Chicken Fried Steak
Hey,ya’ll! Suffice it to say that this is NOT health food! We have to indulge once in a while, don’t we? Well maybe not, but we sure did last weekend! All the effort and clean-up (just about every bowl, pan and utensil in the house was dirty, ugh!) was well worth this plate of ultimate comfort food! I swear the parsnips and biscuits were my favorite part! This post would be too long if I went into making everything so I guess I’ll concentrate on the Chicken Fried Steak! If you’d like me share any of the other parts of this feast, leave a comment down below and I’ll work on that next!
We actually do this with Venison Loin cuts, too. In fact, I asked my son what he wanted for his birthday dinner when he was 10. You know how most kids would say pizza or mac and cheese or a burger? He wanted Chicken Fried Venison Loins. One a of kind, that one!
The Chicken Fried Steak is actually VERY easy! It only takes about 10 minutes, depending on the thickness of your steak. Trim the fat, these are boneless rib eye so they have a bit of fat on the edges.
Pound the steaks out from the middle, working your way towards the edges. We have a tenderizer that pounds and tenderizes simultaneously. It was under $20 and really does a great job. No matter what the cut of beef, my husband generally tenderizes it because it makes such a huge difference in the texture of the finished product. The link is below.
Set up a dredging station with a few eggs, whisked with salt and pepper and a bit of paprika. (You can really use any spices you like such as, rosemary, chili powder, thyme, parsley, etc.) Also set up another bowl with flour whisked with salt and pepper (again, add any spices you like) Dredge each piece of steak, first in egg then in flour.
In a large frying pan with a couple tablespoons of olive oil, brown meat over medium high heat. When blood starts oozing from the top, the meat is browned on the bottom and ready to flip over. Don’t move the meat while it is browning before this time to ensure you get a nice crust on the meat.
Brown the second side. See what great color this has?
Drain on a paper towel and let rest for 5 minutes to allow the juices to redistribute. This is a crucial step. If you don’t let the meat rest before you cut it, the juices will ooze out and you end up with expensive shoe leather!
We like ours medium rare. About 135°F. Cook to your desired doneness. Slice and Enjoy! This Bacon Horseradish Crusted Beef Filet may interest you also!
Chicken Fried Steak
Ingredients
- peanut or vegetable oil
- 2 steaks , any kind you like
- 2 Eggs
- 3/4 c all-purpose flour
- 2 tsp kosher or sea salt
- 2 tsp Pepper
- 2 tsp paprika
Instructions
- Set up a dredging station. Mix eggs with 1 tsp. of the salt, pepper and paprika in a medium bowl. Mix the remaining with the flour in a separate bowl.
- Remove any fat from outside edge of the steak. Pound out steaks to about 1/2 inch thick.
- Dip in egg and let excess drip off. Then dredge in the flour mixture.
- In a heavy bottom frying pan, add oil and heat over medium high heat. Once oil is hot enough, brown steaks on one side. Once blood starts to pool on top the steaks are ready to flip to the other side.
- Cook steaks to desired doneness, measure temperature with a meat thermometer.
- Let steaks rest at least 5 minutes, slice and serve.
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Nutrition
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Originally Published 5/18/2016
I need some help after I have successfully prepared and breaded my chicken fried steak how do I prevent it from bleeding through the breading as I’m frying it
The key to reducing the bleed is to make sure that you take the meat out of the refrigerator at least 30 minutes before frying! Then start with a fairly hot pan, before adding the meat. Once you flip the steak to the other side, the bleed shouldn’t be very noticeable!
That is an easy recipe. When I read chicken fried steak I thought there was a chicken in there as well, somehow. My boys would love this too, and I will get Robert to tenderize the meat. Beth told me so !
Haha! Yes, that’s a US term because down south they fry chicken in the same manner! Tenderizing is a good practice! Thanks, Laura!
What a delicious soup…this sounds wonderful with the pecans. The idea of this alongside quiche is wonderful too. xo, Catherine
This soup really does pair perfectly with the quiche! Thank you Catherine!
Oh my goodness! That does look like a plate of southern comfort food in all its glory. My grandma made all of those delicious dishes. I’d venture to guess the parsnips would be my favorite…
I had never had parsnips before! I saw them in the market when I was planning this and thought, well there is a Southern Vege! I loved them! Thanks for you comment Tamara!