Table of Contents
- A Tasty Southern American Twist on a Classic Schnitzel
- How to Eat Chicken Fried Steak
- Recipe: Chicken Fried Steak with Hot Sauce Aioli
A Tasty Southern American Twist on a Classic Schnitzel
Chicken Fried Steak is an American invention, believed to have originated from early German and Austrian immigrants. It consists of tenderised beef steak coated in seasoned flour and pan-fried, much like a traditional veal or pork schnitzel. A more developed interpretation of the dish ties it more closely to its U.S. roots, using the breaded and fried technique commonly seen in ‘Southern Fried Chicken’ recipes, hence the name ‘Chicken Fried Steak’.
How to Eat Chicken Fried Steak
Chicken Fried Steak is traditionally served with a creamy white gravy made from milk, flour, and the flavour-rich pan drippings left over from cooking the steak. This classic pairing adds richness and comfort to the dish. However, in this recipe, we take a fresher, bolder approach, serving the steak with a hot sauce-infused aioli and a generous wedge of lemon for drenching. The aioli adds a spicy, tangy edge, while the lemon cuts through the richness of the fried crust.
Recipe: Chicken Fried Steak with Hot Sauce Aioli
Chicken Fried Steak with Hot Sauce Aioli
Ingredients
Chicken Fried Steak
- 4 beef steaks
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt flakes
- 1/2 tsp black pepper
- 200ml buttermilk
- 2 eggs
- Vegetable Oil for deep frying
- Sea salt flakes
Hot Sauce Aioli
- 300ml mayonnaise
- 1/2 garlic clove, minced
- 1 – 2 tbsp hot sauce, depending on how hot you like it
- 2 tsp soy sauce
- 2 tsp lemon juice
- 1 tsp smoked paprika
Instructions
- Combine aioli ingredients, whisk together and place in the fridge until ready to use.
- In a shallow bowl, combine flour, salt, pepper, smoked paprika, onion powder, garlic powder and baking powder.
- In a separate shallow bowl, whisk together buttermilk and eggs.
- Use a meat mallet to tenderize steaks until thin but not so thin the skin starts to break.
- Dredge each steak in the flour mixture, shaking off any excess. Then dip it into the buttermilk and egg mixture, allowing the excess to drip off. Finally, dredge it once more in the flour mixture, again shaking off any excess.
- Heat 1cm vegetable oil in a large frying pan. Test the oil by dropping in a little dredging flour, when the oil sizzles and bubbles it is ready.
- Depending on how think your steaks are, fry for 1 – 2 minutes on each side or until golden brown. Flip steaks once only.
- Remove the steaks from the pan and drain on a wire rack. Sprinkle with a little extra sea salt, then transfer to an oven preheated to 100°C to keep warm while you cook the remaining steaks
- When ready, serve each steak with aioli and fresh lemon wedges.
