Chicken-Fried Steak
Updated Jan. 30, 2020
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
- Vegetable oil for frying
- 2cups flour
- 1½tablespoons salt
- 1½tablespoons pepper
- 2cups milk
- 2pounds cube steak, cut into 6 pieces
Nutritional analysis per serving (6 servings)
831 calories; 58 grams fat; 9 grams saturated fat; 0 grams trans fat; 36 grams monounsaturated fat; 8 grams polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 40 grams protein; 739 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 200 degrees. Pour a half-inch of oil into a cast-iron or other large, heavy skillet and place over medium-high heat.
- Step 2
Put flour, salt and pepper in a large zip-top bag or in a large baking dish and mix well. Pour milk into a large bowl. Dip each piece of steak in milk, shake off excess and then shake in bag of flour or press into dish of flour, making sure both sides are well coated. Shake off excess.
- Step 3
Lay steaks into hot oil until skillet is full, but not crowded. Cook for about 3 minutes a side, or until a good crust is formed. You may need to do this in batches, moving steaks to a platter in the warm oven as they cook. When done, pour off all but about 4 tablespoons of fat from pan, leaving in as many browned bits as possible, and turn off heat.
- Step 4
Pour milk into a saucepan and add enough water to make 3 cups. Heat over medium heat until just before boiling point.
- Step 5
Turn heat under frying pan to medium. When oil is hot, sprinkle in 3 tablespoons of flour mixture, 1 tablespoon at a time, quickly stirring until flour starts to brown, 1 to 2 minutes. Gradually add liquid, stirring constantly to remove lumps and cook until thickened. Adjust seasoning.
Private Notes
Comments
Really good comfort food dish.
One problem that I'm having and this is more with the Recipe Box. My Recipe Box is getting a little unwieldy and I'm trying to separate it out into different collections - so I can group all the chicken recipes together, etc. and I haven't been able to figure that out or maybe it's not possible. Does anyone know how to do that or maybe one of the Time's editors could help with this. Thanks.
Dredge the steaks in flour seasoned with plenty of pepper and a cautious amount of Lawry's seasoned salt. Add some cayenne to the mix, if you want it a little spicier. Follow with a dip in milk and egg mixture and finish with a 2nd dredge in the flour. When the steaks are done, remove to a platter and use some of the leftover seasoned flour to make the roux. Scrape up the browned bits and let cook for a couple of minutes, then pour in the milk.
And how do we delete recipes we don't want anymore?
Add a heaping tablespoon of baking powder to the flour/salt/pepper mixture. Add a beaten egg to the milk mixture. And double or triple dip before frying. In real chicken fried steak the crispy coating is at least as important as the meat.
It's critical to get the dipping right and it's also critical to make sure that the flower is firmly pressed into the meat I actually double coat my chicken fried steak. Buttermilk is a grape option to whole milk . Do not use skim milk under any circumstances Buttermilk is a great substitute for whole milk. I also whisk an egg into the milk mixture to help the flower adhere. Another great tip is to Salt and Pepper the cube steaks prior to dipping them in the flour and then milk.
Extra info to keep the batter on the steaks. Only use buttermilk and let the cube steak sit in the buttermilk instead of immediately dredging in flour. Don't use the ziplock method, dredge only. Also after dredging in seasoned flour, place steaks on a sheet pan, cover and refrigerate for 20 to 30 minutes. Make sure your pan and oil are hot before adding the meat.
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