That Southern country wonder: chicken fried steak. That southern country wonder: Chicken Calories in chicken fried steak Steak. It is the best meal you ever cooked or the worst frustration you ever encountered. Have you ever tried to make a perfectly breaded chicken fried steak only to have all of the breading to slip off in the frying pan?
Yeah,I’ve done it too, but not anymore because I’m sharing The Secret to Perfect Chicken Fried Steak. Let’s take a minute and talk about what makes chicken fried steak perfect anyway? CAN CHICKEN FRIED STEAK BE A LITTLE PINK? HOW DO I MAKE CHICKEN FRIED STEAK TENDER? HOW DO I MAKE CHICKEN FRIED STEAK WITH GRAVY?
Lots of flavor when you crunch into the meat? Chicken Fried steak is simply a beef cube steak that is breaded and fried like a piece of fried chicken. Cube steak is a cut of beef that is naturally pretty tough. These cuts help the breading to stay on, but you will need the rest of the SECRET to have the perfect Chicken Fried Steak. Yes, chicken fried steak is beef and it is ok if it is a little pink in the middle.
However, if you follow my recipe, this shouldn’t be a problem. Start with a pretenderized beef cube steak. The steak will look like it has been in a losing knife fight. Chicken fried steak is similar but it is not a schnitzel. Schnitzel is an Austrian dish made of veal or pork. This Chicken fried steak is made out of a beef cube steak. OH the GRAVY is the best part, isn’t it!
Simply follow the instructions in the recipe card at the end of this post for the best gravy you ever put your tongue on. You will use the drippings from the chicken fried steak and add flour, milk, salt and pepper and you will be in business in no time! Should it really be a secret? I mean, come on, we have eaten delicious chicken fried steak our whole lives, right? Our Chicken Fried steak hasn’t been prepared by a secret chef behind xray proof walls. This time though, we are paying attention! We WANT a crispy breading, right?
You will need a good heavy pan for this job . If you have a thermometer, DON’T use it. Instead, put the oil in and place your burner on medium. Watch for the oil to start to glisten and shimmer on the surface. You DO NOT want the oil smoking.
Dip your fingers in some water and flick some into the pan and then listen. If the oil pops and cracks with some energy then it is ready. If the popping is slow then let it heat more. DO NOT try to cook your steaks until the oil is popping and cracking hot. If it is SO HOT that it is sputtering out on you when you do this then it is TOO hot! Wet meat will not hold the breading. So, before you attempt to make this dish, remove the meat from the package and place on several layers of paper towel.