Chicken-Fried Steak
Description:
Chicken fried steak is essentially what it sounds like - thin pieces of steak, deep-fried in a fried chicken-style coating. The origins of this dish are debated, but a likely possibility is that this dish originated from German immigrants in Texas, who adapted their tradition of frying schnitzel cutlets. This recipe is truly more of a “fried chicken” style, but you could also make this dish similar to a regular cutlet with egg and breadcrumbs. A classic side dish to serve with chicken-fried steak is mashed potatoes.
Ingredients:
(Makes 4)
4 thin pieces of sirloin steak
1 cup buttermilk (240 ml)
1 egg
1 tsp hot sauce (5 ml)
1 tsp baking powder (6 g)
1 cup flour (120 g)
2 tsp paprika (12 g)
2 tsp black pepper (12 g)
2 tsp salt (12 g)
1 tsp garlic powder (6 g)
1 tsp onion powder (6 g)
1/4 tsp cayenne (1 g)
2 cups vegetable or peanut oil (480 ml)
Gravy
2 tbsp frying oil (30 ml)
2 tbsp flour (30 g)
1 cup milk (240 ml)
Salt & pepper to taste
Preparation:
Using a meat mallet, pound the steak with the tenderizer side until is is very thin. Season both sides of the steak with salt & pepper.
In a bowl, mix together the buttermilk, egg and hot sauce. In a separate bowl, mix together the flour, baking powder, paprika, pepper, salt, garlic powder, onion powder and cayenne.
Heat the oil in a deep pan over high heat. Pour a small spoonful of the buttermilk mixture into the flour and mix to create small craggly pieces. Dredge the steak in the buttermilk mixture first, then coat evenly in the flour. Fry the steaks in the oil on both sides until the outside is crispy and golden brown.
In a separate pan, add the 2 tbsp of frying oil. Heat over medium, then whisk in the flour and cook for 30 seconds. Whisk in the milk and stir until gravy is thick with no lumps. Season to taste with salt & pepper. Serve steak immediately along with the gravy.
Notes:
Cube steak is traditionally used for this recipe so you can use that instead of the sirloin steak.