Kosher Chicken Fried Steak Recipe With Oat Milk

This chicken fried steak recipe is a Southern favorite

It’s crispy, breaded, and tenderized cube steaks drenched in creamy gravy can be served for breakfast or dinner. Trust me, it’s the best chicken fried steak I’ve ever had! I’ve made this recipe numerous times for my picky son and my Southern-raised better half, as well as for other family and friends and each time, I get nothing but rave reviews. So, if you’re looking for a delicious and easy recipe to impress your loved ones, give this chicken fried steak a try!

Hey there, are you on the hunt for the ultimate chicken-fried steak? Look no further! I’ve got a top-rated recipe that will give you a tender, juicy steak with a crispy coating that’s downright addictive. Get ready to learn how to make the best chicken-fried steak of your life. Plus, I’ve got some smart tips for storing and serving it like a pro. Let’s get cooking!

Well, it’s a dish that’s exactly what it sounds like – steak that’s been fried like chicken. The steak is coated in seasoned flour, dipped in egg, and then coated in breadcrumbs before being fried to a crispy perfection. It’s a popular dish in Southern cuisine and is often served with creamy gravy and mashed potatoes. Trust me, once you try it, you’ll be hooked!

Let’s talk about two popular Southern dishes:

Chicken-fried steak and country-fried steak

Both are breaded and fried cuts of beef, but what sets them apart? Some say chicken-fried steak is coated in a seasoned flour mixture and then dipped in an egg batter before frying, while country-fried steak skips the egg batter and is simply coated in flour before frying. Others argue that the two are interchangeable and it just depends on where you’re from. Regardless of which one you choose, both are delicious comfort foods that are sure to satisfy your cravings.

Ingredients
4 (1/2 pound) beef cube steaks
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
¾ teaspoon salt
5 cups Oat milk
1 tablespoon sriracha sauce
1 large egg
2 Dorot garlic cubes
3 cups canola oil
kosher salt and ground black pepper to taste

Directions:
Step 1
Let’s get cooking! Take your steaks and place them between two layers of plastic. Then, give them a good pounding until they’re a quarter inch thick. This will help to tenderize the meat and ensure even cooking. Now, you’re ready to get these bad boys on the grill or in the pan. Yum!

Step 2
In a shallow bowl and placing 2 cups of flour in it.

Step 3
Mix together baking powder, baking soda, pepper, and salt. Next, a dash of sriracha HOT sauce, an egg, and some garlic. Stir everything together until it’s well combined and ready to add some delicious flavor to your next meal.

Step 4
Get your deep cast-iron skillet ready by heating up some shortening to 325 degrees F (165 degrees C). Don’t forget to place a wire rack over a sheet of parchment paper to get everything ready to go.

Step 5
Take a steak and coat it in flour, shaking off any extra. Dip it in batter, letting any excess drip back into the bowl. Put it back in the flour to coat both sides completely. Place your breaded steak on a wire rack and repeat the process for the rest of your steaks.

Step 6
First, fry the steaks until they’re a beautiful golden brown color. If you’re making a lot of steaks, do them in batches. Each side should take around 3 to 5 minutes. Once they’re done, take the steaks out and put them on a plate with paper towels to soak up any excess oil. Keep them warm by covering them with foil while you make the gravy.

Step 7
Don’t forget to drain the fat from the skillet! Keep 1/4 cup of the liquid and try to save as much of the solid remnants as you can. Trust me, it’ll add some serious flavor to your dish!

Step 8
Get your skillet back on the heat at medium-low and pour in the oil you set aside earlier. Take the remaining 1/4 cup of flour and whisk it into the oil. Don’t forget to scrape the bottom of the pan with your trusty spatula to get all the flavorful bits into the gravy. Yum!

Step 9
To make the gravy, add oat milk or oat heavy cream to the pan and turn up the heat to medium. Let it simmer for about 6 to 7 minutes, stirring often, until it thickens. Don’t forget to season it with a generous pinch of kosher salt and pepper to enhance the flavor. Yum!

Step 10
Time to plate up those delicious steaks! Gently move them to a platter. Then, pour that rich and savory gravy all over the top. Yum!