Buttermilk Chicken Fried Steak
Buttermilk Chicken Fried Steak recipe
Yield
4 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, steak
cube |
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
buttermilk
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, steak
cube |
|
| 355 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
buttermilk
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Season ½ cup flour with salt and pepper to taste.
Pat cube steaks dry with paper towel and dredge in seasoned flour.
Put aside while preparing batter.
Beat egg with milk, then gradually add remaining 1 cup flour, beating constantly to make a smooth, thick batter.
Season with salt and pepper.
Heat oil in a fryer to 370 degrees.
Dip steaks into batter and place in hot oil.
Fry until golden brown, turning once, about 3 to 4 minutes per side.
Be sure to heat oil back to 370℉ (185℃) between batches.
Drain on paper towels before serving.
