Frying Chicken-Fried Steak: How Long Should You Deep Fry?

Chicken-fried steak is a popular dish in the Southern United States, consisting of a steak that is fried in a similar manner to fried chicken. The steak is coated with a seasoned flour mixture and then deep-fried to achieve a crispy texture. While pan-frying is an option, deep-frying is generally considered to be the superior method for cooking chicken-fried steak, as it ensures even cooking and a crispier coating. The ideal temperature for the oil is between 350 to 375 degrees Fahrenheit, and the steak should be cooked for around 3 to 5 minutes on each side.

Characteristics of frying chicken fried steak in a deep fryer

How to prepare the steak before frying

Preparing the steak before frying is a crucial step in the chicken-fried steak recipe. Here is a detailed guide on how to do it:

Firstly, gather your ingredients and create a coating station. You will need all-purpose flour, eggs, milk, salt, and pepper. Place the flour in a shallow bowl and season it with salt and pepper. In a separate bowl, whisk together the eggs and milk to create an egg wash. You can also add some hot sauce to the egg wash for an extra kick.

Next, prepare the steaks. The best cut of beef for chicken-fried steak is cube steak, which has been pre-tenderized. If you can't find cube steak, you can use round steaks that you have tenderized yourself using a meat mallet. Pound the steaks until they are about 1/4 inch thick.

Now you are ready to dredge the steaks. Start by seasoning each steak with salt and pepper. Then, dip the steak into the flour, making sure to coat both sides evenly. Shake off any excess flour, and then dip the steak into the egg wash. Finally, dip the steak back into the flour, again coating both sides. Repeat this process for all the steaks.

At this point, your steaks are ready for frying. However, you can also place them on a wire rack and let them sit for a few minutes to allow the coating to set. This will help ensure that the coating sticks to the steak during frying.

Once your steaks are prepared, heat some oil in a deep fryer or large skillet to 325 degrees Fahrenheit. Carefully place the steaks into the hot oil and fry for 3-5 minutes on each side, or until golden brown.

Now you are ready to assemble your chicken-fried steak! Serve the fried steaks with some creamy country gravy and your favourite sides, such as mashed potatoes, green beans, or corn on the cob. Enjoy!

How to make the batter/coating

The batter/coating for chicken fried steak is a seasoned flour mixture. Here is a step-by-step guide on how to make it:

Step 1: Prepare the Meat

Before preparing the batter, it is important to prepare the meat. Place the steaks between two layers of plastic and use a meat mallet to pound them until they are about 1/4-inch thick. Set the steaks aside.

Step 2: Prepare the Dry Ingredients

Place 2 cups of all-purpose flour in a shallow bowl and set aside. In a separate bowl, combine the dry ingredients: baking powder, baking soda, salt, pepper, garlic powder, and any other desired seasonings (such as paprika or cayenne). Whisk these ingredients together until well combined.

Step 3: Prepare the Wet Ingredients

In another bowl, prepare the wet ingredients by whisking together buttermilk, eggs, and hot sauce. You can also add other ingredients like milk or meat seasoning to this mixture.

Step 4: Dredge the Steaks

Set up an assembly line for dredging the steaks. First, coat the steaks in the dry flour mixture, shaking off any excess. Then, dip the floured steaks into the wet mixture, ensuring they are fully coated. Finally, dredge the steaks in the flour mixture again, pressing down to ensure the flour sticks to the meat.

Step 5: Rest the Coated Steaks

Place the coated steaks on a wire rack or a clean plate and let them rest while you heat the oil for frying. This will help the coating set and ensure it stays intact during frying.

Tips for a Crispier Coating:

• Add cornstarch to the first coating of dry flour. This creates a thinner inner layer and a crispier overall crust.
• Add baking powder to the outer coating of damp flour for extra lightness and crispness.
• Deep fry the steaks instead of pan-frying them. This cooks the steaks more evenly and prevents the breading from getting smashed.

How to deep fry the steak

How to Deep Fry the Perfect Steak

Deep-frying a steak is a great way to get a juicy, tender, and flavourful steak with a crispy, crunchy coating. Here is a step-by-step guide to help you achieve the perfect deep-fried steak.

Choose the Right Steak

The best steaks for deep-frying are those that are tender and have good beefy flavour. While cheap cuts like cube steak (which is usually made from round steak that has been tenderised) are commonly used, they can sometimes be tough and lack flavour. A better option is to go for a more expensive cut like sirloin tip or ribeye, and pound it out to an even thickness of 1/4 inch.

