Chicken-Fried Steak Recipe

 Chicken-Fried Steak Recipe|| Country fried steak ||Fried steak

Chicken-fried steak, often known as country-fried steak, is probably one of Oklahomans' top five favorite entrées if you ask them to select a handful. This popular dish is a mainstay in restaurants all around Oklahoma, and the state's inhabitants love it so much that it was included in the official state dinner in 1988.
The people of Oklahoma swear by at least one place for chicken-fried steak, and in Oklahoma City, that place is Cattlemen's Steakhouse. Chicken-fried steak is a steak that has been deep-fried after being dipped in lard, butter, and breading. It is similar to fried chicken but made from steak. It's a traditional Southern dish that was traditionally popularized by immigrants from Austria.

Why is called chicken-fried steak:

You should be aware that this meal has nothing to do with chicken. It is neither seasoned with chicken flavoring nor does it include any chicken flesh. Only because chefs prepare chicken-fried steak similarly to how they prepare fried chicken does the word "chicken" appear in the dish's name.
Chicken-fried steak is just a seasoned breaded steak cut (often a tenderized cube or round steak) that is either pan-fried or deep-fried, depending on where you get it.
Early chefs called the meal chicken-fried steak since it is breaded and cooked similarly to fried chicken, and the term obviously stuck.

History:

Chicken-fried steak is a part of Oklahoma's official state cuisine, the majority of sources claim that Texas is where the meal's origins lie. It's true ancestry is still unknown. German and Austrian immigrants came to Texas throughout the 19th century and brought with them recipes for local foods, including something called wiener schnitzel.
This Austrian delicacy is produced from a piece of pig or veal that has been dipped in eggs and breadcrumbs and, coincidentally, looks somewhat similar to chicken-fried steak. After being coated, the breaded meat piece is fried in lard or clarified butter. Austrians prepared wiener schnitzel according to their family's recipe in their own country, but U.S. immigrants at the time discovered that tender slices of meat were difficult to get and rather expensive. They therefore made do.
Immigrants began utilizing tougher cuts of beef since they were substantially more accessible and affordable when preparing their traditional cuisine. However, they began modifying the recipe because the rougher pieces of beef weren't quite as tantalizing as veal or pork. Before frying the steak, they thickened the breading process and started applying a variety of spices to improve the flavor and texture. What originally arrived in the United States as wiener schnitzel eventually changed into what is today known as chicken-fried steak, and the new recipe started to appear in cookbooks in the late 1890s.
Nowadays, it's widely accepted that Texas and Oklahoma are the two states in the U.S. with the most well-known chicken-fried steak recipes.

What Food Pairs Best with Chicken-Fried Steak?

 If you intend to make chicken-fried steak the star of your dinner, you should be aware that it is not a one-man show. Gravy is generally eaten with chicken-fried steak and is made by combining flour, milk, salt, pepper, and maybe a few other spices with the frying fat from the meat.
Chicken-fried steak is typically served with baked or mashed potatoes, a vegetable, and the mandatory gravy, but it depends on where you buy it. Other popular side dishes for chicken-fried steak include:

Biscuits,

• cornbread
• black-eyed peas,
• Wheat,
• Grits,
• Squash,
• fried okra,
• All of the aforementioned dishes are part of the official state supper of Oklahoma, along with barbecued pig, sausage and gravy, strawberries, and, to cap it all off, pecan pie.

How to Make Chicken Fried Steak: Which Cut?

Most frequently, cube steak, steak that has already been tenderized, or an inexpensive cut like round steak are used to make chicken fried steak. It was initially developed to improve the flavor of a cheap cut of meat. Whichever cut you choose; you must use a meat mallet to pound it thin.

Despite the fact that the majority of chicken fried steaks are produced using beef, you can also use a thin cut of pork.

Making the Best Chicken Fried Steak, Some Tips:

• Thinly pound the steak.

For this, we use a meat hammer, but other options include a rolling pin, a rubber mallet, or even an empty wine bottle. The speed of cooking and chewiness of a thin steak.

• Embrace the meat with the flour.

The steak cutlets are twice flour-dredged: once before and once after an egg wash. Use the heel of your hand to fully press the steaks into the flour while dredging them for the first time. The coating will stick better in this manner.

• Over the steaks in the pan.

• Pour heated oil. The chicken-fried steaks don't require deep frying. They are simple to fry in less oil. Before flipping the steaks, drizzle the hot oil over the top to help firm up the coating.

• Employ a warming oven. The steaks should be kept warm in a 200°F oven after frying them while the gravy is being prepared.

RECIPE OF CHICKEN-FRIED STEAK:

INGREDIENT:  

FOR FRIED CHICKEN:

• 1-1/2 cup of whole milk.

• two huge eggs.

• All-purpose flour, 2 cups.

• 2 teaspoons seasoned salt.

• black pepper freshly ground.

• paprika, 3/4 teaspoon.

• Cayenne pepper, 1/4 teaspoon.

• 3 lb. cube steak, which is a specially tenderized round steak.

• Halal salt.

• Canola or vegetable oil, 1/2 cup.

• 10 grams of butter.

DUE TO THE GRAVY:

• All-purpose flour, 1/3 cup.

• Whole milk, 4 cups

• 12 teaspoons of seasoning salt

• black pepper freshly ground

• Potato mash for serving.

Method:

For the Chicken Fried Steak:

1. Each cube steak should be covered in saran wrap and pounded to a thickness of roughly 1/2 inch using the rough end of a meat tenderizer. Despite the fact that cube steak has already been tenderized, this truly does make a nice difference in the consistency of the meat.
2. Thoroughly pat the steaks dry. In a big casserole dish, mix the marinade components.
3. Steaks should be covered and marinated for a few hours or overnight in the refrigerator. (Longer is preferable.)
4. Organize the breading ingredients. Just before frying, generously cover each steak.
5. Heat the steak to 350° F with just enough oil to cover it by 1/3. (Ensure that it is properly warmed; else, the breading will come off.)
6. Cook the steaks in groups of two, allowing space between each. Cook till golden brown, 3–4 minutes on each side. With kitchen tongs, gently inspect the bottom and flip the food.
7. Allow any extra oil to drop out of the bottom as you remove and transfer the food to a wire cooling rack. This maintains a lovely, crispy bottom.
8. Keep the steaks warm in a 200° F oven once they have all been fried while you make the gravy.

For Gravy:

1. Put the butter (or saved frying oil) in a big pot over medium heat. Add flour while whisking, and cook for an additional 2-3 minutes, or until golden, as needed. Add the milk gradually while whisking. Add salt and pepper to taste.
2. Cook for 6 to 8 minutes, whisking regularly, until smooth and gravy-like. Serve with steak after seasoning to taste.