Classic Chicken Fried Steak Recipe:
Ingredients Classic Chicken Fried Steak:
4 (6-ounce) cube steaks
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
Salt and pepper, to taste
2 large eggs
1/4 cup whole milk
Vegetable oil, for frying
For the Country Gravy:
1/4 cup pan drippings (from frying the steaks)
1/4 cup all-purpose flour
2 cups whole milk
Salt and pepper, to taste
Directions for Classic Chicken Fried Steak:
In a shallow bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
In a separate bowl, whisk together the eggs and milk.
Dip each cube steak into the flour mixture, then into the egg mixture, and back into the flour mixture, pressing gently to adhere.
Heat vegetable oil in a large skillet over medium-high heat.
Fry the coated steaks for about 4-5 minutes per side, or until golden brown and crispy. Remove the steaks from the skillet and drain on paper towels.
To make the country gravy, discard all but 1/4 cup of the pan drippings from frying the steaks.
Sprinkle the flour over the drippings and whisk together over medium heat for 1 minute.
Slowly pour in the milk while whisking continuously, until the mixture thickens and comes to a simmer. Cook for an additional 2 minutes, stirring constantly.
Season the gravy with salt and pepper to taste.
Serve the chicken fried steaks hot, topped with country gravy.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 450 kcal | Servings: 4 servings
Classic Chicken Fried Steak with Country Gravy
Ah, Chicken Fried Steak! Isn’t it just one of those dishes that instantly takes you back to your grandma’s kitchen, where the comforting aroma enveloped you in warmth and love? Let’s dive deep into this classic dish and rediscover the magic of southern cuisine.
Introduction to the Dish
Picture this: a tender steak, breaded to perfection, deep-fried until it’s golden and crispy, and then drenched in creamy, peppery country gravy. That, my friend, is the culinary masterpiece known as Chicken Fried Steak. But wait – why the name ‘Chicken’ when it’s all about the steak? Hold on to that thought; we’ll get there!
The Origin of Classic Chicken Fried Steak
A Taste of the South
The dish’s roots are deeply entrenched in the southern states of America. This region’s love for fried foods and rich, creamy gravies played a significant role in shaping this delicious dish.
German Immigrant Influence
It is believed by many that the Chicken Fried Steak took inspiration from the German dish “Wiener Schnitzel.” German immigrants, who made their way to America in the 19th century, brought along with them their culinary traditions. The “Wiener Schnitzel,” which is a breaded and fried veal or pork cutlet, was one of their prized dishes.
The Texas Transformation
Texas, with its vast cattle ranches and love for beef, adapted the “Wiener Schnitzel” to its local palate. Swapping veal or pork for beef, and giving it a Southern fried touch, the Lone Star state can arguably be credited for the birth of this comfort food classic.
The Debate: Steak vs. Chicken
The name might confuse a newbie. Why “chicken” fried? The name hints at the method – the steak is prepared in a style typically reserved for frying chicken. So, while there’s no chicken in the dish, the preparation technique gives it its unique name.
A Taste of the South. Classic Chicken Fried Steak
The dish’s roots are deeply entrenched in the southern states of America. Some food historians believe it evolved from the German dish “Wiener Schnitzel,” brought to Texas by German immigrants in the 19th century. The southern touch transformed this dish into what we now relish as Chicken Fried Steak.
The Debate: Steak vs. Chicken
The name might confuse a newbie. Why “chicken” fried? The name hints at the method – the steak is prepared in a style typically reserved for frying chicken. So, while there’s no chicken in the dish, the preparation technique gives it its unique name.
Ingredients Needed for Classic Chicken Fried Steak
For the Steak:
- Tenderized beef steak cuts
- Salt and pepper for seasoning
- Flour for dredging
- Eggs for the wash
- Bread crumbs or crushed crackers for coating
- Oil for frying
For the Gravy:
- Pan drippings
- Flour
- Milk
- Salt, pepper, and cayenne to taste
Cooking Guide Classic Chicken Fried Steak
Preparing the Steak
Start by seasoning the steak cuts generously with salt and pepper. Remember, simplicity is key when it comes to classic dishes.
Selection of Cuts
When it comes to Chicken Fried Steak, the cut of beef you choose is essential. Traditionally, round steak or cube steak is preferred due to its lean nature and tender texture after cooking. If you opt for round steak, ensure it’s been run through a tenderizing machine or pounded out with a mallet to achieve the ideal thickness and tenderness.
Tenderizing Techniques
Speaking of tenderizing, it’s more than just pounding meat. It’s about breaking down the fibers, making the steak easier to chew and allowing it to cook quickly. You can use a meat mallet, the back of a heavy pan, or even get pre-tenderized cuts. The goal is to have an even thickness throughout, typically about ¼ inch.
Seasoning Essentials
Seasoning the steak is where you begin to layer the flavors. Start by patting your steak dry with a paper towel. This ensures the seasoning sticks better. Generously sprinkle both sides with salt and pepper. This might seem basic, but it lays the foundation for the rich flavors that come later. If you fancy, a hint of garlic powder or paprika can also be added for an extra kick.
Setting up the Dredging Station
Dredging is a multi-step process that helps achieve that crisp crust we all adore. Begin by arranging three shallow dishes. Fill the first with flour, the second with beaten eggs, and the third with breadcrumbs or crushed crackers. This setup will allow you to smoothly move from one step to the next, ensuring each steak is perfectly coated. Remember, each layer adds flavor and texture, so don’t skimp on this process!
Frying to Perfection
In a shallow dish, place the flour. In another, beat the eggs. And in the third, spread out the breadcrumbs. Dip the steak into the flour, then the egg wash, and finally, coat it generously with the breadcrumbs. Heat oil in a skillet and fry each steak until golden brown on both sides. Rest them on a paper towel to drain excess oil.
