Chef Adam Glick
Chicken Fried Steak
INGREDIENTS
- 4 cube steaks (tenderized round steaks, about 1/2 inch thick)
- 2 1/4 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika
- 2 large eggs
- 2 cups milk
- 1 White onion, diced
- Olive oil - 1/4 cup
- Aleppo pepper
- Salt and pepper to taste
DIRECTIONS
- In a shallow dish, combine flour, salt, pepper, paprika, garlic powder, and onion powder.
- dice one white onion
- Dredge each steak in the flour mixture → then dip in the egg mixture → then back into the flour. Press firmly so the coating sticks well
- Heat about 1/2 inch of vegetable oil in a heavy skillet (cast iron works great) over medium-high heat.
- Once hot fry steaks one or two at a time for about 3–4 minutes per side, or until golden brown and crispy.
- Pour off all but about 1/4 cup of drippings from the pan.
- Add diced onion and cook until browned
- Stir in 1/4 cup flour and whisk over medium heat until golden brown (about 2 minutes)
- Slowly add the milk, whisking constantly until smooth
- Simmer until thickened (3–5 minutes). Season with salt and lots of black pepper to taste
CHICKEN FRIED STEAK
Chicken fried steak is a beloved dish in the American South, known for its crispy coating, tender beef, and rich, creamy gravy. Despite the name, it contains no chicken- it's called "chicken fried" because the steak is prepared in the same method as traditional Southern fried chicken: breaded and pan-fried until golden and crunchy.
what it is: Typically made with cube steak and the steak is dredged in seasoned flour, dipped in egg wash or buttermilk, and then coasted in flour again before being fried in oil.
Origins: Chicken fried steak likely evolved from Austrian and German immigrants who brought recipes for wiener schnitzel to Texas and the Southern Plains. Over time, local ingredients and cooking styles transformed it into a uniquely southern American comfort food.
Fun Fact: In Texas, chicken fried steak is so iconic that there's even an annual festival in its honor (held in Lamesa, TX)
KNIFE UTILIZED
When it comes to comfort food, chicken fried steak is hard to beat — crispy, savory, and smothered in creamy gravy. But before it hits the pan, there’s some important prep work to get that tender cut just right. Enter one of the most underrated tools for the job: the Kullens Santoku knife.
Thin, Even Slices: Chicken fried steak typically starts with a tenderized cut of beef like cube steak or pounded round steak. The Santoku’s thinner blade excels at making precise, even cuts, perfect for portioning the meat before breading.
Granton (Kullens) Edge Reduces Sticking: The dimples (Kullens) along the side of the blade create air pockets that help prevent meat from sticking to the blade — which is especially helpful when slicing moist, tenderized meat or after it's been dredged in flour.
Versatile for Prep Work: A Santoku is a great all-rounder. After slicing the steak, you can quickly switch to prepping garlic, onions, or herbs for your gravy or sides — no need to switch knives constantly.
Control and Comfort: Santokus are typically lighter and shorter than Western chef’s knives, which gives you better control during precise cuts or when working on a flat surface like pounding or trimming steak.
