Ingredients with Measurements:
- 4 (6 oz) cube steaks
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter
Special equipment needed:
- Meat mallet
- Large skillet
- Wire rack
- Paper towels
Step-by-step instructions:
1. In a shallow dish, whisk together flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
2. In another shallow dish, whisk together buttermilk and eggs.
3. Place a cube steak between two sheets of plastic wrap and pound with a meat mallet until it's about 1/4 inch thick. Repeat with the remaining cube steaks.
4. Dip each cube steak into the flour mixture, shaking off any excess. Then, dip it into the buttermilk mixture, making sure it's fully coated. Finally, dip it back into the flour mixture, pressing the flour onto the steak to ensure it's fully coated.
5. Heat vegetable oil and butter in a large skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cube steaks to the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy.
6. Transfer the cooked cube steaks to a wire rack lined with paper towels to drain any excess oil.
7. Serve hot with your favorite sides.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 534
Fat: 32g
Saturated Fat: 13g
Cholesterol: 196mg
Sodium: 1024mg
Carbohydrates: 27g
Fiber: 1g
Sugar: 3g
Protein: 34g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- You can use any type of oil you prefer for frying.
Variations:
- You can add some hot sauce or cayenne pepper to the buttermilk mixture for a spicier version.
- You can use pork cube steaks instead of beef cube steaks.
Tips and tricks:
- Make sure to pound the cube steaks evenly to ensure they cook evenly.
- Don't overcrowd the skillet when frying the cube steaks.
- Use a wire rack to drain any excess oil and keep the cube steaks crispy.
Storage instructions:
Store any leftover chicken fried steak in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken fried steak on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken fried steak on a platter with your favorite sides, such as mashed potatoes, green beans, or corn.
Garnishes:
Garnish with chopped parsley or green onions.
Pairings:
Pair with a cold beer or a glass of iced tea.
Suggested side dishes:
Mashed potatoes, green beans, corn, mac and cheese, or coleslaw.
Troubleshooting advice:
- If the coating is not sticking to the steak, make sure to press the flour onto the steak to ensure it's fully coated.
- If the coating is falling off during frying, make sure the oil is hot enough before adding the steaks.
Food safety advice:
- Make sure to cook the chicken fried steak to an internal temperature of 165°F to ensure it's safe to eat.
- Use a meat thermometer to check the temperature.
Food history:
Chicken fried steak is a popular Southern dish that originated in Texas in the early 1900s. It's made by coating a thin steak in seasoned flour, dipping it in buttermilk, and then frying it until crispy.
Flavor profiles:
Savory, crispy, and comforting.
Serving suggestions:
Serve hot with your favorite sides and garnishes.
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Taste: Savory, Crispy, Comforting, Hearty, Rich