Choosing the Right Oil
The oil you select can make or break your Chicken Fried Steak. While traditional recipes call for lard or shortening, many modern versions recommend vegetable oil or canola oil for a neutral taste. If you’re feeling adventurous, peanut oil adds a distinct, slightly nutty flavor.
Perfecting the Temperature
One of the secrets to achieving that perfect, crispy exterior is ensuring your oil is at the right temperature. Aim for around 350°F (175°C). If you don’t have a thermometer, a good trick is to add a tiny piece of bread to the oil. If it sizzles immediately and turns golden in about 30 seconds, you’re good to go!
The Golden Rule: Frying Time
Remember, the steak pieces are thin, so they don’t need a lot of time in the oil. Typically, frying for 3-4 minutes on each side should give you that beautiful golden-brown color. However, always watch for the color rather than the clock. Each piece may vary slightly based on its thickness.
Draining and Resting
Once you’ve achieved that drool-worthy golden hue, it’s time to drain the steak. Use a slotted spoon to remove the steak from the oil and let it rest on a plate lined with paper towels. This will help soak up any excess oil, ensuring that your steak remains crispy and isn’t overly greasy. Give it a few minutes before serving; this also helps the juices redistribute, keeping the inside moist.
Whipping Up the Gravy
In the same skillet, keep about 2 tablespoons of the drippings. Add the flour and stir, creating a roux. Slowly pour in the milk while stirring continuously to avoid lumps. Season with salt, pepper, and a pinch of cayenne. Let it simmer until it thickens to your desired consistency.
Serving Suggestions
Serve the crispy steak drenched (or with a side) in the creamy gravy. Pair it with mashed potatoes, green beans, or even a fresh coleslaw to balance out the richness.
Traditional Pairings Classic Chicken Fried Steak
Chicken Fried Steak with Country Gravy is a hearty dish that screams comfort. In its traditional form, it’s best paired with classic southern sides. Creamy mashed potatoes, with a well in the center for extra gravy, is a favorite. Add in some buttered green beans or corn on the cob to bring in a touch of freshness. And, of course, a biscuit on the side is always welcome to mop up any remaining gravy.
Contemporary Twists Classic Chicken Fried Steak
For those looking to modernize the meal, consider offering a side of roasted vegetables drizzled with a touch of olive oil and herbs. A zesty coleslaw can add a refreshing crunch, contrasting the richness of the steak. Another option is a light arugula salad with a tangy vinaigrette, which can balance out the meal’s deep flavors.
Beverage Complements Classic Chicken Fried Steak
Drink pairings can elevate your dining experience. For this dish, a cold glass of sweet iced tea is a traditional choice, offering a sweet counterpoint to the savory steak. If you’re into wines, a full-bodied red wine, like a Shiraz or Cabernet Sauvignon, can hold its own against the robust flavors. For beer lovers, a crisp lager or a malty amber ale can be delightful.
Presentation Tips
It’s not just about the taste but also the presentation. Serve the steak on a warm plate, with the gravy either poured over the top or in a gravy boat on the side for diners to help themselves. Garnish with a sprinkle of fresh parsley or chives for color. Remember, the first bite is with the eyes, so make it visually appealing!
Tips and Tricks
- Always rest your meat before and after frying. This ensures a juicy interior.
- For an extra crunch, use crushed crackers instead of breadcrumbs.
- If your gravy is too thick, don’t hesitate to thin it out with a bit more milk.
Maintaining Meat Moisture
One of the challenges when cooking Chicken Fried Steak is ensuring the meat remains juicy while the exterior gets crispy. To do this, always let the steak rest after tenderizing and before frying. This allows the meat’s natural juices to redistribute. After frying, let it rest again for a few minutes to lock in those flavors.
Achieving the Crispiest Crust
To get that desirable crunch, make sure your oil is hot enough before you start frying. Cold oil leads to a soggy crust. Additionally, don’t overcrowd the pan. Overcrowding lowers the oil’s temperature and steams the meat instead of frying it.
Gravy Consistency Mastery
The secret to a perfect gravy lies in the roux – the mixture of flour and fat. Cook the roux long enough to remove the floury taste but not so long that it becomes too dark. If your gravy becomes too thick, you can always thin it out with a little milk or broth. Conversely, if it’s too thin, let it simmer a bit longer or add a touch more roux.
Storing and Reheating Advice
If you have leftovers, store the steak and gravy separately in airtight containers in the refrigerator. When reheating, it’s best to use an oven or toaster oven for the steak to retain its crispness. Microwave the gravy in short bursts, stirring in between until it’s hot and creamy. Combining the two after reheating ensures the steak remains crispy and doesn’t get soggy from the gravy.
Conclusion for Classic Chicken Fried Steak
The classic Chicken Fried Steak with Country Gravy isn’t just a dish; it’s a trip down memory lane, a comfort food staple, and a testament to the rich culinary traditions of the South. Next time you crave something hearty, you know what to whip up!
FAQs
-
Can I use chicken instead of steak for this recipe?
- Technically, yes. The method remains the same, but then it would be a classic fried chicken!
-
Why is my gravy lumpy?
- Lumps form when milk is added too quickly to the roux. Always pour slowly and whisk continuously.
-
Can I prepare the steak ahead of time?
- Absolutely! Just refrigerate after breading and fry when you’re ready.
-
How do I ensure my steak remains tender?
- It’s crucial to use tenderized steak cuts and not overcook them.
-
What other sides go well with this dish?
- Cornbread, biscuits, or even fried okra pair beautifully with this dish.
