Chicken-Fried Steaks Recipe
- 2-1/4 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 3/4 teaspoon each salt, onion powder, garlic powder, chili powder and pepper
- 2 Eggland's Best Eggs, lightly beaten
- 1-2/3 cups buttermilk, divided
- 4 beef cubed steaks (4 ounces each)
- Oil for frying
- 1-1/2 cups 2% milk
- In a shallow bowl, combine 2 cups flour, baking powder and seasonings. In another shallow bowl, combine eggs and 1 cup buttermilk. Dip each cubed steak in buttermilk mixture, then roll in flour mixture. Let stand for 5 minutes.
- In a large skillet, heat 1/2 in. of oil on medium-high. Fry steaks for 5-7 minutes. Turn carefully; cook 5 minutes longer or until coating is crisp and meat is no longer pink. Remove steaks and keep warm.
- Drain, reserving 1/3 cup drippings; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining buttermilk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with steaks. Yield: 4 servings (2 cups gravy).
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Chicken-Fried Steaks(12)
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hit the spot. use more spices. less flour and milk mixture
This is the first time I've been able to make Chicken-Fried Steaks at home where the breading was crispy and stayed on the meat. I double breaded the meat, after letting the first breading sit for about 10 minutes, I just repeated the process.
Very tasty, and quick too!
We loved this recipe. Held together well compared to other chicken-fried steak recipes I have tried. I think it calls for more coating than you actually need, so I halve the flour, but keep everything else the same.
The best I have ever had!