Why is chicken fried steak called that if it doesn’t have chicken?

Chicken fried steak gets its name because the cooking method and breading resemble fried chicken. The steak is coated in seasoned flour and deep-fried or pan-fried, creating a crispy exterior similar to traditional fried chicken, even though the dish contains no chicken meat.

What type of meat is best for making chicken fried steak?

The most common cut used for chicken fried steak is cube steak—typically tenderized round steak that has been mechanically tenderized. You can also use regular round steak and tenderize it yourself with a meat mallet. The goal is to have thin, tender pieces that cook quickly and remain juicy inside.

How can I make my chicken fried steak crispy without burning it?

To achieve a crispy crust, heat oil to around 350°F (175°C) before frying. Test by sprinkling a small amount of flour into the oil; it should sizzle immediately. Fry the steak in small batches to avoid overcrowding, which lowers the oil temperature and leads to sogginess. Cook until golden brown on each side, usually 3-4 minutes per side.

What is the difference between chicken fried steak gravy and country fried steak gravy?

Chicken fried steak is typically served with white gravy made from pan drippings, flour, milk, and seasonings, resulting in a creamy sauce. Country fried steak, on the other hand, is often paired with brown gravy made from beef stock or browned pan drippings, giving it a richer, darker flavor.

What are common side dishes to serve with chicken fried steak?

Chicken fried steak pairs well with classic Southern sides like creamy mashed potatoes, green beans, corn on the cob, and steamed carrots. A fresh salad or buttered English peas can add a light contrast, balancing the richness of the steak and gravy.

Chicken Fried Steak Recipe Crispy Tender Southern Classic

Name: Chicken Fried Steak
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Southern American
Ingredients: – 3 pounds cube steak (or tenderized round steak); – 1 1/2 cups whole milk; – 2 large eggs; – 2 cups all-purpose flour; – 2 teaspoons seasoned salt; – Black pepper to taste; – 3/4 teaspoon paprika; – 1/4 teaspoon cayenne pepper; – Kosher salt to taste; – 1/2 cup canola or vegetable oil; – 1 tablespoon butter; – 1/3 cup all-purpose flour for gravy; – 4 cups whole milk for gravy; – 1/2 teaspoon seasoned salt for gravy; – Black pepper to taste for gravy; – Cube steak and flour mix for creating the crispy coating; – Milk and seasoned flour for forming the rich, creamy sauce

Ingredients

– 3 pounds cube steak (or tenderized round steak)

– 1 1/2 cups whole milk

– 2 large eggs

– 2 cups all-purpose flour

– 2 teaspoons seasoned salt

– Black pepper to taste

– 3/4 teaspoon paprika

– 1/4 teaspoon cayenne pepper

– Kosher salt to taste

– 1/2 cup canola or vegetable oil

– 1 tablespoon butter

– 1/3 cup all-purpose flour for gravy

– 4 cups whole milk for gravy

– 1/2 teaspoon seasoned salt for gravy

– Black pepper to taste for gravy

– Cube steak and flour mix for creating the crispy coating

– Milk and seasoned flour for forming the rich, creamy sauce

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Instructions

1-Prepare your workspace by tenderizing the cube steaks until they are about 1/2 inch thick for even cooking. Season both sides with salt and pepper.

2-In one bowl, mix the flour with paprika, garlic powder, onion powder, salt, and pepper. In another bowl, whisk the eggs and buttermilk together.

3-Dredge each steak first in the flour mixture, then dip into the egg mixture, and finally coat again with the flour mixture for a firm crust.

4-Heat vegetable oil in a skillet over medium-high heat until shimmering (about 350°F). Fry the steaks for about 3-4 minutes per side until golden brown and crispy, or follow the provided method by frying in a hot skillet with oil and butter in batches, about 2 minutes per side until golden brown, then drain on paper towels.

5-Remove steaks and drain on paper towels. For a gluten-free version, use gluten-free flour and ensure oil is not cross-contaminated.

6-Prepare gravy using pan drippings by whisking in flour and milk, simmering until thickened to complement the steak. To make the gravy, pour off most of the grease from the skillet, leaving about 1/4 cup. Whisk in the flour, cooking until golden brown, then gradually add the milk while whisking. Season with salt and pepper, and cook until thickened, 5 to 10 minutes. Adjust consistency with more milk if needed.

7-Plate the chicken fried steak with gravy poured over or served on the side. Garnish with fresh herbs if desired. Serve immediately for best taste, and don’t forget to pair it with mashed potatoes for a complete meal. For baking adaptations, bake the coated steaks at 400°F for 15-20 minutes instead of frying to reduce fat content.

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Notes

🍳 Maintain a hot skillet and fry steaks in batches to avoid overcrowding and ensure crispiness.
🌶️ Adjust the cayenne pepper to control the spice level according to preference.
🥄 Use fresh grease from frying for the best-flavored gravy, but pour off excess to avoid greasiness.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Frying
Cuisine: Southern American

Nutrition

Serving Size: 1 steak with gravy
Calories: 550
Sugar: 6g
Sodium: 800mg
Fat: 35g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 35g
Cholesterol: 120mg