Classic Chicken Fried Steak

Indulge in the heartiness of our Classic Chicken Fried Steak, a Southern favorite that combines tender beef with a crispy, flavorful coating. Served with your choice of gravy, this dish is a comforting and satisfying meal.

Introduction

The Classic Chicken Fried Steak is a staple in Southern cuisine, known for its tender beef and crispy coating. This dish is a perfect blend of textures and flavors, making it a popular choice for a hearty and satisfying meal.

Why This Recipe Works

  • Tender Beef: Using cube steaks ensures a tender bite every time.
  • Crispy Coating: A combination of flour, baking powder, and baking soda creates the perfect crispy exterior.
  • Flavorful Seasoning: The addition of black pepper, salt, and hot pepper sauce adds depth and a hint of spice to the dish.

Ingredients

QuantityIngredient
4 piecesBeef Cube Steaks (1/2 pound each)
2 cupsAll-Purpose Flour
2 tspBaking Powder
1 tspBaking Soda
1 tspBlack Pepper
3/4 tspSalt
1 1/2 cupsButtermilk
1Egg
1 tbspHot Pepper Sauce (e.g., Tabasco™)
2 clovesGarlic, minced
2.5 cupsCanola Oil (for frying)
Classic Chicken Fried Steak ingredients

Preparation

Tenderizing the Steaks

  1. Pound the Steaks: Start by pounding the steaks to about 1/4-inch thickness. This ensures even cooking and tender meat.

Preparing the Coating

  1. Dry Mixture: Place 2 cups of flour in a shallow bowl.
  2. Wet Batter: In another bowl, combine baking powder, baking soda, pepper, and salt. Stir in buttermilk, egg, Tabasco sauce, and minced garlic to create the batter.

Cooking Instructions

  1. Coat the Steaks: Dredge each steak first in flour, then dip into the batter, and dredge again in flour. Ensure each steak is thoroughly coated with dry flour.
  2. Frying: Heat canola oil in a deep cast-iron skillet to 325°F (165°C). Fry the steaks until they are evenly golden brown, about 3 to 5 minutes per side.
  3. Drain: Transfer the fried steaks to a plate lined with paper towels to drain excess oil.

Serving Suggestions

  • Gravy: Serve the chicken fried steaks hot, accompanied by your favorite gravy – creamy country gravy or a spicy pepper gravy are excellent choices.
  • Sides: Pair with mashed potatoes, green beans, or a fresh salad for a complete meal.

Tips for the Perfect Chicken Fried Steak

  • Even Thickness: Ensure the steaks are pounded to an even thickness for uniform cooking.
  • Oil Temperature: Maintaining the correct oil temperature is crucial for a crispy, non-greasy coating.
  • Don’t Overcrowd: Fry the steaks in batches if necessary to avoid overcrowding the skillet, which can lower the oil’s temperature.

Conclusion

This Classic Chicken Fried Steak recipe brings a delightful crunch and rich flavor in every bite. It’s a perfect main dish for any hearty meal, offering a taste of Southern comfort on your dinner table.

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Classic Chicken Fried Steak

Classic Chicken Fried Steak


  • Author: Elowen Thorn

Description

Indulge in the heartiness of our Classic Chicken Fried Steak, a Southern favorite that combines tender beef with a crispy, flavorful coating. Served with your choice of gravy, this dish is a comforting and satisfying meal.

The Classic Chicken Fried Steak is a staple in Southern cuisine, known for its tender beef and crispy coating. This dish is a perfect blend of textures and flavors, making it a popular choice for a hearty and satisfying meal.


Ingredients

Quantity Ingredient
4 pieces Beef Cube Steaks (1/2 pound each)
2 cups All-Purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Black Pepper
3/4 tsp Salt
1 1/2 cups Buttermilk
1 Egg
1 tbsp Hot Pepper Sauce (e.g., Tabasco™)
2 cloves Garlic, minced
2.5 cups Canola Oil (for frying)

Instructions

Coat the Steaks: Dredge each steak first in flour, then dip into the batter, and dredge again in flour. Ensure each steak is thoroughly coated with dry flour.

Frying: Heat canola oil in a deep cast-iron skillet to 325°F (165°C). Fry the steaks until they are evenly golden brown, about 3 to 5 minutes per side.

Drain: Transfer the fried steaks to a plate lined with paper towels to drain excess oil.

Notes

Even Thickness: Ensure the steaks are pounded to an even thickness for uniform cooking.

Oil Temperature: Maintaining the correct oil temperature is crucial for a crispy, non-greasy coating.

Don’t Overcrowd: Fry the steaks in batches if necessary to avoid overcrowding the skillet, which can lower the oil’s temperature.