🧂 Ingredients:
For the Steaks or Chicken:
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4 cubed steaks (about 4–6 oz each) or
- 4 chicken breasts pounded flat with a meat tenderizer mallet
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1 cup all-purpose flour
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1/2 cup cornstarch (for extra crunch, optional)
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2 tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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1/2 tsp cayenne pepper (optional for heat)
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1 tsp black pepper
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1 tsp salt
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2 large eggs
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1/2 cup buttermilk (or regular milk if unavailable)
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Oil for frying (vegetable or canola)
For the Gravy:
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3 tbsp of the leftover pan drippings
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3 tbsp all-purpose flour
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2 cups milk
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Salt & black pepper to taste
👩🍳 Directions:
1. Prep the Dredging Stations:
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In a shallow dish, whisk together the flour, cornstarch, and seasonings.
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In another bowl, whisk the eggs and buttermilk together.
2. Dredge the Steaks/Chicken:
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Pat steaks/chicken dry with paper towels.
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Dip each steak/chicken in the flour mix, then egg mix, then back into the flour mix. Press firmly to help coating adhere.
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Let them rest on a wire rack for 10–15 minutes to set the breading.
3. Fry the Steaks/Chicken:
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Heat 1/2 inch of oil in a cast iron skillet or deep pan over medium heat.
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When oil reaches ~350°F (or a pinch of flour sizzles), carefully add steaks/chicken.
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Fry 3–4 minutes per side until golden brown and cooked through.
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Remove and place on a wire rack or paper towels to drain.
4. Make the Gravy:
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Pour off all but 3 tbsp of oil/drippings from the skillet.
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Sprinkle in the flour and whisk to form a roux. Cook 2–3 minutes over medium heat.
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Slowly whisk in milk and bring to a simmer. Cook until thickened.
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Season with salt and plenty of black pepper to taste.