Chicken Fried Steak is a classic southern dish. We use chicken and beef interchangeably in this recipe depending on what I have in my freezer for the day. They are both delicious.
Let’s Get Cooking!
You Will Need:
4 Cube Steaks (these are already tenderized) or
4 thin Chicken Breast Cutlets (tenderize these with a mallet on each side)
2 Large Eggs
2 cups of All-Purpose Flour
2 tablespoons of Corn Starch
1/2 cup of Buttermilk (you can use regular milk if you don’t have buttermilk)
Spices (this can be really whatever you want) I use 1 teaspoon each of Paprika, Salt and Black Pepper.
Oil for frying
Heat oil in a skillet. Make sure you add enough oil that will cover your meat half way in the skillet. You could use a fry daddy too. Whisk eggs and buttermilk together in a bowl. In a second bowl, whisk spices, flour and corn starch together. Dip meat into egg mixture and then into the flour mixture. Make sure each piece of meat is well coated on both sides with both flour and egg mixtures. Once oil is hot, drop the meat into the skillet and reduce heat slightly. I usually only cook 3-4 pieces at time in the skillet. Cook on each side until golden brown about 3-4 minutes. If using chicken, it will take a little longer. Lay meat on a paper towel to drain oil. Serve with white gravy. My white gravy recipe can be found on the blog.