Chicken Fried Steak Recipe

Cube steaks: These are tenderized cuts of beef that are perfect for frying.

All-purpose flour: This is used to create the crispy coating for the steaks.

Salt: Enhances the flavor of the dish.

Black pepper: Adds a bit of heat and depth to the seasoning.

Paprika: Provides a mild, smoky flavor.

Buttermilk: Helps tenderize the meat and adds a tangy flavor.

Large eggs: Used to bind the breading to the steaks.

Vegetable oil: Necessary for frying the steaks to a golden brown.

When preparing chicken fried steak, ensure that the cube steaks are evenly coated by pressing the flour mixture firmly onto the meat. This helps create a crispy crust. Additionally, let the coated steaks rest for a few minutes before frying to allow the breading to adhere better, resulting in a more uniform and golden-brown finish.

• cube steaks - Substitute with ground beef patties: Ground beef patties can mimic the texture and flavor of cube steaks when properly seasoned and breaded.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma, making it a good alternative.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a similar color, making it a good substitute if you want a spicier kick.

• buttermilk - Substitute with plain yogurt: Plain yogurt can provide the same tangy flavor and tenderizing effect as buttermilk.

• large eggs - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binding agent similar to eggs, making it a good vegan alternative.

• vegetable oil - Substitute with canola oil: Canola oil has a similar high smoke point and neutral flavor, making it a good substitute for frying.

• Allow the chicken fried steak to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Wrap each steak individually in plastic wrap or aluminum foil. This helps to maintain their crispiness and prevents them from sticking together.
• Place the wrapped steaks in an airtight container or a resealable freezer bag. Ensure you remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date. Chicken fried steak can be stored in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
• To reheat, preheat your oven to 375°F (190°C). Place the steaks on a baking sheet lined with parchment paper. Bake for 15-20 minutes if refrigerated, or 25-30 minutes if frozen, until heated through and crispy.
• For an extra crispy texture, you can also reheat the steaks in an air fryer at 375°F (190°C) for 5-7 minutes if refrigerated, or 10-12 minutes if frozen.
• Serve with your favorite sides, such as mashed potatoes, green beans, or gravy, and enjoy the deliciousness of your perfectly stored and reheated chicken fried steak.

• Preheat your oven to 375°F. Place the leftover chicken fried steak on a baking sheet lined with aluminum foil. Cover the steaks with another piece of foil to prevent them from drying out. Bake for about 20 minutes or until heated through.

• For a quicker method, use a skillet. Heat a small amount of vegetable oil over medium heat. Add the steaks and cook for about 2-3 minutes per side, or until they are hot and crispy again.

• If you prefer using a microwave, place the chicken fried steak on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway to ensure it doesn't overcook.

• For an air fryer, preheat it to 350°F. Place the chicken fried steak in the basket in a single layer. Cook for about 5-7 minutes, flipping halfway through, until the steak is hot and crispy.

• If you have a toaster oven, preheat it to 375°F. Place the chicken fried steak on the rack or a baking sheet. Heat for about 10-15 minutes, or until warmed through and crispy.

• Mixing bowl: Use this to combine the flour, salt, pepper, and paprika.

• Mixing bowl: Use another one to whisk together the buttermilk and eggs.

• Whisk: This is essential for thoroughly mixing the buttermilk and eggs.

• Skillet: Heat the oil in this to fry the steaks.

• Tongs: Use these to handle the steaks while frying and to flip them.

• Paper towels: Place these on a plate to drain the excess oil from the fried steaks.

• Plate: Use this to hold the steaks after they are fried and drained.

• Meat tenderizer: Optional, but can be used to ensure the cube steaks are evenly tenderized.

• Measuring cups: Use these to measure out the flour, buttermilk, and oil.

• Measuring spoons: Use these to measure the salt, pepper, and paprika.

• Fork: Useful for dredging the steaks in the flour mixture and buttermilk mixture.

• Thermometer: Optional, but can be used to check the oil temperature for frying.

Prepare ingredients in advance: Measure and mix the flour mixture and buttermilk mixture ahead of time to streamline the cooking process.

Use a large skillet: Fry multiple cube steaks at once to reduce cooking time.

Preheat the oil: Ensure the vegetable oil is hot before frying to cook the steaks faster and more evenly.

Double dredge efficiently: Set up a dredging station to quickly coat each steak without making a mess.

Drain properly: Use a wire rack over paper towels to drain excess oil, keeping the steaks crispy.