Get ready to dive into a Southern classic with a twist! This chicken fried steak recipe skips the buttermilk but doesn’t skimp on flavor or crunch. Perfect for those who love comfort food with a crispy edge.
Why This Recipe Works
- Uses a simple milk and egg wash as a buttermilk substitute, ensuring the steak stays tender and juicy.
- The double-dredging technique guarantees an extra crispy coating that’s golden brown and delicious.
- Seasoned flour adds depth of flavor, making each bite more satisfying than the last.
- Perfectly fried to achieve that iconic crunch without being greasy.
- Versatile recipe that can be adapted to suit various tastes and dietary needs.
Ingredients
- 4 cube steaks (about 1/2 inch thick)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup milk
- Vegetable oil, for frying
Equipment Needed
- Large skillet
- Shallow dishes (for dredging)
- Meat mallet
- Paper towels
- Tongs
Instructions
Prepare the Steaks
Start by tenderizing the cube steaks with a meat mallet to about 1/4 inch thickness. This ensures even cooking and a more tender bite. Mix the flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish. In another dish, whisk together the eggs and milk. Dredge each steak in the flour mixture, then dip into the egg wash, and back into the flour for a second coat. Tip: Let the steaks sit for a few minutes after dredging to help the coating adhere better during frying.
Heat the Oil
Pour enough vegetable oil into a large skillet to reach about 1/2 inch up the sides. Heat over medium-high heat until the oil reaches 350°F. Use a candy thermometer to check the temperature for accuracy. Tip: If you don’t have a thermometer, a small piece of bread should brown in about 60 seconds when the oil is ready.
Fry the Steaks
Carefully place the steaks in the hot oil, working in batches to avoid overcrowding. Fry for about 3-4 minutes per side, or until the coating is golden brown and crispy. Use tongs to flip the steaks gently to prevent splattering. Tip: Keep the cooked steaks warm in a 200°F oven while you finish frying the rest.
Drain and Serve
Transfer the fried steaks to a plate lined with paper towels to drain any excess oil. Serve hot with your favorite sides, like mashed potatoes and gravy, for the ultimate comfort meal.
Tips and Tricks
For an even crispier coating, you can add a tablespoon of cornstarch to the flour mixture. This helps absorb any extra moisture and creates a lighter, crispier texture. If you’re looking to cut down on oil, you can also bake the steaks at 400°F for about 20 minutes, flipping halfway through. However, frying will give you the most authentic texture and flavor. Always let your oil come back to temperature between batches for consistent results. And remember, the key to a perfect chicken fried steak is patience—don’t rush the frying process!
Recipe Variations
- Spicy Version: Add cayenne pepper or hot sauce to the egg wash for a kick.
- Gluten-Free: Substitute the all-purpose flour with your favorite gluten-free blend.
- Herb-Infused: Mix dried herbs like thyme or rosemary into the flour for an aromatic twist.
- Cheesy Crust: Sprinkle grated Parmesan cheese into the flour mixture for a cheesy, crispy coating.
- Low-Carb: Use crushed pork rinds or almond flour instead of all-purpose flour for a keto-friendly option.
Frequently Asked Questions
Can I use a different type of meat?
Absolutely! While cube steak is traditional, you can also use round steak or even chicken breasts pounded thin. The key is to ensure the meat is tenderized to about 1/4 inch thickness for even cooking and maximum tenderness.
How do I store leftovers?
Leftover chicken fried steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to maintain the crispiness. Avoid microwaving, as it can make the coating soggy.
Can I make this recipe ahead of time?
Yes, you can dredge the steaks and keep them refrigerated for up to 2 hours before frying. This can help the coating adhere better. However, for the best texture, fry them just before serving.
Summary
This chicken fried steak recipe without buttermilk delivers all the crispy, juicy goodness you crave, with a few clever twists. Perfect for a comforting dinner any night of the week.
