Chicken Fried Steak
Servings
4
Cook Time
20 minutes
Servings
4
Cook Time
20 minutes
Ingredients
Instructions
  1. Preheat the oven to 200 degrees
  2. Take the cube steaks out and place them on some paper towels. Let them sit for a half hour before you cook them. Using extra paper towels, you want to dry up any excess moisture from the steaks. If the meat is too wet, the breading doesn’t stick properly. You can even squeeze the steaks a bit to get as much of the moisture out.
  3. Use three pie pans or plates (I like to use pie pans because it minimizes the mess). In the first pan add the 2 eggs and the 3/4 cup of milk, whisk together well. Add the flour to the second pan and the breadcrumbs* to the third.
  4. Now let’s get the messy part out of the way! Take your steaks and sprinkle them down with pepper and garlic powder and a little bit of salt on both sides. You will then flour the steaks on both sides. Dredge it through the egg and milk mixture (again on both sides). Put the steak through flour and then the egg mixture again (Why twice in the flour and egg mixture? Because this makes for a great crust on your steak!)
  5. Repeat this process with all the remaining steaks. Set them on a clean plate and let them sit for 15 minutes so the breading has time to dry and set.
  6. In a large skillet**, heat up 2 cups of vegetable oil on medium high heat (it may take more or less depending on the size of the skillet. You want enough in the bottom so that when you place your steaks in they will be covered half way, not over the top). You want to make sure that the oil is HOT!!! To test, put a couple of drops of water on your fingers and flick them in the pan (stand back from the splatter), if it pops and sizzles then the oil is ready. Place the steaks in 2 at a time. If you put too many steaks in at once it will cool the oil down too fast and your breading will end up greasy and not crisp. Cook for 4-5 minutes before flipping the steaks and cooking for another 4-5 minutes. You want your breading to be dark brown and crispy looking. Cube steaks are thin so be careful not to overcook them.
  7. Remove your beautifully cooked steaks and place them on a plate that is covered in paper towels (this will suck up any excess moisture). Place them in your warmed oven and repeat the process with your remaining steaks!
Recipe Notes

* This is where you can season the plain breadcrumbs if you want. I like to use oregano, garlic powder, Italian seasoning, pepper, etc. Basically, how YOU want!

** Cast iron is the very best for this recipe, but a regular non-stick skillet will work too.

Enjoy! If you are only cooking for 2 then cut the recipe in half.


I hope you all enjoy this recipe! We will definitely have more to come. Send us your photos and thoughts, we would love to hear back!

Love,

Coco&Nilla