Chicken Fried Cube Steaks Recipes

CHICKEN-FRIED STEAK

Steps:

• Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks.
• Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder.
• Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
• Pour oil into a 12" skillet; heat to 360 degrees (do not use a nonstick skillet). Fry steaks 3-4 minutes. Turn and fry 2-3 minutes or until golden. Remove steak to wire rack in a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon of dripping in skillet.
• Whisk together remaining 4 cups of milk, 1/4 cup of flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved dripping in skillet; cook, whisking constantly, over medium-high heat for 10-12 minutes, or until thickened. Serve gravy with steaks.

THE ULTIMATE CHICKEN FRIED STEAK

Steps:

• In a shallow bowl, whisk together flour, one teaspoon black pepper, one teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.
• In a separate shallow bowl, whisk together buttermilk , TABASCO® Sauce, and eggs. Set aside.
• Pat cube steaks dry with a paper towel, removing as much moisture as possible. Season with one teaspoon of salt and one teaspoon of pepper. Let sit for 5 minutes and pat dry again with paper towel.
• Dredge the cube steaks in the flour mixture, shaking off excess, then dredge in the buttermilk-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess.
• Place breaded cube steaks on a sheet pan or metal rack and press any of the remaining flour mixture into the cube steaks making sure that the entire steak is completely coated. Let sit for 10 minutes.
• Preheat oven to 225 to 250 F.
• Meanwhile, heat vegetable oil in a heavy skillet or large cast iron skillet over medium high heat. How much oil you need depends on the size of your skillet. You want it to be about 1/4-inch deep. We aren't deep frying the steaks, just shallow frying.
• Test the oil by dropping a bit of the breading into in. The oil should sizzle and bubble around the breading. Look for the oil to be glistening but not smoking - about 320-340 degrees F. Now we're ready to fry.
• Place two steaks into the pan at a time and fry for 3 to 4 minutes on each side or until golden brown. Do not flip more than once or the breading will fall off. Do not fry more than two steaks or the pan will be too crowded and the breading will fall off.
• Remove steaks from pan and drain on paper towels. Place in preheated oven. Turn skillet heat to medium.

CHICKEN FRIED STEAK - A COUNTRY FRIED STEAK RECIPE

Steps:

• In a large bowl, whisk 1 cup milk and eggs.
• Mix flour, baking powder, salt, pepper, onion powder, garlic powder and chili powder in a second large bowl. Reserve 1/3 cup of flour mixture aside for gravy.
• Dip each cube steak in milk mixture, and then coat generously in flour mixture. Let the coated cube steak sit for 5 minutes.
• Fill a large skillet with 1/2 inch of frying oil (see notes for best types). Heat on medium high until hot; fry steaks for 5-7 minutes on the first side or until browned; flip and cook on the second side for an additional 5 minutes of until browned to your desired liking.
• Remove from oil to a paper-towel lined plate. Remove paper towels, put plate with steaks in a 200 degree oven to keep hot while making gravy.
• Drain cooking oil, reserving 1/3 cup of drippings in the pan.
• Add reserved 1/3 cup flour mixture to the drippings; whisk until smooth.
• Turn heat to medium; stir in 2 cups milk, whisking constantly.
• Bring gravy to a boil and cook for 2 minutes or until thick. Taste, and salt as desired.
• Serve gravy over cubed steak and mashed potatoes.

THE BEST CHICKEN FRIED STEAK

Steps:

• Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
• Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
• Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

CHICKEN FRIED STEAK WITH GRAVY

Steps:

• Heat a medium-high skillet over medium-high heat. Add oil. Cook's Note: Oil is heated when you drop a little flour in and the oil spits.
• Pound out the cube steaks with a meat mallet until they are 1/4 to 1/2-inches thick. Salt and pepper both sides. Mix the flour, cayenne and paprika together in a bowl. Beat the eggs in another bowl. Dredge the steaks through the flour, then egg mixture, then through the flour again.
• Place the steak carefully in the pan as the oil will splatter. Cook until golden brown, about 4 to 6 minutes on each side. When finished, place on a sheet tray lined with paper towels, hold in a warm oven and repeat the procedure with the other pieces of steak.
• When all steaks have been cooked off, pour off all but 2 tablespoons of the cooking oil and lower heat. Add 3 tablespoons of the leftover flour mixture to the oil and whisk to create a paste. Cook until golden, about 1 minute. Gradually add the milk to the flour and oil mixture while whisking together. Season the gravy with salt and pepper, to taste. Let cook until thickened; about 10 minutes. Pour gravy over the steak to finish and garnish with parsley.

CHICKEN-FRIED STEAKS

Steps:

• In a shallow bowl, combine 1-3/4 cups flour, baking powder and seasonings. In another shallow bowl, combine egg and 3/4 cup buttermilk. Dip each cube steak in buttermilk mixture, then roll in flour mixture. Let stand for 5 minutes., In a large skillet, heat 1/2 in. of oil on medium-high. Fry steaks for 5-7 minutes. Turn carefully; cook until coating is crisp and meat is no longer pink, about 5 minutes longer. Remove steaks and keep warm., Drain, reserving 1/3 cup drippings; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining buttermilk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with steaks.

