Chicken-Fried Steak
From Cook's Country
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.
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).
The recipe you requested is for
Members Only.
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists
-
TASTE TEST
Frozen Dinner Rolls -
RECIPE
Cream Gravy
