Crispy Cowboy Chicken Fried Steak with Homemade Green Chili Gravy

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

green chilies

🥗Healthier: jalapeños

💰Cheaper: canned green chilies

Canned chilies are more accessible and less expensive.

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork cutlets

Pork cutlets are often cheaper and can be used similarly.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is usually less expensive.

Tenderize the beef steak using a meat mallet until about 1/2 inch thick.

Select a 5 oz piece of beef steak, preferably bottom round for flavor, and trim off excess fat.

Mix 2 cups of all-purpose flour with cornstarch and baking powder in a bowl.

Add salt, pepper, and garlic powder to the flour mixture and stir to combine.

In a separate bowl, mix 2 eggs with buttermilk until well combined.

Pour about 1/2 cup of the wet mixture into the dry flour mixture and mix to create a batter.

Dip the tenderized steak into the wet mixture, allowing excess to drip off, then coat it in the dry mixture.

Return the coated steak to the wet mixture, then back into the dry mixture for a second coating.

Place the coated steak on a wire rack and let it sit for at least 5 minutes to help the batter adhere better.

Heat vegetable oil in a deep fryer or skillet to around 350°F before frying.

Gently place the coated steak into the hot oil using tongs, ensuring not to overcrowd the pan.

Fry the steak until golden brown and cooked through, about 4-5 minutes per side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens