What Cut of Beef is Best for Chicken Fried Steak?

Chicken fried steak is a Southern comfort food favorite, consisting of a tenderized beef steak that is dredged in flour, dipped in egg, coated in breadcrumbs, and fried until crispy and golden. But what cut of beef makes the best chicken fried steak? Here we’ll discuss the ideal beef cuts, why tenderizing is key, and how to cook up the perfect chicken fried steak at home.

Cubed Steak is the Traditional Cut

Cubed steak has long been the traditional cut of choice for classic chicken fried steak recipes. Cubed steak is made from top round or top sirloin beef that has been run through a mechanical tenderizer. This process pounds the meat to help break down tough muscle fibers

The tenderizing makes cubed steak an ideal choice, as it starts out affordably priced yet becomes tender enough after pounding to yield a crispy, juicy finished chicken fried steak. Raw cubed steak can be found pre-tenderized at most grocery stores.

Other Recommended Cuts

While cubed steak may be the tried and true cut you can also use other cuts of beef to make chicken fried steak. The keys are selecting relatively affordable lean cuts and tenderizing the meat thoroughly before breading.

Some other good options include:

• Top round steak
• Bottom round steak
• Round tip steak
• Top sirloin steak
• Chuck shoulder steak

These cuts come from the hindquarters and chuck of the cow. They have good flavor but can be quite tough when cooked directly. Tenderizing transforms them into excellent candidates for chicken fried perfection.

Why Tenderizing is Vital

Chicken fried steak relies on a thin, tender piece of steak that can cook up crispy on the outside while remaining juicy on the inside. Tougher cuts from the round and chuck need to be mechanically tenderized by pounding, needling, or cubing in order to reach this ideal tenderness.

Tenderizing techniques like pounding or slicing help to:

• Break down tough collagen and connective tissue
• Sever muscle fiber bonds to make meat more tender
• Allow seasonings to better penetrate the meat
• Promote even cooking by equalizing thickness

Don’t be tempted to skip tenderizing to save time. Without it, the chicken fried steak will likely turn out chewy and leathery no matter how perfectly the coating is fried.

Manual Tenderizing Methods

If starting with a whole cut of round or chuck steak, you’ll need to tenderize it yourself before breading. This can be easily accomplished with a meat mallet, sharp knife, or even a heavy pan.

To manually tenderize, try these techniques:

• Use a meat mallet or flat side of a heavy pan to pound the steak to a 1⁄4 to 1⁄2 inch thickness. Cover with plastic wrap to contain splatter.

• Slice the steak across the grain into very thin 1⁄4 inch strips. Cutting against the grain helps sever muscle fibers.

• Make shallow crisscross cuts across both sides of the steak using a sharp knife. Be sure not to cut all the way through.

• Use a fork to pierce the steak repeatedly across both sides. Focus on dense, tougher areas.

Allow time to tenderize steak before soaking up any marinade and breading. This helps ensure the ideal tender yet textured interior beneath that crispy coating.

Frying Tips for Maximum Crispness

The key to crispy, mouthwatering chicken fried steak is maintaining an even oil temperature when pan frying. Follow these tips:

• Use a thick, heavy pan like cast iron to maintain consistent heat.

• Fill pan with at least 1⁄4 inch depth peanut or vegetable oil. More oil = better results.

• Heat oil to 350°F before frying. Use a thermometer to monitor temperature.

• Work in batches to avoid overcrowding the pan and cooling the oil.

• Allow oil to come back up to temperature between batches.

• Fry for 2-3 minutes per side until coating is crispy and golden brown.

• Drain fried steaks on a paper towel-lined plate before serving hot.

With the right cut of beef, proper tenderizing, and good frying technique, you can enjoy the ultimate chicken fried steak that is crispy on the outside and fork-tender inside. The flavorful, beefy filling will have you going back for seconds!