You know, I’m not one to brag (I find it to be such an undesirable trait), but I am on point and have made more than a few impressive dinners lately.
Is that bragging? No? Good.
Although I said I probably wouldn’t make chicken fried steak again (I prefer chicken), this was too good to pass up. You know how bad I am about making the same recipe twice….
Besides, in all seriousness, J and Alexander love chicken fried steak – in fact, Alexander took the remaining piece of steak as a sandwich to school the next day – he got to it before Sabrina did. To say she wasn’t happy is an understatement….
Anyway, once you get the hang of it, this is surprisingly simple to prepare. Time consuming, yes, but simple. I also think that the type of steak I picked up for this recipe go-round was much better than last time – it wasn’t tough at all, and cooked up to crispy perfection.
Verdict? This will definitely go on the monthly roster of recipes. Now if I can just perfect my white gravy making skills…..
Chicken Fried Steak – adapted from Serious Eats
- 4 long, thin sirloin tip steaks (about 2 pounds)
- 3/4 cup cornstarch
- 1 egg
- 1 cup buttermilk, divided
- 2 cups all-purpose flour
- 2 tsp smoked paprika
- 2 tsp freshly ground black pepper
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 tsp baking powder
- 1/2 tsp cayenne pepper
- 1 quart canola oil (depends on the size of your pan)
- For the Gravy:
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1 tbs. coarsely ground black pepper, plus more to taste
For the Steaks: Pat steaks dry with paper towels. Place steaks onto a sheet of foil, and cover with a sheet of plastic wrap. Using a meat pounder, pound steaks out to an even 1/8- to 1/4-inch thickness.
Place cornstarch in a shallow dish. Whisk together egg and 2/3 cup buttermilk in a separate shallow dish. Whisk together flour, 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.
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.
Place oil in a large skillet to a depth of 1 inch 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 wire rack. Repeat with remaining 3 steaks.
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 a bit of salt and additional pepper to taste.
Transfer steaks to plates, top with gravy, and serve immediately.