2 Chicken Fried Steak Recipe

Pound and season

Pound each chicken cutlet to an even thickness of about 1/4 inch (6 mm) using a meat mallet. Season both sides with the salt and black pepper from the marinade.

Place the cutlets in a shallow dish and cover with buttermilk. Refrigerate for 20-30 minutes to tenderize and flavor the chicken.

Prepare seasoned flour

In a wide shallow bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.

Egg wash

In a separate bowl, whisk together eggs and milk until smooth.

Heat vegetable oil in a large skillet or Dutch oven to 350°F (175°C).

Remove the chicken from the buttermilk, allowing excess to drip off.

Dip the chicken into the egg wash, then dredge in the seasoned flour, pressing to adhere. For a crisper crust, repeat the dip-wash-dredge steps to create a thicker double coat.

Carefully place coated cutlets into the hot oil; fry about 3-4 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).

Transfer to a rack or paper towels to drain excess oil.

In a saucepan over medium heat, melt butter. Whisk in flour and cook 1-2 minutes to form a light roux.

Slowly whisk in milk; simmer until gravy thickens to your liking. Season with salt and pepper.

Serve the hot chicken fried steaks with warm gravy poured over top.