Chicken Fried Steak – Immaculate Bites

What is chicken fried steak?

Despite its name, Chicken Fried Steak, or CFS, is no chicken. yes! Excuse me, everyone.that is southern favorite A dish made from deep-fried tender beef steak coated with seasoned flour and drizzled with a creamy sauce.

So why is it called chicken fried steak? you might ask Please read it together. I will explain later. 😉

recipe ingredients

This recipe is a great alternative to expensive steaks if you want to enjoy them without the hefty price tag.

1. cube steak – Already mechanically tenderized, it’s a great choice for this recipe and will tenderize even with minimal cooking time.
2. bread crumbs – I prefer to use bread crumbs mixed with all-purpose flour and cornstarch. You can also use gluten-free all-purpose flour.
3. spices – Creole seasoning, paprika, thyme, parsley, onion, and garlic powder complete the Southern flavor of CFS. A dash of cayenne pepper adds a touch of freshness. 👌
4. milk – Keeps the crumbs intact while moistening and tenderizing the steak. In addition, it becomes a beautiful golden color when fried.
5. gravy – Save the drips and extra crumbs as you don’t want to throw them away when your creamy sauce has all the extra flavors you want. Mix them with milk to prepare a luscious fried steak gravy is ready.❤️

how to make chicken fried steak

make chicken fried steak

• dry and cover – If making your own cube steak, pat steak dry with paper towels. Then place the steaks one by one on a cutting board covered with a plastic bag.
• Flatten and season – Beat with a meat pounder or small skillet until 1/8 to 1/4 inch thick. Season with salt, then Cajun seasoning, and set aside.
• flour mixture – Whisk together the flour, cornstarch, paprika, onion and garlic powder, cayenne pepper, black pepper, thyme and parsley in a large bowl. (Photo 1-2)
• coat – Dredge the cubed steak into the flour mixture, followed by the milk. Then again, into the flour mixture. Dust all over with flour to make it easier to stick to the meat, and shake off excess flour. (Photos 3-6)
• heat the oil – Pour enough oil into the pan to cover the bottom by about 1/4 inch. Heat oil to 350°F/177°C. It’s ready when it’s baked. The oil should be smokeless. Adjust the heating temperature according to the temperature.
• fry – Gently place the floured steak into the oil. Fry about 2-3 minutes per side or until steak edges are golden brown. Remove with a large spatula. Hold for a few seconds to let the oil drain. Remove from pan. Drain with a paper towel. keep warm (Photo 7)

make the gravy

• Roux – Pour the oil out of the pan and clean the pan if necessary. Then add about 3 tablespoons of oil back to the skillet. Whisk in remaining ¼ cup of flour. Continue whisking until the flour is completely mixed with the oil and cook until the flour tastes off, about 1 minute. (Photo 8)
• add milk– Slowly add milk little by little. Make sure the mixture does not form lumps. Once boiling, reduce the heat to medium and simmer for about 8-10 minutes until thickened. (Photo 9-10)
• serve – Pour the warm gravy over the country-fried steak. Sprinkle with fresh parsley if desired.

recipe variations

1. meat swap – In addition to cube steak, sirloin tips, thighs, and eye thigh steaks can also be used in this recipe. Pork, poultry, and seafood are also effective. You’ll be amazed at the versatility of this recipe. Creamy gravy for the win!
2. buttermilk – Substitute buttermilk for milk for extra softening and flavor.
3. unbearably cheesy – Great for cheese lovers! Adding grated Parmesan, cheddar, mozzarella, or your favorite cheese on top instantly enhances this dish.
4. add vegetables -why? Add mushrooms, carrots, green peas, peppers and potatoes. Hearty and delicious! ❤️

tips and tricks

1. Let the steaks rest on the wire rack for a few minutes before frying them so that the coating sets and stays put.
2. If you want to use less oil, you can fry these babies or fry them in a skillet.
3. Whole or 2% milk is suitable for this broth.
4. A diced steak is a tougher, more economical cut of beef, so tenderize it and enjoy a great steak dinner.

advance instructions

Prepare beef steaks to tenderize before placing them in the freezer. However, if you prefer to preserve the breaded cube steak instead, you can do so by: flash freeze Arrange them on a single-layer cookie sheet. Then transfer to an airtight container or freezer-safe resealable bag to freeze.they keep in the freezer Three months.

When you’re ready to eat, take it out of the freezer and fry it right away. No need to unzip. 😉

How to eat and store

serving – Chicken fried steak is best served straight from the skillet to enjoy the lovely crispy crackles while being soaked in the incredibly creamy gravy.

storage – Store steaks and gravy separately to prevent steaks from becoming soggy.steak lasts longer 4 days in the refrigerator, 3-4 months in the freezerSame with the gravy.

reheat – Reheating magically restores crispness Air fryer for about 3 minutes at 350°F/177°C and about 20 minutes in the oven at 205°CAt the same time, you can reheat the gravy in a skillet or microwave. Add water or milk as needed.

Frequently Asked Questions

accompaniment to chicken fried steak

Served with a creamy, milky gravy, this chicken fried steak is perfect for special occasions or regular family weekday meals. Don’t forget to pair it with any of the great side dishes below for a satisfying and comforting combo.

1. Mashed potatoes
2. green beans and bacon
3. Southern fried corn
4. Bacon-wrapped asparagus
5. 3 ingredient biscuits
6. brown gravy

Try more mouthwatering steak recipes

1. pepper steak
2. steak tips
3. grilled flank steak
4. hamburger and gravy
5. spicy grilled new york steak

Conclusion

With this recipe, you can enjoy chicken fried steak to your heart’s content without breaking the bank. Do you have any tips for saving money on sharing meals? Let us know in the comments! ❤️

see how to make

This blog post was originally published in August 2018 and has been updated with additional tips, new photos, and videos.