- Yield: 4
Chicken Fried Steak
An easy recipe for Chicken Fried Steak. Battered in buttermilk, fried until golden brown and smothered in a delicious, creamy homemade gravy.
- For the Steaks:
- 4 - 5 oz cube steaks
- 2 cups all purpose flour
- 3 Tablespoons Camp Chef's Citrus herb seasoning (or your favorite rub)
- 2 Tablespoons baking powder
- 1 Tablespoon cornstarch
- Canola or peanut oil for frying
- For the Batter:
- 2 large eggs
- 2 cups buttermilk
- 2 teaspoons Camp Chef's All Purpose Seasoning or your favorite rub
- For the Gravy:
- 1/2 cup leftover oil and drippings from fried steak
- 1/2 cup flour
- 3-4 cups milk
- Camp Chef's All Purpose Seasoning or your favorite rub, to taste
- Kosher salt, to taste
For the chicken fried steaks:
In a large cast iron skillet, pour enough oil to deep fry the cube steaks (2 to 3 inches). Heat the oil over medium-high heat until it reaches about 350 degrees F.
In a medium bowl, combine the flour, citrus herb seasoning, baking powder, and cornstarch. Mix well and set aside.
In a separate bowl, mix the batter ingredients.
Dip each piece of meat into the batter and then into the flour mixture. Be sure both sides are well coated. Dip in the flour and batter again, then repeat the process with the remaining steaks.
Fry the pieces for 3 to 4 minutes on each side, or until golden brown. Cool on a wire rack.
For the gravy:
Using the skillet that you used for the chicken fried steak, heat up oil and drippings. Add flour and mix well using a wire whisk. Add the milk and whisk until smooth and thickened. Add seasoning and salt to taste.
Smother the gravy on top of the chicken fried steaks.