Best Chicken Fried Steak
After making this recipe, I dont do Chicken Fried Steak any other way. It is soo good and its my husbands favorite meal. Serve with mashed potatoes, gravy from the drippings and your favorite vegetable.
After making this recipe, I dont do Chicken Fried Steak any other way. It is soo good and its my husbands favorite meal. Serve with mashed potatoes, gravy from the drippings and your favorite vegetable.
- Carbohydrate 125.960158849139 g
- Cholesterol 630.174275 mg
- Fat 238.358485432675 g
- Fiber 4.33352606116587 g
- Protein 59.4471788026906 g
- Saturated Fat 29.3348229288324 g
- Serving Size 1 1 Serving (872g)
- Sodium 2822.49592609309 mg
- Sugar 121.626632787973 g
- Trans Fat 14.6111947761571 g
- Calories 2872 calories
Step-by-step
- Sprinkle 1/4 tsp. salt & 1/4 tsp black pepper evenly over steaks. Combine cracker crumbs, 1 cup flour, 1 tsp. salt, 1/2 tsp. black pepper, red pepper & baking powder. Whisk together 3/4 cup milk & eggs. Dredge steaks in cracker mixture; dip in milk mixture, & dredge again in cracker mixture.
- pour oil into a 12 inch skillet; heat to 360 degrees (Do not use a nonstick skillet) Fry steaks 3-4 minutes. Turn & fry 203 minutes or till golden brown. Remove steaks & keep warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits & 1 tablespoon drippings in skillet.
- Whisk together remaining 4 cups milk, 1/4 cup flour, remaining 1 teaspoon salt, & remaining 1 teaspoon black pepper. Add milk mixture to reserved drippings in skillet; cook, whisking constantly over Med-High heat till thick.
- Serve gravy with steaks.
Attempting to fry cube steak without achieving structural adhesion between the crust and the meat remains the most common error in pan-frying. Preventing coating delamination requires a methodical double-dredging technique that locks the seasoned flour and crushed crackers firmly against the protein. Maintaining thermal stability in the cooking vessel is just as critical; casting aside lightweight nonstick pans in favor of a heavy skillet prevents temperature fluctuations that make breading soggy instead of shatteringly crisp.
- Heat the frying oil precisely to 360 degrees Fahrenheit before introducing the meat to ensure rapid moisture vaporization and prevent grease absorption.
- Keep the finished steaks warm in a low 225 degree oven on a wire rack rather than a solid sheet pan, which traps steam and ruins the bottom crust.
- Retain exactly one tablespoon of browned pan drippings when building the roux, as excess fat will separate from the milk and break the emulsion.
- Substitute water or low-sodium chicken broth for up to half the milk when mixing the gravy if a lighter mouthfeel is desired, though whole milk yields the thickest viscosity.
- Store leftover fried cutlets and gravy in separate airtight containers in the refrigerator for up to three days, reheating the meat in a hot oven to restore its exterior crunch.
Transforming next-day portions requires abandoning the microwave entirely in favor of a dry skillet or toaster oven to re-crisp the exterior starches. Careful attention to thermal control during both the initial fry and the subsequent reheating ensures the seasoned crust remains structurally sound.
