Tender and Beefy Chicken Fried Steak

Need a lacto ovo vegetarian main course? Tender and Beefy Chicken Fried Steak could be an outstanding recipe to try. One serving contains 5319 calories, 39g of protein, and 486g of fat. For $2.61 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is typical of Southern cuisine. It is brought to you by Serious Eats. A mixture of baking powder, black pepper, buttermilk, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is liked by 58 foodies and cooks. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes approximately 1 hour. Overall, this recipe earns an excellent spoonacular score of 89%. If you like this recipe, you might also like recipes such as Tender Steak Fajitas, Tender Swiss Steak, and Tender Round Steak.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 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.

 

Step by step:

1. 1

2. For the Steaks: Pat steaks dry with paper towels.

3. 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.

4. 2

5. Place cornstarch in a shallow dish.

6. Whisk together egg and 2/3 cup buttermilk in a separate shallow dish.

7. Whisk together flour, 2 teaspoons salt, paprika, black pepper, onion powder, garlic powder, baking powder, and cayenne pepper in a third shallow dish.

8. Drizzle remaining 1/3 cup of buttermilk into seasoned flour and rub with fingertips until mixture is coarse like wet sand.

9. 3

10. 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.

11. Let steaks stand for 10 minutes.

12. 4

13. 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.

14. Transfer steak to a paper towel-lined tray and season with salt to taste. Repeat with remaining 3 steaks.

15. 5

For the gravy

1. Transfer 1/4 cup of hot frying oil to a medium saucepan placed over medium high heat.

2. 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.

3. Remove from heat; season with salt and additional pepper to taste.

4. 6

5. Transfer steaks to plates, top with gravy, and serve immediately.

Nutrition Information:

covered percent of daily need