How to Make Chicken Fried Steak: Recipes and Tips for a Tender Texture
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aliceliddell
New member
Cubed steak, flour, eggwash flour again let sit in fridge for about 10 minutes then fry.
dafenstein
New member
Round or cube steak . Cut into serving size pieces .
Flour
Seasonings ( I use lawyerys seasoning salt , black pepper, sea salt )
Season both meat and flour .
Heavy deep skillet add oil
Dredge in flour , egg, back in flour fry .
I put on a baking sheet on warmer in the oven if making for a large crowd.
Milk gravy is just use oil or butter cook it with flour till golden add cream or milk whisk till smooth add lots of pepper dash of salt .
I want this girl dinner now dang it !
Flour
Seasonings ( I use lawyerys seasoning salt , black pepper, sea salt )
Season both meat and flour .
Heavy deep skillet add oil
Dredge in flour , egg, back in flour fry .
I put on a baking sheet on warmer in the oven if making for a large crowd.
Milk gravy is just use oil or butter cook it with flour till golden add cream or milk whisk till smooth add lots of pepper dash of salt .
I want this girl dinner now dang it !
bioluminescence
New member
Meat-Cube Steak
Flour mix- for about 6-8 steaks you will need about 2 1/2 cups of flour, salt, pepper, seasoned meat tenderizer, garlic powder, onion powder. Enough to see all the colored seasoning in the flour.
Egg Mix- Two eggs, about 2 dashes of Worcestershire sauce, dash of Louisiana hot sauce, 3/4 cup canned milk or regular milk.
Both the wet and dry mix need to be in a wide, decently deep dish, like a pie plate, or a big paper plate.
Heat about 1 1/2 inches of oil in your favorite skillet on medium. I use canola.
While that's heating, place your steaks in the flour first to coat. I use one hand to do this then transfer to the wet mixture with the same hand.
With the other hand, turn it in the wet mixture to coat 1-2 times. Transfer back to the flour with the same hand.
With the first hand coat the steak again with flour and then place onto a clean plate to wait until all the steaks are done or the oil is hot.
It is okay to stack the steaks, it won't change the outcome.
Test the oil by adding a little flour to the pan and if it bubbles and fizzles instantly it's ready. Depending on your steaks, add 2-3 to your pan. When the down side is dark golden brown, turn and wait till the other side matches.
When it does, remove, place on a paper towel covered plate and repeat.
If your steaks start turning dark in less that 2-3 minutes, turn the heat down.
For gravy- you need about 4-5 tablespoons of the fry oil. If there is a bunch of burnt stuff in the bottom before you fry your last steak, dispose of the grease or get a new pan with just enough oil for one steak.
Have your seasoned flour from dredging ready, a whisk safe for grease, and about 1 1/2 cups of milk.
Dump around 4-5 tablespoons of the seasoned flour into the hot oil and whisk immedietely, it should make a brownish gray paste. If it looks really liquidy add some more flour until it's a paste.
Add the milk and whisk, trying to get as many lumps out as possible. When it bubbles, turn the heat down and let it thicken stirring frequently.
At this time, taste and see if it needs more seasoning. If it doesn't thicken in 4-5 minutes, turn the heat back on and let it bubble for a minute then turn the heat off again.
The steaks can get cool while making the gravy, so I sometimes put them on a paper towel covered baking sheet and put them in the oven on warm while making the gravy.
Not to brag but I'm pretty sure this recipe is why my husband married me and he is a picky man who loves chicken fried steak. Good luck!
Flour mix- for about 6-8 steaks you will need about 2 1/2 cups of flour, salt, pepper, seasoned meat tenderizer, garlic powder, onion powder. Enough to see all the colored seasoning in the flour.
Egg Mix- Two eggs, about 2 dashes of Worcestershire sauce, dash of Louisiana hot sauce, 3/4 cup canned milk or regular milk.
Both the wet and dry mix need to be in a wide, decently deep dish, like a pie plate, or a big paper plate.
Heat about 1 1/2 inches of oil in your favorite skillet on medium. I use canola.
While that's heating, place your steaks in the flour first to coat. I use one hand to do this then transfer to the wet mixture with the same hand.
With the other hand, turn it in the wet mixture to coat 1-2 times. Transfer back to the flour with the same hand.
With the first hand coat the steak again with flour and then place onto a clean plate to wait until all the steaks are done or the oil is hot.
It is okay to stack the steaks, it won't change the outcome.
Test the oil by adding a little flour to the pan and if it bubbles and fizzles instantly it's ready. Depending on your steaks, add 2-3 to your pan. When the down side is dark golden brown, turn and wait till the other side matches.
When it does, remove, place on a paper towel covered plate and repeat.
If your steaks start turning dark in less that 2-3 minutes, turn the heat down.
For gravy- you need about 4-5 tablespoons of the fry oil. If there is a bunch of burnt stuff in the bottom before you fry your last steak, dispose of the grease or get a new pan with just enough oil for one steak.
Have your seasoned flour from dredging ready, a whisk safe for grease, and about 1 1/2 cups of milk.
Dump around 4-5 tablespoons of the seasoned flour into the hot oil and whisk immedietely, it should make a brownish gray paste. If it looks really liquidy add some more flour until it's a paste.
Add the milk and whisk, trying to get as many lumps out as possible. When it bubbles, turn the heat down and let it thicken stirring frequently.
At this time, taste and see if it needs more seasoning. If it doesn't thicken in 4-5 minutes, turn the heat back on and let it bubble for a minute then turn the heat off again.
The steaks can get cool while making the gravy, so I sometimes put them on a paper towel covered baking sheet and put them in the oven on warm while making the gravy.
Not to brag but I'm pretty sure this recipe is why my husband married me and he is a picky man who loves chicken fried steak. Good luck!