Hamdi Saidani Paula Deen’s Chicken Fried Steak is made with buttermilk, egg whites, all-purpose flour, ground black pepper, salt, garlic powder, cubed round steaks, canola oil, finely chopped onion, low-sodium chicken broth, and milk. This hearty chicken fried steak recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients Needed:
- buttermilk, for dipping
- 2 large egg whites
- 1/2 cup plus 1 tbsp all purpose flour
- 1/2 tsp plus more to taste ground black pepper
- 3/4 tsp plus more to taste salt
- 1/2 tsp garlic powder
- 4 lean, 4 oz. each cubed round steak
- 3 tbsp canola oil
- 3 tbsp or scallion finely chopped onion
- 1/2 cup low sodium chicken broth
- 1/4 cup milk
How To Make Chicken Fried Steak?
- Prepare the coating: In a shallow bowl or pie plate, whisk the egg whites with 2 teaspoons of water. In a separate bowl or pie plate, whisk together 1/2 cup of flour, salt, pepper, and garlic powder.
- Coat the steaks: Dip each steak into buttermilk, then into the egg whites, letting excess drip off. Finally, coat each steak in the flour mixture and gently shake off any excess.
- Fry the steaks: Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Cook the steaks until well-browned, 3 to 4 minutes per side. Transfer the steaks to a paper towel-lined plate to drain.
- Make the gravy: Add the remaining 1 tablespoon of oil to the skillet and sauté the onion over medium heat until soft, 3 to 5 minutes. Stir in the remaining 1 tablespoon of flour and cook for 1 minute. Slowly whisk in the chicken broth and milk. Simmer until the gravy is thick and bubbly, about 2 minutes. Season to taste with salt and pepper.
- Serve: Serve the steaks hot with the thick gravy poured over the top.
Recipe Tips:
- Double-dip for extra crispiness: To get a really crispy coating, dip the steaks twice in the flour mixture. First dip them in buttermilk, then in flour, back into the buttermilk, and finally in the flour again. This double coating locks in the flavor and crunch.
- Let the coated steaks rest before frying: After coating the steaks, let them rest on a wire rack for about 10 minutes. This helps the coating stick better and prevents it from falling off during frying.
- Use a meat thermometer for perfect doneness: Check the internal temperature of the steaks with a meat thermometer. Aim for an internal temperature of 60°C (140°F) to 65°C (150°F) for juicy, tender steaks without overcooking.
- Whisk the gravy constantly to prevent lumps: When making the gravy, slowly add the broth while whisking continuously. This ensures a smooth, lump-free gravy every time.
- Season as you go: Don’t just rely on seasoning the flour mixture. Taste the gravy as it cooks and add salt and pepper as needed. A well-seasoned gravy is key to bringing out the full flavor of the dish.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover chicken fried steak cool until it reaches room temperature. Then, place the steaks in an airtight container and store them in the refrigerator for up to 3 days.
- Freeze: Allow the chicken fried steak to cool completely. Wrap each steak individually in plastic wrap or foil, then place them in a freezer-safe bag. Store the gravy in a separate airtight container. The steaks can be frozen for up to 2 months.
- Reheat: Preheat the oven to 180°C (350°F). Place the leftover chicken fried steak on a baking tray and cover it loosely with foil to keep it moist. Heat in the oven for 10-12 minutes until warmed through.
Nutrition Facts
Serving Size: 1 steak with gravy
- Calories: 630
- Total Fat: 37 g
- Saturated Fat: 10 g
- Cholesterol: 120 mg
- Sodium: 990 mg
- Potassium: 390 mg
- Total Carbohydrate: 38 g
- Dietary Fiber: 2 g
- Sugars: 2 g
- Protein: 33 g
Try More Paula Deen Recipe:
- Paula Deen Buttermilk Fried Chicken
- Paula Deen Southern Fried Chicken Recipe
- Paula Deen Collard Greens
- Paula Deen Broccoli Bake
Paula Deen Chicken Fried Steak
Description
Paula Deen’s Chicken Fried Steak is made with buttermilk, egg whites, all-purpose flour, ground black pepper, salt, garlic powder, cubed round steaks, canola oil, finely chopped onion, low-sodium chicken broth, and milk. This hearty chicken fried steak recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the coating: In a shallow bowl or pie plate, whisk the egg whites with 2 teaspoons of water. In a separate bowl or pie plate, whisk together 1/2 cup of flour, salt, pepper, and garlic powder.
- Coat the steaks: Dip each steak into buttermilk, then into the egg whites, letting excess drip off. Finally, coat each steak in the flour mixture and gently shake off any excess.
- Fry the steaks: Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Cook the steaks until well-browned, 3 to 4 minutes per side. Transfer the steaks to a paper towel-lined plate to drain.
- Make the gravy: Add the remaining 1 tablespoon of oil to the skillet and sauté the onion over medium heat until soft, 3 to 5 minutes. Stir in the remaining 1 tablespoon of flour and cook for 1 minute. Slowly whisk in the chicken broth and milk. Simmer until the gravy is thick and bubbly, about 2 minutes. Season to taste with salt and pepper.
- Serve: Serve the steaks hot with the thick gravy poured over the top.
Notes
- Double-dip for extra crispiness: To get a really crispy coating, dip the steaks twice in the flour mixture. First dip them in buttermilk, then in flour, back into the buttermilk, and finally in the flour again. This double coating locks in the flavor and crunch.
- Let the coated steaks rest before frying: After coating the steaks, let them rest on a wire rack for about 10 minutes. This helps the coating stick better and prevents it from falling off during frying.
- Use a meat thermometer for perfect doneness: Check the internal temperature of the steaks with a meat thermometer. Aim for an internal temperature of 60°C (140°F) to 65°C (150°F) for juicy, tender steaks without overcooking.
- Whisk the gravy constantly to prevent lumps: When making the gravy, slowly add the broth while whisking continuously. This ensures a smooth, lump-free gravy every time.
- Season as you go: Don’t just rely on seasoning the flour mixture. Taste the gravy as it cooks and add salt and pepper as needed. A well-seasoned gravy is key to bringing out the full flavor of the dish.
Paula Deen Chicken Fried Steak
