Cube steaks are a cut of meat that is often overlooked by many. Because it isn’t the most tender piece of meat it is usually discarded by most and not used for more than being ground up. But by cutting it into slices and thoroughly tenderizing with meat prongs it can be used in a delicious fried dish.
It gets the name chicken fried due to the outer coating that is the same as fried chicken. It reminds me of German Schnitzel only with a heavier flour crust instead of a light bread crumb. The thicker golden crust pairs perfectly when dipped into a pepper gravy. A few tips for making this:
- If the cuts aren’t very thin use a meat mallet to pound them thinner. Thicker pieces will be too chewy and harder to eat.
- Don’t skip seasoning the meat and the flour. If you just season the flour, it will cook off slightly and you end up with bland meat.
- Allow the flour to sit on the meat and soak up any juice. Flour is absorbent like a sponge. It will soak in moisture and attach better to the surface of the meat.
- Use a good deep skillet or a countertop fryer to cook with. I usually use our tabletop fryer that I keep outside for frying. Otherwise, I use my heavy cast iron skillet that has deep sides.
Using these tips should help you make the best chicken fried steak. Enjoy!
Chicken Fried Steak
- 8 cube steaks
- 4 cups Flour
- 3 large Eggs
- ½ cup milk
- 1-2 Tbsp Salt pepper, garlic blend (equal parts mixed in a container)
- High heat oil of choice for frying.
- Place cube steaks on a flat surface (baking sheet or plate). Season both sides with salt, pepper, and garlic by sprinkling mixture over the surface. Using two bowls wide enough to dip meat into mix the following: In the first bowl combine egg and milk, whisking mixture together until fully combined. In the second bowl place the flour and 2 tsp of the salt, pepper, garlic blend. Mix in the seasoning thoroughly. To coat the steaks dip each in the flour mixture setting them back on the tray until all are dipped. Then dip each floured steak into the egg mixture and immediately into the flour mixture. Placing each back on the tray after the flour. Allow to sit 5-10 minutes to allow the flour to fully absorb the liquids. While it is doing this, heat either a deep fryer with oil or a deep sided cast iron with enough oil to come ¼ way up the side of the pan. Heat the oil to 350’F. Place each breaded steak into the hot oil and fry until outside is golden and internal temperature reaches 155’F. Serve with favorite sides and pepper gravy.