Marianne Martinez
Chicken fried steak is a classic comfort food that is easy to make and loved by many. It is a Southern favorite and is often served with a creamy country gravy. The best cut of beef for chicken-fried steak is cube steak, or another variety that has already been tenderized. To make chicken fried steak, you will need to set up a breading station with three dishes. In the first dish, place a cup of cornstarch. In the second, whisk together an egg and buttermilk. For the third, whisk together the flour, salt, pepper, and garlic powder. The steaks should be pounded out to a thickness of 1/4 inches and then dredged in the flour mixture, dipped into the egg mixture, and then back into the flour mixture. Heat oil in a deep fryer or large pan to 325 degrees Fahrenheit and place the steaks in, frying each side for 3-5 minutes until golden brown. In this article, we will go into detail on how long to cook chicken fried steak in a deep fryer, as well as provide tips and tricks for the perfect chicken fried steak.
Cooking Chicken Fried Steak in a Deep Fryer
| Characteristics | Values |
|---|---|
| Oil temperature | 325°F (165°C) |
| Steak thickness | 1/4" |
| Steak type | Cube steak, ribeye, sirloin, or round steak |
| Cooking time | 3-5 minutes on each side |
| Breading | Flour, cornstarch, cornflakes, Egg, Buttermilk, Baking powder, Baking soda, Salt, Pepper, Garlic powder, Onion powder, Paprika, Cumin, Hot sauce, or Tabasco sauce |
| Oil type | Vegetable oil, vegetable shortening, or peanut oil |
| Serving suggestions | Country gravy, mashed potatoes, buttermilk biscuits, or cornbread |
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What You'll Learn
How to get the perfect crispy coating
To achieve the perfect crispy coating for your chicken fried steak, there are several steps you can follow. Firstly, ensure your steak is prepared properly. Use a meat mallet to pound the steak to about 1/4-inch thickness. This will ensure a more even cook and help create a crispy texture.
Next, dry and season your steak. Use paper towels to pat the steak dry and remove any excess moisture. This is an important step as it helps the coating adhere better, resulting in a crispier texture. Season generously with salt, which will enhance the flavour and help draw out moisture, and your choice of herbs and spices.
Now, it's time to coat your steak. Set up three dishes: one with flour, one with a milk and egg mixture, and one with a flour and seasoning mixture. Work with one piece of meat at a time, ensuring each piece is thoroughly coated in the flour mixture, then the milk and egg mixture, and finally, the flour and seasoning mixture. Make sure to press the coating onto the steak firmly to create a good seal.
Once your steak is coated, chill it in the fridge for at least 30 minutes. This will help the coating adhere even better, resulting in a crispier texture.
Finally, heat your oil to 325 degrees Fahrenheit in a deep fryer or large pan. Fry your steak for about 3-5 minutes on each side, or until golden brown. Remove from the oil and drain on a paper towel-lined plate.
By following these steps, you'll achieve a crispy, golden brown coating on your chicken fried steak that's sure to impress!
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The best cut of beef for chicken-fried steak
Chicken-fried steak is a classic Southern comfort food. It is a dish that seems more at home in a diner or restaurant but is surprisingly easy to make at home. It is a rib-sticking breakfast and a hearty comfort dinner.
Chicken-fried steak is made by deep-frying battered steaks and serving them with a creamy white gravy. The steaks are usually tenderized and pounded out to a thickness of about 1/4". The best cut of beef for chicken-fried steak is top sirloin. Top sirloin comes from the rear sirloin section of the cow, which doesn't get as much work as some other areas, resulting in relatively tender cuts. It is also known for being a tasty cut.
When preparing chicken-fried steak, a leaner cut like top sirloin is still at risk of getting tough from the high heat. To prevent this, the steak is usually heavily tenderized with a meat mallet. This gives the steak the appearance of having cubes imprinted on the surface. Top sirloin cube steaks can be purchased pre-tenderized from many grocery stores.
Chicken-fried steak can also be made with other cuts of beef, such as ribeye or round steak. However, top sirloin is the preferred choice of Bob Bennett, the head chef of Zingerman's Roadhouse in Ann Arbor, Michigan. He notes that top sirloin has just enough fat to keep it together when it is pounded out. He also warns that top sirloin cooks faster than people think, so it is important to keep an eye on it to avoid overcooking.
To cook chicken-fried steak in a deep fryer, heat oil to 325°F. Dredge the steaks in flour, dip them in a buttermilk mixture, then dredge them again in flour. Place the steaks in the deep fryer and fry for 3-5 minutes on each side, or until golden brown. Remove the steaks from the fryer and drain them on a paper towel-lined plate.
