MAKE CHICKEN FRIED STEAK
Sprinkle salt and pepper over the steaks on both sides. Add the flour to a medium bowl. In a separate medium bowl, combine the eggs, buttermilk, baking powder and baking soda. Whisk until smooth.
Place the steaks, one at a time, into the flour, then dunk entirely in the egg mixture, followed by one last coating of flour (make sure entire surface is coated).
Heat the canola oil in a cast iron (or heavy) skillet over medium-high heat. Add the steaks to the skillet, cover and cook 4-5 minutes per side. Transfer steaks to a plate and cover to keep warm (do not clean skillet).
Reduce heat to medium and add the flour, salt and pepper to the skillet. Cook for 5 minutes, stirring constantly, or until mixture has turned brown and has thickened. Remove from the heat and stir in buttermilk and water. Whisk until smooth.
Add extra water (2 Tbsp at a time) for a less thick gravy. Pour over steaks on individual serving plates and serve with mashed potatoes or rice!
- I love the thick gravy in the recipe, but if you’re looking for a thinner version add more water to the recipe (2 Tbsp at a time, stirring after each till desired consistency is reached) and shorten the cooking time by a minute or two. It’s delicious either way!
- If you don’t have buttermilk on hand, make your own by combining 1 cup of milk with EITHER 1 tablespoon of lemon juice OR 1 tablespoon of white vinegar. Mix well and let sit for 5-10 minutes, or until small curdles stick to a spoon.
Calories: 576kcal | Carbohydrates: 28g | Protein: 9g | Fat: 48g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1104mg | Potassium: 213mg | Fiber: 1g | Sugar: 5g | Vitamin A: 295IU | Calcium: 199mg | Iron: 2mg
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