Trick to Keep Your Chicken Fried Steak Crispy!

Ingredients

• 1.5 lb Cube Steak (Tenderized, about 1/4‑inch thick; cut into 4 equal pieces)
• 1 cup All-Purpose Flour (For dredging and batter; sifted)
• 1 tsp Salt (Seasoning for the flour mixture)
• 0.5 tsp Black Pepper (Freshly ground preferred)
• 0.5 tsp Garlic Powder (Adds subtle garlic flavor)
• 0.5 tsp Paprika (For color and mild sweetness)
• 2 large Eggs (Beaten; forms the wet batter)
• 0.5 cup Milk (Whole milk preferred; can use 2%)
• 2 cup Vegetable Oil (For shallow frying; oil should fill skillet about 1/4‑inch deep)
• 4 slice White Bread Slices (Used to separate steaks in the foil pan to keep crusts from touching)
• 4 sheet Paper Towels (Lined at the bottom of the foil pan to absorb excess oil)

Instructions

1. Season and Prepare the Steak

   Pat the cube steaks dry with paper towels. Sprinkle both sides with ½ tsp salt and ¼ tsp black pepper. If you have a meat mallet, gently pound each piece to an even ¼‑inch thickness.

   Time: PT5M

2. Make the Flour Dredge

   In a shallow bowl combine 1 cup flour, ½ tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp paprika. Mix well.

   Time: PT3M

3. Prepare the Wet Batter

   In a second bowl whisk together 2 eggs and ½ cup milk until fully blended.

   Time: PT2M

4. Dredge the Steaks

   One at a time, dip each steak first into the flour mixture, shaking off excess, then into the egg‑milk batter, and finally back into the flour mixture, pressing lightly to form a thick coating.

   Time: PT5M

5. Heat the Oil

   Add vegetable oil to the cast‑iron skillet until it reaches about 1/4‑inch depth. Heat over medium‑high until the oil reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

6. Fry the Steaks

   Carefully place one steak in the hot oil. Fry 3‑4 minutes per side, or until the crust is deep golden‑brown and the interior reaches 145°F (63°C). Transfer to a paper‑towel‑lined plate to drain briefly.

   Time: PT12M

   Temperature: 350°F

7. Keep the Steaks Crispy in the Oven

   Pre‑heat the oven to 170°C (340°F). Line a foil pan with a sheet of paper towel, place a slice of bread, then a fried steak, then another slice of bread. Repeat for each steak, never stacking them directly on one another.

   Time: PT5M

   Temperature: 170°C

8. Hold Until Ready to Serve

   Place the foil pan in the pre‑heated oven. Keep for up to 15 minutes; the crust stays crisp without sweating.

   Time: PT15M

   Temperature: 170°C

9. Serve

   Remove the steaks from the oven, discard the bread slices, and serve immediately with your favorite gravy or hot sauce.

   Time: PT0M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

28g

Fat

28g

Fiber

1g