Chicken Fried Steak Recipe

Cube steaks: Tenderized beef steaks that are perfect for frying.

All-purpose flour: Used for dredging the steaks to create a crispy coating.

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

Eggs: Helps bind the flour coating to the steaks.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of spice and depth to the flavor.

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

When preparing chicken fried steak, ensure that the cube steaks are evenly coated by pressing the flour mixture firmly onto the meat. This helps create a crispier crust. Additionally, let the coated steaks rest for a few minutes before frying to allow the breading to adhere better.

• cube steaks - Substitute with ground beef patties: Ground beef patties can be used as a substitute because they 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 healthier option, adding a slightly nutty flavor and more fiber.

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

• 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 breading.

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

• black pepper - Substitute with white pepper: White pepper can be used for a milder peppery flavor without altering the appearance of the dish.

• vegetable oil - Substitute with canola oil: Canola oil is a good alternative for frying due to its high smoke point and neutral flavor.

• Allow the chicken fried steak to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Wrap each piece individually in plastic wrap or aluminum foil. This helps to maintain the crispiness and prevents the steaks from sticking together.
• Place the wrapped steaks in an airtight container or a freezer bag. If using a freezer bag, remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date. Chicken fried steak can be stored in the refrigerator for up to 3 days or in the freezer for up to 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.
• If reheating from frozen, there's no need to thaw. Simply extend the reheating time to 20-25 minutes, flipping halfway through.
• For an extra crispy finish, you can also reheat the steaks in a skillet over medium heat for a few minutes on each side after baking.

• Preheat your oven to 375°F (190°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.

• For a quicker method, use a microwave. Place the chicken fried steak on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• If you prefer a crispier texture, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the chicken fried steak in the basket and cook for 5-7 minutes, flipping halfway through, until it is hot and crispy.

• Another stovetop method involves using a skillet. Heat a small amount of vegetable oil over medium heat. Add the chicken fried steak and cook for 2-3 minutes on each side, or until it is heated through and crispy.

• For a more traditional approach, use a toaster oven. Preheat the toaster oven to 375°F (190°C). Place the chicken fried steak on the rack and heat for 10-15 minutes, checking periodically to ensure it doesn't overcook.

• Mixing bowl: Use this to whisk together the buttermilk and eggs, ensuring a smooth mixture.

• Mixing bowl: Another bowl is needed to combine the flour, salt, and pepper for the dredging process.

• Whisk: Essential for blending the buttermilk and eggs thoroughly.

• Skillet: This is where you'll heat the oil and fry the steaks to a golden brown perfection.

• Tongs: Handy for flipping the steaks in the skillet to ensure even cooking on both sides.

• Paper towels: Use these to drain the excess oil from the fried steaks, keeping them crispy.

• Measuring cups: Necessary for accurately measuring the flour, buttermilk, and oil.

• Measuring spoons: Use these to measure out the salt and black pepper precisely.

• Plate: Useful for holding the dredged steaks before they go into the skillet.

• Fork: Helps in whisking the eggs and buttermilk if a whisk is not available.

Prepare ingredients in advance: Measure and mix the flour, salt, and pepper ahead of time. Whisk the buttermilk and eggs together and store in the fridge.

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

Preheat the oil: Ensure the vegetable oil is hot before you start frying to reduce cooking time.

Double dredge efficiently: Set up a dredging station with the flour mixture and buttermilk mixture side by side for quick dipping.

Drain properly: Use a wire rack over paper towels to drain multiple steaks simultaneously.