Chicken Fried Steak

Chicken Fried steak maybe one the easiest things on this planet to make and for whatever reason people are intimidated by it! But I don’t think there really is any reason to be. So here it is.

CHICKEN FRIED STEAK

Steaks- (I use a cube steak, it more or less looks like ground beef but it is a steak however, you can use whatever kind of steak makes you happy but you will want it rather thin and to tenderize it if you chose not to go with the cube steak.)

Eggs- my general rule of thumb is you will need about 1 egg per 2 steaks. You can always add more egg but no reason to waste it!

Tad bit of water! To mix in with the egg

You favorite choice of bread crumbs (options include and are not limited to… panko, regular bread crumbs, dried bread sent threw a food processor, saltine crackers mashed into bits, pretty much whatever you want to use for breading is fine as long as you like the taste and the texture it creates.)

Butter

Oil

A hot skillet

So let us Begin!

First you are going to preheat your skillet to a fairly hot temperature about 300-350. I have made this before on both a stove top and an electric skillet, I like the electric just a bit better because mine is bigger but that is more or less the only reason.  Once your skillet is preheated add the butter and the oil, equal parts of butter to oil I start with about 2 tablespoons of each and if I need more I just add it as I need it! You want a good coating across the bottom of your cooking surface. Next you are going to whip your egg and water together in a container big enough to place your steaks (one at a time) to coat them on both sides, from the egg you take that steak right into your bread crumbs (I like Panko the best) one it is good and coated place it in the skillet and on to the next steak! With a temperature about 300 or so it will take a few minutes on each side.  You can check when to flip when the bread crumbs create a beautiful golden brown crispy deliciousness. Flip over and cook the other side a few minutes more and then pull out.

As a side not if your steaks are over ¼ inch thick and you do not like pink in your meat you will need to cook these longer to cook all the way through. However, you need to be careful not to burn your crust before you achieve your desired doneness level. This is why I like the cube steak; it cooks rather quickly without problems of burning the crust.

(After I flipped the fisrt one - to show the coloring)

Now I cheat a bit and use a packet of country gravy mix to put on top. Serve these beautiful steaks with cornbread or mashed potatoes and some veggies and a super quick and easy dinner on your table in no time!