Sizzle and Savor: Master the Art of Cooking Chicken Steak

Are you tired of the same old chicken dishes? Looking to elevate your dinner game with something that’s both impressive and delicious? Let me introduce you to the wonderful world of chicken steak! Whether you’re cooking for family, friends, or just treating yourself, learning how to cook chicken steak properly will transform your meals from ordinary to extraordinary

What Exactly is Chicken Steak?

Before we dive into cooking methods, let’s clarify what chicken steak actually is, since there can be some confusion:

• Traditional Chicken Steak: This typically refers to boneless, skinless chicken breasts that are cooked in a steak-like manner – seared and sometimes finished in the oven.

• Chicken Fried Steak Despite the name, this Southern classic doesn’t actually contain chicken! It’s tenderized beef cube steak breaded and fried in the same style as fried chicken.

• Chicken Steaks (Jewish-style): In kosher cooking, chicken steaks often refer to partially deboned chicken leg quarters with only the drumette bone remaining, allowing them to lie flat when cooking.

For this article we’ll focus primarily on preparing boneless chicken breasts as steaks but I’ll also touch on the other variations because they’re all delicious in their own way!

Preparing Perfect Chicken Steak in the Oven

The oven is my favorite way to ensure juicy, perfectly cooked chicken steaks. Here’s my foolproof method:

Ingredients You’ll Need:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried herbs (rosemary, thyme, or oregano)

Step-by-Step Instructions:

1. Preheat your oven to 400°F (200°C).

2. Prepare the chicken by patting it dry with paper towels. This helps the seasonings stick better and promotes better browning.

3. Mix your seasonings in a small bowl – combine salt, pepper, garlic powder, paprika, and your choice of dried herbs.

4. Coat both sides of each chicken breast with olive oil.

5. Season generously with your spice mixture, making sure to cover all sides.

6. Sear for flavor – Heat a skillet over medium-high heat and sear the chicken for 2-3 minutes per side. This locks in flavors and gives you that nice “steak-like” exterior.

7. Transfer to the oven – Place the seared chicken in a baking dish or oven-safe skillet.

8. Bake until done – Cook for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).

9. Rest before slicing – Let the chicken rest for a few minutes before cutting into it. This helps retain juices.

10. Slice and serve – Cut the chicken into thick slices across the grain, similar to how you’d serve a beef steak.

Southern-Style Chicken Fried Steak

If you’re in the mood for something truly indulgent, chicken fried steak is a Southern favorite that’s worth the effort. Despite its name, it’s actually made with beef cube steaks, but the cooking technique is similar to fried chicken.

Ingredients:

• 4 (½ pound) beef cube steaks
• 2¼ cups all-purpose flour, divided
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon black pepper
• ¾ teaspoon salt
• 1½ cups buttermilk
• 1 tablespoon hot pepper sauce
• 1 large egg
• 2 cloves garlic, minced
• 3 cups vegetable shortening for frying

For the gravy:

• ¼ cup reserved frying oil
• ¼ cup flour
• 4 cups milk
• Salt and pepper to taste

Cooking Method:

1. Tenderize the steaks – Pound them between plastic wrap until they’re about ¼-inch thick.

2. Prepare your dredging station:

   • One shallow bowl with 2 cups flour
   • Another bowl with the buttermilk mixture (combine buttermilk, hot sauce, egg, garlic)
   • Mix baking powder, baking soda, pepper, and salt into the buttermilk mixture

3. Heat the oil in a deep cast-iron skillet to 325°F.

4. Dredge each steak in flour, then dip in buttermilk mixture, then back in flour.

5. Fry until golden brown – About 3-5 minutes per side.

6. Make the gravy – Drain all but ¼ cup of oil from the pan, add flour to make a roux, then whisk in milk and simmer until thick.

7. Serve steaks topped with gravy – This is comfort food at its finest!

Crispy Baked Chicken Steaks (Jewish-Style)

This delicious variation uses partially deboned chicken leg quarters and creates a wonderfully crispy exterior without deep frying.

