Chicken Fried Steak Recipe · i am a food blog (2024)

FAQs

How do you keep batter from falling off chicken fried steak? ›

Another important tip is to place the breaded meat onto a sheet pan, cover and place back in the refrigerator for at least 30 minutes before frying. This will firmly adhere the breading onto the meat and help keep it from falling of when frying.

You can either use egg and a little milk before you dip it in the flour mixture, or just flour your meat by itself. Place enough oil in a PRE HEATED pan to cover the bottom, but you don't need inches of oil. Take your floured cube steak and place it in the pan over medium heat.

Help firm up the coating on top by spooning hot oil over the top before flipping the steaks. Use a warming oven. After you fry the steaks, keep them warm in a 200°F oven while you make the gravy.

The main difference between country-fried steak and chicken-fried steak is the gravy. Country-fried steak is slathered in brown gravy, whereas chicken-fried steak uses a white, peppery gravy. However, this distinction is not entirely set in stone as different restaurants will serve both with the same gravy.

Place the meat on a tray, cover, and put it in the refrigerator for one hour. This is extremely important as it allows the flour to become sticky and attach to the meat.

Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

When we are dealing with potentially tough cuts of beef, we will oftentimes utilize marinades with higher levels of acids like lemon juice, vinegar, or buttermilk. These marinades will help break down the muscle fibers to make them easier to cook and tenderize.

Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe.

Cooking Tips

Shake off any excess liquid or flour, and let the steak rest for a few minutes before frying. Use oil that is hot—oil that is not hot enough will decrease your chances of a crispy coating. The breading may absorb the oil and become soggy and greasy.

Storage: Store leftovers covered in the refrigerator for up to 4 days. Make ahead: The steaks can be made ahead and kept warm in a 200-degree oven one hour in advance (cover tightly with foil to prevent them from drying out). Spicy: If you love heat, serve your Chicken Fried Steak with plenty of hot sauce or Tabasco.

What is KFC chicken-fried steak made of? ›

Chicken-fried steak, also known as country-fried steak, is an American breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube steak) coated with seasoned flour and either deep-fried or pan-fried. It is sometimes associated with the Southern cuisine of the United States.

Chicken fried steak is high in calories, fat, and sodium, which can contribute to weight gain and high blood pressure. Moreover, the added gravy can further increase the calorie and fat content of the dish, making it a less than ideal choice for those trying to maintain a healthy diet.

This statewide enthusiasm was codified in 2011, when the Texas State House of Representatives declared October 26 "Chicken Fried Steak Day," noting that "this signature dish occupies a special place in the culinary culture of the Lone Star State." It's hard to argue with the force of Texas law.

Meat is not properly dry

If the meat is wet, it will make the flour soggy. In that case, breading will not stick properly and may fall off when deep frying. Therefore, you must take some paper towels and pat dry the meat on all sides.

Webstaurant Store brings even more tips: Once you've coated your food with flour, cover it and leave it in the fridge for an hour so that the flour becomes sticky and attaches to the food more efficiently. Second of all, for best results, don't overcrowd your pan while frying food.

Dry the Chicken:Make sure the chicken is dry before dredging it in flour or breadcrumbs. Pat the chicken pieces with paper towels to remove excess moisture. Wet surfaces can prevent the breading from sticking. Use an Egg Wash:Dip the chicken in an egg wash before coating it with flour or breadcrumbs.

First, the oil might not have been hot enough. If the oil isn't at the correct temperature, your fish will absorb the oil while it's frying, causing some of the batter to drop off. To prevent this, your oil should be around 350 to 375 degrees Fahrenheit.