Chicken Fried Steak Recipe

Cube steak: Tenderized pieces of beef that are perfect for frying.

All-purpose flour: Used for dredging the steaks and making the gravy.

Salt: Enhances the flavor of the steak and gravy.

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

Paprika: Provides a subtle smoky flavor and color to the breading.

Buttermilk: Helps tenderize the meat and adds a tangy flavor.

Beaten eggs: Helps the flour adhere to the steak for a crispy coating.

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

Milk: Combined with flour to make a creamy gravy.

When dredging the cube steak in flour, make sure to press the flour firmly onto the meat to create a thick, even coating. This will help the breading adhere better and result in a crispier crust. Additionally, let the coated steaks rest for a few minutes before frying to allow the breading to set, which will further prevent it from falling off during cooking.

• tenderized cube steak - Substitute with ground beef patties: Ground beef patties can be used as they provide a similar texture and can be easily shaped and tenderized.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier alternative.

• salt - Substitute with sea salt: Sea salt can be used as it has a similar taste but may offer a slightly different texture and mineral content.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but is less visually noticeable in the dish.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a similar color, enhancing the flavor profile.

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

• beaten eggs - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binding agent similar to eggs, suitable for vegan diets.

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

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used to thicken the gravy, providing a smooth texture without altering the flavor significantly.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used as a dairy-free alternative that maintains the creamy consistency needed for the gravy.

• salt - Substitute with kosher salt: Kosher salt can be used for its purity and slightly different texture, enhancing the seasoning.

• black pepper - Substitute with ground mustard: Ground mustard can add a different but complementary spice profile to the dish.

• Allow the chicken fried steak to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Wrap each piece of steak individually in plastic wrap or aluminum foil. This helps to maintain the crispiness and prevents them from sticking together.
• Place the wrapped steaks in an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date. Chicken fried steak can be stored in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
• For reheating, preheat your oven to 375°F (190°C). Place the steaks on a baking sheet lined with parchment paper. Bake for 20-25 minutes if frozen, or 10-15 minutes if refrigerated, until heated through and crispy.
• To reheat the gravy, transfer it to a saucepan and warm over low heat, stirring occasionally. If it has thickened too much, add a splash of milk to reach the desired consistency.
• Avoid microwaving the steaks as it can make the coating soggy. If you must use a microwave, place a paper towel underneath to absorb excess moisture and heat in short intervals.

• Preheat your oven to 375°F (190°C). Place the leftover chicken fried steak on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent drying out. Bake for about 20 minutes or until heated through.

• For a quicker method, use a microwave. Place the steak on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 2-3 minutes, checking halfway through to ensure it heats evenly.

• If you prefer a crispier texture, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the steak in the basket, making sure they are not touching. Heat for about 5-7 minutes, flipping halfway through.

• Reheat on the stovetop by adding a small amount of vegetable oil to a skillet over medium heat. Once the oil is hot, add the steak and cook for 3-4 minutes per side until heated through and crispy.

• For the gravy, reheat it in a saucepan over low heat, stirring occasionally. If it has thickened too much, add a splash of milk to reach the desired consistency.

• Skillet: A large, heavy-bottomed skillet is essential for frying the steaks to a golden brown perfection.

• Tongs: Use tongs to safely turn the steaks in the hot oil without splattering.

• Mixing bowls: You'll need mixing bowls for the flour, buttermilk, and beaten eggs to dredge and dip the steaks.

• Whisk: A whisk is necessary for making the gravy, ensuring it is smooth and lump-free.

• Measuring cups: Accurate measuring cups are important for measuring out the flour, buttermilk, and milk.

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

• Plate: A plate is useful for holding the dredged steaks before frying.

• Paper towels: Paper towels are handy for draining excess oil from the fried steaks.

• Spatula: A spatula can help in transferring the steaks from the skillet to the plate.

• Thermometer: An instant-read thermometer ensures the oil is at the right temperature for frying.

• Ladle: A ladle is useful for pouring the gravy over the steaks when serving.

Prepare ingredients in advance: Measure and mix flour, spices, and buttermilk ahead of time.

Use a large skillet: A larger skillet allows you to fry more steaks at once, saving time.

Keep oil temperature steady: Maintain medium heat to ensure even cooking and avoid burning.

Make gravy while frying: Start the gravy as the last batch of steaks is frying to streamline the process.

Preheat oven for warming: Keep cooked steaks warm in a low oven while finishing the rest.