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CHICKEN FRIED STEAK

Fried chicken is unbelievable. We're all in agreement. Steak is unbelievable. We're all in agreement. How about combining the two and ending up with a fried and breaded steak cut? Well this will get you there! It's a magnificent Southern inspired recipe that you should definitely reserve for cheat day. We recommend serving with our spicy paprika sauce and a mound of mashed potato.

INGREDIENTS

For the steak

For the gravy

To serve

STEP-BY-STEP-GUIDE

PREHEAT THE OIL

Preheat a deep fryer or a pan 2/3rds filled with oil to 190ºC. Never leave the pan unattended.

BASH THE STEAKS

Cover the steaks in clingfilm and bash them out so that they’re very thin. Season the steaks with salt.

COAT THE STEAKS

Tip the cornflour into a mixing bowl, beat the eggs and buttermilk together in a second mixing bowl and combine the plain flour with the baking powder, dried herbs and spices in a third bowl. Coat the steaks in the cornflour, followed by the egg and buttermilk mix, and finally coat in the flour. Carefully shake off any excess flour and lower the steaks into the oil (you may have to cook them one at a time).

FRY THE STEAKS

Fry for 3-4 minutes, turning if necessary, until the coating it golden brown and crisp. Drain on a wire rack to get rid of excess oil.

MAKE THE SAUCE

Add the tablespoon of butter to a saucepan then stir in the flour. Cook for a minute or two, stirring. Start pouring in the milk a little at a time, stirring each time until it’s thick and smooth before adding more. Continue until you’ve added all of the milk to make a thick sauce. Season to taste with salt and black pepper, then add the smoked paprika and optional chilli flakes. Take off the heat and stir in the butter to melt and make the sauce really glossy.

FINISH AND SERVE

Serve the steaks with the mashed potato and a generous serving of gravy! Finish with a little parsley and dig in! Serves 4