Country Fried Steak : Double-Battered and Crispy
Country fried steak is one of those dishes that sounds simple… right up until you try to make it and realize it can turn into a sad, soggy situation real fast. I’ve eaten plenty around Orlando, and I’ve made a whole lot more behind the line at my brunch cafe. Some days it comes out perfect—crispy edges, tender center, gravy doing its job. Other days? If you rush it or get sloppy with the breading, it’ll humble you quick.
For me, the whole thing comes down to the crust. That crunch is the whole point. I don’t want “soft breading.” I want that loud, crispy bite where you can actually hear it. Like, you cut into it and you know right away it’s gonna be good.
So here’s how we make ours, the way I stand behind every time.
We start with USDA Choice beef. Not mystery meat. Not something that looks like it came from a sad freezer bag. USDA Choice gives you a better bite and better flavor, and it holds up when it hits that hot oil. If the steak itself isn’t right, no amount of breading can save it. I’ve learned that the hard way.
Now the fun part: the double batter. This is where people mess up. A lot of places do one quick dip, one quick dredge, and hope for the best. That’s fine if you’re making chicken nuggets at home. Country fried steak needs more love than that.
We do a milk and egg wash—then we do it again. Twice. It sounds extra, and yeah, it is. But that’s how you get that thick, craggy crust that doesn’t slide off the beef the second you cut it. The wash gives the breading something to grab onto. Then it builds a layer that actually sticks.
Our dry mix is layered too. First we go into cornstarch. That part surprises people, but I swear by it. Cornstarch helps with that crisp snap, and it keeps the crust from feeling heavy. It’s like giving the breading a head start.
After that, we dredge in flour. Actually… flour twice. So you’ve got cornstarch first, then flour, and then another flour pass after the second wash. It sounds like a lot of steps, and it is. It’s messy. It gets on your hands, your apron, probably your soul. But the payoff is worth it when it comes out golden and crunchy like it’s supposed to.
Seasoning matters too. Bland country fried steak is just fried sadness. We use seasoning salt, cayenne, and black pepper. That combo gives it a little kick without turning it into a spice challenge. I want flavor in the crust, not just in the gravy. If you’ve ever had a country fried steak where the gravy tasted good but the crust tasted like plain flour… you know what I mean.
And I’ll be real with you—country fried steak will test your patience. If the oil isn’t hot enough, you get greasy breading. If you flip it too early, the crust breaks. If you overcrowd the fryer, everything drops in temp and the crunch disappears. I’ve watched people try to “save time” and ruin a whole batch in five minutes.
When it’s done right though? It’s magic in a very normal, non-fancy way. Crunchy outside, beef that still has some tenderness, peppery crust, and that smell that makes people at the table look up like, “Wait… what is THAT?”
If you’re in Orlando and you’ve been craving a real country fried steak, the kind that actually earns the name, this is the one I’m proud to put down in front of you. Crispy, double-battered, and cooked like somebody actually cared. And yeah, you’ll probably need a nap after. That’s part of the deal.