Grammy's Kitchen · Chicken Fried Steak · Chicken Fried Steak
One of 19 chicken fried steak recipes we measured
It ranks #1 of 19 for greasiness among the chicken fried steak recipes we compared. 4 cooks on www.browneyedbaker.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 19.
| this recipe | typical | |
|---|---|---|
| dairy | 49% | 339% |
| egg | 15% | 48% |
| liquid | 49% | 339% |
| salt | 1% | 4% |
| aromatics | 0% | 1% |
| fat | 0% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds top-round steak |
| 180 g | 1 1/2 cups all-purpose flour |
| 6 g | 1 teaspoon kosher salt |
| 2 g | 1 teaspoon black pepper |
| 1 g | 1/2 teaspoon cayenne pepper |
| 150 g | 3 eggs |
| 122 g | 1/2 cup buttermilk |
| Vegetable oil (for frying) | |
| 113 g | 1/4 pound breakfast sausage |
| 15 g | 2 tablespoons all-purpose flour |
| 366 g | 1 1/2 cups whole milk |
| Salt and black pepper (to taste) |
Method: 5 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“To ensure the batter stays on the steak, dry your steak slices with a paper towel. After dredging the pieces in egg and flour, put the pieces on a rack to dry for about 20 minutes. This allows the flour coating to dry/stick to the meat while frying. I do ” — a cook, 5.0★