Photo: Iain Bagwell; Styling: Annette Joseph
Hands-on Time
45 Mins
Total Time
2 Hours 30 Mins
Yield
Makes 4 servings

Cayenne pepper, hot sauce, and buttermilk punch up the flavor to David's Chicken-Fried Steak with Redeye Gravy.

How to Make It

Step 1

Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using flat side of a meat mallet. Lightly pound steak, using textured side of meat mallet. Wrap tightly with plastic wrap, and chill 1 hour.

Step 2

Combine flour and next 3 ingredients in a bowl. Whisk together eggs and next 2 ingredients in a separate bowl. Sprinkle both sides of steaks with salt and black pepper.

Step 3

Dip steaks in egg mixture, and dredge in flour mixture, shaking off excess. Repeat procedure two more times.

Step 4

Fry steaks, 1 at a time, in hot oil in a nonstick skillet over medium-high heat 4 to 6 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan. Serve with gravy.

Second Bar + Kitchen, Austin, Texas

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