Chicken Fried Steak Recipe

Cube steaks: These are tenderized cuts of beef, often from the round or chuck, used for their tenderness and quick cooking time.

All-purpose flour: This is used for the breading, giving the steak its crispy coating.

Salt: Enhances the flavor of the breading and the steak.

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

Paprika: Provides a mild, sweet flavor and a bit of color to the breading.

Garlic powder: Adds a subtle garlic flavor to the breading.

Eggs: Helps the breading adhere to the steak.

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

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

When dredging the cube steaks in the flour mixture, make sure to press the flour firmly into the meat to create a thick, even coating. This will help achieve a crispy crust when frying. Additionally, let the coated steaks rest for a few minutes before frying to allow the flour to adhere better, which will prevent the coating from falling off during cooking.

• 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 can be used for a slightly nuttier flavor and added nutritional benefits.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth.

• 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 can add a similar color and a bit more heat.

• garlic powder - Substitute with onion powder: Onion powder can provide a similar savory depth, though with a different flavor.

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

• milk - Substitute with almond milk: Almond milk can be used for a dairy-free alternative with a mild flavor.

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

• Allow the cube steaks to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Wrap each steak individually in plastic wrap or aluminum foil to maintain their crispiness and prevent freezer burn.
• Place the wrapped steaks in an airtight container or a heavy-duty freezer bag. Label with the date to keep track of freshness.
• Store in the refrigerator for up to 3-4 days. For longer storage, freeze the steaks for up to 2-3 months.
• To reheat, preheat your oven to 375°F (190°C). Place the steaks on a baking sheet lined with parchment paper or a wire rack to maintain crispiness.
• Heat for 15-20 minutes if refrigerated, or 25-30 minutes if frozen, until the steaks are heated through and crispy.
• For a quicker option, you can reheat in a skillet over medium heat. Add a small amount of vegetable oil and cook for 2-3 minutes per side until hot and crispy.
• Avoid microwaving as it can make the steaks soggy and unevenly heated.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the chicken fried steak on a baking sheet lined with aluminum foil.
  3. Cover the steak loosely with another piece of foil to prevent it from drying out.
  4. Bake for about 20 minutes, or until the steak is heated through and crispy.

• Skillet Method:

  1. Heat a small amount of vegetable oil in a skillet over medium heat.
  2. Once the oil is hot, add the chicken fried steak.
  3. Cook for about 3-4 minutes per side, or until the steak is heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken fried steak in the air fryer basket in a single layer.
  3. Air fry for about 5-7 minutes, flipping halfway through, until the steak is heated through and crispy.

• Microwave Method:

  1. Place the chicken fried steak on a microwave-safe plate.
  2. Cover with a damp paper towel to keep it moist.
  3. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

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

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

• Skillet: Used for frying the steaks until they are golden brown.

• Paper towels: Used for draining the excess oil from the fried steaks.

• Tongs: Useful for flipping the steaks in the skillet and removing them once cooked.

• Whisk: Used for beating the eggs and milk together to ensure they are well combined.

• Measuring cups: Used for accurately measuring the flour, milk, and vegetable oil.

• Measuring spoons: Used for measuring the salt, pepper, paprika, and garlic powder.

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

• Spatula: Can be used as an alternative to tongs for flipping the steaks.

Prepare ingredients ahead: Measure and mix the flour mixture and egg mixture the night before to save time.

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

Preheat oil: Ensure the vegetable oil is hot before frying to achieve a quick, even cook.

Drain efficiently: Use a wire rack over paper towels to drain fried steaks faster and keep them crispy.

Double coat: Dredge and dip all steaks before frying to streamline the process.