Jul 13 2026
Restaurants›Twisted Fork›Cowboy Chicken Fried Steak Recipe

Cowboy Chicken Fried Steak Recipe

Inspired by Twisted Fork
Time1h
Serves4

Southern peppercorn gravy, mashed potatoes, refrigerator pickles.

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Ingredients

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For the Chicken Fried Steak

For the Southern Peppercorn Gravy

For the Mashed Potatoes

For the Refrigerator Pickles

Method

For the Chicken Fried Steak

  1. 1

    Prepare the Steak

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

  2. 2

    Set Up Breading Station

    In one bowl, whisk together the buttermilk, eggs, salt, black pepper, paprika, and garlic powder. In another bowl, place the flour.

  3. 3

    Bread the Steak

    Dip each piece of steak in flour, then in the buttermilk mixture, and then back in the flour, making sure to coat evenly.

  4. 4

    Fry the Steak

    Heat the canola oil in a large skillet over medium-high heat. Once hot, fry the steak for about 4-5 minutes on each side until golden brown. Remove and drain on paper towels.

For the Southern Peppercorn Gravy

  1. 5

    Make the Roux

    In the same skillet used for the steak, reduce the heat to medium and add the butter. Once melted, whisk in the flour and cook for 2-3 minutes until golden.

  2. 6

    Add Milk and Peppercorns

    Gradually whisk in the milk, ensuring no lumps form. Add black peppercorns and salt, and continue to cook, stirring constantly until the gravy thickens, about 5-7 minutes.

For the Mashed Potatoes

  1. 7

    Boil the Potatoes

    Peel and cut the potatoes into quarters. Boil in salted water until tender, about 15-20 minutes.

  2. 8

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until creamy and smooth.

For the Refrigerator Pickles

  1. 9

    Prepare the Brine

    In a bowl, mix together the white vinegar, water, sugar, salt, and dill until the sugar and salt dissolve.

  2. 10

    Pickle the Cucumbers

    Slice the cucumbers into thin rounds and place them in a jar. Pour the brine over the cucumbers and refrigerate for at least 2 hours before serving.

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