Chicken Fried Steak Recipe · i am a food blog (2024)

FAQs

How do you keep batter from falling off chicken fried steak? ›

Pat the Steak Dry: Before coating the steak with flour or batter, pat it dry with paper towels. Excess moisture on the surface of the meat can prevent the breading from sticking. Season and Flour the Steak Properly: Season the steak with salt and pepper before dredging it in flour.

You want to cook your steaks in oil that is precisely 375°F (191°C), and though it's ok if your steak gets pretty close to well done, you should look for an internal steak temperature of 145°F (63°C)—the border line between medium and medium well. Enter the Thermapen IR.

It's milk. Here's why:

A steak that marinates in an acidic or enzymatic liquid too long, such as citrus juice or cola, becomes tough or mushy. But the acid in milk is so mild that you can soak beef in it long enough to tenderize it effectively, without damaging the proteins on the surface.

Don't let steaks touch when frying two at a time; steam develops making the crust soggy. Monitor oil temperature. The secret is cooking quickly. When steaks are added, oil temperature drops.

But taking the extra time to soak your meat in buttermilk and let the flour set will ensure that your breading is fully adhered for the perfect breaded pork chops or breaded chicken. This creates a final result that is crispy on the outside, juicy in the middle, and altogether irresistible.

Use hot oil.

If your oil isn't hot enough before you add the steaks, the breading can fall off of the steaks because the eggs (the “glue”) don't cook instantly. It can also cause oily, gummy chicken fried steak because the breading soaks up the oil instead of becoming crispy upon contact.

The main difference between country-fried steak and chicken-fried steak is the gravy. Country-fried steak is slathered in brown gravy, whereas chicken-fried steak uses a white, peppery gravy. However, this distinction is not entirely set in stone as different restaurants will serve both with the same gravy.

To fry, heat 5 or 6 tablespoons of oil in a heavy skillet over a medium-high burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.

A scorching skillet delivers the best sear when cooking steak in a cast iron skillet. Add 1–2 tablespoons of vegetable oil or butter to the pan (enough to coat the bottom) and immediately place your steak in the hot skillet.

Milk-soaked beef softens and becomes tender without drying out or getting mushy. Making milk marinades is not difficult once you understand the basics.

What is the best liquid to tenderize meat? ›

Acids can help break down tough meat. Soaking meat in a marinade made with lemon or lime juice, vinegar, buttermilk or even yogurt can help tenderize tough proteins.

Use oil that is hot—oil that is not hot enough will decrease your chances of a crispy coating. The breading may absorb the oil and become soggy and greasy. For these recipes, the steak may still be a little pink inside because it's beef, but to get a golden crust, the steak will cook to at least medium well.

To make bread crumbs adhere to meat, first dip it into a wash. I dip pieces first into milk, then flour the pieces, and then put them into an egg wash, which is a raw scrambled egg that may have a tablespoon of milk in it, and then coat with the bread crumbs.

Pounding helps tenderize the meat by breaking down its tough fibers. It also thins it out for more even cooking. Do this before frying, grilling, or roasting for better retention of moisture content. To tenderize chicken breast, place the meat on a durable, flat surface.

The more you touch the chicken with tongs, the more likely the breading is to fall off. The key here is to be patient. As soon as you see a golden rim appear around the side of the chicken that is submerged in oil, feel free to flip it. Be cautious not to touch or turn the chicken too much.

Seal the plate gently with a length or two of plastic cling wrap. Don't pull it too tight, but make sure that all of the edges are sealed. Place the plate into the refrigerator and let the food sit for at least 60 minutes. This helps the coating to harden a bit, which will keep it on the food.