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Courtesy of H-E-B Culinary Department
If you've never had a recipe - or if the secrets of your family's
Chicken-Fried Steak recipe skipped a generation -- we've discovered
the traditions and wisdom of Texas farm kitchens for you! Can't get
Grandma on the phone? Try this recipe now for No-Fail
Chicken Fried Steak with Shortcut Cream Gravy
Before you get started, take a peek at the secrets for making perfect
chicken fried steak at home.
- Thin steaks (1/4- to 1/2-inch thick) work best for Chicken-Fried
Steak.
- Smaller steak pieces are easier to coat and fry, and the crust
is less likely to break.
- Pan-fry in oil 1/4-inch deep when total thickness of breaded
steaks is 1/2 inch. Rule-of-thumb: Oil depth should be
one-half the total breaded steak thickness.
- If the oil is smoking, it is too hot and burns the meat. If
the oil is too cool, the crust forms too slowly, absorbs oil and
becomes greasy.
- Place steaks in oil gently to avoid splashing the top. Oil splashes
cause patches of soft crust.
- Fry steaks one at a time for best results. Do not let steaks
touch when frying two at a time; steam develops making the crust
soggy.
- Monitor oil temperature. The secret is cooking quickly. When
steaks are added, oil temperature drops. Adjust heat slightly
upward if needed. Readjust heat downward to regulate even frying
temperature.
- Do not cover the pan while cooking; steam forms creating a soggy
crust.
- Serve steaks immediately. Crust becomes soft when held.
Other Hints:
- Add cayenne pepper or paprika to the flour, or hot pepper sauce
to the egg mixture for a special zingy taste.
- Most old-timers and traditionalists insist on a cast iron skillet
or "heavy" skillet for frying.
- For extra crispy crust, turn steaks in saltine cracker crumbs
following the second egg-batter dip.
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Cooking Tips