The Ultimate Guide: How to Cook Chicken Steak That’ll Make Your Taste Buds Dance!

Are you tired of the same old chicken recipes? Looking to impress your dinner guests with something that looks fancy but doesn’t require a culinary degree? Well you’re in luck! Today I’m gonna share my secrets on how to cook chicken steak that’ll have everyone asking for seconds.

Whether you prefer the crispy, golden goodness of fried chicken steak or the juicy tenderness of baked chicken steak, I’ve got you covered. As someone who’s tried (and sometimes failed) at countless chicken recipes, I can tell you that chicken steak is surprisingly versatile and way easier to make than it looks!

What Exactly is Chicken Steak?

Before we dive into cooking methods, let’s clear up what chicken steak actually is, because I was confused too when I first heard the term!

There are actually two different things people mean when they talk about “chicken steak”:

1. Chicken Fried Steak – This isn’t chicken at all! It’s actually beef cube steak that’s breaded and fried like fried chicken Kinda confusing, right?

2. Chicken Steak – This refers to either chicken breast that’s been pounded thin like a steak, OR a partially deboned chicken leg quarter (sometimes called chicken rib steak in some communities) that lies flat like a steak.

For this article, we’ll cover both! Because honestly, they’re both delicious and deserve your attention.

Method 1: How to Make Classic Chicken Fried Steak

Let’s start with the Southern classic – chicken fried steak. This dish is a comfort food staple that’s crispy on the outside and tender on the inside, usually smothered in creamy gravy.

Ingredients You’ll Need:

• 4 beef cube steaks (about ½ pound each)
• 2¼ cups all-purpose flour (divided)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon black pepper
• ¾ teaspoon salt
• 1½ cups buttermilk
• 1 tablespoon hot pepper sauce (like Tabasco)
• 1 large egg
• 2 cloves garlic, minced
• 3 cups vegetable shortening for frying
• 4 cups milk (for the gravy)
• Salt and pepper to taste

Step-by-Step Instructions:

1. Prep the meat: Place steaks between 2 plastic sheets and pound them to about ¼-inch thickness. This tenderizes the meat and helps it cook evenly.

2. Set up your dredging station: Put 2 cups of flour in one shallow bowl. In another bowl, mix baking powder, baking soda, 1 teaspoon pepper, and ¾ teaspoon salt. Add buttermilk, hot sauce, egg, and garlic to this mixture and stir until combined.

3. Heat the oil: In a deep cast-iron skillet, heat shortening to 325°F. I like to use a candy thermometer to get it just right.

4. Bread the steaks: Dredge each steak in flour, shake off excess, then dip in the buttermilk mixture, and finally back into the flour to coat completely.

5. Fry them up: Carefully place the breaded steaks in the hot oil and fry until golden brown, about 3-5 minutes per side. Don’t crowd the pan – work in batches if needed.

6. Drain and rest: Transfer the fried steaks to a paper towel-lined plate to drain excess oil. Cover with foil to keep warm.

7. Make the gravy: Drain most of the oil from the skillet, but keep about ¼ cup and any solid bits – that’s where the flavor is! Add the remaining ¼ cup flour and whisk until smooth. Gradually add milk while stirring constantly. Bring to a simmer and cook until thick, about 6-7 minutes. Season with salt and pepper.

8. Serve: Pour that delicious gravy over your chicken fried steak and enjoy!

Method 2: Crispy Baked Chicken Steaks (The Healthier Option)

If you’re like me and sometimes want the crispy without all the oil, this oven-baked version is your new best friend. It uses actual chicken and is a bit lighter but still SO satisfying.

Ingredients You’ll Need:

• 6 chicken steaks (partially deboned chicken leg quarters) or dark chicken cutlets
• 1 egg + 1 egg white (or 2 egg whites)
• Salt, garlic powder, and onion powder to taste
• 1 cup panko breadcrumbs
• 1 cup cornflake crumbs
• Olive oil for flash frying

For the sauce:

• 4 tablespoons mayonnaise
• 4 tablespoons apricot jam
• 4 tablespoons onion soup mix
• 5 tablespoons chicken soup (yes, actual soup, not just powder!)

Step-by-Step Instructions:

1. Preheat your oven to 350°F.

2. Prepare your dredging station: Whisk together eggs, salt, garlic powder, and onion powder in one dish. In another dish, combine panko and cornflake crumbs.

