We've loved chicken fried steak since our days eating at Luby's Cafeteria after church on Sundays. A good chicken fried steak, mashed potatoes and green beans with gravy is probably the perfect meal as defined by John. Even better, because we dry age our beef for an extended period, our cubed steak turns out even more tender. 

During the last few years, we've learned a bit about making the perfect chicken fried steak. Three changes I've made that have made a huge difference:

1. Hot Sauce...adding a few shakes of hot sauce- i.e. Franks or Cholula brand to your egg and buttermilk (or regular milk) mixture. This just adds a richness to the flavor. Yum!

2. Buttermilk... I've started using buttermilk in my milk and egg (plus hot sauce) mixture.

3. Don't crowd your pan! This one I just learned at age 40 but two steaks at a time max in our 10 inch cast iron. It's magic how much better everything works. Just trust me on this. 

Anyhow, sometimes the guys want steak fingers. I use the exact same recipe and method but cut the steaks into strips before we get started. Perfection. 

Buttermilk Chicken Fried Steak

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Category

Dinner

Cuisine

American

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

This is our best take on chicken fried steak or steak fingers. We like to use buttermilk but you could use regular! 

Ingredients

• Evridge Farms Cubed Steak (4 steaks per package)

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• One egg, beaten

• 1 cup buttermilk

• 2 Tbsp or a couple of shakes of Hot Sauce (Franks, Cholula)

• 2 cups self-rising flour (totally fine if you just have regular flour, use that and a teaspoon of baking powder)

• 2 teaspoons steak seasoning OR 2 tsps garlic salt and ½ tsp pepper. We like to use our favorite steak seasoning.

• 1 cup Crisco or other shortening

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Directions

1. Heat shortening in cast iron of medium heat.

2. Stir together hot sauce, milk, egg.

3. In separate bowl, stir together flour (and baking powder if adding) and seasonings.

4. Take each tenderized steak and dip in flour mixture, then egg mixture, then back in flour mixture. Set aside.

5. Once your shortening and cast iron are nice and hot, add floured steaks to pan one or two at a time. Cook for 3-5 minutes per side depending on size of steaks. Cook until evenly browned on both sides.

6. Remove to drain on a plate with paper towels. Serve with grave and potatoes!