Many people remember chicken fried steak from their school days. It was typically small, round and served on a bun, and it did not look like chicken or steak. It was unidentifiable mystery meat. It is actually round steak that has been pounded almost flat and breaded and fried like chicken. Some restaurants serve this classic southern dish that has made its way north, east, and west, but it looks far different than what was once served on school lunch trays. A monstrous portion can take up an entire dinner plate, and when it is really good, the breading is phenomenal. It is not necessary to go out for this delicious main dish. Try this easy way to make chicken fried steak, and create a new family favorite in minutes.
Necessary Ingredients
To make easy chicken fried steak you will need round steak, a meat mallet, poultry seasoning and all-purpose white flour. Also required are a heavy skillet or deep fryer, cooking oil, salt and pepper to taste, and paprika. The paprika helps create a golden brown coating while enhancing the flavor.
If you have a favorite chicken breading, use it instead. It will work just as well when trying to make the very best chicken fried steak. The finished coating should be crisp and flavorful, and it should stick to the meat. The frying procedure can make the difference between a perfect coating or breading that falls off or sticks to the pan.
Procedure
After gathering the ingredients to make chicken fried steak, begin by cutting the round steak into serving-size pieces. Place the meat on a sturdy cutting board, and pound it flat with a meat mallet. It should be about one-quarter of an inch thick or less.
In the meantime, heat the cooking oil in a heavy skillet or a deep fat fryer. As the oil is heating, dredge the meat in flour that has been mixed with poultry seasoning, paprika, salt and pepper. Be sure to generously coat each side.
Before attempting to fry the meat, test the oil using a single drop of water. If it pops and sizzles, the oil is hot enough to make the chicken fried steak. If it is not hot enough and the meat is placed in the oil, the breading will absorb it and create a greasy mess.
If the chicken fried steak will be fried in a pan, make sure it has plenty of room. For extra-large steaks it might be necessary to fry them one at a time. In any case, make sure the sides do not touch, and do not place a lid on the pan. This will create moisture that will damage the breading.
Fry the meat until it is no longer pink inside. The breading should be crisp and golden brown. To maintain the crispness, do not cover it with anything to keep it hot.
Serve the steaks with peppered white country gravy or thick, rich brown gravy after draining the meat on paper towels. The outside should be crisp, and the inside should be moist and absolutely delicious.
