Buttermilk Chicken Steak (Printable Version)
# What You'll Need:
→ Steak
01 -
Four cube steaks, each about 1 cm thick
02 -
Two cups buttermilk (480 ml)
03 -
Two big eggs
04 -
One and a half cups flour (190 g)
05 -
A teaspoon paprika
06 -
Half teaspoon cayenne (skip it if you don't want spicy)
07 -
A teaspoon garlic powder
08 -
A teaspoon onion powder
09 -
Salt, add as much as you like
10 -
Freshly cracked black pepper, to taste
11 -
Vegetable oil, enough to fry
→ Gravy
12 -
Quarter cup flour (30 g)
13 -
Two and a half cups whole milk (600 ml)
14 -
Salt, use as you like
15 -
Black pepper, as much as you want
# Steps to Follow:
01 -
Put the steaks between two pieces of plastic wrap. Gently smash them down with a rolling pin or meat mallet to about half a centimeter. Then sprinkle both sides with black pepper and salt.
02 -
In a shallow dish, beat up the eggs and buttermilk. In another bowl, mix the flour with onion powder, garlic powder, paprika, black pepper, cayenne if you’re adding it, and a pinch of salt.
03 -
Start by pressing each steak into the flour mix. Move it into the egg-buttermilk blend. Then dunk it back into the flour combo and really pat it so the flour sticks on thick.
04 -
Heat a heavy pan with about 1.25 cm of oil over medium-high—the oil should look a bit wavy when it’s hot. Pop in a few steaks at a time and fry them for three or four minutes per side. Flip once they’re super crunchy and brown. Rest them on some paper towels to catch extra oil.
05 -
When the steaks are done, keep a bit of oil and those little tasty bits in the pan, about 30 ml worth. Sprinkle flour into the hot fat and stir for a minute. Pour in milk bit by bit while scraping up bits from the pan, whisking till it’s thick—give it about 5–7 minutes. Finish by seasoning with salt and black pepper.
06 -
Lay the crisp steaks out on plates and ladle that creamy hot gravy over the top. Don’t wait—eat right away!
# Additional Tips:
01 -
Keep the oil at steady heat so the outer crust comes out crunchy all over.