Chicken Fried Steak Recipe

Cube steak: A tenderized cut of beef that's ideal for frying.

All-purpose flour: Used to create the breading for the steak.

Salt: Enhances the flavor of the breading.

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

Paprika: Provides a subtle smokiness and color to the breading.

Buttermilk: Helps the breading adhere to the steak and adds a tangy flavor.

Eggs: Used to bind the breading to the steak.

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

When preparing chicken fried steak, ensure that the cube steak is pounded to an even thickness. This helps the meat cook uniformly and prevents any parts from being undercooked or overcooked. Additionally, after dredging the steak in the flour mixture and buttermilk mixture, let it rest for a few minutes before frying. This allows the coating to adhere better, resulting in a crispier crust.

• cube steak - Substitute with ground beef patties: Ground beef patties can mimic the texture and flavor of cube steak when breaded and fried.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides a slightly nuttier flavor and adds more fiber to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor while also contributing a bit of umami.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile that can be interesting.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and spice, which can elevate the dish.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tanginess and thickness of buttermilk, making it a good alternative.

• eggs - Substitute with flaxseed meal and water mixture: Mixing flaxseed meal with water can create a similar binding effect as eggs, suitable for those avoiding eggs.

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

• Allow the chicken fried steak to cool completely before storing. This prevents condensation, which can make the coating soggy.
• For short-term storage, place the steaks in an airtight container. Layer them with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 3-4 days. Reheat in an oven at 350°F until warmed through to maintain crispiness.
• For freezing, wrap each cooled steak individually in plastic wrap or aluminum foil. This helps to preserve the texture and flavor.
• Place the wrapped steaks in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat thawed steaks in an oven at 350°F for about 20 minutes, or until heated through. This ensures they remain crispy and delicious.
• Avoid microwaving as it can make the coating soggy and unevenly heated.

• Oven Method: Preheat your oven to 375°F (190°C). Place the leftover chicken fried steak on a baking sheet lined with parchment paper. Cover the steaks loosely with aluminum foil to prevent them from drying out. Bake for about 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes to regain some of the crispiness.

• Skillet Method: Heat a small amount of vegetable oil in a skillet over medium heat. Once the oil is hot, add the chicken fried steak. Cook for about 3-4 minutes per side, or until the steak is heated through and the coating is crispy again. Be careful not to overcrowd the skillet to ensure even heating.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken fried steak in the air fryer basket in a single layer. Cook for about 5-7 minutes, flipping halfway through, until the steak is heated through and the coating is crispy.

• Microwave Method: While not the best for maintaining crispiness, the microwave is the quickest option. Place the chicken fried steak on a microwave-safe plate. Cover with a damp paper towel to keep it from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• Mixing bowl: Use this to combine the flour, salt, pepper, and paprika.

• Mixing bowl: Use another one to whisk together the buttermilk and eggs.

• Whisk: This will help you mix the buttermilk and eggs thoroughly.

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

• Tongs: Use these to handle the steaks while dredging and frying.

• Paper towels: Place these on a plate to drain the excess oil from the fried steaks.

• Plate: Use this to hold the steaks after dredging and before frying.

• Measuring cups: These will help you measure out the flour, buttermilk, and oil accurately.

• Measuring spoons: Use these to measure the salt, pepper, and paprika.

• Thermometer: Optional, but useful to ensure the oil is at the right temperature for frying.

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: Cooking multiple cube steaks at once will save you from doing multiple batches.

Preheat the oil: Ensure the vegetable oil is hot before you start frying to reduce cooking time.

Double-dredge efficiently: Set up a dredging station to quickly coat the steaks without making a mess.

Drain properly: Use a wire rack over paper towels to drain the fried steaks quickly and keep them crispy.