39min 4 ppl
Chicken Fried Steak
32 minutes
4 people
Medium31–60 min or 7–12 steps
32 min · 8 steps
Medium: 31–60 min or 7–12 steps
620 kcalper person
Protein 32g
Carbs 36g
Fats 38g
About this dish
Tenderised beef steaks breaded and pan-fried like fried chicken, then smothered in a peppery white gravy made from the pan drippings - a Texan diner staple despite the poultry in its name.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Meat
Ingredients
Meat & Poultry
- Braising steakcut into 4 cube steaks and tenderised600 g
Dairy & Eggs
- Eggsbeaten2
- buttermilk150 ml
- Whole milkfor the gravy400 ml
Dried Goods
- Plain flourdivided200 g
Spices & Seasonings
- Garlic powder1 tsp
- Smoked paprika1 tsp
- Salt1 tsp
- Freshly ground black pepperdivided1 tsp
Oils & Condiments
- Vegetable Oilfor frying300 ml
Utensils
- Frying pan
- Meat thermometer
- Meat mallet
- Whisk
- Wire rack
Method
1
Tenderise the steaks by pounding them to about 1cm thickness with a meat mallet.
Approx. 6 minutes
2
Whisk the eggs and buttermilk together in a shallow bowl.
Approx. 2 minutes
3
Mix 150 g of the flour with the garlic powder, smoked paprika, salt and half the black pepper in a separate shallow bowl.
Approx. 2 minutes
4
Dip each steak in the seasoned flour, then the egg mixture, then back into the flour, pressing to coat well.
Approx. 6 minutes
5
Heat the vegetable oil in a large frying pan over medium-high heat and fry the steaks for 4 minutes per side until golden and a meat thermometer inserted into the centre reads at least 63°C.
Approx. 8 minutes
6
Remove the steaks to a wire rack, pour off all but 3 tablespoons of the oil, then whisk in the remaining flour and cook for 1 minute.
Approx. 3 minutes
7
Gradually whisk in the milk and the remaining pepper and simmer for 4 minutes until thickened into a smooth gravy.
Approx. 4 minutes
8
Spoon the gravy over the steaks to serve.
Approx. 1 minute
