Ingredients: |
Ingredients: Steak Marinade:
• Eight 4-ounce 1/4-inch-thick eye of round steaks, needled or pounded and tenderized
• 1 cup buttermilk
Chicken-Fried Steak:
• 1 ½ cups all-purpose flour
• 1 tablespoon kosher salt
• 2 teaspoons freshly cracked black pepper
• 2 teaspoons garlic powder
• 1 teaspoon baking soda
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• Vegetable oil, for frying
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Directions: |
Directions:For the marinade: Soak the tenderized steaks in the buttermilk for 1 hour or up to overnight. This will help tenderize the meat.
For the chicken-fried steaks: Preheat the oven to 250 degrees F. Add the flour, salt, black pepper, garlic powder, baking soda, cayenne and onion powder to a shallow baking dish. Remove the steaks from the buttermilk and place each steak in the flour mixture, coating all of the sides and shaking off the excess. Next, dip the steaks back into the buttermilk, coating them on all sides and allowing the excess to drip off. Return to the flour mixture once again, shaking off the excess. Reserve the flour mixture for dredging the steak a third time for an extra-crispy crust after resting.
Let the steaks sit on a wire rack in the fridge 30 minutes (this will help the coating to really adhere to the chicken-fried steak). Then re-dredge in the seasoned flour just before frying.
Heat 1-inch vegetable oil in large cast-iron skillet over medium-high heat to 350 degrees F. Working in batches of two at a time, place the steaks in the hot oil and fry until golden brown, using tongs to turn once, 2 to 3 minutes per side.
Transfer to a wire rack set over a baking sheet and place in the oven to keep warm. Repeat the process with all the steaks. Transfer the chicken-fried steaks to individual plates. |
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