Buttermilk Chicken Fried Steak Food

facebook share image   twitter share image   pinterest share image   E-Mail share image


Buttermilk Fried Chicken image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 8h40m

Yield 4 servings

Number Of Ingredients 13

2 cups buttermilk, shaken
1 shallot, peeled, halved lengthwise, and thinly sliced crosswise
2 garlic cloves, smashed
1 jalapeño pepper (with seeds), halved lengthwise
Kosher salt and freshly ground black pepper
3 boneless chicken breasts
3 1/2 cups all-purpose flour
4 teaspoons baking powder
2 1/2 teaspoons smoked Spanish paprika
1 teaspoon cayenne pepper
1 teaspoon celery salt
2 (48-ounce) bottles canola oil
Bunch of parsley, for garnish


  • For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
  • With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
  • Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
  • Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.
  • When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
  • Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
  • Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
  • When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.


Chicken Fried Steak image

Provided by Tyler Florence

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 9

1 pound top round steak
3 cups buttermilk
2 teaspoons hot sauce
4 sprigs fresh thyme
Kosher all-purpose flour, plus 2 tablespoons
1 tablespoon ground cumin
2 eggs
4 strips bacon
2 tablespoons chopped fresh parsley leaves


  • Slice the steak into 4 pieces. Place each piece between 2 pieces of plastic wrap and pound thin, about 1/4-inch thick. Place the pieces in a shallow bowl and pour over 1 cup buttermilk, 1 teaspoon hot sauce, and thyme leaves; season with salt and pepper. Marinate for at least 2 hours or overnight.
  • In a shallow plate, season 2 cups flour with cumin, salt, and pepper. In another shallow plate lightly beat the eggs and add 1 cup buttermilk and 1 teaspoon hot sauce; season with salt and pepper. Remove the steaks from the marinade and shake off the excess buttermilk. Dredge in the flour, dip into the beaten egg mixture, and dredge again in the seasoned flour; set on plate to rest for a few minutes while you cook the bacon.
  • Slice the bacon into 1-inch pieces and place them into a large cold skillet. Set the skillet over medium heat and cook until the bacon is crisp. Drain the bacon on paper towels and reserve the fat in the skillet. Cook the steaks in the bacon fat over medium heat until they are golden brown on each side, about 10 minutes; set aside and keep warm.
  • Drain off all but about 2 tablespoons of the fat from the pan. Add 2 tablespoons flour and cook for about 1 minute breaking up any lumps. Slowly pour in the remaining cup of buttermilk stirring constantly to break up lumps. Cook for 5 minutes until thickened; season with salt and pepper and stir in the parsley. Place the steaks on plates and top with the gravy; garnish with bacon.


Chicken-Fried Steaks image

My husband asks me to prepare this easy chicken fried steak recipe regularly. I like it because it's so simple to make. -Denice Louk, Garnett, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

2 cups all-purpose flour, divided
2 teaspoons baking powder
3/4 teaspoon each salt, onion powder, garlic powder, chili powder and pepper
1 large egg, lightly beaten
1-1/4 cups buttermilk, divided
4 beef cube steaks (4 ounces each)
Oil for frying
1-1/2 cups 2% milk


  • In a shallow bowl, combine 1-3/4 cups flour, baking powder and seasonings. In another shallow bowl, combine egg and 3/4 cup buttermilk. Dip each cube steak in buttermilk mixture, then roll in flour mixture. Let stand for 5 minutes., In a large skillet, heat 1/2 in. of oil on medium-high. Fry steaks for 5-7 minutes. Turn carefully; cook until coating is crisp and meat is no longer pink, about 5 minutes longer. Remove steaks and keep warm., Drain, reserving 1/3 cup drippings; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining buttermilk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with steaks.

Nutrition Facts : Calories 537 calories, Fat 11g fat (5g saturated fat), Cholesterol 186mg cholesterol, Sodium 865mg sodium, Carbohydrate 64g carbohydrate (11g sugars, Fiber 2g fiber), Protein 43g protein.


