How to Make Chicken Fried Steak
Do you want to know how to make chicken fried steak? Steak is cooked in the same way as fried chicken in a meal called, appropriately, chicken-fried steak. After coating the meat with a spiced flour mixture, it is deep-fried until it is perfectly crispy. Follow these recipes to learn how to make chicken fried steak.
Place sandwich steaks between two plastic sheets and pound until 1/4 inch thick.
Fill a small basin with two cups of flour.
In a second shallow bowl, stir together baking soda, baking powder, 1 teaspoon pepper, and 3/4 teaspoon salt. Stir together the buttermilk, garlic, egg, and Tabasco sauce.
In a deep cast-iron skillet, heat shortening to 325 degrees Fahrenheit (165 degrees Celsius). Over a parchment paper sheet, place a wire rack.
Coat a steak in flour as the shortening heats up, shaking off any excess. Dip into the buttermilk batter and lift up, allowing any extra batter to return to the bowl. To fully coat both sides, press in more flour. After breading one steak, place it on the wire rack and bread the other steaks.
If needed, fry steaks in batches for 3 to 5 minutes on each side, or until they are evenly golden brown. Place steaks on a platter covered with paper towels to drain. To maintain the warmth while preparing the gravy, cover it with foil.
Remove the fat from the skillet, saving as much of the solid residue and 1/4 cup of the liquid.
Put the skillet back over medium-low heat and pour in the oil that was set aside. Stir into the oil the remaining 1/4 cup flour. To release sediments into the gravy, use a spatula to scrape the bottom of the pan.
After adding the milk, turn up the heat to medium and simmer the gravy. Simmer for 6 to 7 minutes, stirring frequently, or until thickened. Add kosher salt and pepper for seasoning.
After moving the steaks to a tray, cover them with gravy.
Why it is Called Chicken Fried Steak
There is no chicken used to make chicken fried steak. Clearly. There’s no chicken in sight. This is the name given to the steak because it is breaded and fried in a manner similar to that of a piece of chicken.
Cube steak that has already been tenderized can be found at your grocery store and used to make chicken fried steak.
The steak is first dredged in a seasoned flour mixture, then it is dipped in an egg and buttermilk combination and then it is again dredged in flour.
At last, it’s perfectly golden-fried and served with the creamiest, most delicious gravy you’ve ever tasted. The gravy, according to some, is the greatest component.
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What Cut Can You Use to Make Chicken Fried Steak?
Most frequently, cube steak, already-tenderized steak, or an inexpensive cut like round steak are used to make chicken fried steak.
It was first developed to improve the flavor of an inexpensive cut of meat. Using a meat mallet, you must pound it thin regardless of the cut you choose. Even though beef is used to make most chicken-fried steaks, you can use thin-cut pork instead.
What are the Tips for Making the Best Chicken Fried Steak?
Below are the tips for making the best chicken fried steak for you and your family:
1. Thinly pound the steak. We use a meat hammer, but you could also use an empty wine bottle, a rolling pin, or a rubber mallet. A thin steak will become less chewy and cook more quickly.
2. Squeeze the flour firmly into the meat. The steak cutlets are floured twice: once prior to and once following an egg wash. Use the heel of your hand to firmly press the flour into the steaks the first time you dredge them. The coating will stick better in this manner.
3. Drizzle the steaks in hot oil in the pan. Deep-frying the chicken-fried steaks is not necessary. They may be shallow-fried with ease and with little oil. Before turning the steaks over, sprinkle some hot oil over the top to help solidify the coating.
4. Use an oven to warm up. While preparing the gravy, reheat the steaks in an oven set to 200°F after they have been fried.
How Do You Bread Chicken Fried Steaks Properly?
We are going to put up a typical breading station now. Our three cups of all-purpose flour, seasoned with onion powder, seasoned salt, and pepper, should be combined into one sizable glass basin or casserole dish.
We are going to put three broken eggs and one-fourth cup of well-whiskered whole milk in our next shallow dish. Instead of using milk, some people use a buttermilk-egg mixture, which gives the finished crust a variety of flavors that you can try.
Each tenderized steak should be taken one at a time, coated in the seasoned flour mixture, shaken off, dipped in the egg mixture, and then again in the seasoned flour. After the steak has breaded, return it to the baking pan and continue with the other steaks.
While the breading is developing, place the breaded steaks in the refrigerator for 20 minutes. It will change from having a powdered, white appearance to one more akin to dough.
What’s the Difference Between Chicken Fried Steak and Country Fried Steak?
Although country fried steak and chicken fried steak are frequently confused, Southerners, Texans in particular, would like you to know that there are a few important differences.
Country fried steak is served drenched in its thick gravy, which actually softens the crispy coating, unlike chicken fried steak is always served crunchy.
Both are coated and fried cube steaks. There are differences in the gravies as well. The gravy for chicken-fried steak is white and spicy, whereas the gravy for country-fried steak is brown.
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Bottom Line
In the South, chicken fried steak is a staple meal. That meal, which originated in the Texas-Oklahoma region, is considered sacrosanct by some.
To ensure the crust stays crispy, don’t forget to reheat the finished steaks in the oven until you’re ready to serve them.
