Texas
Chicken fried steak
A steak dressed up as fried chicken, then drowned in pepper gravy. Texas does not do subtle.
45 minTime
44 gProtein each
mildSpice
Make it your way
Grandma's wayPounded steak, double dredged, fried and blanketed in cream gravy.
The original647kcalsame
44 gproteinsame
2 gfibresame
45minutessame
Chicken fried steak, Texas style.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Pound the steaks between two sheets of plastic to about 6 mm and season both sides with salt and pepper.
- 2Mix 1 cup flour with paprika, cayenne, half the pepper and salt. Whisk buttermilk with the egg in a second plate.
- 3Dredge each steak in flour, dip in buttermilk, then press firmly into the flour again. Rest 5 minutes on a rack.
- 4Heat 1 cm of oil in a heavy skillet over medium high and fry the steaks 3 to 4 minutes a side. Drain on a rack.
- 5Pour off all but 3 tbsp of oil, keeping the browned bits. Whisk in 2 tbsp of the leftover seasoned flour and cook 1 minute.
- 6Whisk in the milk and simmer until it coats a spoon thickly. Season hard with black pepper and salt, then pour over the steaks.
Serve it like this
Serve on warm plates with the gravy ladled over half the steak so some crust stays crisp. Mashed potatoes and green beans alongside.
