Chicken Fried Steak Recipe

Cube steaks: These are tenderized beef steaks that are perfect for frying. If unavailable, ask your butcher to tenderize regular beef steaks.

All-purpose flour: Used for the breading mixture to give the steak a crispy coating.

Eggs: Beaten eggs help the flour mixture adhere to the steaks.

Milk: Combined with eggs to create a binding mixture for the breading.

Salt: Enhances the flavor of the breading mixture.

Black pepper: Adds a bit of heat and depth to the breading.

Paprika: Provides a subtle smoky flavor and a touch of color to the breading.

Vegetable oil: Used for frying the steaks to a golden brown.

When preparing chicken fried steak, ensure that the cube steaks are evenly pounded to a uniform thickness. This helps in achieving consistent cooking and prevents the steaks from being undercooked or overcooked in certain areas. Additionally, after coating the steaks with the flour mixture and egg mixture, let them rest for a few minutes before frying. This allows the coating to adhere better, resulting in a crispier crust.

• cube steaks - Substitute with ground beef patties: Ground beef patties can provide a similar texture and flavor when breaded and fried.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour offers a slightly nuttier flavor and a bit more fiber.

• beaten large eggs - Substitute with buttermilk: Buttermilk can help the breading adhere to the meat and adds a tangy flavor.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a good dairy-free alternative that won't alter the flavor significantly.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds more heat and a similar color, but use less to avoid overpowering the dish.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and a neutral flavor, making it a good alternative for frying.

• Allow the chicken fried steak to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled steaks in an airtight container or wrap them tightly in plastic wrap or aluminum foil.
• Store the wrapped steaks in the refrigerator for up to 3-4 days. For longer storage, freezing is recommended.
• To freeze, individually wrap each steak in plastic wrap or parchment paper, then place them in a freezer-safe zip-top bag or airtight container.
• Label the container with the date to keep track of freshness.
• When ready to reheat, thaw the steaks in the refrigerator overnight if frozen.
• Reheat in an oven preheated to 350°F (175°C) for about 15-20 minutes, or until heated through. This helps maintain the crispy texture.
• Alternatively, reheat in a skillet over medium heat, adding a bit of vegetable oil to crisp up the coating.

• Preheat your oven to 375°F (190°C). Place the chicken fried steak on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Bake for 15-20 minutes, or until heated through.

• For a quicker method, use a skillet. Heat a small amount of vegetable oil over medium heat. Add the steak and cook for about 2-3 minutes per side, or until warmed through. This method helps maintain the crispiness of the coating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the steak in the air fryer basket and cook for 5-7 minutes, flipping halfway through. This method is great for retaining the crunchiness of the breading.

• For microwave reheating, place the steak on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat on medium power for 1-2 minutes, checking halfway through. Note that this method may result in a less crispy texture.

• If you prefer a stovetop method, use a non-stick skillet over low heat. Add a small amount of butter or oil and cover the skillet with a lid. Heat for about 5-7 minutes, flipping once, until the steak is warmed through. This method helps keep the meat tender and juicy.

• Shallow bowl: Used for mixing the flour, salt, pepper, and paprika together.

• Another bowl: Used for whisking together the eggs and milk.

• Whisk: Used to blend the eggs and milk smoothly.

• Frying pan: Used to heat the oil and fry the steaks.

• Tongs: Used to turn the steaks while frying to ensure even cooking.

• Paper towels: Used to drain the excess oil from the fried steaks.

• Measuring cups: Used to measure out the flour, milk, and oil accurately.

• Measuring spoons: Used to measure the salt, pepper, and paprika.

• Plate: Used to hold the dredged steaks before frying.

• Stove: Used to heat the frying pan and cook the steaks.

Prepare ingredients in advance: Measure and mix the flour mixture and egg mixture ahead of time to streamline the cooking process.

Use a large skillet: Fry multiple cube steaks at once to reduce overall cooking time.

Preheat the oil: Ensure the vegetable oil is hot before frying to cook the steaks faster and more evenly.

Double coat efficiently: Set up a dredging station to quickly coat the steaks in the flour mixture, then the egg mixture, and back to the flour mixture.

Drain properly: Use a wire rack over paper towels to drain excess oil quickly and keep the steaks crispy.