Buttermilk Chicken Fried Steak
1-1/4 pound shoulder steak
1 quart buttermilk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon granulated garlic powder
2 large eggs
1/2 cup flour
1/2 teaspoon granulated garlic powder
1 cup panko breadcrumbs
1 teaspoon seasoned salt
As needed oil to fry with
As needed water for thinning gravy
1 teaspoon onion powder for gravy
1 teaspoon granulated garlic powder
1 teaspoon ground black pepper
1/2 teaspoon seasoned salt
Pat the steak dry
Season both sides of the steak with salt, pepper, and garlic. Slice the steak in half.
Put the steak into a ziploc bag and add the buttermilk.
Put into the refrigerator overnight.
Beat the eggs. Heat the oil and season the flour.
Remove a slice of the steak and let the buttermilk drain off a bit.
Dip the steak still wet with buttermilk into the flour.
Then into the egg
Now cover with the breadcrumbs.
Fry in the oil turning as needed.
When done move to a paper towel to absorb excessive oils.
Repeat with 2nd piece of Steak.
Take the leftover flour and add to 3 tablespoon of the oil used to fry the steaks.
Stir till the flour is cooked making a Roux.
Add buttermilk to the Roux simmer 8 minutes. Stirring constantly till thickened. Add water if too thick. Add seasonings to taste.
Serve this gravy with the steak.
I hope you enjoy!!!
Serve with mashed potatoes or rice I did both.
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