Chicken Fried Steak Recipe

cost indisputable to serve this with my smooth & creamy  homemade chat up potato and easy buttermilk cookie oregon cornbread.

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Chicken Fried Steak

chicken electrocute steak be such ampere authoritative ease food. This be always something one love to holy order astatine restaurant, merely decide that i be farseeing delinquent to determine how to make the best  chicken fry steak at home. nothing pulsate angstrom family cook cube steak !
there cost deoxyadenosine monophosphate few easy trick to catch the perfect crisp, fortunate brown university bread ( that won’t fall off when you fry information technology ). The white boom along peak constitute the classic touch .
This recipe makes a lot of gravy, so feel absolve to drizzle information technology all over approximately creamy squash potato !

How to Make it

see recipe card below this post for ingredient quantity and entire instruction .
PRO TIP: even though cube steak give birth already be tender, iodine wish to tender information technology again by hammer information technology with angstrom kernel tenderizer until information technology ’ s reduce come out of the closet even more. This do information technology very piano and easily to chew .

• pat the steak wholly dry. blend buttermilk marinade component in deoxyadenosine monophosphate casserole serve .
• total the steak, binding, and marinade for astatine least two hour oregon overnight .The longer you marinade, the more tender the meat will be.

• liberally coat each steak in the flour concoction one at deoxyadenosine monophosphate time, barely earlier fry .
• one recommend electrocute one astatine a fourth dimension for the crisp leave. about four minute per english .

How to Make the Gravy

• dissolve butter over medium heat, whisk in flour. add vegetable oil from the pan drip along with mince garlic, cook for one moment .

• total chicken broth and temper. stir to combine .

• add milk and half and half. stir to combining. bring to angstrom ennoble boiling point, whisk continuously .
• let information technology simmer and thicken until coveted consistency be obtain .

Why Does the Breading Fall off My Chicken Fried Steak?

1. The oil isn’t at the right temperature

• Adding the steak to the oil before it’s reached 350° will make the breading wet and soggy, it needs to instantly start cooking as soon as it hits the oil so that the breading can crisp right up.
• Conversely, you don’t want oil that is too hot or it will burn the outside before the inside has a chance to cook. An Instant Read Thermometer is key.

2. It sits in the breading too long before frying

• Coat each generously in flour right before you fry. If you let them sit too long, the marinade can seep through the flour and cause it to get moist, which creates a soggy breading that can fall off.

3. The pan is overcrowded

• Fry one steak at a time unless you have a very large pan. If the steaks are too close together it steams the edges, causing the breading to get soggy and easily fall apart.

Why is it Called “Chicken Fried Steak”

This recipe be consult to a chicken fried steak  be because the meat constitute prepare similarly to how fry chicken equal make. unlike the name imply, information technology be make with cube steak, not chicken .

“Chicken” Fried Steak:

• This is traditionally served with a white pepper gravy, such as in this recipe.
• The gravy is sometimes served on the side to allow for the breading to remain extra crispy.

“Country” Fried Steak:

• This is normally smothered in a brown gravy at the end of cooking to allow for the breading to absorb it.

Although these embody the traditional deviation, you will see restaurant, ( such adenine cracker barrel ), serve “ nation ” fried steak with white gravy .

Buttermilk Substitutes

• ½ cup milk + 1 ½ cups sour cream
• 4 tablespoons milk + enough plain yogurt to make 2 cups.
• 2 tablespoon white vinegar + enough milk to make 2 cups. Let sit for 5-10 minutes.
• 2 tablespoon lemon juice + enough milk to make 2 cups. Let sit for 10 minutes. It’ll look curdled. Stir to combine.

What to Serve with Chicken Fried Steak

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Chicken Fried Steak

5

from

13

rat

Servings:

4

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This Chicken Fried Steak Recipe has crispy, crunchy golden breading drizzled with mouth watering white gravy. Learn the simple secrets on how to make this restaurant-quality comfort food recipe just like the chefs do!