Prepare the Breading

Set up a breading station with three dishes. In the first dish, place some cornstarch or plain flour. The second dish should contain an egg-and-buttermilk mixture. The final dish should contain a mixture of flour, salt, and any desired seasonings such as paprika, black pepper, onion powder, garlic powder, cayenne, and baking powder. Drizzle some buttermilk into the flour mixture and rub it with your fingertips until it resembles coarse wet sand.

Coat the Steaks

Take each steak and coat it first in the cornstarch or flour, shaking off any excess. Then, dip it into the egg-and-buttermilk mixture, followed by the seasoned flour mixture. Make sure the steak is completely coated, pressing the flour mixture onto the meat to help it adhere. Set the coated steaks aside on a wire rack or baking sheet while you heat the oil.

Heat the Oil

Use a deep fryer, Dutch oven, or a large deep pot to heat your oil. Canola, peanut, or vegetable oil are good options, as they can withstand high temperatures without smoking. Heat the oil to around 350-375°F. It's important to ensure the oil is hot enough, otherwise, your steak will end up soggy.

Fry the Steaks

Slowly lower each steak into the hot oil, being careful not to splatter. Fry the steaks in batches if necessary, and cook for 1-2 minutes per side for a 1/4 inch steak, adjusting the time depending on your desired doneness and the thickness of your steak. Use tongs with insulated handles to carefully turn the steaks over halfway through the cooking process. When the steaks are golden brown and crispy, remove them from the oil and drain them on a paper towel-lined plate.

Make the Gravy

While the steaks are resting, make a peppery gravy to pour over them. Heat some oil or butter in a saucepan over medium heat. Add flour and whisk constantly until a light brown roux forms. Slowly whisk in milk, stirring until thickened. Season the gravy with salt and pepper to taste.

Serve

Place the steaks on plates and top them with a generous helping of gravy. Serve with mashed potatoes or Southern Green Beans for a true Southern comfort food experience.

How to make the gravy

Now for the gravy!

First, you'll want to drain most of the oil from the pan, leaving about 2 tablespoons. This is so you can use the leftover oil and the brown bits from frying the steak to add flavour to your gravy.

Next, add 1/4 cup of flour along with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. If you've followed the previous steps for frying the steak, these should be the amounts you have remaining after dredging, so you shouldn't have to re-measure them. Mix everything in the pan and cook over medium heat until you start to see the mixture turn golden. This should take around 3 to 4 minutes.

Now, carefully add the remaining milk and the water, whisking them into the oil-flour mixture. You can use either all milk or a combination of milk and chicken broth for the gravy. Stir constantly while bringing the mixture to a boil, then keep stirring and cooking until the mixture thickens into a gravy. This should take only one to two minutes.

Finally, season the gravy with salt, pepper, onion powder, garlic powder, and a bit of thyme to taste.

What to serve with chicken fried steak

Chicken fried steak is a classic Southern comfort food. The best cut of beef for chicken-fried steak is cube steak, or another tenderized steak variety. The steak is coated with a seasoned flour mixture, then deep-fried to crispy perfection.

Chicken-fried steak is often served with a creamy white or brown peppery gravy. The rich, savoury flavours of the steak pair perfectly with hearty sides. Here are some ideas for what to serve with chicken fried steak:

Starches

• Mashed potatoes (loaded with butter, sour cream, and garlic, or cheddar cheese and chives)
• Sweet honey cornbread muffins
• Easy homemade biscuits
• Cheddar chive muffins
• Cheesy garlic bread

Vegetables

• Green bean casserole
• Lemon garlic green beans
• Roasted asparagus with lemon tahini sauce
• Collard greens stir-fry
• Brown sugar honey-glazed carrots
• Honey thyme-roasted rainbow carrots
• Crispy fried potatoes
• Roasted sweet potatoes
• Squash casserole with stuffing
• Maple-roasted carrots
• Southern creamed corn
• Southern green beans

Casseroles

• Broccoli cheese casserole
• Mac and cheese (with hatch green chile, or bacon)
• Southern corn pudding
• Scalloped potatoes
• Tamale pie casserole with cornmeal

Salads

• Waldorf salad
• Old-fashioned macaroni salad

Desserts

• Pineapple upside-down cake
• Red velvet poke cake
• Vintage buttermilk cake
• Southern buttermilk pie
• Southern fried apples
• Lavender shortbread cookies
• Apricot white chocolate scones

Frequently asked questions