Dent-Knees Chicken Fried Steak
Submitted by Mrs Bucket
Cube steaks marinated overnight in seasoned salt and red wine, coated in Bisquick, pan-fried until crispy in butter and oil, then baked until tender. A two-step method for the crunchiest chicken fried steak.
YIELD
4 servingsPREP
8 hrsCOOK
30 minREADY
9 hrsThe secret to this chicken fried steak isn’t just what’s in the coating. It’s what happens the night before.
Cube steaks get rubbed with corn oil and seasoned salt, then drizzled with red wine and sealed up tight in the fridge for a full 24 hours. That overnight soak tenderizes the meat and works the seasoning deep into every fiber.
The next day, coat them in Bisquick, fry them golden in a butter-and-oil combo, then bake them sealed in foil. That final bake steams the steaks tender while the crust stays crispy.
Two steps, one incredible result.
Chef Tips
- Don’t skip the overnight marinade. The 24-hour rest is what makes the meat tender enough to cut with a fork
- Use a mix of butter and oil for frying. The butter adds flavor while the oil keeps it from burning
- Seal the baking dish tightly with foil so the steam trapped inside finishes cooking the steaks to fork-tender
- Serve with cream gravy if you want the full Southern experience
Ingredients
Directions
The night before, put the steaks in a dish in single layers.
Wipe them on both sides with an even coating of corn oil.
Dust them on both sides with a generous amount of season salt. Drizzle each steak with wine or juice.
Seal the dish in doubled foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish.
Remove the steaks from the fridge and coat both sides well in the Bisquik mix.
Combine the butter with the oil in a large skillet until melted. Brown both sides of each steak, until crispy.
Transfer right back to the same baking dish and seal in foil.
Bake at 375~ about 30 minutes.
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