a tasty dish.
When you combine those ingredients with the amazing textures of a perfectly fried steak, you’ve got yourself a fantastic meal. A common dish transformed into a masterpiece is chicken fried steak. That’s why it has a reputation for being a reliable supper no matter where you find it.
To make chicken fried steak, start by heating up the pan. It should be quite hot to heat. A 12-inch skillet is required. Apply a small layer of oil to the pan’s bottom. Then add the cube steak and cook it until both sides are golden brown. Transfer the cube steak to a baking dish or pan after it has turned brown. After that, keep it warm in the oven until it cooks.
Serve the steaks with gravy, mashed potatoes, and vegetables of your choosing once they’ve finished cooking. If you like it sweeter, don’t forget to add a spoonful of sugar. You can also season the gravy with salt and pepper. This dish is unbeatable! Don’t miss out on this American classic! It will undoubtedly become a family favorite!
A country-style fried steak is typically seasoned flour-coated and served with brown gravy. You can substitute beef for chicken in chicken fried steak. Coating chicken follows the same method as frying chicken. If you prefer, you can fry the beef in flour. The components for preparing chicken fried steak are the same as for frying chicken. Also, don’t forget the gravy!