Chicken-Fried Steak
Chicken-Fried Steak offers crispy, golden coating with tender, flavorful beef inside. Perfect for a hearty comfort meal, this dish pairs well with gravy, mashed potatoes, or vegetables. Its crunchy exterior and juicy interior make it a favorite for family dinners and casual gatherings.
Ingredients
Instructions
- Pound the steak to 1/4-inch thickness and cut into serving pieces.
- Blend the beaten egg with milk.
- Dip each piece of meat into the egg mixture, then coat with cracker crumbs.
- Slowly brown the meat in hot salad oil, turning once.
- Cover and cook on low heat for 45 to 60 minutes until tender.
- Season to taste before serving.
Tips & Substitutions
For a crunchier coating, you can use panko breadcrumbs instead of soda cracker crumbs. If you prefer a spicier kick, consider adding cayenne pepper to the egg mixture. To tenderize the meat further, marinate it in buttermilk for a few hours before cooking. This recipe is a classic in American recipes, so don't hesitate to serve it with a side of creamy mashed potatoes.
Serving Suggestions
Serve the chicken-fried steak with a generous drizzle of homemade gravy on top for extra flavor. Pair it with classic sides like coleslaw or green beans for a well-rounded meal. It also goes well with baked beans or a fresh garden salad. For a comforting dinner, consider serving it alongside mashed potatoes, as seen in Beef N' Bean Pie.
Storage & Reheating
Store any leftover chicken-fried steak in an airtight container in the refrigerator for up to 3 days. To reheat, place the meat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This method helps to maintain the crispy texture of the coating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Fried Steak contains roughly 678 calories, with 20g protein, 102g carbohydrates, and 22g fat. It is an excellent source of protein (41% of the Daily Value), calcium (24% of the Daily Value), and iron (23% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 490mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts like sirloin or flank steak, but ensure they are tenderized properly. The cooking time may vary depending on the thickness of the meat. Just remember that tougher cuts might require longer cooking to achieve the desired tenderness.
What can I substitute for salad oil?
If you don't have salad oil, you can use vegetable oil, canola oil, or even peanut oil for frying. Each of these oils has a high smoke point, making them suitable for frying without imparting strong flavors that could overpower the dish.
How do I know when the steak is cooked properly?
The steak is done when it is golden brown on the outside and tender to the touch. You can cut into a piece to check for doneness; it should be juicy and slightly pink in the center. If using a meat thermometer, aim for a temperature of around 145°F (63°C) for medium-rare.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).