Chicken-Fried Steak
Classic Southern-style chicken-fried steak made with tenderized top round steaks coated in a crispy seasoned flour and buttermilk breading. These golden-brown steaks are fried to perfection for a hearty, comforting meal.
Ingredients
- •8 piece top round steaks
- •3 teaspoons kosher salt
- •1 teaspoon black pepper
- •3 cups all-purpose flour
- •3 cups cornstarch
- •3 tablespoons paprika
- •3 cups buttermilk
- •4 quarts vegetable oil
Cooking Instructions
- 1.
Pound steaks between 2 sheets of plastic to 1/4" thick; season with salt and pepper.
10 min
- 2.
Whisk 1 1/2 cups flour, 1 1/2 cups cornstarch, 1 1/2 tablespoons paprika, and 1 1/2 teaspoons salt in a large baking dish. Place buttermilk in another large baking dish. Working one at time, lightly dredge 4 steaks in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip off. Dredge again in flour mixture, packing onto steaks and pressing firmly into crevices; shake off excess. Place on a wire rack set inside a rimmed baking sheet. Discard wet flour mixture and repeat process with remaining steaks, flour, cornstarch, paprika, and 1 1/2 teaspoons salt, placing on another rack set inside another baking sheet. Chill, uncovered, 2-6 hours.
360 min
- 3.
Let steaks stand at room temperature 30 minutes.
30 min
- 4.
Pour oil into skillet to come halfway up sides; fit with thermometer. Heat over high until thermometer registers 325°F. Fry steaks in 4 batches until deep golden brown, about 3 minutes per side. Transfer to paper towels to drain.
25 min