Chicken-Fried Steak

From Cook's Country | April​/May 2009

Why this recipe works:

Many recipes for Chicken-Fried Steak called for using cube steaks, which are cut from the round and put through a tenderizing machine that makes small, cubelike indentations. Unfortunately, overzealous supermarket butchers often mangle the job, so we knew we needed a different cut of meat. In… read more

Many recipes for Chicken-Fried Steak called for using cube steaks, which are cut from the round and put through a tenderizing machine that makes small, cubelike indentations. Unfortunately, overzealous supermarket butchers often mangle the job, so we knew we needed a different cut of meat. In the end, we settled on inexpensive but flavorful sirloin tips. To tenderize the steaks, we borrowed an idea from the cubing process and scored the meat on both sides, then bashed the tips with a meat mallet until they were thin. For an ultra-crunchy coating that stayed put, pounding the seasoned flour into the steak with a meat pounder was key. We ditched the deep-fry method we’d been using in favor of a shallower fry, since submerging the coated meat in deep fat trapped moisture and prevented it from evaporating, resulting in sogginess.

less

Serves 4 to 6

Flap meat is also sold as steak tips or sirloin tips and can be packaged variously as whole steaks, cubes, or strips. For this recipe, buy a whole 1-pound steak and cut it yourself. Serve with mashed potatoes and Cream Gravy (see related recipe).

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection