Chicken fried steak is one of our families’ favorites, a common request for birthdays, or anytime the weather does not agree with cooking outside. Originally introduced to the recipe in the 90’s, over the years, learned to make adjustments to improve flavor, crispiness, and crust that has a better chance of staying on. Also called “Country Fried Steak” in some areas but always called Chicken Fried Steak in the south. Because of this, you can use the same batter on fried chicken! For additional or different taste preferences, please use whatever spices you prefer in the batter, this one is mainly salt pepper, adding a little heat via cayenne seasoning, or also adding a little Cajan seasoning in the batter also is another way to bring more complexity to the dish.
Selecting the steak cut for chicken fried steak is the most important part, always a bit of a risk, as sometimes, you end up getting cuts that have gristle no matter how careful, so to better your chances, chose from higher quality cuts. This cook is brought to you by pre-tenderized round steaks from Sams. We have also used thinner cut sirloin steaks or even ribeye steaks, but there is a little more work pounding them out with a mallet, trimming, and tenderizing them yourself. One other method to tenderize (not used in this cook) is letting meat soak in buttermilk overnight.
Chicken fried steaks are best served with gravy, this round, we choose brown gravy, for a darker rich flavor, white gravy also pairs well. As a side dish, choose whatever you want, as long as mashed potatoes are on the agenda.
Stuff you need:
- 8 Tenderized Cube Stakes
- 2 Cups Panko
- 3 Cups Flour
- 1/2 Cup Cornstarch
- 3 Tablespoons Pepper
- 3 Tablespoons Salt
- 3 Cups buttermilk
Directions:
1. Mix Flour, Panko, 2 T salt and 2 T pepper in casserole dish
2. Mix buttermilk, 1 T pepper and 1 T salt in large bowl
3. Dredging your stakes: coat stakes in flour mixture, then buttermilk mixture and again in flour mixture. Allow to rest on wire rack5-
4. In Skillet heat oil to 350-375 degrees
5. Place stakes in oil and cover cook 2 minutes
6. Flip stakes and cook approximately 2 more minutes till golden brown and internal temp is 150-160, adjust stove as cooking heat to keep oil temperature up, but careful not to let it get to hot and burn.
Mashed Potatoes
Nothing special here, just mashed potatoes made from scratch, but always a great treat with fried steaks, the potato, gravy, crust, all go together so well. Whatever you do, don’t use instant, spend a little extra time peeling, and boiling up some fresh potatoes. Add milk, butter, salt, and pepper, and stir until silky smooth, served with some gravy on top or on the side for the risk averse.
Stuff you need:
- 4-5 Potato
- 1/2 Cup Milk or cream
- 1/2 Cup butter
- Salt and pepper to taste
Directions
- Grad a shovel and dig out potatoes out of ground, or take the easy way out and grab a few from the store.
- Wash and peel potatoes.
- Bring to boil and cook till fork tender approximately 15-20 minutes.
- Drain potatoes
- Add Butter and milk
- Mash potatoes till reach desired consistency
- Salt and pepper to taste
Good Brown Gravy
For best flavor, use a bit of grease from the chicken fried steak cook, build your creamy gravy with added flour and milk, while whisking quickly, the goal is to not let the gravy thicken up. Keep adding milk and stirring until you get the desired thickness.
Stuff you need:
- 1/4 Cup oil (for brown gravy leave the crust drippings in pan
- 2 Cup milk or cream
- 1/4 Cup Flour
- 1 Tablespoon Pepper
- 2 teaspoons Salt
Directions:
1. Heat oil and drippings for chicken fried stake to medium
2. Whisk in flour till combined
3. Whisk in 1/2 cup of milk and cook 1 minute to remove flour taste
4. Add remaining milk and continuously whisk till smooth
5. Reduce heat to low and cook till desired consistency is achieved