Deep Frying Chicken Fried Steak: Tips And Tricks

Chicken fried steak is a classic comfort food that can be made at home. While it is called chicken fried steak, the dish is made with cube steak, not chicken. The steak is breaded and deep-fried, resulting in a crispy, golden brown exterior. The gravy, an essential component, can be made by adding milk, cream, and seasonings to the pan drippings. While it can be deep-fried, some recipes suggest shallow frying or even baking it in an oven.

Characteristics and Values

Chicken fried steak is best deep-fried

Chicken fried steak is a classic comfort food. While it is not necessary to deep fry chicken-fried steaks, deep frying is the best way to achieve the perfect golden brown, crispy texture.

Deep frying chicken fried steak is a straightforward process. First, set up a breading station with three dishes. In the first, place a cup of cornstarch. In the second, whisk together an egg and 2/3 cup of buttermilk. In the third, whisk together the flour, salt, paprika, black pepper, onion powder, garlic powder, baking powder, and cumin. Next, dry your steaks and tenderize them with a mallet. Season both sides with salt and pepper. Then, dredge the steaks in the flour mixture, shaking off any excess. Dip the steaks in the buttermilk mixture, then dredge them again in the flour.

Now, you are ready to deep fry. Heat oil in a deep fryer or a large pot on the stove to 325°F. Fry the steaks for 3-5 minutes on each side until golden brown. Remove the steaks and place them on a paper towel-lined plate to drain. Repeat this process with all the steaks.

Finally, it is time to make the gravy. In a large pan, add 1/4" of oil from cooking and heat on medium-high. Stir in flour until absorbed and cook for about 1 minute. Slowly add milk, whisking to blend and heat until thickened. Season with salt and pepper to taste. Pour the gravy over the steaks before serving. Enjoy your chicken fried steak with a side of mashed potatoes or your choice of side!

You can use a stand-alone deep fryer or a large pot

Chicken fried steak is a classic comfort food and a southern favourite. While it is called chicken fried steak, the dish is made with cube steak, not chicken. It is usually served with a creamy country gravy.

Before frying, tenderize the steaks with a mallet and season both sides with salt and pepper. For the crispiest results, fry one steak at a time for about 3 to 5 minutes on each side, or until golden brown. Remove the steak and drain on a paper towel-lined plate. Repeat with the remaining steaks.

To make the gravy, add 1/4" of oil from cooking to a large pan and heat on medium-high. Stir in flour until absorbed and cook for about 1 minute. Slowly add milk, whisking to blend, and heat until thickened. Season with salt and pepper to taste. Pour the gravy over the steaks before serving.

Use a meat mallet to tenderize the steak

Chicken fried steak is a classic comfort food. It is traditionally served with white pepper gravy. The gravy can be served on the side to keep the breading crispy.

To make chicken fried steak, you will need to tenderize the steak before frying it. A meat mallet is a great tool to have in your kitchen, and it is very useful for this purpose. The pounding method is ideal for recipes where the goal is to make the meat both thin and tender, such as chicken fried steak.

There are a few different types of mallets you can use to tenderize meat. The most common type is a hammer-shaped mallet with one side that is flat and another that is spiked. The flat side is used to flatten the meat out into an even thickness, and the spiky side is used to tenderize steaks and other red meats. The ultimate purpose of the spiky side is to break up the connective tissue so that the steak will cook quicker and the marinades will penetrate deeper.

To tenderize a steak for chicken fried steak, cover the steak with plastic wrap or wax paper. Then, use the spiky side of the mallet to pound the steak lightly, starting at the edges and working your way steadily inward. Continue pounding until the meat is the desired thickness and the connective tissue is thoroughly broken down. Be careful not to overdo it, as this can result in a mushy texture.

The steak should be golden brown and crispy

Each steak should be fried for 3–5 minutes on each side, or 4 minutes in total if frying at 350 °F. The steak will float in the oil, so it is important to flip it halfway through the cooking process to ensure even browning and crispness. After frying, the steak should be removed from the deep fryer and drained on a paper towel-lined plate. This process should be repeated for each steak, frying them in batches if necessary.

To ensure a crispy texture, it is recommended to fry the steaks one at a time. Before frying, each steak should be generously coated in a flour mixture. The flour coating can be seasoned with salt, pepper, paprika, onion powder, garlic powder, baking powder, and cumin to enhance the flavour. Additionally, tenderizing the steaks with a mallet before frying can also contribute to the crispiness of the final product.

Deep frying is the preferred method for achieving a crunchy texture. While some sources suggest that shallow frying can be used, others have found that this method results in a soggy coating. Therefore, for the crispiest chicken fried steak, deep frying is the recommended cooking technique.

Serve with creamy country gravy

Chicken fried steak is a Southern favourite, often served with creamy country gravy. The gravy is made using the pan drippings and seasoned flour to create a golden-brown roux. The key to a delicious gravy is to ensure that the flour is cooked before adding any liquids, as this builds flavour and removes the raw flour taste.

To make the gravy, start by draining most of the cooking grease from the pan, leaving behind the brown bits for added flavour. Sprinkle in the seasoned flour used to bread the steaks and cook until it turns into a golden-brown paste. If the mixture becomes too clumpy, add a little more grease.

Once the roux reaches the desired colour, slowly whisk in warm milk or a combination of milk and broth. Be sure to add the liquid gradually to avoid lumps and achieve a smooth, creamy consistency. Season the gravy with salt and pepper to taste, adding more black pepper for a kick. For a well-rounded flavour profile, consider adding a small amount of cream, Worcestershire sauce, Dijon mustard, hot sauce, and soy sauce.

The creamy country gravy is the perfect complement to the crispy, golden chicken fried steak. This indulgent dish is best served with a side of mashed potatoes, allowing the gravy to drape over both the steak and potatoes. For a complete Southern feast, pair it with green beans, sweet peas, corn on the cob, or fried okra. Don't forget to mop up the gravy with some delicious bread, such as yeast rolls, skillet cornbread, or buttered rosemary rolls.

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