Oh, the joy of biting into a perfectly crispy, yet tender chicken fried steak! Our recipe guarantees a golden crust that locks in all the juicy flavors, making it a must-try for any comfort food lover.
Why This Recipe Works
- The combination of flour and cornstarch in the batter ensures a crispy exterior that stays crunchy even after frying.
- Buttermilk not only tenderizes the steak but also adds a subtle tanginess that elevates the overall flavor.
- A double-dipping technique in the batter creates an extra thick and crunchy coating that’s utterly satisfying.
- Frying at the right temperature (375°F) ensures the steak cooks evenly without absorbing too much oil.
- Seasoning each layer of the batter and steak guarantees every bite is packed with flavor.
Ingredients
- 4 cube steaks (about 1/2 inch thick)
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 cups buttermilk
- 2 large eggs
- Vegetable oil, for frying
Equipment Needed
- Large mixing bowls (2)
- Whisk
- Meat mallet
- Deep fryer or large heavy-bottomed skillet
- Thermometer
- Wire rack
- Paper towels
Instructions
Prepare the Steaks
Start by tenderizing the cube steaks with a meat mallet to about 1/4 inch thickness. This not only ensures even cooking but also makes the steaks more tender. Season both sides lightly with salt and pepper. Tip: Let the steaks sit at room temperature for about 15 minutes before battering to ensure even frying.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, and paprika. This blend will give your batter a flavorful kick and the perfect crispiness. Tip: Reserve 1 cup of the dry mixture for the second coating to avoid clumping.
Prepare the Wet Mixture
In another bowl, whisk together the buttermilk and eggs until fully combined. This mixture will help the dry ingredients adhere to the steak and add moisture. Tip: For an extra tangy flavor, you can add a tablespoon of vinegar to the buttermilk.
Coat the Steaks
Dip each steak first in the reserved dry mixture, then into the wet mixture, and finally back into the dry mixture. Press gently to ensure the batter adheres well. This double-dipping technique is key to achieving that iconic thick and crispy crust.
Fry to Perfection
Heat the oil in a deep fryer or skillet to 375°F. Fry the steaks in batches to avoid overcrowding, about 3-4 minutes per side, until golden brown and crispy. Drain on a wire rack over paper towels to keep them crispy. Tip: Maintain the oil temperature to ensure even cooking and prevent greasiness.
Tips and Tricks
For those looking to elevate their chicken fried steak game, consider these advanced tips. First, letting the battered steaks rest for 10 minutes before frying helps the coating adhere better. Second, using a blend of oils (like vegetable and peanut oil) can add a subtle depth of flavor. Third, for an extra crispy finish, you can briefly fry the steaks a second time at a slightly higher temperature. Lastly, seasoning the flour mixture with a pinch of cayenne can add a nice heat that contrasts beautifully with the creamy gravy often served with chicken fried steak.
Recipe Variations
- Spicy Version: Add 1-2 teaspoons of cayenne pepper or hot sauce to the wet mixture for a fiery kick.
- Herb-Infused: Mix in 2 tablespoons of dried herbs (like thyme, rosemary, or oregano) into the dry ingredients for an aromatic twist.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend and ensure your cornstarch is gluten-free.
- Beer Batter: Replace half of the buttermilk with your favorite beer for a lighter, bubbly batter with a unique flavor.
Frequently Asked Questions
Can I bake the chicken fried steak instead of frying?
Yes, you can bake the chicken fried steak for a healthier version. Preheat your oven to 425°F and place the battered steaks on a greased baking sheet. Lightly spray or brush the steaks with oil and bake for about 20-25 minutes, flipping halfway through, until golden and crispy. However, keep in mind that baking won’t give you the same level of crispiness as frying.
How do I keep the batter from falling off?
Ensuring the steak is dry before battering and letting the battered steak rest for a few minutes before frying can help the coating adhere better. Also, pressing the flour mixture firmly onto the steak during the final coating step is crucial.
What’s the best oil for frying?
Vegetable oil, canola oil, or peanut oil are great choices due to their high smoke points and neutral flavors. Avoid olive oil as it has a lower smoke point and can impart unwanted flavors.
Summary
This chicken fried steak batter recipe delivers the perfect balance of crispy, juicy, and flavorful. With tips for extra crispiness, variations to suit any taste, and answers to common questions, you’re all set to make this Southern classic at home.
