Chicken Fried Steak Recipe

Cube steaks: Pre-tenderized cuts of beef, ideal for frying due to their texture.

All-purpose flour: Used for dredging the steaks, creating a crispy coating.

Buttermilk: Adds tanginess and helps tenderize the meat.

Beaten eggs: Helps the flour mixture adhere to the steaks.

Salt: Enhances the flavor of the breading.

Black pepper: Adds a bit of heat and depth 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, let the steaks rest for a few minutes after dredging them in the flour mixture and buttermilk mixture. This resting period allows the coating to adhere better, resulting in a crispier crust when fried.

• cube steaks - Substitute with pork chops: Pork chops can be tenderized similarly and provide a comparable texture and flavor.

• cube steaks - Substitute with seitan: For a vegetarian option, seitan has a meaty texture that works well in this dish.

• all-purpose flour - Substitute with gluten-free flour: For those with gluten intolerance, gluten-free flour can be used without compromising the coating.

• all-purpose flour - Substitute with cornstarch: Cornstarch can create a crispier coating and is a good alternative for a lighter texture.

• buttermilk - Substitute with plain yogurt: Plain yogurt can provide the same tangy flavor and tenderizing effect as buttermilk.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice to create a buttermilk substitute.

• large beaten eggs - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for a vegan egg substitute.

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

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the dish.

• salt - Substitute with celery salt: Celery salt can add a subtle, savory flavor along with the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used, but adjust the quantity to taste.

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

• vegetable oil - Substitute with peanut oil: Peanut oil is excellent for frying due to its high smoke point and adds a subtle nutty flavor.

• Allow the chicken fried steak to cool completely at room temperature before storing. This helps prevent condensation, which can make the coating soggy.
• Wrap each piece of chicken fried steak individually in plastic wrap or aluminum foil. This ensures that the pieces do not stick together and makes it easier to reheat individual portions.
• Place the wrapped steaks in an airtight container or a resealable plastic bag. If using a plastic bag, try to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date of storage. Chicken fried steak can be stored in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
• When ready to reheat, if the steaks are frozen, thaw them in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• To reheat, preheat your oven to 375°F (190°C). Place the chicken fried steak on a baking sheet lined with parchment paper or a wire rack. This allows air to circulate around the steaks, keeping them crispy.
• Heat the steaks in the oven for about 15-20 minutes, or until they are heated through and the coating is crispy. If reheating from the refrigerator, reduce the time to 10-15 minutes.
• For an extra crispy finish, you can also reheat the steaks in a skillet. Heat a small amount of vegetable oil over medium heat and fry the steaks for 2-3 minutes on each side, until they are hot and crispy.
• Serve the reheated chicken fried steak immediately with your favorite sides, such as mashed potatoes, gravy, or green beans.

• 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 steak on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• If you prefer a crispier texture, reheat in 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 reaches your desired level of crispiness.

• For stovetop reheating, heat a small amount of vegetable oil in a skillet over medium heat. Add the steak and cook for 2-3 minutes on each side, or until heated through and crispy.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the chicken fried steak on the rack or a baking sheet and heat for 10-15 minutes, or until warmed through and crispy.

• Mixing bowl: Used to combine the flour, salt, and pepper mixture.

• Mixing bowl: Used to whisk together the buttermilk and eggs.

• Whisk: Used to blend the buttermilk and eggs smoothly.

• 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 the excess oil from the fried steaks.

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

• Measuring spoons: Used to measure the salt and black pepper.

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

• Thermometer: Optional, but can be used to check the oil temperature for optimal frying.

Prepare ingredients ahead: Measure and mix the flour, salt, and pepper in advance. Beat the eggs and combine with buttermilk beforehand.

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

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

Double dredge efficiently: Set up a dredging station to quickly coat the steaks in the flour mixture and buttermilk mixture.

Drain properly: Use a wire rack over paper towels to drain excess oil quickly and keep the steaks crispy.