The Best Chicken-Fried Steak image

A staple throughout Texas, chicken-fried steak consists of a thinly pounded beef cutlet that is battered and fried until crisp, then served with creamy country gravy. Adding cornstarch to the seasoned flour and dredging the meat twice gives our version an extra-crunchy and flavorful crust.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

Four 3- to 4-ounce cube steaks (see Cook's Note)
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 1/2 cups plus 3 tablespoons all-purpose flour
2 1/4 cups whole milk
1 1/2 cups cornstarch
1 tablespoon Hungarian paprika
1 teaspoon garlic powder
1 cup buttermilk
1 large egg, beaten
1 tablespoon hot sauce, such as Frank's RedHot
4 1/2 cups vegetable oil


  • Liberally sprinkle the steaks with salt and pepper (see Cook's Note). Put them on a rack set inside a rimmed baking sheet and let sit at room temperature while you make the gravy.
  • Melt the butter in a medium saucepan over medium-high heat. Stir in 3 tablespoons of the flour until combined and cook until golden and bubbling, about 1 minute. Whisk in the whole milk, 1 1/4 teaspoons salt and 1/4 teaspoon pepper and cook, whisking frequently, until the gravy boils. Reduce the heat to medium and cook, whisking occasionally, until the gravy thickens, 2 to 3 minutes. Remove from the heat and keep warm; it will seem loose but will thicken as it sits.
  • Whisk the remaining 1 1/2 cups flour, cornstarch, paprika, garlic powder and 1 1/2 teaspoons salt in a large bowl. Whisk the buttermilk, egg and hot sauce in a medium bowl. Working with 1 steak at a time, dredge in the seasoned flour, turning to coat and packing into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining steaks.
  • Pour 3 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like wet sand with some clumps. (These clumps will give the steak a crispy, shaggy crust.) Dip the dredged steaks into the remaining buttermilk mixture, allowing any excess to drip off. Pack the moistened flour firmly onto each steak. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes.
  • Pour the oil into a large cast-iron skillet fitted with a deep-fry thermometer (the oil should come about halfway up the sides). Heat the oil over high heat until the thermometer registers 350 degrees F. Fry the steaks in 2 batches until golden brown, about 1 1/2 minutes per side. Transfer to paper towels to drain.
  • Whisk the warm cream gravy to loosen it and serve over the chicken-fried steak.


Buttermilk Chicken fried Steak image

There are so many chicken fried steak recipes out there. However, we all bring our own unique flavor to our recipes. This recipe is one of which I use camping. I have combined my own recipe with the Marlboro Country Cookbooks edition, "Towns, Trails, Special Times". My husband loves anything over the open fire, especially if its...

Provided by Sheila Hinds

Categories     Steaks and Chops

Time 1h15m

Number Of Ingredients 10

3 lb round steak
1 1/2 oz package of marinade for beef
2 c plus 2 tablespoons of flour
2-3 Tbsp morton nature's seasons) seasoning blend
1-1/2 c buttermilk
2 large eggs
2 gal size ziplock bag
1/2 c any cooking oil
1 large cast iron pan
2 medium bowls


  • 1. (The night before)cut round steak into 3-4 peaces.Mix marinade to package directions. place meat into plastic bag with prepared marinade.place in refrigerator or cooler overnight. The next morning take meat out of bag, and shake off excess of marinade from meat. With second bag place both cups of flour and seasoning into bag shake well.With one of the bowls,scramble both eggs and place in bowl. The other 1 cup of buttermilk.With each peace of meat,put first in flour,then eggs,then buttermilk,and then lightly in flour again .
  • 2. In large Cast Iron pan, place 3-4 tablespoons of oil. When oil is hot place prepared meat into pan, cook meat to your own preference. When meat is done remove from pan and set aside (not necessary to keep warm). Now put the remaining 1/2 cup of buttermilk in pan. Loosen up meat bits, in pan and simmer for 5 minutes.The buttermilk in pan should be warm enough at this point to return meat to pan.Simmer for 5-10 minutes more then serve Fried Steak with gravy. I have eggs,fried potatoes and toast with mine. Enjoy!
  • 3. This recipe calls for 1.5-ounce can of evaporated milk.I use 1-1/2 cups of buttermilk.They use 2 Tablespoons of Tabasco sauce,2tsp.paprika,3/4tsp.garlic powder,and 1tsp.salt. I only use 2-3 Tablespoons of Morton Nature's Seasons Seasoning Blend.


