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Perfect Chicken Fried Steak
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Posted by: Southern Living Editor, September 15, 2010 in Ask the Test Kitchen
Fried-steak-sl-600703-l  Q: What is the best technique of making Chicken Fried Steak without the coating falling off? I dip the meat in flour first, then egg, then flour again and no matter what I do...the coating always falls off the meat while I am cooking it. Thanks!

-Melissa ‘Missy’ Dyches, Via Facebook

A: Try using a saltine cracker and baking soda crumb mixture as the coating and mixing eggs with milk; follow this Chicken-Fried Steak recipe for step-by-step instructions. Be sure to firmly push the cracker crumbs into the cube steak to fill the crevices and to keep the steak from shrinking as it cooks. 

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Posted at 10:28 AM in Ask the Test Kitchen |
Comments

Hey Missy, I use the same technique and I have found if I try to turn the steak too soon it will fall off. Make sure your steak is brown and crispy and not too soft before you flip it.

Posted by: Shomenative | 11/27/2010 at 04:02 PM

Best way is to coat all pieces in flour and let them sit for about 30 minutes. When your ready to fry then you dip each piece in egg and then flour and hit the pan.

Posted by: Laura | 02/15/2011 at 05:25 PM

Im gonna to try to this steak today.

Posted by: sale clothes | 07/20/2011 at 11:47 AM

I'm a tried & true frying kind of gal...from the South, of course. Suggestions are good about not turning too quickly and be sure to let it rest prior to putting it in the pan. I just ran across a new way to chicken fry: s&p (or any other seasoning you like to use) the meat. Then dip into flour, then dip in a well beaten mixture of one can of cream of chicken and an egg. Next dredge in an equal parts all-purpose flour and cornstarch mixutre. Then skillet fry on high heat. This was amazing!

Posted by: CindyM | 09/08/2011 at 01:39 PM

That is a great entree. I am loving these southern style cooking.

Posted by: beef jerky | 02/06/2012 at 08:52 PM
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