Chicken Fried Steak: the ultimate comfort food recipe (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.

Adding the steak to the oil before it's reached 350° will make the breading wet and soggy, it needs to instantly start cooking as soon as it hits the oil so that the breading can crisp right up.

What is Best Cut of Meat for Chicken Fried Steak? Top round, top sirloin, or eye of round. Cube steak, which was formally tenderized top round or top sirloin, was traditionally used for chicken fried steak for years.

The calcium-rich properties of milk react with enzymes in the meat to gently soften the proteins. Whole milk (not reduced fat), buttermilk, and yogurt all get the job done – with a special nod to buttermilk and yogurt for their optimal tenderizing acidity levels.

Pat the Steak Dry: Before coating the steak with flour or batter, pat it dry with paper towels. 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.

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.

Pounding helps tenderize the meat by breaking down its tough fibers. It also thins it out for more even cooking. Do this before frying, grilling, or roasting for better retention of moisture content. To tenderize chicken breast, place the meat on a durable, flat surface.

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.

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.

Lamesa, the seat of Dawson County on the Texas South Plains, claims to be the birthplace of chicken-fried steak, and hosts an annual celebration accordingly. The Virginia Housewife, published in 1838 by Mary Randolph, has a recipe for veal cutlets that is one of the earliest recipes for a food like chicken-fried steak.

What is Texas Roadhouse country-fried steak? ›

Hand-battered, fresh-cut sirloin served crispy and golden, topped with cream gravy.

Cover and place the meat and milk marinade in the refrigerator between 4 to 12 hours—whatever you deem as the perfect wait—before rinsing and patting the meat dry.

It helps to then coat it with a thin layer of flour, then in well-beaten egg whites which will help the coating stick. Then coat with breading and press on it lightly to help it stick. Finally, let it sit , perhaps on a rack, to dry a few minutes before cooking.

Issue: Not allowing the breaded chicken to rest before frying can lead to the breading falling off. Solution: After breading, let the chicken rest on a wire rack for 10-15 minutes. This allows the breading to set and adhere.

MUSTARD is the best binder🍤 I use it on shrimp, fish, and when making fried chicken.

In the traditional three-step process for breading chicken, each layer helps the next layer adhere. A thin layer of flour helps the beaten egg stick, and the egg is what makes the outer layer of breadcrumbs stick to the chicken.