Chicken Fried Steak Recipe (2024)

FAQs

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

To keep the batter from falling off chicken-fried steak, ensure that the steak is properly prepared before battering. Start by patting the steak dry with paper towels to remove excess moisture, which can prevent the batter from adhering. Additional, press the coating into the steak to adhere.

Tips for Making the Best Chicken Fried Steak

We dredge the steak cutlets in flour twice, first before, then after an egg wash. The first time you dredge the steaks into the flour, use the heel of your hand to really press it in. That way, the coating will adhere better. Spoon hot oil over the steaks in the pan.

The oil isn't at the right temperature

Adding the steak to the oil before it's reached 350° will make the breading wet and soggy, it needs to instantly start cooking as soon as it hits the oil so that the breading can crisp right up.

Chicken-fried steak, also known as country-fried steak, is an American Southern breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube steak) coated with seasoned flour and either deep-fried or pan-fried.

Breading falls off because of two reasons. Not allowing the batter to sit on the steak and adhere (transforming into an almost dough) before frying, and the frying oil not being hot enough. You should always use a thermometer to manage the heat of the oil in your skillet.

The main culprit for breading that won't adhere is meat that is too wet. Try patting the steaks dry with paper towels before dipping them into the egg mixture. Adding a little Parmesan cheese to the mix can help the breading stick together while also keeping it from falling off the steaks.

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.

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.

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.

You could also try milk or yogurt. For heavier coatings (like panko or breadcrumbs), you might dust the fish with flour first. Once the floured fish is dipped in the butter or milk, it will get a little gummy and help the coating adhere better.

Does egg help breading stick? ›

"Coat your chicken in an egg wash using eggs mixed with milk or water," Moyer continued. "The egg wash helps with adhering [to] the final breading layer. It will also cook up, helping the breading to be crispy. If you cannot use eggs, I suggest using a buttermilk or maybe a mustard of some type."

Some food historians believe that "chicken fried" and "country fried" are just regional names for the same thing: a relatively cheap cut of beef, usually round steak or cube steak, that is seasoned, breaded, and pan-fried, traditionally in a cast-iron skillet.

Chicken fried steak, also called country fried steak, is nearly identical to schnitzel. It is a breaded and deep fried beef steak. The beef is generally a shoulder or a round cut, rather than an expensive loin or rib steak.

As for the origin of the name, it is generally agreed that the term is referencing the style of cooking. A “chicken fried steak” is prepared similarly to traditional fried chicken. That is, you season flour, prep the meat with egg before battering it, and fry it in oil.

15 minutes in the fridge helps the breadcrumbs to set

The chilling stage helps to ensure that the flour absorbs this additional moisture, which comes from both the egg and the chicken itself, so that the crumbs stick better to the pieces of chicken, almost cementing them in place before they're cooked.

How do you keep the breading from falling off on fried chicken? The best way to get the batter to stick to chicken is by patting the chicken skin dry with a paper towel. You can also let the chicken sit uncovered in the refrigerator overnight.

Begin by coating the meat with flour, shaking to get rid of the excess. Next, dip into egg wash, allowing extra to run off to avoid clumping. Lastly, cover completely with breadcrumbs, pressing gently with fingers to ensure even coating.