Buttermilk Chicken Fried Steak
Buttermilk Chicken Fried Steak

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Buttermilk Chicken Fried Steak is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Buttermilk Chicken Fried Steak is something which I have loved my whole life.

Soaking the chicken overnight in buttermilk helps tenderize it, and the chicken stays tender when you fry it. Many recipes call for frying chicken in a cast iron frying pan. Sometimes we use one of our trusty cast iron pans, and sometimes a hard anodized aluminum pan.

To begin with this particular recipe, we have to first prepare a few components. You can cook buttermilk chicken fried steak using 18 ingredients and 18 steps. Here is how you cook that.

Composition needed to make Buttermilk Chicken Fried Steak:

  1. Steak————–
  2. 1-1/4 pound shoulder steak
  3. 1 quart buttermilk
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon ground black pepper
  6. 1/2 teaspoon granulated garlic powder
  7. Breading————
  8. 2 large eggs
  9. 1/2 cup flour
  10. 1/2 teaspoon granulated garlic powder
  11. 1 cup panko breadcrumbs
  12. 1 teaspoon seasoned salt
  13. As needed oil to fry with
  14. As needed water for thinning gravy
  15. 1 teaspoon onion powder for gravy
  16. 1 teaspoon granulated garlic powder
  17. 1 teaspoon ground black pepper
  18. 1/2 teaspoon seasoned salt

The Ultimate Chicken Fried Steak is fried to golden perfection and topped with the creamiest gravy you can imagine, sure to quickly become a family favorite. It's hard to imagine a more quintessential Southern meal than Chicken Fried Steak and Gravy. This Buttermilk Fried Chicken recipe is crispy and flavorful on the outside, and juicy and tender on the inside! This is Jack sharing our recipe today.

Directions to serve Buttermilk Chicken Fried Steak:

  1. Pat the steak dry
  2. Season both sides of the steak with salt, pepper, and garlic. Slice the steak in half.
  3. Put the steak into a ziploc bag and add the buttermilk.
  4. Put into the refrigerator overnight.
  5. Beat the eggs. Heat the oil and season the flour.
  6. Remove a slice of the steak and let the buttermilk drain off a bit.
  7. Dip the steak still wet with buttermilk into the flour.
  8. Then into the egg
  9. Now cover with the breadcrumbs.
  10. Fry in the oil turning as needed.
  11. When done move to a paper towel to absorb excessive oils.
  12. Repeat with 2nd piece of Steak.
  13. Take the leftover flour and add to 3 tablespoon of the oil used to fry the steaks.
  14. Stir till the flour is cooked making a Roux.
  15. Add buttermilk to the Roux simmer 8 minutes. Stirring constantly till thickened. Add water if too thick. Add seasonings to taste.
  16. Serve this gravy with the steak.
  17. I hope you enjoy!!!
  18. Serve with mashed potatoes or rice I did both.

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