Buttermilk Chicken Fried Steak. — Buttermilk Chicken Fried Steak - Fork tender Top Sirloin Steak enveloped in a crispy, crunchy, well seasoned breading, hot from the fryer, and covered with a rich and decadent Cream Gravy. 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.
All Reviews for Chef John's Buttermilk Fried Chicken.
Dip steaks into batter and place in hot oil.
According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in.
You can cook Buttermilk Chicken Fried Steak using 18 ingredients and 18 steps. Here is how you cook that.
Ingredients of Buttermilk Chicken Fried Steak
- Prepare of Steak--------------.
- Prepare 1-1/4 pound of shoulder steak.
- It's 1 quart of buttermilk.
- You need 1/2 teaspoon of salt.
- Prepare 1/2 teaspoon of ground black pepper.
- You need 1/2 teaspoon of granulated garlic powder.
- Prepare of Breading------------.
- Prepare 2 of large eggs.
- Prepare 1/2 cup of flour.
- Prepare 1/2 teaspoon of granulated garlic powder.
- Prepare 1 cup of panko breadcrumbs.
- It's 1 teaspoon of seasoned salt.
- It's As needed of oil to fry with.
- It's As needed of water for thinning gravy.
- Prepare 1 teaspoon of onion powder for gravy.
- It's 1 teaspoon of granulated garlic powder.
- Prepare 1 teaspoon of ground black pepper.
- It's 1/2 teaspoon of 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.
Buttermilk Chicken Fried Steak instructions
- Pat the steak dry.
- Season both sides of the steak with salt, pepper, and garlic. Slice the steak in half..
- Put the steak into a ziploc bag and add the buttermilk..
- Put into the refrigerator overnight..
- Beat the eggs. Heat the oil and season the flour..
- Remove a slice of the steak and let the buttermilk drain off a bit..
- Dip the steak still wet with buttermilk into the flour..
- Then into the egg.
- Now cover with the breadcrumbs..
- Fry in the oil turning as needed..
- When done move to a paper towel to absorb excessive oils..
- Repeat with 2nd piece of Steak..
- Take the leftover flour and add to 3 tablespoon of the oil used to fry the steaks..
- Stir till the flour is cooked making a Roux..
- Add buttermilk to the Roux simmer 8 minutes. Stirring constantly till thickened. Add water if too thick. Add seasonings to taste..
- Serve this gravy with the steak..
- I hope you enjoy!!!.
- Serve with mashed potatoes or rice I did both..
At one point in my career, I was the Food Service Director of a mental health facility in Boston. We fed patients, staff, medical personnel, and also provided. By The Good Housekeeping Test Kitchen. Repeat breading and frying with remaining chicken. Chicken-Fried Steak. "I love fried chicken and I have heard of using buttermilk just never tried it this way but, sounds really easy and simple and looks delicious." Keep it juicy inside and crispy outside with this buttermilk fried chicken recipe that would make your grandmother proud.
