Bisquick Recipe For Chicken Fried Steak
Hello, comfort food! Old Fashioned Chicken Fried Steak is made with cube steak that’s breaded twice for an irresistibly crunchy coating, then served with an easy white gravy. It’s hearty and comforting, and sure to please everyone at the table.
As someone who grew up in the Midwest, chicken fried steak wasn’t on my radar. We didn’t have it at family gatherings. We didn’t have it at church potlucks. And we didn’t make it for Sunday dinner.
And boy, were we missing out!! This Old Fashioned Chicken Fried Steak is a true comfort food dish, and GOSH is it good.
Country Fried Steak
My mom would often sauté cube steak that had been coated with flour (or make a Crockpot Cube Steak), but it was nothing like this.
For this chicken fried steak recipe, we’ll take cube steak and bread it twice using eggs and seasoned flour. Then, we’ll shallow fry it to perfection before smothering it with an easy white gravy.
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Chicken Fried Steak Without Buttermilk
Despite the name, chicken fried steak is not made with chicken. Instead, it’s made with beef coated with a batter that’s similar to the batter used to make fried chicken.
Chicken fried steak is thought to have originated in the Southern United States in the early 1800s. It is believed to have been created as a way to use up leftover meat, or to make a cheap piece of meat taste good. The dish quickly became popular and spread throughout the country.
Today, chicken fried steak is still a popular dish, especially in the South. There are many different variations of chicken fried steak, but the basic recipe remains the same: cube steak, battered and fried to perfection, then smothered with white gravy.
Chicken Fried Steak (+video)
Dip one cube steak into the egg mixture, then the flour mixture. Repeat with the same steak—another dip of the egg mixture and another dip of the flour mixture.
Add or two of the cube steaks (however many fit in the pan without crowding) and cook for 2–4 minutes per side, or until golden brown.
You can head to the easy white gravy post for step-by-step photos with instructions and more info; the ingredients and instructions are also in the recipe card below.
Bisquick Fried Chicken
Finally, top the old fashioned chicken fried steaks with the white gravy. I like serving them with mashed potatoes and green beans for a homestyle feast!
Chicken fried steak is best served immediately after making it. That said, you can do a few things if you want to prepare in advance:
Then when you’re ready to cook the dish, you just need to dip the cube steaks, let them rest, and fry them.
Cracker Barrel Chicken Fried Steak Recipe
Refrigerate any leftover chicken fried steak. To reheat, preheat an oven to 350°F. Place the chicken fried steak on a wire rack on top of a sheet pan (this helps keep the bottom crispy since the heat can circulate around all sides of the steaks). Bake for 8–10 minutes, or until heated through.
Regular cow’s milk or a milk substitute will work just fine. The buttermilk adds a slight tanginess that complements the batter, but it’ll be good without it, too.
Leftovers can be stored in the refrigerator for up to four days. Reheat leftovers on a sheet pan (fitted with a wire rack if you have one) for 8–10 minutes at 350°F. I don’t recommend freezing this dish as the exterior will get soggy.
Chicken Fried Steak With Gravy
Calories: 760 kcal Carbohydrates: 52 g Protein: 45 g Fat: 40 g Saturated Fat: 16 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 16 g Trans Fat: 0.01 g Cholesterol: 260 mg Sodium: 1648 mg Potassium: 865 mg Fiber: 2 g Sugar: 9 g Vitamin A: 625 IU Vitamin C: 0.1 mg Calcium: 401 mg Iron: 6 mg
I’m a believer, wife, mom, and big fan of old cookbooks. I live in Chicago with my husband and two young sons. I love discovering old fashioned recipes that will transport you back in time! Read more...Cracker Barrel Country Store is known for its traditional southern-style recipes. The famous Cracker Barrel Country Fried Steak recipe is consistently their top menu item of all time.
Country-fried steak, also known as chicken-fried steak here in the southern United States, is a seasoned and coated cube steak fried ’til golden brown, then topped off with a white sawmill gravy that’ll leave you smackin’ your lips for more!
