Best Chicken Fried Steak 

Introduction:

Chicken Fried Steak is a beloved comfort food classic that combines tenderized steak, a crispy golden crust, and creamy gravy for a satisfying meal that never fails to please. Whether served for breakfast, brunch, or dinner, this Southern staple is a timeless favorite. In this article, we’ll explore the secrets to making the best Chicken Fried Steak at home, from selecting the right cut of meat to mastering the perfect breading and gravy. Get ready to elevate your comfort food game to new heights!

Ingredients:

For the steak:

– 4 cube steaks (about 4 ounces each)

– Salt and pepper to taste

– 1 cup all-purpose flour

– 1 teaspoon garlic powder

– 1 teaspoon paprika

– 1/2 teaspoon cayenne pepper (optional)

– 2 large eggs

– 1/4 cup milk or buttermilk

– Vegetable oil for frying

For the gravy:

– 2 tablespoons all-purpose flour

– 2 tablespoons unsalted butter

– 2 cups beef broth

– Salt and pepper to taste

Instructions:

1. Season the cube steaks with salt and pepper on both sides.
2. In a shallow dish, combine the all-purpose flour, garlic powder, paprika, and cayenne pepper (if using).
3. In another shallow dish, whisk together the eggs and milk or buttermilk.
4. Dredge each cube steak in the seasoned flour, shaking off any excess. Dip the floured steaks into the egg mixture, allowing any excess to drip off, then dredge them in the seasoned flour again.
5. Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the breaded cube steaks to the skillet in a single layer, being careful not to overcrowd the pan.
6. Fry the cube steaks until they are golden brown and crispy, about 3-4 minutes per side. You may need to work in batches depending on the size of your skillet.
7. Once cooked, transfer the fried cube steaks to a plate lined with paper towels to drain any excess oil. Keep warm while you prepare the gravy.
8. To make the gravy, pour off any excess oil from the skillet, leaving about 2 tablespoons behind. Add the unsalted butter to the skillet and melt it over medium heat.
9. Sprinkle the all-purpose flour over the melted butter and whisk constantly to combine. Cook for 1-2 minutes, until the flour is golden brown and fragrant.
10. Slowly pour in the beef broth while whisking constantly to prevent lumps from forming. Continue to cook, stirring frequently, until the gravy thickens to your desired consistency.
11. Season the gravy with salt and pepper to taste.
12. Serve the Chicken Fried Steak hot, topped with the gravy.

Serving Tips:

1. Serve Hot and Fresh: Chicken Fried Steak is best served immediately after frying to maintain its crispy texture and juicy interior. Transfer the steak to a serving platter and pour the creamy gravy over the top just before serving for maximum flavor.
2. Garnish for Visual Appeal: For an extra touch of presentation, garnish your Chicken Fried Steak with chopped fresh parsley or green onions. This adds a pop of color and freshness to the dish, making it even more inviting.
3. Pair with Classic Sides: Serve your Chicken Fried Steak with classic Southern sides such as mashed potatoes, coleslaw, cornbread, or collard greens for a complete meal that’s sure to satisfy. These sides complement the hearty flavors of the steak and gravy perfectly.
4. Customize the Gravy: Customize the gravy to suit your taste preferences by adding additional seasonings such as garlic powder, onion powder, or paprika. You can also adjust the thickness of the gravy by adding more or less flour to achieve the desired consistency.

Storage Tips:

1. Refrigerate Leftovers: If you have leftover Chicken Fried Steak, store it in an airtight container in the refrigerator for up to 3-4 days. Make sure to store the steak and gravy separately to prevent the breading from becoming soggy.
2. Reheat Properly: When reheating Chicken Fried Steak, it’s best to do so in the oven or toaster oven to help maintain its crispy texture. Place the steak on a baking sheet and heat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
3. Freeze for Later: If you’re not able to finish all the leftovers within a few days, you can freeze Chicken Fried Steak for longer-term storage. Wrap each individual steak tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or bag. They can be frozen for up to 2-3 months.
4. Thaw Before Reheating: When ready to enjoy frozen Chicken Fried Steak, thaw it in the refrigerator overnight before reheating. This helps prevent the steak from becoming overcooked or dried out during reheating.

FAQs:

1. Can I use a different type of meat for Chicken Fried Steak? Yes, while cube steak or tenderized round steak are traditionally used for Chicken Fried Steak, you can experiment with other cuts such as sirloin or ribeye. However, ensure to tenderize the meat properly before breading and frying.

2. Can I make Chicken Fried Steak gluten-free? Yes, you can make Chicken Fried Steak gluten-free by using gluten-free flour or breadcrumbs for the breading. Additionally, make sure all other ingredients, including the gravy, are also gluten-free to accommodate dietary preferences or restrictions.

3. Can I oven-bake Chicken Fried Steak instead of frying it? While Chicken Fried Steak is traditionally fried, you can oven-bake it for a healthier alternative. Place breaded steak on a baking sheet sprayed with cooking oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until cooked through and golden brown.

4. Can I make the gravy ahead of time? Yes, you can make the gravy ahead of time and store it in the refrigerator for up to 2-3 days. Reheat it gently on the stove or in the microwave before serving, adding a splash of broth or milk to adjust the consistency if needed.

5. Can I freeze Chicken Fried Steak with gravy? While Chicken Fried Steak can be frozen, it’s best to freeze the steak and gravy separately for optimal quality. Wrap the steak tightly in plastic wrap or aluminum foil and place the gravy in a freezer-safe container. Thaw both components separately before reheating and serving.