Chicken Fried Steak Recipe · i am a food blog (2024)

FAQs

How do you keep batter from falling off chicken fried steak? ›

To keep the breading from falling off chicken fried steak, follow these tips: 1. Pat dry the steak: Before breading, pat the steak dry with paper towels to remove excess moisture. This helps the breading adhere better to the surface of the meat.

You want to cook your steaks in oil that is precisely 375°F (191°C), and though it's ok if your steak gets pretty close to well done, you should look for an internal steak temperature of 145°F (63°C)—the border line between medium and medium well. Enter the Thermapen IR.

It's milk.

A steak that marinates in an acidic or enzymatic liquid too long, such as citrus juice or cola, becomes tough or mushy. But the acid in milk is so mild that you can soak beef in it long enough to tenderize it effectively, without damaging the proteins on the surface.

You can either use egg and a little milk before you dip it in the flour mixture, or just flour your meat by itself. Place enough oil in a PRE HEATED pan to cover the bottom, but you don't need inches of oil. Take your floured cube steak and place it in the pan over medium heat.

Use hot oil.

If your oil isn't hot enough before you add the steaks, the breading can fall off of the steaks because the eggs (the “glue”) don't cook instantly. It can also cause oily, gummy chicken fried steak because the breading soaks up the oil instead of becoming crispy upon contact.

When it comes to breading meat, most breading procedures are basically the same. But taking the extra time to soak your meat in buttermilk and let the flour set will ensure that your breading is fully adhered for the perfect breaded pork chops or breaded chicken.

There are a few secrets to making chicken fried steak well, first is tenderizing the meat. If you're using round steak, you'll want to hammer it out with a meat tenderizer, which can be a little messy, but makes the steak very tender. Otherwise, you can skip this step if you buy pre-tenderized cube steaks.

The main difference between country-fried steak and chicken-fried steak is the gravy. Country-fried steak is slathered in brown gravy, whereas chicken-fried steak uses a white, peppery gravy. However, this distinction is not entirely set in stone as different restaurants will serve both with the same gravy.

You could sear a steak without any additional oil. Using a well-heated skillet (at high heat for six minutes) made of cast iron or carbon steel, the fat from the meat could be all the fat you need. But adding a little oil (a teaspoon at the most) just to help get it going.

Milk-soaked beef softens and becomes tender without drying out or getting mushy. Making milk marinades is not difficult once you understand the basics.

What is the best liquid to tenderize meat? ›

Buttermilk is a secret weapon of many restaurant chefs. They pre-soak chicken, fish and other meats overnight before cooking to give it a hint of tanginess. The good bacteria in buttermilk also speed up the breakdown process; hence it's perfect as a meat tenderizer.

Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

When we are dealing with potentially tough cuts of beef, we will oftentimes utilize marinades with higher levels of acids like lemon juice, vinegar, or buttermilk. These marinades will help break down the muscle fibers to make them easier to cook and tenderize.

Press the flour into the meat.

The first time you dredge the steaks into the flour, use the heel of your hand to really press it in. That way, the coating will adhere better.

Meat is not properly dry

If the meat is wet, it will make the flour soggy. In that case, breading will not stick properly and may fall off when deep frying. Therefore, you must take some paper towels and pat dry the meat on all sides.

Webstaurant Store brings even more tips: Once you've coated your food with flour, cover it and leave it in the fridge for an hour so that the flour becomes sticky and attaches to the food more efficiently. Second of all, for best results, don't overcrowd your pan while frying food.

Dry the Chicken:Make sure the chicken is dry before dredging it in flour or breadcrumbs. Pat the chicken pieces with paper towels to remove excess moisture. Wet surfaces can prevent the breading from sticking. Use an Egg Wash:Dip the chicken in an egg wash before coating it with flour or breadcrumbs.