Chicken Fried Steak, also called country fried steak, is an American-style breaded steak dish that consists of a thin slice of steaks coated in seasoned breadcrumbs and pan-fryed. It has been associated with the Southwestern cuisine of the USA.
A variation of this recipe can be found in some Caribbean countries, where it is called ‘cojibo’. Chicken Fried Steak, otherwise known as fried steak, is simply an American breaded steak cutlet, usually consisting of a slice of steak covered in seasoned batter and pan fried.
It is very often associated with the Southwestern cuisine of America. A variation on this style of steak is the Carolina Blue Cut, which is simply cut from a lean strip of beef then cooked in a tomato sauce.
If you’ve never tried chicken fried steak before you’re in for a treat. You can be sure that this is going to be a huge hit with the whole family, especially if it’s served with coleslaw, baked potato salad, and fried green tomatoes.
The basic idea behind chicken fried steak is that a layer of fried breading is placed on the bottom of the steak so that it forms a crispy, golden layer.
The Best Chicken Fried Steak Ever!Course: DinnerCuisine: American
Chicken Fried Steak Recipe (Country Fried Steak) – Cube steak recipes are taken to a new level with this crunchy, crispy, flavorful and tender chicken fried steak recipe. It’s the best country fried steak on the web!
- For the Steaks
4 cube steaks
4-5 cups oil for fryin
3/4 teaspoon cayenne
1/2 teaspoon pepper
1 teaspoon garlic powder
2 teaspoons salt
1/2 cup cornstarch
1 cup all-purpose flour
1 teaspoon Worcestershire sauce
2 teaspoons hot sauce
3 large eggs
2 cups buttermilk
- For the Gravy
1/4 cup finely chopped shallots or onions
Optional: Ground pepper and parsley for garnish
Salt and pepper to taste
1 1/2 cups chicken or beef stock
1/2 cup milk
3 tablespoons all-purpose flour
1 teaspoon minced garlic
- For the steaks
- To a large bowl, whisk together buttermilk, eggs, hot sauce and Worcestershire sauce.
- To another bowl, whisk together flour, cornstarch, salt, garlic powder, pepper, and cayenne.
- Submerge steaks to buttermilk and marinate for at least 1 hour. (2 hours preferred.)
- Dip steaks, one at a time, into seasoned flour mixture coating each side then back into marinade then back into seasoned flour then finally place on a baking sheet. Place in the refrigerator for 15 minutes.
- Add oil to cast iron skillet or frying pan and heat oven medium high heat. Also preheat oven to 250 degrees.
- Once oil is hot and ready, fry each steak on each side until golden brown. Drain on paper towels then place steaks on parchment covered baking sheets and put in the oven while you make the gravy.
- For the gravy
- Add 1/4 cup of the oil from frying to a saute pan over medium.
- Add in shallots or onions and garlic and cook for 2 minutes while stirring.
- Next stir in flour and cook creating a roux (think a delicious light brown color). Cook until browned (but not burned).
- Stir in milk and stock and turn heat up to high heat until boiling then turn heat down to medium low and allow to thicken until it coats the back of a spoon.
- Turn off heat and spoon gravy on top of steaks. Sprinkle with ground pepper and parsley and serve hot with mashed potatoes if you prefer.