How to Make Chicken Fried Steak
Begin by pre-heating a skillet on medium-high with enough oil to cover the bottom of the skillet., Tenderize your cube steaks a little (optional)., Create four (4) stations., Season the steaks on each side and dredge.
Step-by-Step Guide
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Step 1: Begin by pre-heating a skillet on medium-high with enough oil to cover the bottom of the skillet.
Using a cooking mallet, lightly hammer each steak until it begins to tenderize and grows by roughly half. , Make space for one cutting board to season the meat, one bowl with flour, one bowl with the beaten egg mixture, and a resting surface, like a bowl or plate.
To make the egg mixture, mix together all the dry ingredients first in a medium bowl — the baking powder, baking soda, pepper, and salt.
To the dry ingredients, add the buttermilk, egg, and hot sauce to create a kind of slurry. , To dredge, put a steak through flour, then soak in the egg mixture, then the flour again and put on resting surface.
Do this for all the steaks.
Let them rest for 10-15 minutes.
When covering the steaks with flour for the second time, make sure they are evenly patted down and completely coated.
For a fully-developed crust, make sure to pat down the steaks several times in the flour. -
Step 2: Tenderize your cube steaks a little (optional).
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Step 3: Create four (4) stations.
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Step 4: Season the steaks on each side and dredge.
Detailed Guide
Using a cooking mallet, lightly hammer each steak until it begins to tenderize and grows by roughly half. , Make space for one cutting board to season the meat, one bowl with flour, one bowl with the beaten egg mixture, and a resting surface, like a bowl or plate.
To make the egg mixture, mix together all the dry ingredients first in a medium bowl — the baking powder, baking soda, pepper, and salt.
To the dry ingredients, add the buttermilk, egg, and hot sauce to create a kind of slurry. , To dredge, put a steak through flour, then soak in the egg mixture, then the flour again and put on resting surface.
Do this for all the steaks.
Let them rest for 10-15 minutes.
When covering the steaks with flour for the second time, make sure they are evenly patted down and completely coated.
For a fully-developed crust, make sure to pat down the steaks several times in the flour.
About the Author
Jeffrey Gordon
A passionate writer with expertise in creative arts topics. Loves sharing practical knowledge.
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