How do you make chicken fried steak from scratch?
DirectionsPound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. 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. Return the skillet to medium-low heat with the reserved oil.
How do you keep breading on chicken fried steak?
Dredge in flour, shaking off excess, then dip into egg mixture, then again into flour, coating well. Continue breading all meat. Place on a baking sheet in a single layer, cover with plastic wrap and refrigerate for at least 30 minutes prior to frying.
How do you make country fried steak from scratch?
Ingredients8 oz cube steak, 4 steaks, 8 oz (225 g) each.1 ½ teaspoons kosher salt, plus more to taste.1 teaspoon black pepper, plus more to taste.2 large eggs.2 ¾ cups whole milk, divided.1 ½ cups all-purpose flour, divided, plus 3 tablespoons.1 teaspoon garlic powder.1 teaspoon onion powder.
What kind of meat is chicken fried steak made of?
Chicken fried steak, also known as country-fried steak, is an American breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube steak) coated with seasoned flour and pan-fried.
Why does the breading fall off my chicken fried steak?
DRY MEAT – THE SECRET TO PERFECT CHICKEN FRIED STEAK Wet meat will not hold the breading. The breading slides right off because the meat will begin to steam as it cooks (because what does water turn into when it heats? Steam!!)
How do you tenderize cube steak?
How to tenderize cube steak without a malletSTEP 1: Lay meat on a cutting board.STEP 2: Sprinkle meat with a little bit of all-purpose flour and a dash of salt and pepper. STEP 3: Pound each piece of steak with a large knife. STEP 4: Flip the meat over and repeat steps 1-3 on the other side.
Why does breading fall off meat?
The coating falls off the fried chicken because the egg is inhibited from performing its function, which is that of binding the bread crumbs to the chicken. After breading the chicken, lay it on a cookie sheet in a single layer and let it sit uncovered (do not wrap) at room temperature for 30 minutes.
How do I keep my breading from falling off?
Here are five secrets for keeping that breading right where you want it—on the meat.You Don’t Start Dry. The first step to breading chicken is crucial; make sure the chicken is completely dry before starting the dredging process. Not Shaking Off the Flour. Skimping on the Crumb. Forgetting the Last Pat. Being Impatient.
Can I use milk instead of egg for fried chicken?
Regular milk works just fine, but buttermilk will add more moisture and texture. If cow’s milk isn’t an option for you, soy, almond and rice milk add enough fat and have the right consistency for your breading to stick. Avoid vanilla-flavored milks because these can alter the flavor of your fried chicken.
Is cubed steak tough?
You can also find cube steaks already breaded, a time-saver if you plan to cook chicken-fried steak, for example. Because cube steak is made from tougher cuts of meat, it’s a far less expensive purchase than similar-sized but much more tender cuts of beef.
What cut of meat is cube steak?
How do you fry meat with flour?
Use egg to make flour stick to meats before frying. Beat as many as six eggs in a large bowl with a pinch of salt, blending the yolk and white thoroughly. Pat the uncooked meat dry with a paper towel, then roll it in flour. Dip the floured meat into the blended egg mixture, then back into the flour again.
Which steak is most tender?
How do you tenderize chicken fried steak?
InstructionsGet yourself set up to deep fry, and bring your oil up to temperature. Dry your steaks, give them a quick tenderize with a mallet, and season both sides with salt and pepper.Set up a breading station with three dishes (I use pie plates).