This chicken fried steak recipe beat Grady Spears—cowboy food legend, James Beard award-winner, and my great friend, at the Golden Chile Awards, to take its place as the definitive chicken fried steak recipe, and today I am sharing the whole process, including my secret ingredient, with you.
As the home of chicken fried steak, Texans have some pretty big expectations for this iconic dish– it’s as Texan as chili or the Alamo, so understand that everyone has a recipe, and they are comprised of similar ingredients with specific twists.
As a chef, I have been on a quest to gather everyone’s best techniques and this post is really about the chicken fried steak secrets that chefs and excellent cooks utilize, combining them all together, and providing you with a recipe for the Ultimate Texas Chicken Fried Steak.
Let’s get back to the basics for our friends throughout the country, and around the world, because the idea of a chicken fried anything seems to be causing some confusion.
Use hot oil. If your oil isn’t hot enough before you add the steaks, the breading can fall off of the steaks because the eggs (the “glue”) don’t cook instantly. It can also cause oily, gummy chicken fried steak because the breading soaks up the oil instead of becoming crispy upon contact.
How do you keep the coating on chicken fried steak?
Rest the steaks after breading them for 15-20 minutes to let the coating adhere well. Then cook in hot oil 350° and up. Do not let the oil drop below 325°. Follow this procedure precisely and you should not have any more problems.
Is Texas Known for Chicken Fried Steak?
Texas is the home of chicken fried steak and the dish is a fundamental recipe for those with Texan roots. Texas even boasts a state holiday, passed in October 2011 designating October 26, as Texas Chicken Fried Steak Day.
Now that we’ve settled all that, let’s get cooking…
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FAQ
How do you keep the breading from coming off chicken fried steak?
How do you get breading to stick to steak?
How do you keep coating from falling off fried chicken?
Why won’t my breading stay on my fried chicken?
Does breading Fried Chicken fall off?
We’ll be the first to admit it—the breading is the best part of baked or fried chicken (pork, steak, fish, or anything). So when the breading separates from the cooked chicken and falls off, it’s a major bummer. If this happens to you, try our foolproof method for breading chicken.
Is fried chicken healthy?
No, it has a very high caloric content, in addition to excess saturated fats and carcinogenic compounds that are generated in the frying process.
Why is chicken fried steak soggy?
If the steaks are too close together it steams the edges, causing the breading to get soggy and easily fall apart. This recipe is referred to as chicken fried steak is because the meat is prepared similarly to how fried chicken is made. Unlike the name implies, it is made with cube steak, not chicken.
Why does my bread fall off when frying?
CNet reports that there are three crucial things you might not have been doing when frying your food, resulting in breading that falls off of the food you’re preparing. The food should first be dredged in flour so that there are no visible spots untouched by it.