The Ultimate Chicken Fried Steak Recipe
This is a typical Southern recipe and if you cannot decide between chicken and steak for dinner, make this recipe, and you will get the best of both worlds. If you usually have southern fried chicken, try this dish instead, and you can still enjoy the wonderful crunch of homemade batter, but you also get juicy beef and a gorgeous white gravy too.
More about this Iconic Southern Dish
Chicken fried steak is a piece of steak which is coated with a simple batter and then pan-fried. Some people say the name came about because the cooking method is the same as for fried chicken, while others say it is because the cooking oil has already been used to fry chicken. The Latin American-Italian dish Milanesa and the Austrian dish Wiener Schnitzel, are very similar to chicken fried steak. Those are usually made with veal or pork, but the coating and cooking method are very similar. Our recipe is made with beef which is thinly sliced and tenderized, and a very simple egg and flour batter, which is applied in a several layers to get it nice and thick.
Put the coated beef in the refrigerator or freezer for 15 minutes after coating it, and the coating will stick on to the meat much better. The chicken fried steak is cooked in a pan and then it is kept warm in the oven while you prepare the gravy. All the best gravies begin with the fat left in the pan from cooking meat, and to that you will add flour, broth, milk, and thyme. The result is thick, rich and goes perfectly with the chicken fried steak. Serve creamy mashed potatoes with this dish, along with your favorite veggies, and you have a complete meal.
- 2 lbs beef bottom round
- 1 cup all-purpose flour
- 3 beaten eggs
- ½ cup whole milk
- 2 cups chicken broth
- ½ teaspoon fresh thyme leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- Vegetable oil, as needed
- Cut any excess fat off the meat.
- Cut the meat along the grain into ½-inch slices, and seasoning each slice with salt and black pepper on both sides.
- Put the flour in one shallow dish and put the eggs in another.
- Dredge the meat slices in the flour and cover both sides.
- Tenderize the floured meat using a needling device or the pointy end of a meat mallet.
- Try to get the slices ¼-inch thick.
- Dredge the meat through the flour again, then dip it in the egg, and then in the flour once more.
- Repeat this with all the meat, ensuring it is well covered on both sides.
- Arrange the beef slices on a plate.
- Let them sit in the refrigerator or freezer for 10 to 15 minutes.
- This helps the coating stick to the meat.
- Preheat the oven to 250 degrees F.
- Cover the base of a 12-inch skillet with a thin layer of oil.
- Heat it over a medium-high flame until the oil begins to shimmer.
- Cook the meat in batches for 4 minutes per side or until golden brown.
- Do not crowd the pan.
- Transfer the cooked meat to a wire rack in a sheet pan and put it in the oven to keep warm while you cook the rest.
- Add a tablespoon of oil to the pan and whisk in 3 tablespoons of flour.
- Add the chicken broth to deglaze the pan.
- Keep whisking and stirring until the gravy begins to boil and thicken.
- Stir in the milk and thyme.
- Whisk for 7 minutes or until the gravy is thick enough to coat the back of a wooden spoon.
- Add more salt and black pepper to taste if necessary, and serve this white gravy over the chicken fried steaks.
Chicken fried steak is one of the most famous dishes to come from the South, and the crispy coating, juicy beef and rich, white gravy makes this a hearty and delicious dish – one that is sure to stick to your ribs and keep you feeling nicely full. We like to serve ours with creamy mashed potatoes and perhaps green beans on the side, but choose from your favorite Southern side dishes. This is just as easy to make as regular fried chicken, and you can keep the chicken fried steak warm in the oven while you work on the gravy, so everything is piping hot when it gets to the table.
Picture, recipes and/or content upgraded: 04-05-16
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