Crunchy, Creamy, and Iconic: How to Master Texas-Style Chicken-Fried Steak at Home

There are quite many cooking ways that lovers of steaks use when it comes to preparing their favorite food. However, it’s likely you’ve never tried making it the way the recipe for chicken-fried steak describes.

Don’t be fooled by its name, since it has nothing to do with chicken itself, but rather with the method usually used to make it. This recipe is a proof that the same method works perfectly well with steaks too — just try it.

Ingredients: 1½ cups of all-purpose flour, 1½ teaspoons of smoked or sweet paprika, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ¼ teaspoon of ground cayenne (or to taste), Kosher salt (like Diamond Crystal) and black pepper (for seasoning), 1½ cups of whole or 2-percent milk, 1 large egg, 1½ to 2 pounds of cube steak cut into 6 pieces, vegetable oil for frying (about 1 cup).

First, place the flour, paprika, garlic powder, onion powder, cayenne pepper, 1½ teaspoons salt and 1 teaspoon black pepper in a bowl and stir well to combine. Adjust seasoning if needed. In another similar dish, add the milk and egg, and beat until well combined.

Season the steak with salt and pepper on both sides. Coat each piece of meat in flour, shaking off any excess. Dip in the milk mixture, then back into the flour. Place on a baking sheet.

Preheat the oven to 200°C. In a large cast-iron or similar skillet, heat the oil (about ½ inch deep) over medium-high heat until hot enough to form a golden crust. Reduce the heat to medium and add 1–2 steaks at a time, without overstuffing the pan. Cook until golden brown and crispy for about 3 minutes per side.

Place the cooked steaks on a wire rack and put them in the oven to keep them warm. If you like, make a sauce with flour and milk and pour it over the steaks.