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Tender and Beefy Chicken-Fried Steak Recipe

Chicken-fried steak, at its worst, is an overcooked slab of tough beef coated in a greasy deep-fried coating made soggy by a gluey bland gravy. At its best, it’s juicy and tender, rich with beef flavor, and coated in a crispy, crunchy shell that retains its bite even when doused with a flavorful, black pepper-spiked sauce. This recipe will get you the better of those two results.

Tender and Beefy Chicken-Fried Steak Recipe
Yields 4
Chicken-fried steak, at its worst, is an overcooked slab of tough beef coated in a greasy deep-fried coating made soggy by a gluey bland gravy. At its best, it's juicy and tender, rich with beef flavor, and coated in a crispy, crunchy shell that retains its bite even when doused with a flavorful, black pepper-spiked sauce. This recipe will get you the better of those two results.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
3063 calories
170 g
248 g
209 g
162 g
37 g
929 g
3906 g
26 g
0 g
160 g
Nutrition Facts
Serving Size
929g
Yields
4
Amount Per Serving
Calories 3063
Calories from Fat 1771
% Daily Value *
Total Fat 209g
322%
Saturated Fat 37g
185%
Trans Fat 0g
Polyunsaturated Fat 58g
Monounsaturated Fat 102g
Cholesterol 248mg
83%
Sodium 3906mg
163%
Total Carbohydrates 170g
57%
Dietary Fiber 33g
131%
Sugars 26g
Protein 162g
Vitamin A
32%
Vitamin C
4%
Calcium
58%
Iron
79%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Steaks
  1. 4 long, thin sirloin tip steaks (about 2 pounds)
  2. 3/4 cup cornstarch
  3. 1 egg
  4. 1 cup buttermilk, divided
  5. 2 cups all-purpose flour
  6. 2 teaspoons kosher salt, plus more to taste
  7. 2 teaspoons paprika
  8. 2 teaspoons freshly ground black pepper
  9. 1 1/2 teaspoons onion powder
  10. 1 1/2 teaspoons garlic powder
  11. 1 teaspoon baking powder
  12. 1/2 teaspoon cayenne pepper
  13. 2 quarts peanut or canola oil
For the Gravy
  1. 1/4 cup vegetable, canola, or peanut oil, for frying
  2. 1/4 cup all-purpose flour
  3. 2 1/2 cups whole milk
  4. 1 tablespoon coarsely ground black pepper, plus more to taste
Instructions
  1. For the Steaks: Pat steaks dry with paper towels. Place one steak in a resealable plastic bag. Using a meat pounder, rolling pin, or small skillet, pound steak out to an even 1/8- to 1/4-inch thickness. Repeat with remaining 3 steaks. Season steaks with salt.
  2. Place cornstarch in a shallow dish. Whisk together egg and 2/3 cup buttermilk in a separate shallow dish. Whisk together flour, 2 teaspoons salt, paprika, black pepper, onion powder, garlic powder, baking powder, and cayenne pepper in a third shallow dish. Drizzle remaining 1/3 cup of buttermilk into seasoned flour and rub with fingertips until mixture is coarse like wet sand.
  3. Working 1 steak at a time, coat well in cornstarch. Lift steak, shake off excess cornstarch, then transfer to egg mixture. Coat steak well in egg mixture, lift steak, letting excess egg drain off, then transfer to seasoned buttermilk-flour mixture. Coat steak well, pressing seasoned flour all over to help it adhere to the meat. Lift steak, shake off excess flour, and transfer to a wire rack. Repeat with remaining steaks. Let steaks stand for 10 minutes.
  4. Place oil in a large Dutch oven or wok and heat to 375°F over high heat. Carefully lift 1 steak and gently slide into oil. Cook, flipping occasionally, until golden brown and crisp on both sides, 2 to 4 minutes total. Transfer steak to a paper towel-lined tray and season with salt to taste. Repeat with remaining 3 steaks.
  5. For the gravy: Transfer 1/4 cup of hot frying oil to a medium saucepan placed over medium high heat. Add flour and whisk constantly until mixture turns light brown, about 1 minute. Slowly whisk in milk. Stir in pepper and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, about 4 minutes. Remove from heat; season with salt and additional pepper to taste.
  6. Transfer steaks to plates, top with gravy, and serve immediately.
Adapted from Serious Eats
beta
calories
3063
fat
209g
protein
162g
carbs
170g
more
Adapted from Serious Eats
Foodietummy https://foodietummy.com/

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