Buttermilk Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 8

1 (3 1/2 pound) chicken, cut into 8 pieces
2 cups buttermilk
Vegetable oil, for frying
1 cup self-rising flour
1/2 teaspoon sweet paprika
Freshly ground pepper
1/4 teaspoon garlic powder


  • Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
  • Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
  • Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
  • Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.


Chicken Fried Steak(ATK) image

This is the best crust. I do a double dip as this is my DH favorite meal and it is all about the crust for him. The gravy is good, but not the best I have ever had. If you use 1 cup half n' half and 1 cup whole milk, of course the gravy will be better. This is also good the next day if you cool steaks(important as you don't want them to steam in the bag) then wrap steaks in paper towels first and bag, when heating up, put on a wire rack over a cookie sheet and into the oven at 350 for 25-30 mins. If you microwave it the crust will not be crispy.

Provided by Coppercloud

Categories     Steak

Time 45m

Yield 6 steaks, 6 serving(s)

Number Of Ingredients 19

3 cups unbleached all-purpose flour
5 teaspoons salt
1 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
6 cube steaks, about 5 ounces each, pounded to 1/3 inch thickness
4 -5 cups peanut oil
1 medium onion, minced
1/8 teaspoon dried thyme
2 medium garlic cloves, minced or 2 medium garlic cloves, pressed through a garlic press
3 tablespoons unbleached all-purpose flour
1/2 cup low sodium chicken broth
2 cups whole milk
3/4 teaspoon table salt
1/4 teaspoon ground black pepper
1 dash cayenne pepper


  • For the steaks: Measure the flour, 5 teaspoons salt, 1 teaspoon black pepper, and cayenne into a large shallow dish. In a second large shallow dish, beat the egg, baking powder, and baking soda; stir in the buttermilk (the mixture will bubble and foam).
  • Set a wire rack over a rimmed baking sheet. Pat the steaks dry with paper towels and sprinkle each side with salt and pepper to taste. Drop the steaks into the flour and shake the pan to coat. Shake excess flour from each steak, then, using tongs, dip the steaks into the egg mixture, turning to coat well and allowing the excess to drip off. Coat the steaks with flour again, shake off the excess, and place them on the wire rack.
  • Adjust an oven rack to the middle position, set a second wire rack over a second rimmed baking sheet, and place the sheet on the oven rack; heat the oven to 200 degrees. Line a large plate with a double layer of paper towels. Meanwhile, heat 1 inch of oil in a large (11-inch diameter) Dutch oven over medium-high heat to 375 degrees. Place three steaks in the oil and fry, turning once, until deep golden brown on each side, about 5 minutes (oil temperature will drop to around 335 degrees). Transfer the steaks to the paper towel-lined plate to drain, then transfer them to the wire rack in the oven. Bring the oil back to 375 degrees and repeat the cooking and draining process (use fresh paper towels) with the three remaining steaks.
  • For the gravy: Carefully pour the hot oil through a fine-mesh strainer into a clean pot. Return the browned bits from the strainer along with 2 tablespoons of frying oil back to the Dutch oven. Turn the heat to medium, add the onion and thyme, and cook until the onion has softened and is beginning to brown, 4 to 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the flour to the pan and stir until well combined and starting to dissolve, about 1 minute. Whisk in the broth, scraping any browned bits off the bottom of the pan. Whisk in the milk, salt, pepper, and cayenne; bring to a simmer over medium-high heat. Cook until thickened (gravy should have a loose consistency-it will thicken as it cools), about 5 minutes.
  • Transfer the chicken-fried steaks to individual plates. Spoon a generous amount of gravy over each steak. Serve immediately, placing any remaining gravy in a small bowl. **I serve this with no gravy on the steak, I put the gravy in a bowl on the side for each plate. This way the crust stays crispy and the person eating can pour it or dip their steak into it.

