![]() ![]() Dredge it through the flour one more time, shaking off the excess. Doing this will also help the flour and buttermilk stick to the meat to form a nice crunchy crust.Ĭreate two dredging stations: one with the flour, salt, pepper, garlic and onion powders, and one with the buttermilk.ĭredge the chicken to coat in the flour, then dip it in the buttermilk. Usually cube steak starts off pretty thin, so you can just pound it a few times on each side. Pound the steaks to about ¼” thick with a meat mallet. Heat the oil in a heavy 14-inch cast iron skillet over medium. Combine the flour and meat seasoning in another bowl and set aside. Cook each piece on both sides until golden brown, approximately 4 minutes per side. How to Make Chicken Fried Steak in the Air Fryer Whisk eggs and milk together in a bowl and set this egg wash aside. Milk or half and half – Also to make the country gravy.Butter – I use salted butter for making the country gravy, to add lots of great flavor.In a shallow dish, combine the flour, seasoned salt, and bread crumbs. Buttermilk – You can use regular milk, but believe me that buttermilk is better, and it means you don’t need to use eggs in the dredge. Place the round steaks between two sheets of waxed paper and pound to 1/8-inch thick using a meat mallet or rolling pin.Turn carefully cook until coating is crisp and meat is no longer pink, about 5 minutes longer. In a large cast-iron or other heavy skillet, heat 1/2 in. It’s par-fried, meaning it’s ready for the oven and barely takes any work in your kitchen to come out perfectly every time. Put flour, salt and pepper in a large zip-top bag or in a large baking dish and mix well. Dip each cube steak in buttermilk mixture, then roll in flour mixture. Omaha Steaks chicken fried steaks batter is perfect crunchy and satisfying with little bit of a peppery kick. ![]() Seasonings: salt, black pepper, garlic powder, onion powder It’s almost always a tasty cut of beef deep-fried in a crunchy batter and served with gravy.All purpose flour – The flour is for the dredging station and for the country gravy.You will need to pound it down to 1/4″ thick with a meat mallet, but it’s much easier if you start with a thin steak. Whisk the remaining 1 1/2 cups flour, cornstarch, paprika, garlic powder and 1 1/2 teaspoons salt in a large bowl. Cube steaks – Cube steaks or another thin steak is the way to go there.You could also serve it with air fryer vegetables or crispy potatoes, with homemade country gravy poured over the top. We usually serve this steak on a bed of mashed potatoes, which you can make in your Instant Pot, if you have one. ![]()
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