Description
A Southern-style, halal-friendly Chicken Fried Steak with a golden, crispy, gluten-free crust. Tender beef is dredged in a flour-butter-milk mixture and pan-fried in vegetable oil for 350°F perfection. Alcohol-free and lard-free for a clean, comforting dish.
Ingredients
2 pounds cube steak (or meatloaf rounds/veal cutlets)
1 cup all-purpose flour or gluten-free all-purpose flour blend
2 tablespoons softened butter, melted
1/4 cup whole milk
1 teaspoon garlic powder
Salt and ground black pepper, to taste
Instructions
Trim excess fat from steak. Use a meat mallet to pound to 1/4-inch thickness
In a shallow dish, combine flour, salt, pepper, and garlic powder
In a second dish, mix melted butter and milk to form a thin dredge
Heat 1/2 inch of vegetable oil in a large skillet until 350°F. Verify with a bread slice test (browns in 8-10 sec)
Dredge the steak in the dry flour mixture, then dip it in buttermilk, and repeat the flour coating. Fry 3-4 pieces at a time for 3-4 minutes per side until golden brown. Drain on paper towels
Notes
Oil temperature is critical; use a digital thermometer to stay within 340-360°F
For gluten-free version, use a 1:1 flour blend + 1 tablespoon rice flour for extra crunch
Tenderize each piece gently with fingers to 1/4-inch thickness before duplicating
Make compound butter by adding mustard or paprika to softened butter for pan-served steak
For best leftover crispness, reheat on a wire rack at 350°F for 10-15 minutes
Avoid under-seasoning breading or overcrowding the pan
- Prep Time: 15
- Cook Time: 12
- Category: Lunch & Dinner
- Method: Pan-frying
- Cuisine: American