Chicken fried steak, a classic American comfort food dish, has been a staple in many households for generations. While it may seem like a simple recipe, the art of creating a tender, juicy, and crispy chicken fried steak lies in the details. Alton Brown, a renowned food personality and chef, has shared his take on this beloved dish, and in this article, we’ll delve into the world of his chicken fried steak recipe.
Understanding the Basics of Chicken Fried Steak
Before we dive into Alton Brown’s recipe, it’s essential to understand the fundamentals of chicken fried steak. This dish typically consists of a thinly sliced cut of beef, usually top round or top sirloin, that’s been pounded thin to make it more tender. The steak is then dredged in a mixture of flour, spices, and sometimes eggs, before being fried in a skillet until golden brown and crispy.
The Importance of Meat Selection
When it comes to choosing the right cut of meat for chicken fried steak, Alton Brown emphasizes the importance of selecting a cut that’s both tender and flavorful. He recommends using top round or top sirloin, as these cuts are naturally more tender and have a better balance of fat and lean meat.
Why Top Round or Top Sirloin?
Top round and top sirloin are ideal cuts for chicken fried steak because they:
- Are naturally tender and have a fine texture
- Have a good balance of fat and lean meat, which helps keep the steak juicy and flavorful
- Are relatively inexpensive compared to other cuts of beef
Alton Brown’s Chicken Fried Steak Recipe
Now that we’ve covered the basics, let’s take a closer look at Alton Brown’s chicken fried steak recipe. This recipe is a masterclass in texture and flavor, with a crispy exterior giving way to a tender and juicy interior.
Ingredients
Here’s what you’ll need to make Alton Brown’s chicken fried steak:
- 1-2 pounds top round or top sirloin, sliced into 1/4-inch thick cutlets
- 1 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 eggs
- 1 cup buttermilk
- Vegetable oil for frying
Preparing the Steak
To prepare the steak, Alton Brown recommends pounding the cutlets thin to make them more tender. This can be done using a meat mallet or the back of a heavy skillet.
The Dredging Process
Once the steak is pounded thin, it’s time to dredge it in the flour mixture. Alton Brown’s dredging process involves:
- In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Pour the buttermilk into a separate shallow dish.
- Dip each steak cutlet into the buttermilk, coating it completely, then roll it in the flour mixture to coat. Place the coated steak on a plate or tray.
- Repeat the dredging process for each steak cutlet.
Frying the Steak
To fry the steak, Alton Brown recommends heating about 1/2-inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add 2-3 steak cutlets to the skillet (do not overcrowd).
- Fry the steak for 3-4 minutes on each side, or until it reaches a golden brown color and the internal temperature reaches 130°F for medium-rare.
- Remove the steak from the skillet and place it on a paper towel-lined plate to drain excess oil.
Tips and Variations
While Alton Brown’s chicken fried steak recipe is a masterclass in itself, there are a few tips and variations to keep in mind:
Tips for Achieving the Perfect Crust
- Make sure the oil is hot before adding the steak. This will help create a crispy crust.
- Don’t overcrowd the skillet. Fry the steak in batches if necessary.
- Don’t stir the steak too much. Let it cook for a few minutes on each side to develop a nice crust.
Variations and Additions
- Add some spice to your chicken fried steak by sprinkling a pinch of cayenne pepper or red pepper flakes on top of the steak before frying.
- Try using different types of flour, such as whole wheat or panko, for a lighter crust.
- Add some freshness to your chicken fried steak by serving it with a side of sautéed herbs, such as parsley or thyme.
Conclusion
Alton Brown’s chicken fried steak recipe is a game-changer for anyone looking to elevate this classic comfort food dish. By following his tips and techniques, you’ll be able to create a tender, juicy, and crispy chicken fried steak that’s sure to impress. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is a must-try for anyone looking to master the art of chicken fried steak.
Final Thoughts
Chicken fried steak is a dish that’s all about texture and flavor. By using the right cut of meat, dredging it in a flavorful flour mixture, and frying it to a golden brown perfection, you’ll be able to create a dish that’s both comforting and satisfying. So go ahead, give Alton Brown’s chicken fried steak recipe a try, and experience the magic of this beloved American classic.
What is Alton Brown’s Chicken Fried Steak Recipe?
Alton Brown’s Chicken Fried Steak Recipe is a popular dish that has gained widespread attention due to its unique twist on the classic Southern comfort food. The recipe, which was featured on Alton Brown’s Food Network show “Good Eats,” involves dredging a thinly sliced cut of beef in a mixture of flour, spices, and herbs before frying it in a skillet. The result is a crispy, golden-brown crust that gives way to a tender and juicy interior.
