This spicy buffalo chicken fried steak is a guilty pleasure I’ll gladly take the calories for.
I love hot wings, and I love chicken fried steak. This recipe is the best of both worlds. Tender, battered and fried steak, with spicy buffalo gravy. Now let’s just get one thing straight. This is comfort food, which means you may as well just not even look at the nutrition facts. Loosen your belt a notch, grab a beer and a napkin, and get ready to do some eating!
What Kind of Steak To Use for Buffalo Chicken Fried Steak
We’re frying here, so filet mignon isn’t the candidate today. Instead, we are looking a cheaper, thin cut. A lot of stores will sell what’s commonly called a cube steak. Cut from top round or top sirloin, and run through a machine called a cuber. This tenderized the tough cut. You can also buy a sirloin, slice it to about a 1/2 in, and smack it with a meat tenderizing hammer to about 1/4 in thick.
Tips For Dredging the Steak
Creating the batter isn’t hard, but here are a few tips that will help make sure the batter sticks and doesn’t fall apart in the oil.
- Make sure to pat your meat dry before dredging
- Shake off excess flour before dipping in egg mixture
- After dipping into the egg mixture, make sure to gently pat all sides to completely cover with dry flour mix again.
Frying the Chicken Fried Steak
I love a good ole fashioned pan fried steak. There is something so satisfying about dipping the meat in the flour, then watching the batter crisp up to a golden brown, and feeling your hunger grow because you’re in for a good meal. Frying can be a little intimidating to some people if you’ve never tried it, and I get it. Certainly, you want to be carful when working with hot oil, but once you get the hang of it, you’ll see that it’s actually very simple. Here’s the process:
- Pour about 1 inch of high smoke point oil such as peanut or vegetable into a skillet, and heat over medium to about 325 F.
- Carefully lay you battered steak away from you into the oil, and fry for 3-5 minutes per side until golden brown.
- Once cooked through, remove steaks from the oil, and set on paper towel lined cooling rack
Making the Buffalo Gravy
For this recipe, the gravy is pretty straight forward. Basically, we’re making a simple cream gravy, and adding hot sauce and a few spices to create that buffalo flavor. Of coarse, everybody’s grandma has their own gravy recipe, but they all have the same base elements. Fat, Flour, and Liquid. Depending on the ratios of each, your gravy can be thinner, or thicker. I like mine to fall somewhere in the middle, at what I call a medium body, and use an easy to remember ratio of 1 1 1. For a medium bodied gravy, use 1 Tbsp fat, 1 Tbsp flour, and 1 Cup liquid.
Serving Ideas
Serve this with classic sides such as mashed potatoes, cole slaw, or try our lemon pepper green beans! And keep the spicy theme, and wash it down with a Dill Pickle Michelada, or Southern Blueberry Whiskey Smash!
Spicy Buffalo Chicken Fried Steak Recipe
Spicy Buffalo Chicken Fried Steak
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This recipe combines the best of both worlds from two favorites, hot wings, and chicken fried steak. Spicy fried steak with a buffalo flavored gravy, this meal is a serious hunger buster.
Ingredients
For the Steaks
- 4 Cube Steaks
- 1 Cup All Purpose Flour
- 1 Egg
- 1 Cup Buttermilk
- 1 Tbsp Tobasco or Similar Hot Sauce
- 2 Tsp Chili Powder
- 1 Tsp Salt
- 1 Tsp Pepper
- 1/2 Tsp Cayenne
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- Oil For Frying
For the Gravy
- 1 Tbsp Butter
- 1 Tbsp All Purpose Flour
- 1 Cup Whole Milk
- 1/4 Cup Tobasco or Similar Hot Sauce
- Salt and Pepper to Taste
Instructions
For the Steaks
- Pour about 1 inch of oil into a large heavy bottomed skillet (cast iron works best), and heat over medium to about 325 F.
- Add flour and spices to a medium bowl. In another medium bowl, gently beat together egg, buttermilk, and tobasco.
- Season steaks with a sprinkle of salt, and dredge in flour. Make sure to completely shake off excess.
- Dip into the egg mixture, and turn to coat
- Place back into bowl of flour, turning to coat, and gently pat flour into all sides.
- Carefully lay the steaks into the hot oil, and cook for 3-5 minutes on each side until golden brown. Cook only two at a time if you need to avoid overcrowding.
- Remove steaks from oil, and place onto paper towel lined plate or cooling rack.
For the Gravy
- In a medium skillet, melt 1 tbsp butter over medium heat.
- Once butter is melted, add 1 Tbsp flour, stirring constantly for a few minutes until a golden brown roux is formed.
- Slowly add milk, stirring constantly making sure to press out any lumps that form.
- Reduce heat to low, add Tabasco, and continue cooking for a few more minutes to thicken gravy.
- Season with Salt and Pepper to taste.
Place Cooked Steaks on a plate, and smother with a good amount of gravy!
Notes
- Make sure to lay the steaks away from you when placing into the oil.
- If possible use silicone coated tongs to help avoid tearing off any breading when flipping the steaks.
- Prep Time: 00:10
- Cook Time: 00:20
- Category: Main
- Method: Fried
- Cuisine: Southern American
What did you think about this buffalo chicken fried steak?
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