Buttermilk Chicken Fried Steak
I love steak fried this way. This buttermilk is the curdled milk sold in stores, not the milk leftover after making butter. If you cannot get this type of milk, then take 4 cups of whole milk and add 1/4 cup of distilled white vinegar. Stir and let it curdle.
Buttermilk Chicken Fried Steak
I love steak fried this way. This buttermilk is the curdled milk sold in stores, not the milk leftover after making butter. If you cannot get this type of milk, then take 4 cups of whole milk and add 1/4 cup of distilled white vinegar. Stir and let it curdle.
Cooking Instructions
- 1
Pat the steak dry
- 2
Season both sides of the steak with salt, pepper, and garlic. Slice the steak in half.
- 3
Put the steak into a ziploc bag and add the buttermilk.
- 4
Put into the refrigerator overnight.
- 5
Beat the eggs. Heat the oil and season the flour.
- 6
Remove a slice of the steak and let the buttermilk drain off a bit.
- 7
Dip the steak still wet with buttermilk into the flour.
- 8
Then into the egg
- 9
Now cover with the breadcrumbs.
- 10
Fry in the oil turning as needed.
- 11
When done move to a paper towel to absorb excessive oils.
- 12
Repeat with 2nd piece of Steak.
- 13
Take the leftover flour and add to 3 tablespoon of the oil used to fry the steaks.
- 14
Stir till the flour is cooked making a Roux.
- 15
Add buttermilk to the Roux simmer 8 minutes. Stirring constantly till thickened. Add water if too thick. Add seasonings to taste.
- 16
Serve this gravy with the steak.
- 17
I hope you enjoy!!!
- 18
Serve with mashed potatoes or rice I did both.
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