I could snack on this all day!
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The classic chicken-fried steak is the perfect dish to warm you up on cold evenings when you’re craving a taste of the South. This beloved Southern classic has its roots in Wiener Schnitzel, a meal popular with German and Austrian immigrants. Chicken-fried steak is a great way to add flavor to cube steaks and is ideal for a hearty dinner. You can’t go wrong with this dish, whether you’re looking to impress someone with your Midwestern cooking skills or just want something tasty.
The heaviness of the chicken-fried steak is well balanced by the classic side dishes. Traditional sides include buttered corn and a dollop of creamy mashed potatoes. Coleslaw and green beans are two crunchy side dishes. The whole experience isn’t complete without the gravy. So, add plenty of creamy, spicy white sauce.
Four servings of our traditional chicken-fried steak
Ingredients: 4 cube steaks, each weighing about 1/3 pound
1 cup all-purpose batter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon smoked paprika
Add salt and pepper, if desired.
2 large eggs
1/4 cup liquid
Vegetarian fryer oil
For the sauce:
2 teaspoons drained fryer oil
2 teaspoons mixed flour
2 teaspoons
2 cups milk
Add salt and pepper, if desired.
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Here’s how
First, combine the flour, garlic powder, onion powder, smoked paprika, salt, and pepper in a shallow bowl.
In another bowl, combine the milk and eggs and mix.
3. Thoroughly coat each steak by dipping it first in the flour mixture, then in the egg mixture, and then again in the flour mixture.
4. Thoroughly coat each steak by dipping it in the flour mixture, then in the egg mixture, and then in the flour mixture again. 4. Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, fry the steaks in the skillet for about 4 minutes per side, or until golden brown. Remove and place on a plate lined with absorbent paper.
5. Prepare the sauce by reducing the heat to medium and adding about 2 tablespoons of the remaining cooking oil to the same skillet. Add the flour and continue stirring for about a minute. Slowly add the milk, stirring constantly to avoid lumps. Finish with a pinch of pepper and salt. Let the sauce thicken in the skillet for about 5 to 6 minutes.
6. Pour the sauce over the steaks and serve hot.
Tips and Variations
For seasoning and gravy, a little cayenne pepper can also be helpful for extra heat. If you want to reduce the fat, sear the steaks in a combination of half butter and half vegetable oil to add more flavor without the heavy fat. If you or a loved one has a gluten intolerance, you can make this recipe gluten-free by using gluten-free all-purpose flour; however, be sure to adjust the consistency of the dough if necessary.