Updated: Nov 6
Yes! This recipe is made from beef, not chicken! The namesake is due to how one would cook chicken breaded and fried. It a delicious southern staple meal that needs to be served on regular rotation.
Independence Ark Grass Fed & Finished Cube or Round Steaks (1-2lbs or about 4 steaks)
1.5 c flour
2 tsp fresh ground pepper
2 tsp salt
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp baking powder
1/2 tsp baking soda
1.5 c buttermilk
1 c vegetable oil
4 tbsp oil remaining from fry pan
4 tbsp flour
2-3 c whole milk
1/2 c heavy cream
salt and pepper to taste
Chicken Fried Steak Instructions:
Bring Cube steaks to room temperature and pat dry with paper towel, season with 1 tsp salt and 1tsp pepper, let sit for 5 minutes and dry again with paper towel
PRO TIP: Leave steaks on paper towel to dry in fridge for 6 hrs, for extra crispiness
Whisk remaining dry ingredients together in shallow bowl (#2-10)
Mix milk and eggs in shallow bowl
Press steaks into flour mixture and shake off excess
Dredge floured steak into milk mixture.
Repeat pressing steaks into flour mixture and shake off excess
Let breaded steaks sit 10 min
Heat vegetable oil in med-high heat, shallow fry steaks in 1/4 in of oil. Do not let oil smoke or you will burn the steaks
Fry steaks in heated oil (330 degrees F) 3-4 min each side, flip only once, and don't crowd the pan.
Remove steaks and drain on paper towel
Creamy Gravy Instructions:
Using the same pan you fried the steak, pour out all oil except 4 TBSP
Whisk flour in oil, thicken like a roux on med heat 3-4 min until golden brown
Slowly pour milk and cream into skillet while whisking constantly.
Bring gravy to a simmer, cook another 5-7 min, don't let it boil
Add more milk if its too thick, more flour if too watery
Salt and pepper to taste
Pour over hot mashed potatoes and enjoy with your delicious chicken fried steak!