Chef JJ uses his secret weapon to make a crispy southern chicken fried steak that’s seasoned to perfection.
Chicken Fried Steak Ingredients
¾ cup buttermilk
¾ teaspoon white pepper
½ teaspoon cayenne pepper
1 ½ teaspoon hot sauce
½ cup potato starch
½ cup all-purpose flour or rice flour
2 tablespoons minced parsley
4 cubed steaks
Oil for frying
Ingredients for Pan Gravy
2 tablespoons flour
1 teaspoon Dijon mustard
1 cup chicken stock
Whisk the eggs, buttermilk, a bit of salt, white pepper, ¼ teaspoon cayenne
pepper, and hot sauce together in a medium shallow bowl.
In another medium shallow bowl mix together the potato starch, all-purpose
flour, remaining cayenne pepper, pinch of salt, ½ teaspoon white pepper,
Heat a large cast-iron pan with oil over medium-high heat until it reaches
Season the cubes steaks with salt. Dip each piece in the egg mixture, then
the flour mixture, egg mixture once more, and the flour mixture once more.
You should egg and flour the steaks two times each.
Place each piece of steak in the oil and let it fry 3-4 minutes on each side
until golden brown.
Remove the chicken fried steaks to a plate lined with paper towel or sheet
tray fitted with a rack to drain the grease.
Make the pan gravy: carefully drain the oil until there is about 2 tablespoons
left on the bottom of the pan. Add the flour and whisk until it thickens into a
roux. The roux should be blonde in color.
Add the mustard and the chicken stock while whisking and bring up to a
simmer. Adjust seasoning and thickness of gravy if needed.
Serve the gravy over the chicken fried steak.