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

David Bull
Recipe by Southern Living January 2012

Gallery

Credit: Iain Bagwell; Styling: Annette Joseph

Recipe Summary test

hands-on:
45 mins
total:
2 hrs 30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

Source

Second Bar + Kitchen, Austin, Texas

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