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As Easy As It Gets Chicken-Fried Steak

The sizzle of steak hitting hot oil, the tantalizing aroma of fried breading, and the anticipation of that first, glorious bite… These are the sensations that instantly transport me back to my grandmother’s kitchen. Her chicken-fried steak was legendary – crispy, comforting, and always served with a generous helping of mashed potatoes and gravy. It wasn’t just a meal; it was a hug on a plate, a taste of home that warmed both body and soul. This recipe captures that same simple, satisfying magic, but with a streamlined approach that even the busiest cook can appreciate.

Recipe Overview

Prep Time: 8 minutes
Cook Time: 13 minutes
Total Time: 21 minutes
Servings: 4
Dietary Type: Comfort Food

Ingredients

4 cube steaks (one for each diner)
1/3 cup flour
Salt and pepper to taste
1/4 cup milk
1 egg, beaten
1 1/4 cups dry bread crumbs (panko may be used)
1/3 cup salad oil

Equipment Needed

Soup bowls (3)
Whisk
Cast-iron skillet or other skillet

Instructions

In the first of three soup bowls, combine the flour, salt, and pepper. Feel free to measure these to your preference, or, like Rachael Ray, simply eyeball the amounts until it looks right to you.
In the second bowl, whisk together the milk and egg until the mixture is light and lemon-colored. This ensures the egg is fully incorporated, leading to a more even coating.
Pour the dry bread crumbs into the third bowl. If using panko bread crumbs, they’ll add an extra level of crispiness, so get ready for a satisfying crunch.
Set up an assembly line with the three bowls in order: flour mixture, egg mixture, bread crumbs.
Begin by dredging the cube steaks in the seasoned flour, ensuring each side is well-coated. Tap off any excess flour; too much flour can lead to a gummy crust.
Next, dip the floured meat into the egg and milk mixture, making sure every nook and cranny is thoroughly coated. This allows the breadcrumbs to adhere properly.
Finally, dredge the steak in the bread crumbs, pressing gently to ensure they stick. A generous coating of bread crumbs is what gives chicken-fried steak its signature crispy crust.
Heat a cast-iron skillet (or your skillet of choice) over medium-high heat. A cast-iron skillet distributes heat evenly, which is ideal for frying.
Add the salad oil to the hot skillet. The oil is ready when a sprinkle of water causes it to sizzle and spit back.
Carefully place the breaded steaks into the hot oil. Be careful not to overcrowd the pan; this can lower the oil temperature and result in soggy steak. Cook in batches if necessary.
Brown the steak for 2 1/2 minutes per side for rare, 4 minutes per side for medium, or 6 minutes per side for well-done. Turn only once to achieve the best crust. Monitor the heat and adjust as needed to prevent burning.
Once cooked to your desired doneness, remove the steaks from the skillet and place them on a serving dish. Keep warm while you prepare the rest of the meal.
Mashed potatoes: Prepare using a ready-made mix or refrigerated potatoes for a quick and easy side dish.
Country gravy: Use an envelope of country-style gravy mix and prepare according to package directions.
Green beans: Canned green beans are a convenient option, enhanced with a touch of bacon for added flavor.
Biscuits: Serve with refrigerated baking powder-style biscuits. These are an essential component of a true Southern meal.
Salad: A simple wedge of lettuce or a tossed green salad provides a refreshing counterpoint to the richness of the steak and gravy.
Dessert: Indulge in a sweet treat of your choice, such as Mississippi Mud Cake (recipe available separately).
Remember to prepare as much of the menu as possible beforehand so that once the meat is cooked, you’re ready to heat and serve.
To make CHICKEN-FRIED CHICKEN: Follow this same recipe, but use pounded boneless, skinless chicken breasts (your butcher will do this for you). Panko bread crumbs work wonderfully on chicken.

Expert Tips & Tricks

For an extra crispy crust, try double-dredging the steaks. After the first coating of bread crumbs, dip them back into the egg mixture and then back into the bread crumbs.
If you don’t have bread crumbs on hand, you can use crushed crackers or even crushed cornflakes as a substitute.
To prevent the oil from splattering, pat the steaks dry with paper towels before dredging them in the flour.
Don’t be afraid to season the bread crumbs with your favorite spices. A pinch of garlic powder, onion powder, or paprika can add a lot of flavor.

Serving & Storage Suggestions

Serve the chicken-fried steak immediately while it’s hot and crispy. Arrange the steak on a plate alongside mashed potatoes, green beans, and biscuits. Smother generously with country gravy.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through and the crust is crispy, or pan-fry briefly in a little oil. Freezing is not recommended, as the crust can become soggy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	262 kcal	N/A
Calories from Fat	182 kcal	70%
Total Fat	20.3 g	31%
Saturated Fat	3.3 g	16%
Cholesterol	48.6 mg	16%
Sodium	97.7 mg	4%
Total Carbohydrate	15.9 g	5%
Dietary Fiber	0.6 g	2%
Sugars	0.7 g	2%
Protein	4.2 g	8%

Variations & Substitutions

Gluten-Free: Use gluten-free flour and gluten-free bread crumbs for a gluten-free version.
Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the egg mixture for a spicy kick.
Herbaceous: Mix dried herbs like thyme, rosemary, or oregano into the bread crumbs for an herby flavor.
Buttermilk: Substitute buttermilk for the milk in the egg mixture for a tangy flavor and tenderized steak.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of steak?
A: Cube steak is the traditional cut for chicken-fried steak, but you can also use round steak or sirloin steak that has been tenderized.

Q: What if I don’t have a cast-iron skillet?
A: Any heavy-bottomed skillet will work, but a cast-iron skillet distributes heat more evenly and helps to create a crispier crust.

Q: How do I keep the breading from falling off?
A: Make sure to thoroughly dry the steak before dredging it in the flour, and press the bread crumbs firmly onto the steak.

Q: Can I make this ahead of time?
A: While it’s best served fresh, you can bread the steaks ahead of time and store them in the refrigerator until ready to cook.

Q: What’s the best way to make the gravy?
A: For a quick and easy gravy, use a packet of country-style gravy mix. For a homemade gravy, use the drippings from the skillet after cooking the steaks.

Final Thoughts

This “As Easy As It Gets” Chicken-Fried Steak recipe is a testament to the fact that comfort food doesn’t have to be complicated. It’s a celebration of simple ingredients, straightforward techniques, and the pure joy of a satisfying meal. So, gather your ingredients, fire up your skillet, and prepare to transport yourself to a world of crispy, savory goodness. Don’t hesitate to share your culinary creations with friends and family. They are sure to feel the comfort and love embedded in every single bite!

As Easy As It Gets Chicken-Fried Steak Recipe