Chicken Fried Steak
The chicken fried steak is an interesting mix of the delicious chicken schnitzel and fan favourite steak. It originated in the US South and is characteristically American, which means fried and delicious. It combines the best of both and gives you delicious, salty, breaded beef bits. Whether you serve it with mash, salad or cut it up to eat on a sandwich, it's a great use of a less popular meat cut and an easy burst of flavour and interest to a midweek dinner.
This recipe is for four steaks, which would feed four people.
- 4 inexpensive cut of steak such as a round steak, sirloin steak, or alternatively pork or lamb steak.
- 1 cup of plain flour
- 1 cup milk
- 1 egg
- Oil with a high smoking point, for frying
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tsp garlic powder
1 tsp paprika, or if you're looking for a more mild flavour, 2 tsps of Italian dried herbs
- Optional, 1 tsp of cayenne pepper powder
1. Combine dry batter ingredients in a bowl: flour, spices or herbs, salt and pepper. Mix to combine.
2. In a separate bowl, mix together milk and eggs. Combine until the egg is broken up. You're going to do the wet-hand, dry-hand method of breading.
3. Prepare steaks by pounding it down to a reasonable thickness. Then dredge the steaks in the flour mixture until covered, then the milk mixture until covered, then back into the flour mixture. It is the same as breading a chicken schnitzel or fish fillet.
4. Heat enough oil to cover the bottom of the pan until it is hot enough to fry, then put the steaks in the hot oil. Cook for 3-5 minutes on each side until golden brown. You can check the internal temperature with a food thermometer if you're concerned. It should reach internal temp of 75 degrees.
5. Place on paper towel lined plate to soak up excess oil. Serve with sides.