Nutrition Facts : Calories 1603.6, Fat 148.6, SaturatedFat 26.5, Cholesterol 40.8, Sodium 2492, Carbohydrate 58.8, Fiber 2.2, Sugar 7.1, Protein 12.5


Buttermilk Fried Chicken image

Make and share this Buttermilk Fried Chicken recipe from Food.com.

Provided by Gay Gilmore

Categories     Chicken Breast

Time P2DT12m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 broiler-fryer chicken, cut into 8 pieces (you want the skin on, trust me, and if you buy a whole chicken and cut it up yourself you save a bun)
2 cups low-fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 cup flour, for dredging
vegetable shortening, for frying


  • Place chicken pieces into a plastic container and cover with buttermilk.
  • Cover and refrigerate for 12-24 hours .
  • Drain chicken in a colander.
  • Combine salt, paprika, garlic powder, and cayenne pepper.
  • Liberally season chicken with this mixture.
  • Then, dredge chicken in flour and shake off excess (by seasoning before you flour, you trap the seasoning under the flour coating, and you use a lot less seasoning than if you tried to put it in the flour and hope it catches on the chicken).
  • Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan.
  • Once shortening liquefies raise heat to 325 degrees F.
  • Do not allow oil to go over 325 degrees F.
  • Place chicken skin side down into the pan.
  • Put thighs in the center (they take longer to cook and can use the extra center heat), and breast and legs around the edge of the pan.
  • The oil should come half way up the pan once the chicken is added.
  • Cook chicken until golden brown on each side, approximately 10-12 minutes per side.
  • The internal temperature should be right around 180 degrees.
  • (Be careful to monitor shortening temperature every few minutes).
  • Drain chicken on a rack over a sheet pan, NOT on paper towels or brown paper bags which just cause the chicken to soak in their own oil.
  • If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?.
  • s a gas oven, which is very moist and will ruin your beautiful chicken crust!

Nutrition Facts : Calories 897.9, Fat 48.7, SaturatedFat 14.3, Cholesterol 236.5, Sodium 5042.5, Carbohydrate 43.9, Fiber 3.1, Sugar 8.5, Protein 67.8


Buttermilk Country Fried Steak image

"Cooked just like I cook my Texas fried chicken, this chicken fried steak is crunchy on the outside and tender on the inside."

Provided by Paula Todora

Categories     Beef

Time 55m

Number Of Ingredients 7

6 tenderized cube steaks salt
salt and pepper to taste
dash cayenne pepper
1 1/2 c lowfat buttermilk
1 egg
2 c all purpose flour
oil for frying


  • 1. Season steaks with salt and pepper to taste. Heat oil on stovetop to 350 degrees.
  • 2. In one bowl mix buttermilk and egg with fork. In another bowl add flour and season with salt and pepper and cayenne, to taste.
  • 3. Dip each steak into egg wash, let excess drip off. Roll both sides in flour and shake off excess.
  • 4. Fry 1 or 2 pieces at a time until golden brown and cooked through, about 3 minutes on each side, depending on how big the steaks are.
  • 5. Drain on paper towels.


The Best Chicken Fried Steak image

I received this recipe from a co-worker about 5 years ago. This is by far the best chicken fried steak I've ever had. I've made this numerous times for my picky eater son and my southern-raised better half, as well as other family and friends. I get nothing but rave reviews each time.