Best Chicken Fried Steak Recipe
I never considered posting copycat Cracker Barrel recipes until being asked for a method for country-fried steak for the hundredth time. I have been making this recipe for over 20 years, but never imagined the popularity of this iconic fried steak with readers until late.
Why will Cracker Barrel fans want to try this country-fried steak recipe? A super crispy cube steak (or hamburger steak) encrusted in (of all things!) crushed Saltines is the perfectly seasoned base for the cloud of cream gravy that garnishes it.
Oh, and if you’re a fan of Goodson’s or Texas Roadhouse, you’ll still want to have a gander at this method, as it is entirely close to both.
Bisquick Chicken Fingers {ultimate Chicken Tenders}
A taste of true southern tradition, favorite dishes such as this sustained generations to where it endears today. Did I mention this is both easy AND economical?
Serve this copycat Cracker Barrel Country Fried Steak recipe with mashed potatoes and real butter, steak fries, country sides such as green beans or hashbrown casserole, and warm buttermilk biscuits. Pass extra white gravy at the table for those who need just that little bit of extra!
When deep-fried using a technique similar to frying chicken pieces, “chicken-fried” has been a long used descriptive for the dish. The pan-fried version of the classic dish is more often referred to as “country fried steak.”
Bisquick Fried Steak Recipe
They’re for all intents and purposes exactly the same aside from the fry. The method I will teach today is a pan-fried method, hence my recipe for Copycat Cracker Barrel Country Fried Steak.
The detailed beginnings of country-fried or chicken-fried steak are murky, but it’s presumed the method has its roots in of all thing’s
, published in 1838 by Mary Randolph, has a recipe for veal cutlets that is one of the earliest recipes for a food like chicken-fried steak. This time period correlates with the dish popularizing in the American south, specifically Texas and Alabama, in the couple of decades following the publication.
Chicken Fried Steak Recipe, Whats Cooking Ameria
Has been used historically to date and trace the origins of so many American food dishes, it’s unassuming pages rife with detail.
You don’t need meat tenderizer for tender steaks. Cube steak is a fabulous cut of beef for certain recipes because it’s inexpensive and when prepared correctly, is falling apart, melt in your mouth, fork-tender!
Soaking meat in whole milk prior to cooking helps to break down the collagen and proteins. This one simple step helps to make a nice tender cut from an otherwise notoriously tough cut of meat.
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What I like about using whole milk is that the milk is not discarded once the cube steaks have marinated. Instead, the milk is boiled right into the white gravy, no waste.
If you’d rather go the baking soda and water route, you won’t be disappointed with the results either. Simply dissolve 1 teaspoon of baking soda for every 12 ounces of meat in ½ cup of water.
I add the solution to a large plastic zipper bag and then drop the cube steaks in for at least 15 minutes but no more than 30 minutes.
Chicken Fried Steak Recipe With Pan Gravy
During this time, I flip the bag at least two or three times to ensure all sides of the meat sit in the shallow solution at least temporarily.
So, this is a fried dish. Fried means having HOT oil. The key is to test the oil to ensure it’s hot enough.
If you drop the steaks into oil that is not hot enough, the breading will detach in clumps. Bye bye savory ‘crunch’ that makes country-fried steak country fried…
The Ultimate Chicken Fried Steak Recipe With Gravy
The best way to test if the oil is hot enough in addition to using a thermometer is to sprinkle a bit of flour onto the surface of the oil.
If the oil is hot enough, the flour will immediately sizzle.I do this in a couple places in the pan because the hard sizzle will also tell me if my pan is evenly heated.
If the flour turns brown quickly however, this means the oil is too hot. Reduce the heat and test the oil again.
Gluten Free Chicken Fried Steak With Country Gravy
Preheat your oven to 225°F. Grab a large heavy skillet (at least 12-inches and NOT non-stick) and also line a baking sheet with foil and insert a fitted wire cooling rack. You’ll also need either canola oil or vegetable oil for frying.
Begin by popping the cube steaks into a plastic zipper bag with a cup of whole milk or a solution of baking soda and water. With the whole milk method, allow the steaks to tenderize for at least 1 hour and no longer than 3.
If using the baking soda and water method, tenderize for at least 15 minutes but no more than 30. With this
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