Chicken-Fried Steaks Recipe
- 2-1/4 cups King Arthur Unbleached All-Purpose Flour, divided
- 2 teaspoons baking powder
- 3/4 teaspoon each salt, onion powder, garlic powder, chili powder and pepper
- 2 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(14)
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I've tried several different chicken fried steak recipes and this is the only one my wife will eat. It has a great flavor of seasonings!
Very easy and the whole family loved it.
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!