Chicken-Fried Steak

Every time I make this Chicken-Fried Steak, I am transported back to my childhood. I remember sitting at the dining table with my family, eagerly waiting for the shiny skillet to be placed in front of us. The aroma of the crispy, breaded steak mingling with the rich, creamy gravy is a memory so vivid that I can almost hear the laughter and chatter of my loved ones as we dug into this comforting meal. You see, food has a wonderful way of connecting us to the moments that matter most. If you’ve ever enjoyed a hearty meal with family or friends, you know just how special those moments can feel.

There’s something truly magical about making Chicken-Fried Steak from scratch. From the tender, seasoned meat to the golden, crispy coating, it’s a labor of love that I cherish sharing with you. So, let’s dive right into this beloved dish, and I promise you’ll feel that warm, nostalgic comfort in your own home. Trust me, once you whip up this recipe, you’ll be hooked just like I am!

How to make Chicken-Fried Steak

Ingredients:

• Cube steak: This is the star of the dish! It’s tenderized meat that’s perfect for a classic Chicken-Fried Steak.
• All-purpose flour: We coat our steak with flour to get that delicious, crispy outside.
• Milk: Milk adds moisture to our egg mixture and helps with the breading process.
• Eggs: These help the flour stick to the steak, forming that mouthwatering crust.
• Seasoning: Salt, pepper, and garlic powder can make a world of difference in flavor. Don’t skip on seasoning!
• Cooking oil: You’ll need this for frying. I prefer using vegetable oil for its high smoke point.
• Butter: This adds richness and flavor to your gravy.
• Chicken broth (optional): I like to use broth to enhance the flavor of the gravy if I have some on hand.
• Gravy mix (optional): If you’re in a hurry, this is a great shortcut, but homemade gravy is always better if you have the time!

Cooking Steps:

1. Tenderize the meat: Start with that beautiful cube steak. Placing it between two pieces of plastic wrap, go ahead and use a meat mallet to pound it out a bit. It’s so therapeutic! You want it thin but not falling apart.

2. Prepare the breading station: In one bowl, mix your all-purpose flour with a generous pinch of salt, some black pepper, and a dash of garlic powder for an extra kick. In another bowl, whisk together your eggs and milk until frothy. This is where the magic starts to happen!

3. Dredge the steak: Take that wonderful piece of meat and first coat it in the seasoned flour, shaking off any excess. Then dip it into the egg mixture, and finally back into the flour, ensuring it’s fully coated. This step is key for achieving maximum crispiness!

4. Heat the oil: In a large skillet, pour enough cooking oil to cover the bottom. Heat it over medium-high heat. You can test if it’s ready by dropping in a little flour—if it sizzles, you’re good to go!

5. Fry the steak: Carefully place the breaded steak into the hot oil. Cook for about 3-4 minutes on each side, or until golden brown. The aroma will be intoxicating—prepare yourself for the compliments!

6. Make the gravy: Once your steak is done, it’s time for gravy! Remove the steak to a plate, leaving some oil in the skillet. Add 2 tablespoons of butter and let it melt, then sprinkle in about 2 tablespoons of flour, whisking it into the oil until it becomes a paste. Slowly add in your milk and chicken broth (if using), whisking continuously until the gravy thickens. Season with salt and pepper to taste.

7. Serve it up: Place the crispy Chicken-Fried Steak on a plate, ladle plenty of that rich gravy on top, and watch as your family’s eyes light up!

Why I Love Making This Dish: This Chicken-Fried Steak isn’t just a recipe to me; it’s a symbol of love and comfort. It brings me back to the warm kitchens of my childhood, where the clatter of dishes and the smell of cooking always filled the air. Making this dish is an act of love—it’s comforting, filling, and brings people together around the table. It’s also a recipe that has been passed down through my family, and I love keeping that tradition alive. Sharing meals like this makes for wonderful stories and laughter, which are what life is truly about!

What You’ll Need: Before we dive into the step-by-step guide, you’ll want to gather a few essential tools. A meat mallet, a couple of large mixing bowls for your egg and flour mixtures, and, of course, a large skillet are crucial for this recipe. If you have a whisk and a spatula on hand, they’ll come in handy too!

Step-by-Step Guide:

1. Preparation: As I mentioned, start by tenderizing your steak. This step means a lot—trust me, it makes for a juicy end result!
2. Set Up Your Breading Station: Organizing your flour and egg mixtures is vital. It keeps things easy while you cook.
3. Heat Adequately: A well-heated skillet is key. The oil needs to be hot enough for that perfect fry!
4. Keep the Oil Separate: After frying the steak, you’ll use that oil for the gravy. So, don’t clean the skillet afterward if you want all that delicious flavor!
5. Make Gravy With Love: Take your time when whisking the gravy. It’ll be worth the wait!

Tips for Perfect Results:

• I always make sure the oil is hot enough; there’s nothing worse than greasy steak!
• Don’t skip the seasoning. It may seem simple, but it makes a huge impact on the final flavor.
• For the crispiest coat, I suggest letting the breaded steak sit for a few minutes before frying. This helps the coating adhere better!

Serving Suggestions and Sides: Chicken-Fried Steak is a meal on its own, but if you’re like me, you want to create a full experience! I love serving it alongside creamy mashed potatoes, coleslaw, or green beans. And don’t forget some warm, flaky biscuits to soak up that gravy!

Leftovers: If you have any leftovers (which is rare in my house!), they can be stored in an airtight container in the fridge for about 3-4 days. Reheat in the oven to keep that wonderful crispness, or if you’re in a hurry, the microwave works too! Just be sure to cover it to keep it moisture-rich.

FAQ Section:

• Can I use boneless steak? You certainly can! But believe me, the bone-in version is so much more flavorful. I’ve tried both, and bone-in is always juicier!
• What kind of oil is best for frying? I generally stick with vegetable oil for frying. It has a high smoke point—great for achieving that crispiness!
• Is it okay to make gravy with chicken broth? Absolutely! It’s a wonderful way to amplify the flavor of your gravy, especially if you want to get a rich, delicious taste.

This dish has become a favorite in my house, and I’m so excited for you to try it. I know you’ll love it just as much as I do! Each time I serve Chicken-Fried Steak, it feels like wrapping my loved ones in a cozy blanket of flavors and memories. So, roll up your sleeves, gather your loved ones, and make this meal a tradition in your own home. Let me know how it turns out, and if your family asks for seconds, just like mine does every time!