How to Make Chicken Fried Steak
Chicken Fried Steak is one of my favorite meals. But it wasn’t always that way.
When I first lived in Texas my friends took me out to eat and admit some of the things on the menu had me scratching my head. Biscuits and gravy and grits were just a few that II hadn’t ever had. I figured I would order me some Chicken Fried Steak because well, I liked Chicken!
To My Surprise
The chicken fried steak meat was anything but chicken. And I sure wasn’t disappointed because what I learned was cubed steak was so tender along with some of the most beautiful flavors that I had ever had.
Chicken Fried Steak is a southern staple
When I had that Chicken Fried Steak Sandwich I was hooked. And it wasn’t until I made my own that I could reproduce that same experience I had oh so long ago.
To my surprise this time honored recipe came together so fast that I could serve it for supper on the busiest of days!
Chicken Fried Steak is a Southern staple in most homes and restaurants and it’s easy as can be to make, but in this post, I’m gonna show you a little trick that will help you to have a nice crunchy breading every time.
Now let’s get a head start on supper!
To make this Chicken Fried Steak recipe you’ll need:
Whatever flour you have on hand will work just fine, whether it is all purpose or self rising.These days I even used almond or coconut flour. If using self rising, you can just leave the salt out since it already has salt in it.
You’re also going to need some cubed steak. This package has two pieces in it.
You could take those two pieces of meat and cut them in half to make four pieces of meat, but here I am keeping them as two.
- Before ya get started, pour a little oil into a large skillet and set it over medium to medium high heat.
- Now place your flour in a shallow dish.
- Season it with salt and pepper.
- Stir that up good.
- Now pour a little milk in another shallow dish and you’ve got a breading station set up.
- Take one piece of cube steak and dip it into the milk on both sides.
- Hold it up to drip excess milk off a few seconds and then…
- Dip both sides into the flour mixture.
- Dip it BACK into the milk…
See, the trick to getting a nice thick breading is to double dip. That first dip is basically creating a “glue” for the second coating to stick to.
- Dip it back into the flour mixture.
- Repeat with the rest of your cube steak.
- Carefully place breaded steak into hot skillet and cook until browned
- Flip, and cook until browned on the other side as well. This will probably take anywhere from 5-7 minutes per side.
- Once it’s browned, remove to paper towel lined plate.
- Pour off most of the oil in your skillet, but keep about 3-4 tablespoons.
- Add your flour to hot skillet.
- Stir constantly until flour is browned, just a minute or two.
- Reduce heat to low.
- Pour in milk and stir.
- Continue cooking until gravy is as thick as you like, 2-4 minutes. If it gets too thick, stir in more milk.
- Place Chicken Fried Steak on a plate with some friends!
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Dive in to some old fashioned goodness that money just can’t buy!
- 2 pieces cubed steak
- 1 cup all purpose flour self rising is fine, just omit salt
- 1/2 tsp salt more if you like
- 1/2 teaspoon black pepper more if you like
- Vegetable oil for frying
- 3 tablespoons reserved oil from frying steaks
- 1/4 cup all purpose flour
- 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste
- 1 1/2 -2 cups milk
- Pour oil to a depth of 1/4 inch in a large skillet. Place over medium heat while you prepare the cubed steaks.
- In a shallow bowl or pie plate, stir together flour, salt, and pepper. In another shallow bowl, pour milk.
- Dip each piece of meat into milk on both sides, then flour mixture on both sides, back in milk on both sides, and back in flour mixture on both sides. Repeat until both pieces of meat are breaded.
- Carefully place in hot oil and cook until browned on both sides, about 8-10 minutes. Remove to paper towel lined plate while you prepare the gravy.
For the Gravy
- Drain off all grease except for 3-4 tablespoons. Add flour to grease and stir over medium heat until flour is browned, just 1-2 minutes.
- Reduce heat to low and pour in milk while stirring constantly. Add Salt and Pepper. Stir over low heat until gravy is of desired thickness. Add more milk if it becomes too thick.
- Pour gravy over fried steak, mashed potatoes, and biscuits if you like.
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What you get out of life is measured by what you’re willing to put into it.
~ Thomas Edison, Submitted by Johnny Lansdell