Chicken Fried Steak Recipe

Cube steaks: These are tenderized beef steaks that are perfect for frying. They are usually found in the meat section of your supermarket.

All-purpose flour: This is used for the breading mixture and helps create a crispy coating.

Buttermilk: Adds a tangy flavor and helps the breading stick to the steaks.

Eggs: Used to bind the breading to the steaks.

Salt: Enhances the flavor of the dish.

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

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

Onion powder: Adds a hint of onion flavor to the breading.

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

When preparing chicken fried steak, ensure that the cube steaks are pounded to an even thickness. This helps them cook uniformly and prevents any parts from being undercooked or overcooked. Additionally, after dredging the steaks in the flour mixture and buttermilk mixture, let them rest for a few minutes before frying. This allows the coating to adhere better, resulting in a crispier crust.

• cube steaks - Substitute with ground beef patties: Ground beef patties can be used as they provide a similar texture and flavor when breaded and fried.

• all-purpose flour - Substitute with gluten-free flour: Gluten-free flour can be used for those with gluten intolerance, providing a similar coating for frying.

• buttermilk - Substitute with plain yogurt: Plain yogurt thinned with a little water can mimic the tangy flavor and consistency of buttermilk.

• large eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) can be used as a vegan alternative to bind the coating.

• 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 and flavor profile but with a slightly different taste.

• garlic powder - Substitute with fresh garlic: Fresh minced garlic can be used for a more intense garlic flavor.

• onion powder - Substitute with fresh onion: Finely grated fresh onion can provide a similar flavor with a bit more moisture.

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

• Allow the chicken fried steak to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled steaks in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps maintain their crispiness and prevents them from absorbing other odors in the fridge.
• Store the wrapped or containerized steaks in the refrigerator if you plan to consume them within 3-4 days. For longer storage, freezing is recommended.
• To freeze, individually wrap each steak in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. This prevents freezer burn and keeps the steaks fresh.
• Label the container or bag with the date to keep track of how long they’ve been stored. Frozen chicken fried steaks can be kept for up to 2-3 months.
• When ready to reheat, thaw the steaks in the refrigerator overnight. This ensures even reheating and maintains the texture.
• Reheat the thawed steaks in an oven preheated to 375°F (190°C) for about 15-20 minutes, or until heated through. This method helps retain their crispiness.
• Alternatively, you can reheat in a skillet over medium heat, flipping occasionally until warmed through. This method also helps maintain the crispy coating.
• Avoid microwaving as it can make the coating soggy and unevenly heated.

• Preheat your oven to 375°F (190°C). Place the chicken fried steak on a baking sheet lined with parchment paper. Cover loosely with aluminum foil to prevent drying out. Bake for about 15-20 minutes or until heated through.

• For a quicker method, use a skillet. Heat a small amount of vegetable oil over medium heat. Add the chicken fried steak and cook for 3-4 minutes per side, or until heated through and crispy.

• If you prefer using a microwave, place the chicken fried steak on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• For an air fryer, preheat to 350°F (175°C). Place the chicken fried steak in the basket in a single layer. Cook for 5-7 minutes, flipping halfway through, until heated through and crispy.

• To maintain the crispiness, avoid reheating in a slow cooker or steamer, as these methods can make the chicken fried steak soggy.

• Shallow dish: Used to hold the flour mixture for dredging the steaks.

• Shallow dish: Used to hold the buttermilk and egg mixture for dipping the steaks.

• Whisk: Used to combine the buttermilk and eggs until smooth.

• Skillet: Used to heat the oil and fry the steaks.

• Tongs: Used to handle the steaks while frying and to flip them.

• Paper towels: Used to drain excess oil from the fried steaks.

• Measuring cups: Used to measure out the flour, buttermilk, and oil.

• Measuring spoons: Used to measure out the salt, pepper, garlic powder, and onion powder.

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

Use a deep fryer: If you have a deep fryer, it can cook the steaks more evenly and quickly than a skillet.

Double dredge efficiently: Set up a dredging station with the flour mixture and buttermilk mixture side by side to streamline the process.

Preheat oil: Start heating the oil while you prepare the steaks to save time.

Drain properly: Use a wire rack instead of paper towels to drain the steaks for a crispier result.