What evil genius came up with the idea for chicken-fried steak? Just when I’m trying to be good, eating my greens, avoiding sweets, the notion to make chicken-fried steak takes hold in my brain and doesn’t let go until the deed is done. This isn’t Lenten food, dear brain, what are you doing?
Chicken-fried steak, if you are unfamiliar with the dish, is a Southern favorite—tenderized beef cutlets, dipped in egg and flour and fried, much like fried chicken, but with steak.
It’s usually served with a creamy country gravy, made with some of the drippings from the pan. It’s made most often with cube steak, or steak that has already been tenderized, or a cheap cut like round steak, which you have to pound thin with a meat mallet.
Chicken-fried steak, if you are unfamiliar with the dish, is a Southern favorite—tenderized beef cutlets, dipped in egg and flour and fried, much like fried chicken, but with steak.
It’s usually served with a creamy country gravy, made with some of the drippings from the pan. It’s made most often with cube steak, or steak that has already been tenderized, or a cheap cut like round steak, which you have to pound thin with a meat mallet.
Chicken Fried Steak Recipe
Ingredients
- 4 quarter-pound cube steaks (pre-tenderized) or round steaks
- A sprinkling of salt for pre-salting the meat
- 2 cups of flour for breading
- 2 teaspoons Kosher salt for breading
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon cayenne
- 2 eggs, beaten
- 1/2 cup milk
- Canola oil, rice bran oil, or other high smoke point oil or fat for frying
- 3 Tbsp pan drippings
- 3 Tbsp flour
- 1/4 cup whipping cream
- 1 3/4 cups milk
- Salt
- Freshly ground black pepper
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