simple chicken fried steak recipe
The Best simple chicken fried steak recipe
I’ve been making chicken fried steak for my family for years, and it’s always a hit. This dish is a staple in many American households, and for good reason – it’s easy to make, delicious, and can be customized to suit any taste. I love how the crispy exterior gives way to a tender, juicy interior.
My kids adore it, and it’s a great way to get them to eat something other than processed foods. One of the best things about this recipe is that it’s incredibly versatile – serve it with mashed potatoes, roasted vegetables, or even over rice. The key to making a great chicken fried steak is to not overcook it; you want the meat to be cooked through but still retain some tenderness.
I like to serve it with a side of creamed spinach or green beans for a well-rounded meal. As a busy mom, I appreciate how quickly this dish comes together. It’s perfect for weeknight meals or special occasions alike.
My family loves when I make this for dinner because they know they’re getting something hearty and satisfying. One of the reasons I think chicken fried steak has stood the test of time is because of its rich history; the dish originated in the southern United States and has been passed down through generations of cooks. The health benefits of this recipe are also a major draw – using leaner cuts of meat and breading them lightly makes for a relatively guilt-free meal option.
Of course, there are always ways to make any recipe healthier, but this one is already pretty good as-is. In my experience, people often think that chicken fried steak is some kind of complicated or fancy dish – but trust me, it’s not! With just a few basic ingredients and some simple cooking techniques, you can create a meal that’s sure to please even the pickiest eaters.
When I’m serving this dish at family gatherings or special events, I like to offer some creative toppings or sides to let everyone customize their meal however they like. Overall, I highly recommend giving chicken fried steak a try if you haven’t already.
Simple Chicken Fried Steak
A comforting classic, this simple chicken fried steak recipe features a crispy, golden crust and a tender, juicy interior. Serve with a side of mashed potatoes and gravy for a hearty meal.
🥘Ingredients
For the Steak
For the Breading
For the Sauce
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Simple Chicken Fried Steak Works
This recipe has been a staple in my household for years because it’s easy to make, delicious, and works well for both weeknight meals and special occasions alike.
When storing leftover chicken fried steak, be sure to cool it completely before refrigerating or freezing – then transfer it to an airtight container for up to three days in the fridge or two months in the freezer.
❓ Frequently Asked Questions About Chicken Fried Steak
Q: What type of meat should I use for this recipe?
For this recipe, you’ll want to use a lean cut of beef such as sirloin or round; these cuts are naturally lower in fat and will help keep your chicken fried steak nice and tender.
Q: Can I use store-bought breadcrumbs instead of making my own?
You can certainly use store-bought breadcrumbs if you prefer – but making your own will give you much more control over the flavor and texture of your breading.
Q: How do I prevent my breading from getting soggy?
One trick is to make sure your meat is completely dry before dredging it in flour; if your meat is too moist, the breading will never adhere properly.
Q: Can I bake this dish instead of frying it?
You can definitely bake your chicken fried steak instead of frying it – simply preheat your oven to 400°F (200°C) and cook for about 20-25 minutes on each side.
Q: What’s the best way to store leftover chicken fried steak?
To keep your leftover chicken fried steak fresh for as long as possible, make sure it cools completely before refrigerating or freezing; once cooled, transfer it to an airtight container and store in the fridge for up to three days or freeze for up to two months.