Unlocking the Secret to Perfect Chicken Fried Steak

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:

• 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.

• Chuck – Chuck shoulder steaks like the chuck 7-bone or chuck arm are budget-friendly. Their high collagen content makes them taste beefy.

• Flank – Flank steak has lots of tough muscle fibers that need tenderizing.

• Brisket – Similarly, brisket needs mechanical tenderizing to break down sinews.

• 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:

• Lean yet tender, even without extra pounding.

• Maintains moisture well when fried.

• Has a mild, beefy flavor that sings when seasoned.

• Stands up to a crispy crust without shredding or drying out.

• 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:

• Purchase relatively thin steaks around 1⁄2 inch thick.

• Trim excess fat and silverskin.

• Place steaks between sheets of plastic wrap or wax paper.

• Use a meat mallet or rolling pin to gently pound them to 1⁄4 inch thickness.

• Tenderize further by scoring both sides in a crosshatch pattern with a knife tip.

• 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:

• Set up a 3-stage breading station: flour, egg wash, seasoned flour/breading crumbs.

• Use cornstarch in place of flour for a thin, delicate crust.

• Refrigerate breaded steaks for 10 minutes before frying to help coating adhere.

• Use a thermometer and fry at 350-375°F for even browning.

• Don’t crowd the pan – fry steaks in batches if needed.

• Fry 2-3 minutes per side until deeply golden.

• 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:

• Cook seasoned flour in the steak frying oil to make a flavorful roux.

• Use whole milk for a silky gravy.

• Simmer until slightly thickened, about 5 minutes.

• Finish with cracked black pepper and a pinch of salt.

• 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.