fried chicken steak recipe
The Best fried chicken steak recipe
I’ve been making fried chicken steak for years, and it’s always a hit with my family. The dish originated in the southern United States, where it’s a staple at many restaurants and households.
The combination of crispy exterior and juicy interior is hard to resist. My kids love it when I serve it with their favorite sides, like mashed potatoes and green beans.
I like that it’s easy to make in large quantities, making it perfect for family gatherings or potlucks. The best part is that it’s relatively healthy, with plenty of protein and less oil than traditional fried foods.
I’ve also found that the key to a great fried chicken steak is in the breading – you want a light coating that doesn’t overpower the flavor of the chicken. I’ve experimented with different seasonings and spices over the years, but I always come back to the classic Southern-style seasonings.
It’s a simple recipe, but one that never fails to impress. Whether I’m serving it at home or taking it to a picnic, fried chicken steak is always a crowd-pleaser.
Crispy Fried Chicken Steak
This fried chicken steak recipe features a crispy, golden exterior and a juicy, tender interior. The chicken is marinated in buttermilk and seasoned with a blend of spices before being coated in a flour mixture and fried to perfection.
🥘Ingredients
For the Marinade
For the Coating
For Frying
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Fried Chicken Steak Works
Fried chicken steak is a versatile dish that works well for any occasion – whether you’re serving it at home or taking it to a picnic or potluck.
It’s also relatively healthy, with plenty of protein and less oil than traditional fried foods.
One of my favorite things about this recipe is how easily you can customize it to suit your tastes – try adding different seasonings or spices to give it an extra kick.
❓ Frequently Asked Questions About Crispy Fried Chicken Steak
Q: What type of chicken should I use for this recipe?
I prefer to use boneless, skinless chicken breasts for this recipe. They’re easier to pound out into thin cutlets and cook evenly.
Q: Can I make this recipe ahead of time?
Yes, you can prepare the chicken cutlets and breading mixture up to a day in advance. Simply store them in separate containers in the refrigerator until ready to assemble and fry.
Q: How do I prevent the breading from falling off during cooking?
To prevent the breading from falling off during cooking, make sure the chicken cutlets are completely dry before dredging them in the breading mixture.
Q: Can I bake this recipe instead of frying?
You can bake this recipe instead of frying, but you’ll need to adjust the cooking time accordingly.
Q: Is this recipe suitable for people with gluten intolerance?
No, this recipe contains gluten due to the all-purpose flour used in the breading mixture. You can substitute gluten-free flour if needed.
