Chicken Fried Steak Recipe

Cube steak: Tenderized cuts of beef that are essential for the dish's texture.

All-purpose flour: Forms the base of the crispy coating.

Salt: Enhances the flavor of the steak.

Black pepper: Adds a bit of heat and depth to the seasoning.

Garlic powder: Infuses the coating with a subtle garlic flavor.

Buttermilk: Adds tanginess and helps tenderize the meat.

Eggs: Helps the coating adhere to the steak.

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

When dredging the cube steak in the flour mixture, make sure to press the flour firmly onto the meat to create a thick, even coating. This helps achieve a crispy, golden crust when frying. Additionally, let the coated steaks rest for a few minutes before frying to allow the breading to adhere better, reducing the chance of it falling off during cooking.

• tenderized cube steak - Substitute with pork cutlets: Pork cutlets are similarly tender and can be breaded and fried in the same manner as cube steak.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can provide a slightly nuttier flavor and is a bit healthier, though it may alter the texture slightly.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth, though it will add moisture to the breading process.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist to the dish.

• garlic powder - Substitute with onion powder: Onion powder provides a similar savory depth, though with a slightly different flavor.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tanginess and thickness of buttermilk, though it may need to be thinned with a bit of water or milk.

• large eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) can act as a binding agent, though they will add a slight nutty flavor.

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

• Allow the chicken fried steak to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled steaks in an airtight container or wrap them tightly in plastic wrap or aluminum foil.
• Store the wrapped steaks in the refrigerator for up to 3-4 days. Ensure they are kept at a consistent temperature to maintain freshness.
• For longer storage, consider freezing. Wrap each steak individually in plastic wrap, then place them in a freezer-safe bag or container. This double wrapping helps prevent freezer burn.
• Label the container with the date to keep track of how long they've been stored.
• When ready to reheat, thaw the steaks in the refrigerator overnight if frozen. This slow thawing process helps maintain the texture and flavor.
• Reheat in an oven preheated to 375°F (190°C) for about 15-20 minutes, or until heated through. This method helps retain the crispy coating.
• Alternatively, reheat in a skillet over medium heat, flipping occasionally, until warmed through. Avoid microwaving as it can make the coating soggy.
• Serve with your favorite sides like mashed potatoes, gravy, or green beans to enjoy a meal that tastes freshly made.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the chicken fried steak on a baking sheet lined with foil.
  3. Cover the steak loosely with another piece of foil to prevent it from drying out.
  4. Heat for about 20 minutes, flipping halfway through to ensure even reheating.
  5. Remove the foil for the last 5 minutes to regain some crispiness.

• Skillet Method:

  1. Heat a small amount of vegetable oil in a skillet over medium heat.
  2. Once the oil is hot, add the chicken fried steak.
  3. Cook for about 3-4 minutes per side, or until heated through and crispy.
  4. Drain on paper towels to remove excess oil before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken fried steak in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, flipping halfway through to ensure even reheating.
  4. Check for desired crispiness and heat; add a couple more minutes if necessary.

• Microwave Method:

  1. Place the chicken fried steak on a microwave-safe plate.
  2. Cover with a damp paper towel to keep it from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. If not heated through, continue in 30-second intervals until hot.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the chicken fried steak on the toaster oven tray.
  3. Heat for about 10-15 minutes, flipping halfway through.
  4. For extra crispiness, turn on the broil setting for the last 2-3 minutes.

• Shallow bowl: Use this to mix the flour, salt, pepper, and garlic powder together.

• Another bowl: This is for whisking together the buttermilk and eggs.

• Whisk: Essential for combining the buttermilk and eggs smoothly.

• Skillet: Heat the oil in this to fry the steaks.

• Tongs: Handy for turning the steaks while frying to ensure even cooking.

• Paper towels: Use these to drain the excess oil from the fried steaks.

• Plate: Place the steaks on this after frying and draining.

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

• Measuring spoons: Use these to measure out the salt, pepper, and garlic powder.

• Fork: Useful for dredging the steaks in the flour mixture.

Prepare ingredients in advance: Measure and mix the flour mixture and buttermilk mixture ahead of time to streamline the cooking process.

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

Preheat the oil: Ensure the oil is hot before you start frying to achieve a quick and even cook.

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

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