Tips to Chicken-Fried Steak - The Student Chef

Keys to Chicken-Fried Steak

Pounding seasoned flour into the scored steaks is the first step to an ultra-crunchy coating. To finish the process, the steaks go back in the flour, into beaten egg, and finally into a flour-and-milk mixture. Resting the steaks gives the coating time to adhere.

1. Tenderize the meat by scoring it at 1/4-inch intervals in a crosshatch pattern. Repeat on the other side.

2. Dredge each steak in seasoned flour, then use a meat pounder to flatten. The flour helps the subsequent coating stick.

3. After the final dredge, fry two steaks at a time in a heavy-bottomed Dutch oven to minimize splatter and mess.

Stop! Put Down That Steak!

The classic choice for chicken-fried steak is cube steak (also known as minute steak), a tough, relatively bland cut from the hind quarters of the steer. After a run through the meat tenderizer, where it is twice cut (or cubed), the meat takes on its characteristic dimpled look—or, in sloppy hands, becomes ragged. Many people prefer the beefy flavor and tender texture of flap meat (a.k.a. sirloin or steak tips) that are pounded at home.

**CUBE STEAK**

Tough, ragged, bland, and to be avoided.

Meat Pounders

Forgo cube steak in favor of flap meat pounded out at home. You can make Chicken-Fried Steak without a meat pounder. If you own a relatively heavy small skillet or rolling pin you can use those to pound the meat with. For the neatest pounding, first place the steak between sheets of plastic wrap.