Oven Chicken Fried Steak Recipe | CDKitchen.com (2024)

FAQs

How do you keep batter from falling off chicken fried steak? ›

Another important tip is to place the breaded meat onto a sheet pan, cover and place back in the refrigerator for at least 30 minutes before frying. This will firmly adhere the breading onto the meat and help keep it from falling of when frying.

You want to cook your steaks in oil that is precisely 375°F (191°C), and though it's ok if your steak gets pretty close to well done, you should look for an internal steak temperature of 145°F (63°C)—the border line between medium and medium well. Enter the Thermapen IR.

Help firm up the coating on top by spooning hot oil over the top before flipping the steaks. Use a warming oven. After you fry the steaks, keep them warm in a 200°F oven while you make the gravy.

Pat the Steak Dry: Before coating the steak with flour or batter, pat it dry with paper towels. Excess moisture on the surface of the meat can prevent the breading from sticking. Season and Flour the Steak Properly: Season the steak with salt and pepper before dredging it in flour.

When it comes to breading meat, most breading procedures are basically the same. But taking the extra time to soak your meat in buttermilk and let the flour set will ensure that your breading is fully adhered for the perfect breaded pork chops or breaded chicken.

Make sure the oil is hot or else the meat will stick to bottom of pan. Turn meat once, the more you play with it the more likely the coating will come off. Don't overload the pan, which cools the fat and you get poor quality. Once cooked, hold on wire rack in oven to keep crisp and hot.

I would cover any steak that is over 1 1/2-inches thick. Anything less thick could overcook the steak during resting, especially if the foil is tightly wrapped. It should always be a loose tent. I like to add butter/thyme/whole garlic to the pan and baste as the steak finishes cooking.

It sits in the breading too long before frying

Coat each generously in flour right before you fry. If you let them sit too long, the marinade can seep through the flour and cause it to get moist, which creates a soggy breading that can fall off.

If you want optimum crispiness on those steak edges, you need to season your meat with plenty of salt so that it takes the moisture out of the steak. That way, the caramelisation from the salt will help build the crust. Tip #2 cook your steak in a hot pan. More often than not, people don't heat their pan up enough.

Storage: Store leftovers covered in the refrigerator for up to 4 days. Make ahead: The steaks can be made ahead and kept warm in a 200-degree oven one hour in advance (cover tightly with foil to prevent them from drying out). Spicy: If you love heat, serve your Chicken Fried Steak with plenty of hot sauce or Tabasco.

How do you get batter to stick to steak? ›

Flour, egg and breadcrumbs are all equally important. flour will stick to the meat, so make sure it's coated fully. The egg then sticks to the flour which is stuck to the meat. The breadcrumbs then stick to the egg.

But why is battered fried food so tricky? First, if the fryer oil temperature isn't at the right level, it won't keep the batter adhered to the food. That's because the batter is at a lower temperature than the oil in the fryer, which causes the batter to ooze off and not stick.

Egg. The egg is always the second step in breading chicken. The protein in eggs cooks quickly, and acts as an agent to keep the breading on the chicken. Plus, when combined with the flour, the egg turns into a gel that makes it easier for the breadcrumbs to adhere to the chicken cutlets.

The more you touch the chicken with tongs, the more likely the breading is to fall off. The key here is to be patient. As soon as you see a golden rim appear around the side of the chicken that is submerged in oil, feel free to flip it. Be cautious not to touch or turn the chicken too much.

Seal the plate gently with a length or two of plastic cling wrap. Don't pull it too tight, but make sure that all of the edges are sealed. Place the plate into the refrigerator and let the food sit for at least 60 minutes. This helps the coating to harden a bit, which will keep it on the food.

Always dip your chicken in beaten egg before coating

Dipping your chicken in egg helps the breadcrumbs, or whatever coating you use, adhere evenly to the outside of the cutlet. You should start with a thin layer of flour, which gives the egg a better surface to cling to, then the egg, then the coating.