Ingredients:

• 6 chicken steaks (partially deboned leg quarters)
• 1 egg and 1 egg white (or 2 egg whites)
• Salt, garlic powder & onion powder
• 1 cup panko breadcrumbs
• 1 cup cornflake crumbs

For the sauce:

• 4 Tbsp mayonnaise
• 4 Tbsp apricot jam
• 4 Tbsp onion soup mix
• 5 Tbsp chicken soup

Cooking Method:

1. Preheat oven to 350°F.

2. Prepare dredging station:

   • Whisk eggs with seasonings in one dish
   • Mix panko and cornflake crumbs in another dish

3. Dredge chicken in egg mixture, then in crumb mixture.

4. Flash fry – Heat oil in a frying pan and quickly fry each piece for just 2 minutes per side to crisp the exterior.

5. Prepare sauce – Mix all sauce ingredients together.

6. Bake – Pour sauce into a 9×13 baking pan, place chicken on top, and bake uncovered for 1.5 hours.

The result is juicy chicken with a wonderfully crispy coating and a flavorful sauce!

Tips for Perfect Chicken Steak Every Time

No matter which style you’re preparing, these tips will help ensure success:

For Boneless Chicken Breast Steaks:

• Even thickness is key – Pound thicker parts of the breast to ensure even cooking.
• Don’t overcook – Use a meat thermometer to check for doneness (165°F).
• Let it rest – Just like beef steak, chicken needs to rest before slicing.
• Slice against the grain – This makes each bite more tender.

For Chicken Fried Steak:

• Double dredge – The flour-liquid-flour method creates the crispiest coating.
• Maintain oil temperature – Too hot and it burns, too cool and it gets greasy.
• Don’t crowd the pan – Fry in batches if needed.
• Make gravy in the same pan – Those browned bits add incredible flavor.

For Jewish-Style Chicken Steaks:

• The flash fry is important – This sets the coating before baking.
• Bake uncovered – This keeps the coating crispy.
• Be patient – The long baking time is what makes these so tender.

Frequently Asked Questions

Q: Can I marinate chicken before cooking it steak-style?
A: Absolutely! Marinating for 30 minutes to 24 hours can enhance flavor and tenderness. Just don’t marinate too long as acids can break down the protein and make the meat mushy.

Q: What’s the best way to check if my chicken steak is done?
A: An instant-read thermometer is your best friend. Insert it into the thickest part of the chicken – it should read 165°F (75°C). The juices should run clear, not pink.

Q: Can I use chicken thighs instead of breasts for chicken steak?
A: Yes! Boneless, skinless thighs work great and are often more forgiving (they don’t dry out as easily). Just adjust cooking time as needed.

Q: Can I freeze cooked chicken steak?
A: Yes, you can freeze cooked chicken steak. Allow to cool completely, wrap individually in plastic wrap and foil, then place in a freezer bag. They’ll keep for about 3-4 months.

Serving Suggestions

Turn your chicken steak into a complete meal with these delicious sides:

• For oven-baked chicken steaks: Roasted vegetables, mashed potatoes, or a fresh salad
• For chicken fried steak: Creamy mashed potatoes, green beans, or Southern-style collard greens
• For crispy baked chicken steaks: Wild rice, roasted vegetables, or a light salad

Final Thoughts

Learning how to cook chicken steak opens up a whole new world of dinner possibilities. Whether you choose the straightforward oven method, the indulgent Southern chicken fried approach, or the crispy baked Jewish-style, you’ll end up with a dish that’s both satisfying and impressive.

Don’t be intimidated by the process – with a little practice, you’ll be serving up restaurant-quality chicken steaks right from your own kitchen. And remember, cooking is all about experimenting and finding what works best for you and your taste buds. So get in that kitchen and start sizzling!

What’s your favorite way to prepare chicken steak? I’d love to hear your tips and variations in the comments below!