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We hope you got benefit from reading it, now let’s go back to buttermilk chicken fried steak recipe. You can cook buttermilk chicken fried steak using 18 ingredients and 18 steps. Here is how you achieve that.
The ingredients needed to prepare Buttermilk Chicken Fried Steak:
- You need Steak————–
- Get 1-1/4 pound shoulder steak
- You need 1 quart buttermilk
- Prepare 1/2 teaspoon salt
- Prepare 1/2 teaspoon ground black pepper
- Prepare 1/2 teaspoon granulated garlic powder
- You need Breading————
- Get 2 large eggs
- Prepare 1/2 cup flour
- You need 1/2 teaspoon granulated garlic powder
- Take 1 cup panko breadcrumbs
- Take 1 teaspoon seasoned salt
- Provide As needed oil to fry with
- Use As needed water for thinning gravy
- You need 1 teaspoon onion powder for gravy
- Provide 1 teaspoon granulated garlic powder
- Get 1 teaspoon ground black pepper
- You need 1/2 teaspoon seasoned salt
Steps to make Buttermilk Chicken Fried Steak:
- 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.
Use a meat mallet to pound out the steaks until they are nice and thin. Because buttermilk is only slightly acidic, it is capable of tenderizing chicken without toughening up the meat like stronger marinating acids do (lemon and vinegar, among others). The enzymes present in buttermilk also help in breaking down the protein in the chicken, resulting in tender, flavorful fried chicken. This buttermilk fried chicken is great hot, but also makes a wonderful picnic item served cold. For a fried chicken recipe that is significantly lower in fat, try Southern fried chicken thighs.
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