Chicken Fried Steak Recipe

Cube steaks: These are tenderized cuts of beef that are ideal for frying. They are usually found in the meat section of the supermarket.

All-purpose flour: This is used to create the breading for the steaks, giving them a crispy exterior.

Salt: Enhances the flavor of the breading and the steaks.

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

Paprika: Provides a subtle smokiness and enhances the color of the breading.

Eggs: Helps the breading adhere to the steaks.

Milk: Mixed with the eggs to create a coating for the steaks.

Vegetable oil: Used for frying the steaks until they are golden brown.

When preparing cube steaks, make sure to tenderize them properly before dredging. This can be done by using a meat mallet to pound the steaks to an even thickness, which helps in achieving a uniform cook and a tender bite. Additionally, let the coated steaks rest for a few minutes before frying. This allows the flour mixture to adhere better, resulting in a crispier crust.

• cube steaks - Substitute with pork chops: Pork chops can be tenderized and breaded similarly to cube steaks, providing a similar texture and flavor.

• all-purpose flour - Substitute with gluten-free flour: Gluten-free flour can be used to accommodate those with gluten sensitivities while maintaining a similar consistency in the breading.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different aroma.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a similar color to the dish.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breading adhere to the meat while adding a slight tanginess.

• milk - Substitute with almond milk: Almond milk can be used for those who are lactose intolerant or prefer a dairy-free option.

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

• Allow the cube steaks to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Wrap each steak individually in plastic wrap or aluminum foil. This helps maintain their crispy texture and prevents them from sticking together.
• Place the wrapped steaks in an airtight container or a resealable freezer bag. If using a freezer bag, remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date. This ensures you know how long the steaks have been stored.
• Store in the refrigerator for up to 3 days if you plan to eat them soon. For longer storage, place them in the freezer where they can last up to 3 months.
• To reheat, preheat your oven to 375°F (190°C). Place the steaks on a baking sheet lined with parchment paper or a wire rack to keep them crispy.
• Bake for 15-20 minutes if refrigerated, or 25-30 minutes if frozen, until heated through and crispy.
• Alternatively, you can reheat in an air fryer at 350°F (175°C) for 5-7 minutes if refrigerated, or 10-12 minutes if frozen, for a quicker option.
• Avoid microwaving as it can make the steaks soggy and unevenly heated.

• Preheat your oven to 375°F (190°C). Place the chicken fried steak on a baking sheet lined with parchment paper. Cover loosely with aluminum foil to prevent drying out. Bake for 15-20 minutes or until heated through.

• For a quicker method, use a microwave. Place the chicken fried steak on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway to ensure even heating.

• If you prefer a crispy texture, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the chicken fried steak in the basket, making sure not to overcrowd. Air fry for 5-7 minutes, flipping halfway through.

• On the stovetop, heat a skillet over medium heat and add a small amount of vegetable oil. Place the chicken fried steak in the skillet and cook for 3-4 minutes per side, or until heated through and crispy.

• For a more traditional approach, use a toaster oven. Preheat to 375°F (190°C). Place the chicken fried steak on the rack or a baking sheet. Heat for 10-15 minutes, checking occasionally to avoid overcooking.

• Mixing bowl: To combine the flour, salt, pepper, and paprika together.

• Mixing bowl: To beat the eggs and mix them with the milk.

• Whisk: To beat the eggs and ensure they are well mixed with the milk.

• Skillet: To heat the oil and fry the steaks until they are golden brown.

• Tongs: To flip the steaks in the skillet and ensure even cooking on both sides.

• Paper towels: To drain the excess oil from the fried steaks.

• Plate: To place the steaks on after frying and draining.

• Measuring cups: To measure the flour, milk, and oil accurately.

• Measuring spoons: To measure the salt, pepper, and paprika accurately.

Prepare ingredients in advance: Measure and mix the flour mixture and egg mixture ahead of time to streamline the cooking process.

Use a large skillet: Fry multiple cube steaks at once to reduce overall cooking time.

Preheat the oil: Ensure the vegetable oil is hot before adding the steaks to achieve a quicker, even fry.

Double coat efficiently: Set up a dredging station to quickly coat the steaks in the flour mixture and egg mixture without mess.

Drain properly: Use a wire rack over paper towels to drain excess oil from the fried steaks, keeping them crispy.