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Chicken Fried Steak

Crispy, tender chicken fried steak with cream gravy
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Servings 4 people

Ingredients
  

For the steaks:

  • 4 long, thin sirloin tip steaks about 2 lbs
  • 3/4 cup cornstarch
  • 1 egg
  • 1 cup buttermilk reserve 1/3 for drizzling into flour
  • 2 cups AP flour
  • 2 tsp kosher salt
  • 2 tsp paprika
  • 2 tsp black pepper
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 tsp baking powder
  • 1/2 tsp cayenne pepper
  • oil for frying

For the gravy:

  • 1/4 cup oil from frying chicken
  • 1/4 cup AP flour
  • 2 1/2 cups whole milk
  • salt and pepper

For the potatoes:

  • 4 russet potatoes
  • 1/4 cup butter
  • milk, salt, pepper as needed

Instructions
 

For the steak:

  • Place one trimmed steak a time in a ziploc and use a meat tenderizer to pound it to 1/8 inch thick. Season with salt and pepper and repeat with other steaks.
  • Place cornstarch on a plate. Whisk egg and 2/3 cup buttermilk in a shallow bowl. Whisk together the flour and spices and drizzle the other 1/3 cup buttermilk over while tossing gently with a fork. You are just trying to create some small clumps, not mix the buttermilk in fully.
  • Dip the steak in cornstarch, then into the egg mixture, then into the flour mixture. Press the flour mix to the steak to adhere well. Place onto a wire rack and repeat with the other steaks. Allow to rest for 10 minutes and then fry in 350 degree oil for about 4 minutes total until browned and crisp all over. Drain on paper towels. Season with more salt to taste.

For the potatoes:

  • Peel and cut into large pieces. Cover with water and boil for 30 minutes until fully tender. Drain and mash with butter, salt, and enough milk or cream to make creamy.

For the gravy:

  • Put the 1/4 cup oil in a saucepan over medium and add the flour. Whisk for a minute or two, then slowly pour the milk in while whisking to prevent lumps. Season with salt and pepper as needed and simmer until thickened. Serve over the potatoes and steaks.
Keyword Beef, Main Dish