The recipe has been praised for its simplicity and flavor, and has become a staple in many home cooks’ repertoires. Alton Brown’s attention to detail and commitment to using high-quality ingredients have made this recipe a standout, and it continues to be a fan favorite among foodies and home cooks alike.
What type of beef is best for Alton Brown’s Chicken Fried Steak Recipe?
According to Alton Brown, the best type of beef to use for his Chicken Fried Steak Recipe is a thinly sliced cut of top round or top sirloin. These cuts are lean and tender, making them ideal for dredging and frying. It’s also important to choose a cut that is relatively thin, as this will help the steak cook evenly and prevent it from becoming too tough.
When selecting a cut of beef for this recipe, look for one that is labeled as “top round” or “top sirloin.” You can also ask your butcher to slice the beef thinly for you, or slice it yourself at home using a sharp knife. Avoid using cuts that are too thick or too fatty, as these can make the dish greasy and overwhelming.
What is the secret to achieving a crispy crust on Alton Brown’s Chicken Fried Steak?
The secret to achieving a crispy crust on Alton Brown’s Chicken Fried Steak is to use a combination of all-purpose flour, cornstarch, and spices to dredge the beef. The cornstarch helps to create a crunchy exterior, while the flour provides a tender and delicate crust. It’s also important to use the right type of oil for frying, as this will help the crust to brown and crisp up.
When dredging the beef, make sure to coat it evenly and thoroughly, pressing the coating onto the meat to ensure it adheres. Then, heat a skillet with about 1/2-inch of oil over medium-high heat, and fry the steak for about 3-4 minutes on each side, or until it reaches a golden-brown color. Drain the steak on paper towels and serve hot.
Can I make Alton Brown’s Chicken Fried Steak Recipe in advance?
While it’s possible to make some components of Alton Brown’s Chicken Fried Steak Recipe in advance, it’s best to cook the steak just before serving. The crispy crust is best achieved when the steak is cooked immediately before serving, as it will begin to lose its crunchiness if it sits for too long.
However, you can prepare the dredging mixture and slice the beef in advance, storing them in airtight containers in the refrigerator until you’re ready to cook. You can also make the gravy that accompanies the recipe ahead of time, refrigerating or freezing it until you’re ready to serve. Simply reheat the gravy over low heat before serving.
How do I prevent the breading from falling off Alton Brown’s Chicken Fried Steak?
To prevent the breading from falling off Alton Brown’s Chicken Fried Steak, make sure to press the coating onto the meat firmly when dredging. This will help the coating adhere to the meat and prevent it from falling off during cooking. You can also try dipping the beef in a little bit of buttermilk or beaten eggs before dredging, as this will help the coating stick to the meat.
When frying the steak, be gentle when turning it over, as rough handling can cause the coating to fall off. Also, avoid overcrowding the skillet, as this can cause the coating to fall off as the steaks cook. Cook the steaks one or two at a time, depending on the size of your skillet.
Can I bake Alton Brown’s Chicken Fried Steak instead of frying it?
While it’s possible to bake Alton Brown’s Chicken Fried Steak instead of frying it, the result will be slightly different. Baking the steak will produce a crispy crust, but it won’t be as crunchy as one that’s been fried. However, baking is a great option if you’re looking for a lower-fat version of the recipe.
To bake the steak, preheat your oven to 400°F (200°C). Dredge the steak in the flour mixture as directed, then place it on a baking sheet lined with parchment paper. Drizzle with a little bit of oil and bake for about 15-20 minutes, or until the steak reaches a golden-brown color. Flip the steak halfway through cooking to ensure even browning.
What is the best way to serve Alton Brown’s Chicken Fried Steak?
Alton Brown’s Chicken Fried Steak is best served hot, straight from the skillet. You can serve it with a variety of sides, such as mashed potatoes, creamed spinach, or braised greens. The steak is also delicious served with a rich and creamy gravy, which can be made by deglazing the skillet with a little bit of wine or broth and whisking in some heavy cream or butter.
When serving the steak, be sure to spoon some of the pan drippings over the top, as these will add a rich and savory flavor to the dish. You can also garnish with chopped fresh herbs, such as parsley or thyme, for a pop of color and freshness. Whatever you choose, be sure to serve the steak immediately, as it’s best enjoyed hot and fresh.