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How to make the gravy
Chicken fried steak is usually served with a creamy country gravy, made with some of the drippings from the pan. The gravy is made by whisking together flour and the grease left over from frying the steak. This mixture is cooked until it turns into a golden-brown paste. If it becomes too clumpy, add a little more grease. Then, slowly whisk in milk and cream to finish the gravy. Be sure to scrape up the browned bits on the bottom of the pan to add extra depth of flavour. It'll take 5 to 10 minutes for the gravy to thicken. Season the gravy to taste, adding more black pepper and perhaps a little more salt.
To make the gravy, first, pour off all the grease into a heatproof bowl, then add 1/4 cup of grease back into the skillet. Heat it over medium-low heat, then sprinkle flour over the grease. Cook until it turns a deep golden brown. If the roux looks more greasy than pasty, just sprinkle in a little more flour.
Then, slowly whisk in the milk and cream. This keeps lumps from forming and you end up with a smooth, creamy gravy. Add milk to your desired thickness for gravy. If the gravy is too thick, add more milk. If it's too thin, let it cook longer. Season at the end. The gravy usually doesn’t need any additional salt but you can add lots of freshly ground black pepper.
Keep the steaks warm while you make the gravy. You can keep them in a warming oven at 200°F or cover them loosely with a tent of aluminium foil.
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How to keep the steaks warm while making the gravy
To make chicken-fried steak, you'll need to deep fry the steaks for 3-5 minutes on each side, until they're golden brown. To make the gravy, use the oil from cooking, heat it on medium-high, stir in some flour, and cook for about a minute.
Now, to keep the steaks warm while making the gravy, you have a few options:
Warm the Plate
Use a heat-proof plate or platter and warm it in the microwave for about a minute. Alternatively, you can place it in the oven at its lowest setting. This prevents heat loss when you place the cooked steaks on the plate.
Tent with Foil
Tenting the steaks with foil can help retain heat. However, this method may soften the crust, so it's best to only use this method if you're cooking outdoors when it's cold or windy.
Use a Second Plate
If your resting platter is the right shape, you can use a second plate as a makeshift lid. This traps heat without actually cooking the meat further.
Reheat in a Skillet
If you're reheating leftover steaks, you can use the oven to warm them up, and then finish them in a hot skillet. Heat some vegetable oil in the skillet over high heat, and sear each side of the steak for 60 to 90 seconds. This will give you a nice, crisp crust.
Pour on Hot Gravy
Slice the steaks thinly, and pour hot gravy or sauce over them. The residual heat from the gravy will warm the steaks without overcooking them.
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How to tenderize the meat
To cook chicken fried steak in a deep fryer, you should heat oil to 325 degrees Fahrenheit. Pound the steaks out to a thickness of 1/4 of an inch, then dredge them in flour, dip them in an egg mixture, and coat them in flour again. Place the steaks in the deep fryer and cook for 3-5 minutes on each side until they are golden brown.
Now, for the all-important tenderization process. There are several ways to tenderize meat for chicken fried steak. Firstly, choose the right cut of meat. Cube steak is the most popular cut, and it is often already tenderized. Sirloin tip is another good option, as it is naturally tender and has a great beefy flavor. If you are using a cheaper, tougher cut of meat, you can use a meat mallet to pound the steak to a thickness of 1/8 to 1/4 of an inch. This will not only tenderize the meat but also ensure that it cooks evenly.
Another way to tenderize the meat is to marinate it. One option is to use buttermilk, which is known to help tenderize meat and also adds flavor. You can also try a mixture of lemon juice and milk, which will curdle and create a tenderizing effect. For best results, let the meat marinate in the tenderizing liquid for at least 10 minutes.
Additionally, you can use a mixture of cornstarch and flour for the breading. The cornstarch creates an extra-thin and delicate crust, which helps to avoid overwhelming the meat. You can also add baking powder to the flour mixture to lighten the crust and ensure it doesn't become too dense or heavy.
Finally, make sure your oil is at the right temperature before frying. If the oil is not hot enough, the breading will become soggy. Conversely, if the oil is too hot, the outside of the steak will burn before the inside is cooked. An instant-read thermometer is a useful tool to ensure the oil is at the correct temperature.
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Frequently asked questions
You should deep fry your chicken fried steak for 3-5 minutes on each side until it is golden brown.
The oil should be heated to 325°F or 350°F before you place your steaks in the fryer.
To get crispy breading, you should use a deep fryer or a few inches of oil in a large pot. You can also use a cast iron skillet or heavy bottomed dutch oven for even heat distribution. Fry one steak at a time and make sure the oil is at the right temperature before adding your steak.
The best cut of meat for chicken fried steak is a pre-tenderized cube steak. If you are using a different cut of meat, you will need to pound the steaks thin with a meat mallet or another tool.
Chicken fried steak is often served with creamy country gravy and a side of mashed potatoes.
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