To get the breading to stick to fried steak, start by patting the steak dry, then use a 3 step breading process of egg, flour and breadcrumbs.
Then gently press the breading into the steak meat and let the breaded steak rest on a rack for around 15 minutes, which allows the coating of breading to adhere to the fried steak.
Then you can fry the steak in hot oil around 350 F to 375 F and ensure you don't overcrowd the pan.
Dredge the steak in flour and then dip the steak in egg mixture and ensure the steak is fully coated and then return the coated steak to the flour or breadcrumbs and press the coating firmly onto the steak to help it stick.
Using a double dip of egg and breadcrumbs can also create a thicker and more secure crust as the second dipping helps the second layer of breadcrumbs adhere.
Then after breading the steaks, place the steaks on a wire rack to allow them to rest for 15 minutes or longer as the resting period of the steaks allows the breading to absorb some of the moisture and get tacky, which creates a more solid bond with the steak.
You can also substitute whole milk or even a milk and egg mixture for the wet coating in place of buttermilk, which still also helps the breading of the chicken fried steak adhere to the steak and keeps it moist.
If you want a similar tanginess to buttermilk for your chicken fried steak you can also add a tablespoon of vinegar or lemon juice to a cup of milk and let it sit for a few minutes to make a good buttermilk substitute for chicken fried steak.
The temperature that you fry chicken fried steak is between 350 F to 374 F degrees.
When cooking chicken fried steak you fry the chicken fried steak in oil that is heated to around 350 F to 375 F degrees.
The best way to monitor the oil temperature and maintain the correct oil temperature for the chicken fried steak is using a frying thermometer.
Having the correct oil temperature and maintaining the correct oil temperature when frying chicken fried steak is important to ensure that the steak cooks to a nice golden brown, crispy finish without the steak burning.
To fry the chicken fried steak, pour enough oil into a heavy bottomed skillet so that you cover the steaks and heat the oil to the temperature of 350 F to 375 F.
Then using a deep frying or infrared thermometer you should check the oil temperature.
Once the oil temperature has reached 350 F to 375 F, then you can gently place the breaded steak into the hot oil, and work in batches to avoid overcrowding the pan.
Then cook the steak for around 5 to 7 minutes or until the steak is a deep golden brown color on both sides.
Then remove the cooked steak from the oil and place the cooked steak on a wire rack to drain, which helps to keep the coating of the chicken fried steak crispy or place the steak on a plate that is lined with paper towels.