Chicken Fried Steak Recipe

Cube steaks: These are tenderized cuts of beef that are essential for the dish's texture.

All-purpose flour: Used for dredging, it creates a crispy coating on the steak.

Buttermilk: Adds tanginess and helps tenderize the meat.

Eggs: Combined with buttermilk to form a rich coating.

Salt: Enhances the flavor of the steak.

Black pepper: Adds a hint of spice and depth to the seasoning.

Vegetable oil: Used for frying, it helps achieve a golden brown crust.

To achieve a perfectly crispy chicken fried steak, ensure that your oil is at the right temperature before frying. Use a thermometer to maintain the oil at around 350°F. This will help the steaks cook evenly and develop a golden crust without absorbing too much oil. Additionally, after dredging the steaks in flour, let them rest for a few minutes. This allows the coating to adhere better, resulting in a crispier finish.

• cube steaks - Substitute with pork chops: Pork chops can be tenderized and breaded similarly, providing a similar texture and flavor profile.

• cube steaks - Substitute with portobello mushrooms: For a vegetarian option, portobello mushrooms offer a meaty texture and can be breaded and fried like steak.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier alternative.

• all-purpose flour - Substitute with gluten-free flour blend: For a gluten-free option, a gluten-free flour blend can be used to achieve similar breading results.

• buttermilk - Substitute with plain yogurt: Plain yogurt thinned with a little milk can mimic the tangy and creamy properties of buttermilk.

• buttermilk - Substitute with milk and lemon juice: Combine milk with a tablespoon of lemon juice or vinegar to create a homemade buttermilk substitute.

• large eggs - Substitute with flaxseed meal and water: Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg, perfect for a vegan alternative.

• large eggs - Substitute with applesauce: Use ¼ cup of unsweetened applesauce per egg for a moist and slightly sweet alternative, suitable for baking.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the taste of the dish.

• black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can replace black pepper, adding heat and depth.

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

• vegetable oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, ideal for frying without altering the flavor.

• Allow the freshly cooked chicken fried steak to cool to room temperature. This prevents condensation, which can make the coating soggy.

• Wrap each piece individually in plastic wrap or aluminum foil. This ensures that the steaks are protected from freezer burn and maintain their flavor.

• Place the wrapped steaks in an airtight container or a heavy-duty freezer bag. Label the container with the date to keep track of freshness.

• Store the steaks in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place them in the freezer where they can last 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. This helps maintain the crispy texture.

• Heat in the oven for about 20 minutes if frozen, or 10-15 minutes if refrigerated, until the steaks are heated through and crispy.

• For a quicker option, use a skillet over medium heat with a little vegetable oil. Fry the steaks for a few minutes on each side until they are hot and crispy.

• Avoid microwaving as it can make the steaks rubbery and lose their delightful crunch.

• Preheat your oven to 350°F (175°C). Place the chicken fried steak on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Bake for about 15-20 minutes or until heated through. This method helps maintain the crispy texture while ensuring the inside is warm.

• For a quicker option, use a skillet. Heat a small amount of vegetable oil over medium heat. Add the chicken fried steak and cover the skillet with a lid. Cook for about 3-5 minutes on each side, flipping once, until the steak is heated through. This method helps to restore some of the original crispiness.

• If you're in a hurry, the microwave can be used, though it might compromise the texture. Place the chicken fried steak on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 1-2 minutes, checking to ensure it's warmed evenly. This method is best for those who prioritize speed over texture.

• For an air fryer, preheat it to 350°F (175°C). Place the chicken fried steak in the basket, ensuring they are not overlapping. Heat for about 5-7 minutes, flipping halfway through. This method is excellent for reviving the crispiness of the coating.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. Essential for achieving the perfect golden brown crust on the chicken fried steak.

• Tongs: Handy for flipping the steaks in the hot oil without splattering or damaging the crust.

• Mixing bowl: Used to combine the buttermilk and eggs, creating a smooth mixture for dipping the steaks.

• Whisk: Helps in thoroughly mixing the buttermilk and eggs to ensure an even coating on the steaks.

• Paper towels: Used for draining excess oil from the fried steaks, keeping them crispy and not greasy.

• Measuring cups: Essential for accurately measuring the flour, buttermilk, and oil to maintain the right proportions in the recipe.

• Plate: Useful for holding the flour and dredged steaks before frying, keeping your workspace organized.

• Knife: Handy for trimming any excess fat or sinew from the cube steaks before seasoning.

Prepare ingredients in advance: Measure and organize all ingredients like flour, buttermilk, and eggs before starting. This streamlines the cooking process.

Use a large skillet: A bigger skillet allows you to fry multiple cube steaks at once, reducing overall cooking time.

Preheat the oil: Ensure the vegetable oil is hot before adding the steaks. This ensures even cooking and faster frying.

Double-dip efficiently: Set up a dredging station with flour and buttermilk mixture to quickly coat the steaks without interruption.