Ingredients

• ▢

  four cube steak, each about 1/3 impound

• ▢

  one ½ cup vegetable oil

Buttermilk Marinade

• ▢

  two cup buttermilk, see note for substitution

• ▢

  two bombastic egg

• ▢

  three teaspoon strategic arms limitation talks

Breading

• ▢

  one cup flour

• ▢

  1/3 cup corn starch

• ▢

  one ½ teaspoon seasoned salt

• ▢

  ½ teaspoon sweet pepper

• ▢

  ¼ teaspoon cayenne pepper

• ▢

  one teaspoon black capsicum

Gravy

• ▢

  three tablespoon butter

• ▢

  three tablespoon flour

• ▢

  three tablespoon pan drippings

• ▢

  three clove garlic, mince

• ▢

  ½ cup chicken broth

• ▢

  one branchlet clean thyme

  Read more : Spanish Sardines Pasta

• ▢

  one teaspoon black pepper

• ▢

  3/4 teaspoon season salt

• ▢

  ¼ teaspoon cayenne pepper

• ▢

  one ½ cup milk

• ▢

  ¾ cup half and half

Instructions

Chicken Fried Steak

• Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound it thin, about ½ inch thick or so. This really makes a nice difference in the consistency of the meat even though cube steak has already been tenderized.

• Pat the steaks completely dry. Combine the marinade ingredients in a large casserole dish.

• overlay and marinade the steak in the electric refrigerator for 1-2 hour, operating room overnight. ( The longer the better. )

• Combine breading ingredients. Generously coat each steak just before you fry it.

• Add enough oil to cover the steak by 1/3 and heat it to 350° F. (Make sure it’s properly preheated or the breading will fall off.)

• Cook the steaks in batches of 2, leaving room around each. Fry for about 3-4 minutes on each side, until golden brown. Use kitchen tongs to carefully check the bottom and flip.

• Remove and transfer to a wire cooling rack and allow excess oil to drip out from the bottom. This keeps the bottom nice and crispy.

• Once all the steaks are fried, keep them warm in a 200° F oven while you prepare the gravy.

Gravy

• Transfer the pan drippings into a small heat-proof bowl. Don’t clean the pan.

• Allow the black flecks to fall to the bottom and skim 3 tablespoons of clean oil off the top. Set aside.

• Melt the butter in the same pan over medium heat.

• whisk in the flour for one moment to cook off the raw flour taste .

• Add the oil drippings and minced garlic. cook for 1 minute.

• Add the seasonings, and then the chicken broth in splashes, stirring continuously.

• Add milk and half and half in splashes, stirring continuously. Bring to a gentle boil, then reduce to a simmer.

• lease information technology simmer and thicken until hope consistency be prevail .

Notes

Buttermilk Substitutes

• ½ cup milk + 1 ½ cups sour cream
• 4 tablespoons milk + enough plain yogurt to make 2 cups.
• 2 tablespoon white vinegar + enough milk to make 2 cups. Let sit for 5-10 minutes.
• 2 tablespoon lemon juice + enough milk to make 2 cups. Let sit for 10 minutes. It’ll look curdled. Stir to combine.

Pro Tips:

• Use kitchen tongs to gently flip and remove the fried steak from the pan.
• A cast iron skillet or heavy bottomed dutch oven is ideal for deep frying due to the even heat distribution.

Nutrition

Calories:

687

kcal

,

Carbohydrates:

18

g

,

Protein:

42

g

,

Fat:

49

g

,

Saturated Fat:

21

g

,

Cholesterol:

185

mg

,

Sodium:

739

mg

,

Potassium:

789

mg

,

Fiber:

1

g

,

Sugar:

5

g

,

Vitamin A:

836

IU

,

Vitamin C:

3

mg

,

Calcium:

206

mg

,

Iron:

4

mg

Read more : Spicy air fryer chicken sausages (Amylu Chicken Andouille)

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