Chicken Fried Steak Recipe

Cube steaks: Thin, tenderized beef steaks that cook quickly and stay juicy.

All-purpose flour: Used for coating the steaks to create a crispy crust.

Large eggs: Beaten eggs help the flour stick to the steaks.

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

Salt: Adds flavor to the steaks.

Black pepper: Gives a little spice and enhances the taste.

Vegetable oil: Used for frying the steaks until golden and crispy.

One of the most important steps in making this Chicken Fried Steak Recipe is the way you coat the cube steaks before frying. Getting the coating just right helps the outside get nice and crispy while keeping the inside juicy and tender. Here’s how to do it step by step:

1. First, season your cube steaks with salt and black pepper so they have flavor inside and out.
2. Next, dredge each steak in the all-purpose flour—this means you gently press the steak into the flour until it’s fully covered. Don’t shake off too much flour because you want a good base for the next step.
3. Then, dip the floured steak into the beaten eggs mixed with milk. The wet egg mixture helps the second layer of flour stick better.
4. Finally, coat the steak again with the flour. This double coating creates a thick, crunchy crust when fried.

Why does this work so well? The first flour layer dries the surface of the meat, so the egg mixture sticks better. The second flour layer sticks to the egg, making a sturdy crust that fries up golden and crispy. If you skip the double coating, the crust might fall off or not get as crunchy.

When I first tried this, I didn’t press the flour onto the steak firmly enough, and the coating kept falling off in the pan. After that, I learned to gently pat the flour on and make sure the steak is fully covered each time. Also, don’t rush the frying—medium-high heat is just right to cook the steak through without burning the crust.

This simple trick makes your Chicken Fried Steak taste so much better and look amazing on the plate. Give it a try, and you’ll see how much difference a good coating makes!

• cube steaks - Substitute with ground beef patties: Ground beef patties can be seasoned and shaped to mimic the texture and flavor of cube steaks.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides a slightly nuttier flavor and adds more fiber to the dish.

• beaten large eggs - Substitute with buttermilk: Buttermilk can help the coating adhere to the meat and adds a tangy flavor.

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

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you want to avoid the black specks in the dish.

• 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 chicken fried steak 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. 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.

• 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 maintain their crispiness.

• Heat in the oven for about 15-20 minutes if refrigerated, or 25-30 minutes if frozen. Ensure the steaks are heated through and reach an internal temperature of 165°F (74°C).

• For a quicker option, you can reheat the steaks in a skillet over medium heat. Add a small amount of vegetable oil and cook for 3-4 minutes per side until heated through.

• Avoid using the microwave for reheating, as it can make the coating soggy and less appetizing.

• Serve the reheated chicken fried steak with your favorite sides, such as mashed potatoes, gravy, or a fresh salad.

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

• For a quicker method, use a microwave. Place the steak on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• If you prefer a crispier texture, reheat in an air fryer. Preheat the air fryer to 350°F. Place the steak in the basket and cook for 5-7 minutes, flipping halfway through.

• Another option is to use a skillet. Heat a small amount of vegetable oil over medium heat. Add the steak and cook for 2-3 minutes per side, or until heated through and crispy.

• For a more traditional approach, reheat in a toaster oven. Set the temperature to 350°F and place the steak on the rack. Heat for 10-15 minutes, checking periodically to ensure it doesn't overcook.

• Skillet: A large, heavy-bottomed pan used for frying the steaks to ensure even cooking and a crispy exterior.

• Tongs: Useful for flipping the steaks in the hot oil without piercing the meat, which helps retain juices.

• Paper towels: Used to drain excess oil from the fried steaks, keeping them crispy.

• Mixing bowls: Needed for holding the flour and beaten eggs during the dredging process.

• Whisk: Helps in beating the eggs to a consistent mixture for coating the steaks.

• Measuring cups: Essential for accurately measuring the flour, milk, and oil to ensure the recipe turns out perfectly.

• Meat tenderizer: Optional but can be used to further tenderize the cube steaks if needed.

• Plate: Used to hold the dredged steaks before frying.

• Thermometer: Useful for checking the oil temperature to ensure it’s at the right heat for frying.

Prepare ingredients in advance: Season the cube steaks and measure out the flour, eggs, and milk the night before to save time.

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

Preheat the oil: Ensure the vegetable oil is hot before adding the steaks to speed up the frying process.

Double coating: Dredge all steaks in flour and eggs before starting to fry, so you can cook them continuously.

Drain efficiently: Use a wire rack over paper towels to drain excess oil quickly and keep the steaks crispy.