3. Bread the chicken: Dip each chicken piece in the egg mixture, then coat with the crumb mixture, pressing gently to adhere.

4. Flash fry: Heat a bit of oil in a frying pan. Once hot, add the breaded chicken and quickly fry for just 2 minutes on each side. We’re not cooking it through – just making the outside crispy!

5. Prepare the sauce: Mix together mayonnaise, apricot jam, onion soup mix, and chicken soup until well combined.

6. Bake: Pour the sauce into the bottom of a 9×13 baking dish. Place the flash-fried chicken on top of the sauce and bake uncovered for 1.5 hours.

7. Serve and enjoy: The chicken will be tender, juicy, and have an amazing crispy coating!

Method 3: Simple Oven-Baked Chicken Breast Steaks

If you’re looking for something super quick and healthy, this method using chicken breasts is perfect for weeknight dinners.

Ingredients You’ll Need:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried herbs (rosemary, thyme, or oregano)

Step-by-Step Instructions:

1. Preheat your oven to 400°F.

2. Prep the chicken: Pat chicken breasts dry with paper towels. This helps the seasoning stick and promotes browning.

3. Season: Mix all your spices in a small bowl. Brush chicken with olive oil, then sprinkle generously with the spice mixture on both sides.

4. Sear first: Heat a skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown. This step is optional but adds so much flavor!

5. Bake: Transfer the chicken to a baking dish or oven-safe skillet and bake for 20-25 minutes, until the internal temperature reaches 165°F.

6. Rest: Let the chicken rest for 5 minutes before slicing. This keeps all those juices inside where they belong!

Pro Tips for Perfect Chicken Steak Every Time

After making these recipes more times than I care to admit, I’ve picked up some tricks that really make a difference:

• Don’t skip the resting period after cooking. This allows the juices to redistribute throughout the meat instead of spilling out when you cut it.

• Use a meat thermometer to check doneness. Chicken should reach 165°F internally. Overcooked chicken = sad, dry chicken.

• For extra tender chicken breast steaks, try brining them first! Just soak in salt water (about 1 tablespoon salt per cup of water) for 30 minutes before cooking.

• The breading station order matters: dry → wet → dry gives you the best coating that actually sticks to the meat.

• If you’re freezing these dishes, the baked chicken steak freezes beautifully! Just defrost completely and reheat uncovered at 210°F until warm and crispy again.

Common Questions About Chicken Steak

Can I make chicken steak ahead of time?

Absolutely! Both chicken fried steak and baked chicken steaks can be prepared ahead. For the baked version, you can even freeze it after cooking. Just defrost completely and reheat uncovered at a low temperature (around 210°F) to maintain that crispy exterior.

What sides go well with chicken steak?

For chicken fried steak, you can’t go wrong with classic Southern sides like:

• Mashed potatoes
• Collard greens
• Corn bread
• Mac and cheese

For baked chicken steaks, try:

• Roasted vegetables
• Rice pilaf
• Fresh salad
• Potato wedges

Can I use chicken breast instead of chicken leg quarters for the baked recipe?

You can, but dark meat (like in chicken leg quarters) stays juicier during the long baking time. If using breast meat, you’ll want to reduce the cooking time significantly to avoid drying it out.

What if I can’t find chicken steaks at my grocery store?

Ask your butcher! They can prepare chicken steaks for you by partially deboning chicken leg quarters so only the drumette bone remains and the meat lies flat. Alternatively, dark chicken cutlets work great as a substitute in most recipes.

The Bottom Line on Cooking Chicken Steak

Cooking chicken steak isn’t as complicated as it might seem. Whether you go for the indulgent Southern chicken fried steak with gravy, the elegant baked chicken steaks with that amazing apricot sauce, or the simple seasoned chicken breast steaks, you’ve got options that’ll satisfy any craving.

I’ve made all these recipes for everything from casual family dinners to special occasions, and they never disappoint. There’s something about serving a “steak” that just feels more special than regular chicken, even though it’s not much more work!

So next time you’re staring at that package of chicken in your fridge wondering what to do with it, remember these recipes and transform that boring chicken into something spectacular. Your family will think you’ve been taking secret cooking classes!

What’s your favorite way to prepare chicken steak? Do you have any special spice blends or sauces you love to use? Drop me a comment – I’m always looking to up my chicken game!