Lunch: Chicken-Fried Steak

Recipe by Rick Martinez Harness the potential of the propane burner to amp up this Texas comfort food classic.

Ingredients

8 (6-ounce) top round steaks
3 teaspoons kosher salt, divided, plus more
Freshly ground black pepper
3 cups all-purpose flour, divided
3 cups cornstarch, divided
3 tablespoons paprika, divided
3 cups buttermilk
4 quarts vegetable oil

Instructions

Pound steaks between 2 sheets of plastic to 1/4" thick; season with salt and pepper.
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.
Let steaks stand at room temperature 30 minutes.
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.

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