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.

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.

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.

Excess moisture on the surface of the meat can prevent the breading from sticking. Season and Flour the Steak Properly: Season the steak with salt and pepper before dredging it in flour. Make sure to coat the steak evenly, pressing the flour into the meat.

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. For these recipes, the steak may still be a little pink inside because it's beef, but to get a golden crust, the steak will cook to at least medium well.

It sits in the breading too long before frying

Coat each generously in flour right before you fry. If you let them sit too long, the marinade can seep through the flour and cause it to get moist, which creates a soggy breading that can fall off.

Chicken Fried Steak (CFS for short) is thinly pounded out beef. People typically use the less expensive, less desirable cuts, such as cube steak, chuck, round steak, and occasionally flank steak. We use cube steak.

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.

“Chicken-fried steak is commonly thought to have originated in Texas, the product of German and Austrian immigrants who adapted the dish from wiener schnitzel, which is similarly cooked but uses veal and breadcrumbs.”

Is chicken fried steak a Texas thing? ›

It originated in the southern United States, specifically Texas, in the early 19th century. It is a breaded and fried cut of beef, typically served with gravy, mashed potatoes, and vegetables. The name "chicken fried" comes from the cooking method, which is similar to that of fried chicken.

What's more, country-fried steak is breaded and fried, whereas Salisbury steak is just pan-fried in a little oil. Breading and frying a cube steak locks in the flavor. It's the best comfort food and a popular Southern-style breakfast, usually served with eggs and biscuits.

Seal the plate gently with a length or two of plastic cling wrap. Don't pull it too tight, but make sure that all of the edges are sealed. Place the plate into the refrigerator and let the food sit for at least 60 minutes. This helps the coating to harden a bit, which will keep it on the food.

Excess flour will create a thick coating that prevents the egg mixture from latching onto the meat. Therefore, if you want your breading not to fall off from the meat when deep-frying, you must shake off the excess flour before proceeding.

When it comes to breading meat, most breading procedures are basically the same. But taking the extra time to soak your meat in buttermilk and let the flour set will ensure that your breading is fully adhered for the perfect breaded pork chops or breaded chicken.