CHICKEN-FRIED CUBE STEAKS

Steps:

• In a shallow bowl, combine 2 cups flour and seasonings; set aside. In another bowl, combine buttermilk and evaporated milk. Remove 3-1/2 cups for gravy and set aside. Dip cube steaks into buttermilk mixture, then into flour mixture, coating well. Repeat. , In a skillet, heat 1/2 in. of oil on high. Fry steaks, a few at a time, for 5-7 minutes. Turn carefully and cook 5 minutes longer or until coating is crisp and met is no longer pink. Remove steaks and keep warm. , Drain, reserving 1/3 cup drippings in the skillet; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 5 minutes or until golden brown. Whisk in reserved buttermilk mixture; bring to a boil. Cook and stir for 2 minutes. Add Worcestershire sauce and pepper sauce. Serve with steaks.

OVEN CHICKEN FRIED STEAK

Steps:

• Preheat the oven to 400 degrees F. Lightly grease a rimmed baking sheet. Place the round steaks between two sheets of waxed paper and pound to 1/8-inch thick using a meat mallet or rolling pin. Set aside. In a shallow dish, combine the flour, seasoned salt, and bread crumbs. Mix well. In another shallow dish, whisk together the egg whites and milk. Dip each piece of steak in the bread crumbs, coating well and pressing the crumbs on so they adhere. Then dip the meat in the egg mixture, coating completely and letting any excess liquid drip off. Then, again, dip the meat into the crumbs and coat well. Place the coated steaks on the baking sheet. Spritz with non-stick cooking spray or olive oil. Place the baking sheet in the oven and bake at 400 degrees F for 10 minutes. Turn the steaks over and spray again with cooking spray. Bake for 10-12 more minutes, or until the coating is crisp and lightly browned. While the chicken fried steak is in the oven, place the gravy in a microwave safe dish and microwave for 2 minutes, or until heated. To serve, place one steak on each plate and top with about 1/4 cup of gravy. Serve hot.

CHICKEN FRIED STEAK

Steps:

• Salt the meat: Sprinkle a little salt over the meat. Preheat the oven to 200°F. Put a wire rack over a baking sheet and place in the oven. You'll use the oven to keep the finished steaks warm and crisp while you cook the gravy.

COUNTRY FRIED STEAK + VIDEO

Steps:

• To a large bowl deep enough to hold all the steaks, whisk together buttermilk, eggs and Tabasco. Set aside.
• To another wide bowl to dredge the steaks in, whisk together flour, cornmeal, cornstarch, salt, garlic powder and white pepper.
• Place the steaks in the buttermilk marinade, turning to coat each, for an 1 hour.
• Using tongs or a fork, first dredge the steaks into seasoned flour, be sure to coat each side then back into buttermilk marinade (allow excess to drip off) and back into seasoned flour. Gently place on a lined baking sheet. Place in the refrigerator for 15 minutes.
• Add oil to cast iron skillet or deep frying pan and heat to medium high. Once oil is hot, fry each steak turning until golden brown on each side.
• Drain steaks on a paper towel lined platter. Tent with foil to keep warm and repeat with remaining steaks. Keep warm in a 250°F oven while you make the gravy.
• Melt the butter in a sauté pan over medium. Whisk in flour and cook for 3-4 minutes (should be a golden brown).
• Whisk in the beef stock and lemon juice. Bring to a boil and turn heat to low, allow to thicken until it coats the back of a spoon.
• Season with salt to taste and spoon gravy on top of steaks. Sprinkle with parsley and serve hot with mashed potatoes or polenta if you prefer.

CHICKEN FRIED PORK STEAKS

Steps:

• Allow cubed pork to come to room temperature. In a bowl add flour and seasonings. Mix to combine. In a separate bowl, add egg and beat. Add buttermilk and water and whisk to combine. Add 1/4" vegetable oil to the bottom of a skillet and heat over medium heat. When the oil is heated and ready for frying, take each piece of cubed pork and dredge in flour mixture, then in wet mixture and again in flour mixture. Add to skillet. Fry on each side, about five minutes until browned and juices run clear. Remove chicken fired pork steaks from pan and place on a paper towel lined plate to drain excess oils. Allow to rest five minutes before serving.

CHICKEN FRIED STEAK

Steps:

• Add marinade ingredients (buttermilk, eggs, tabasco sauce, salt and pepper to a large dish (I usually use a baking dish) and whisk to combine.
• Pat cube steaks dry with paper towels, then add the steaks to the marinade, turning to coat. Cover and refrigerate for at least 1 hour, up to overnight.
• Add enough oil to be 3/4 - 1" deep in a heavy bottomed pot (I use a shallow dutch oven or deep cast iron skillet), and heat over MED heat until oil reaches 350°F. The amount of oil needed will depend on the size of your pan.
• Get out a rimmed baking sheet and top it with an oven-safe metal cooling rack. Set close by the frying pan. This will be where you place the fried steaks once they're done.
• Combine seasoned flour ingredients (flour, cornstarch, salt, pepper, smoked paprika, onion powder, garlic powder, and dried thyme) in a shallow bowl and whisk to combine well.
• Preheat oven to 225°F. This is to keep the fried steaks warm until they're ready to be served.
• When the oil is ready, coat one cube steak in the seasoned flour, then carefully add it to the hot oil. Fry for 3-4 minutes per side, until golden brown. Use a frying spider to remove steak from oil and place on prepared baking sheet/cooling rack.
• Repeat with remaining cube steaks, frying one or two at a time (depending on the size of your pan).
• When all the steaks are fried, place the baking sheet/cooling rack with the steaks on it to the preheated oven to keep warm while you make the peppered white gravy.
• Serve chicken fried steaks with gravy poured over the top, sprinkled with a bit of extra pepper.

CHICKEN FRIED STEAK WITH GRAVY

Steps:

• For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
• Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
• Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
• After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
• For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
• Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
• Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!