Chicken fried steak is a cherished Southern classic – a thin tenderized beef steak breaded and fried like chicken. But with so many cuts of beef to choose from how do you pick the right one? What meat makes the crispiest crust and most fork-tender interior? Let’s crack the code on selecting the ideal cut for chicken fried steak success.
What is Chicken Fried Steak?
Before determining the best cuts it helps to understand what exactly chicken fried steak is. Chicken fried steak consists of a thin beef steak coated in seasoned flour then fried until crispy and golden brown. The coating mimics fried chicken, with a craggy, crunchy crust enveloping the juicy beef within.
A peppery milk gravy is typically ladled over the steak, adding moisture and tying all the elements together. The result is essentially steak disguised as fried chicken – the perfect marriage of two Southern favorites
Cuts Commonly Used for Chicken Fried Steak
Traditionally, chicken fried steak is made from inexpensive, tough cuts of beef. Here are some typical choices:
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Round – Bottom round or eye of round roasts are often sliced, tenderized, and sold as cube steak, the most popular cut for chicken fried steak.
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Chuck – Chuck shoulder steaks like the chuck 7-bone or chuck arm are budget-friendly. Their high collagen content makes them taste beefy.
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Flank – Flank steak has lots of tough muscle fibers that need tenderizing.
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Brisket – Similarly, brisket needs mechanical tenderizing to break down sinews.
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Sirloin tip – While not the cheapest, sirloin tip is lean yet fairly tender.
The Best Cuts for Chicken Fried Steak
Through extensive testing of the above cuts, I’ve determined that sirloin tip steaks produce the best chicken fried steak in terms of both texture and flavor. Here’s why it’s the winner:
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Lean yet tender, even without extra pounding.
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Maintains moisture well when fried.
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Has a mild, beefy flavor that sings when seasoned.
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Stands up to a crispy crust without shredding or drying out.
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Affordable and readily available.
While cube steak is traditional, it rated lower due to an overly soft, mushy texture and lack of beefy flavor. Chuck and brisket were also too fibrous, while flank steak was a bit dry after frying. Sirloin tip hits the sweet spot between tender and well-marbled.
Prepping Sirloin Tip for Chicken Fried Steak
To prep the sirloin tip steak for chicken frying:
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Purchase relatively thin steaks around 1⁄2 inch thick.
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Trim excess fat and silverskin.
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Place steaks between sheets of plastic wrap or wax paper.
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Use a meat mallet or rolling pin to gently pound them to 1⁄4 inch thickness.
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Tenderize further by scoring both sides in a crosshatch pattern with a knife tip.
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Season generously with salt and pepper.
Pounding helps break down muscle fibers while crosshatching allows seasonings to better penetrate.
Frying Tips for Sirloin Tip Steak
To achieve crispy, crackling perfection when frying:
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Set up a 3-stage breading station: flour, egg wash, seasoned flour/breading crumbs.
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Use cornstarch in place of flour for a thin, delicate crust.
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Refrigerate breaded steaks for 10 minutes before frying to help coating adhere.
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Use a thermometer and fry at 350-375°F for even browning.
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Don’t crowd the pan – fry steaks in batches if needed.
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Fry 2-3 minutes per side until deeply golden.
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Drain on a wire rack or paper towels before saucing.
Gravy Tips for Chicken Fried Steak
No chicken fried steak is complete without creamy pepper gravy! To make it like a Southern pro:
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Cook seasoned flour in the steak frying oil to make a flavorful roux.
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Use whole milk for a silky gravy.
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Simmer until slightly thickened, about 5 minutes.
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Finish with cracked black pepper and a pinch of salt.
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Ladle generously over the steaks straight from the pan.
Serve Up the Best Chicken Fried Steak
Now that you know sirloin tip is the cut of choice and how to prep and fry it right, you have all the secrets to the crispiest, most tender chicken fried steak worthy of any Southern cookout or diner. Just don’t forget the tangy pepper gravy to bring it all together.
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A Southern Favorite
Who the hell came up with the idea for chicken-fried steak? Every time I’m trying to be good by eating my greens and staying away from sweets, the thought of making chicken-fried steak takes over my mind and won’t let go until the job is done. Dear brain, what are you doing?.
If you are unfamiliar with the dish, chicken-fried steak is a Southern favorite. Tenderized beef cutlets are dipped in egg and flour and fried, much like fried chicken, but with steak.
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Use the Drippings in the Pan To Make Gravy
Chicken fried steak is usually served with a creamy country gravy made with some of the pan’s fat. Isn’t it all about the gravy? The steaks should be kept warm after they are cooked. Take out all but a few tablespoons of the fat from the pan. Add an equal amount of flour and cook for several minutes, until it turns a warm brown color. Then stream in milk and cream to finish the gravy.
Of course, as is the case with almost any regional dish, variations abound. This is your chance to tell us about your favorite way to make chicken fried steak at home. What is it?
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How to Make the Perfect Chicken Fried Steak | 50 States, 50 Plates, Oklahoma
FAQ
What kind of meat is chicken-fried steak made of?
What type of cut is country-fried steak?
What is a good substitute for cube steak?
Why is my chicken-fried steak tough?
What is the best cut of beef for chicken fried steak?
While cube steak is the most common cut of beef used for chicken fried steak, any lean cut of beef can be used. Some people even use thin cuts of pork as a substitute for beef. The Best Cuts Of Beef For Chicken Fried Steak
What is the healthier substitute of flank steak?
The healthier substitute of flank steaks are: 1. Beef Skirt: It closely resembles flank steak. This specific cut comes from the diaphragm area of the animal. It is a thin meat with marbles fats on the surface. Since its thinner than flank, it cooks perfectly in a very shorter period of time. 2. Chicken breast: It cooks quickly and it is also the healthier alternative as it has less amount of fats when compared to flank steak. 3. Top Round: It is the thick cut. Marinating before broiling or grilling top round steak promotes tenderness. 4. Tri-Tip Steak: Also known as the triangle steak, this flank steak alternative comes from the top of the sirloin area. It is characterized by the fat surrounding the meat along the edges. Trimming that fat is an obvious way to keep this flank steak alternative healthier.
What kind of beef is used for chicken fried steak?
Chicken fried steak is often served with a creamy and peppery white gravy, which is made by mixing flour with the leftover grease from frying the steak and then adding milk and seasonings. While cube steak is the most common cut of beef used for chicken fried steak, any lean cut of beef can be used.
Which steak is best for chicken fried steak?
While cube steak is the most popular choice, any lean cut of beef can be used for chicken fried steak. Top round, eye round, and sirloin tip are all great options. Some people even opt for more luxurious cuts like tenderloin or strip steak.