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Texas Fried Chicken Steak

Texas Fried Chicken Steak - recipe card
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This Texas-style chicken fried steak features tender chicken breast pounded thin, coated in a seasoned flour and buttermilk batter, then pan-fried until golden and crispy. Served with a creamy white pepper gravy, this comforting dish is a Southern classic perfect for a hearty dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 2 lbs total)
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon black pepper
  • 2 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 cup buttermilk
  • 2 large eggs
  • Vegetable oil, for frying (about 1/2 inch depth in pan)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (for gravy)
  • 1 1/2 cups whole milk
  • 1/2 teaspoon kosher salt (for gravy)
  • 1/2 teaspoon black pepper (for gravy)
  • 1/2 teaspoon ground white pepper (optional, for gravy)

Instructions

  1. Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound to an even 1/4-inch thickness. This ensures even cooking and tender texture. Set aside.
  2. Season both sides of the pounded chicken with 1 teaspoon salt and 1/2 teaspoon black pepper. Let rest for 10 minutes at room temperature.
  3. In a shallow bowl, whisk together 2 cups all-purpose flour, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, and 1 teaspoon salt. In another shallow bowl, combine 1 cup buttermilk and 2 large eggs, whisking until smooth and fully combined.
  4. Working with one piece at a time, dredge the chicken in the seasoned flour, shaking off any excess. Then dip into the buttermilk-egg mixture, allowing excess to drip off. Return to the flour and coat again, pressing firmly so the coating adheres. Place on a wire rack set over a baking sheet. Repeat with remaining chicken.
  5. Pour about 1/2 inch of vegetable oil into a large cast iron skillet or heavy-bottomed frying pan. Heat over medium-high heat until the oil shimmers and a pinch of flour sizzles immediately upon contact. Adjust the heat to maintain a steady temperature (about 350°F if using a thermometer). Do not let the oil smoke.
  6. Carefully lay 2 pieces of chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until deep golden brown and the internal temperature reaches 165°F (74°C) when tested with an instant-read thermometer. Use tongs to flip. Transfer to a clean wire rack set over a baking sheet. Repeat with remaining chicken.
  7. Pour off all but 2 tablespoons of the frying oil from the skillet, leaving the browned bits (fond) in the pan. Add 2 tablespoons unsalted butter and melt over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly, until the mixture turns a light golden color and smells nutty.
  8. Slowly pour in 1.5 cups whole milk while whisking continuously to prevent lumps. Increase heat to medium-high and bring to a gentle simmer, whisking often. Cook for 2-3 minutes until the gravy thickens enough to coat the back of a spoon. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon white pepper (if using). Taste and adjust seasoning. Keep warm over low heat.
  9. Place each piece of fried chicken on a serving plate. Ladle a generous amount of gravy over the top, allowing it to cascade down the sides. Serve immediately alongside mashed potatoes or warm biscuits for the full Southern experience.
  10. For best results, enjoy fresh. Leftover chicken and gravy should be stored separately to maintain crispy texture.

Notes

Store leftover chicken and gravy separately in airtight containers in the refrigerator for up to 3 days. To reheat chicken, place on a wire rack over a baking sheet in a 350°F (177°C) oven for 10-12 minutes until hot and crisp. Reheat gravy on the stovetop over low heat, stirring often and adding a splash of milk if needed. Do not microwave the chicken, as it will become soggy.

Nutrition

Keywords: texas fried chicken steak, chicken fried steak, southern fried chicken, buttermilk fried chicken, creamy gravy, comfort food, southern dinner, pan-fried chicken, crispy chicken, white pepper gravy, Texas cuisine

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