How to Make Chicken Fried Steak - Properly

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By MotherDove
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Make Chicken Fried Steak - Properly

The other night, I watched a throw down on FoodNetwork between Bobby Flay and Paula Deen - everyone's favorite cooks. They were competing to make the best chicken fried steak. Afterwards, I had to wonder, "Does every cook have their own recipe for chicken fried steak?" because neither of theirs was like mine. I can't vouch for Paula's or Bobby's, but my recipe makes for a crispy crust, butter-tender steak and creamy gravy. Give it a try and let me know what you think!

Difficulty: Moderate

Instructions

Things You'll Need:

4 bottom round steaks
2 cups buttermilk
1 1/2 cups flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 box chicken-flavored crackers, crushed finely
salt and pepper to taste
2 teaspoons garlic powder
1 teaspoon mustard powder
3 eggs, beaten
1 can cream of chicken soup
2 cups chicken broth

Step 1

I will chicken fry just about any cut of steak - except cube steak. Now, that's funny because most people ONLY use cube steak. Cube steak is not a "real" cut of meat - it's actually different cuts pounded together. I'd rather take the time to tenderize the steak myself. I do that by seasoning both sides of the steaks with salt, pepper, and garlic powder. Lay the steaks between 2 pieces of plastic wrap and gently pound them with a meat mallet. I don't mush the meat beyond recognition, just go over them from top to bottom, side to side - flip them and repeat. Then, I take a fork and start poking the steaks to break up the muscles or ligaments (the stuff that makes meat tough.) When that's done, I put the steaks in a bowl and cover them with buttermilk. Cover the bowl and pop it in the refrigerator - at least 4 hours, preferably overnight. The buttermilk will finish the tenderizing.
Step 2

Breading your steaks is easier if you use pie pans. In the first pan, mix your flour, corn starch, crushed chicken crackers, baking powder and seasonings. In the second pan, crack and scramble your eggs.
Step 3

Pour the buttermilk off the steaks. Dip steaks in the flour mixture, shake off excess. Dip into eggs and then dip again in the flour. Lay your floured steaks on a baking sheet while you prepare the other steaks. Once your steaks are floured, let them set while your cooking oil heats. It would be great to chill them a bit in the fridge. When your oil is hot, place your steaks in the skillet without overcrowding by cooking them in batches. Cook until golden brown, about 4-5 minutes on each side.
Remove from skillet and place in warm oven.
Step 4

I would take Paula AND Bobby in a chicken fried steak throw down!

When all your steaks are done, pour up all but about 3 tablespoons of the oil. Over medium heat, sprinkle 3 tablespoons of flour in skillet. Using a whisk, quickly stir flour while scraping bottom of skillet. Pour in 2 cups of hot chicken broth, continuing to whisk. When any lumps have dissolved, lower the heat and stir in can of cream of chicken soup. Stir slowly until gravy is well mixed. Serve gravy over steaks with a side of mashed potatoes and my cancer-fighting coleslaw! (so you won't feel guilty about the fat! lol)