Provided by norah

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 40m

Yield 4

Number Of Ingredients 14

4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
¾ teaspoon salt
1 ½ cups buttermilk
1 egg
1 tablespoon hot pepper sauce (e.g. Tabasco™)
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
¼ cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste


  • Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
  • Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
  • Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Nutrition Facts : Calories 791.1 calories, Carbohydrate 71.1 g, Cholesterol 123.6 mg, Fat 34.3 g, Fiber 2.1 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 1393.4 mg, Sugar 16.1 g

More about "buttermilk chicken fried steak food"

buttermilk-chicken-fried-steak-8-bits-of-food image
Season your meat! Salt, cayenne, black pepper, garlic. Create a 3 to 1 ratio flour mixture of all purpose flour and corn starch. Lightly season your flour mixture. …
From 8bitsoffood.com
Estimated Reading Time 2 mins

chicken-fried-steak-with-buttermilk-gravy-southern image
Jan 22, 2019 Instructions. In a small bowl, whisk together buttermilk, eggs, 1 teaspoon salt, and ½ teaspoon pepper. Place in a large resealable plastic …
From southerncastiron.com
Estimated Reading Time 1 min

chicken-fried-steak-culinary-hill image
Jun 17, 2022 To make the steak: Preheat oven to 200 degrees. Line 1 rimmed baking sheet with parchment or foil. Line a second rimmed baking sheet with foil and set a wire rack on top. In a large shallow bowl, whisk together flour, …
From culinaryhill.com

Classic Fried Chicken - Kent Rollins . 1 week ago kentrollins.com Show details . Recipe Instructions Cut the chicken up (as shown in video).In a large pan pour in the buttermilk and …
From dasi.motoretta.ca

Jan 12, 2022 Coat both sides of the steaks in the flour mixture, then in the egg wash, and then back into the flour mixture. Set steaks aside for 15 minutes to allow the batter to set. Pour …
From ranchstylekitchen.com

Steps: In a shallow bowl, combine flour, salt and pepper. Place buttermilk in a shallow bowl. Place saltine crumbs in a third bowl. Coat steaks with flour mixture, then dip into buttermilk …
From stevehacks.com

Jun 9, 2021 Preheat air fryer to 400°F. Bread steaks as directed, then add to air fryer basket, in a single layer. Spray liberally with cooking spray. Air fry for 4-5 minutes, then flip steaks …
From thechunkychef.com

Buttermilk Fried Chicken Recipe - Food.com ... Recipes
From food.com

Instructions. Using a meat tenderizing tool, pound both sides of each steak. In a large bowl, whisk together the buttermilk and egg. In another large bowl, mix together the flour, cornstarch, …
From southerneatsandgoodies.com

Oct 8, 2022 Preheat your oven to 425 F. After dredging, let the chicken pieces sit for about 10 minutes until the dredge becomes sticky. Spritz both sides of the chicken pieces with cooking …
From jocooks.com

Dec 27, 2022 Fill the bottom of the skillet with oil and heat. You know the oil is ready when you throw some flour into it and it sizzles or it reaches 350°F. Take a piece and dredge it in the …
From thetasteofkosher.com

Refrigerate for 12 to 24 hours. Pour the oil in a heavy shallow cast iron pan half way up to the sides. Heat the oil until it reaches 325 degrees. Do not allow the oil to go over 325. Drain …
From food.com

Place skillet over medium heat. Sprinkle in the flour, stirring to avoid lumps. Add milk and stock. Simmer until liquid is thickened and the raw flour taste is gone, about 3 minutes. Stir the gravy …
From recipelion.com

Mar 1, 2022 - Chicken Fried Steak has a crunchy, savory buttermilk crust topped with a peppery milk gravy that's so easy to make in less than 45 minutes!
From pinterest.com

Mar 13, 2020 Whisk in the flour for 1 minute to cook off the raw flour taste. Add the oil drippings and minced garlic. cook for 1 minute. Add the seasonings, and then the chicken broth in …
From thecozycook.com

Related Search