Chicken-Fried Steak
shared by Jennifer
Details:
-
PT15M
- Prep Time: 15 Minutes PT10M
- Cook Time: 10 Minutes PT25M
- Total Time: 25 Minutes
- Difficulty: Novice
- Serves: 4 people
- Cuisine: American
Tenderize the meat by pounding it out until it’s even.In a medium bowl, mix flour with 1 teaspoon salt, 1 teaspoon pepper, paprika and cayenne pepper. Set
Ingredients:
- 4 round steaks, about 1/2 pound each
- 2 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons freshly ground pepper
- 4 tablespoons paprika
- 1/4 teaspoon cayenne pepper
- 2 eggs
- 1/2 cup buttermilk
- 1/2 cup beer
- 1/2 cup canola oil
Directions:
- Tenderize the meat by pounding it out until it’s even.
- In a medium bowl, mix flour with 1 teaspoon salt, 1 teaspoon pepper, paprika and cayenne pepper. Set aside.
- In another bowl, whisk in the eggs, buttermilk, beer, 1 teaspoon of salt and 1 teaspoon of pepper. Set aside.
- In a deep, heavy skillet, heat oil.
- While oil is heating, prepare the steaks by dredging them first in the flour mixture, coating evenly.
- Shake off any excess. Then dip the steaks in the beer batter, followed again by dipping them in flour. Aim for an even coating. Place the steaks on a plate.
- Test the oil by dropping a bit of beer batter in. It should sizzle. When ready, gently slide steaks one by one into the oil. Don’t overcrowd the pan.
- Cook each steak about 3 minutes, then gently turn it, and cook another 3 minutes, or until nicely browned. Drain on paper towels. Repeat with the other steaks. Place cooked steaks on a paper towel-lined plate.
- Serve with Southern white gravy, mashed potatoes and Texas toast.