Chicken Fried Steak & Smashed Potatoes
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
Ingredients
Scale
- 4–6 4-ounce top round steaks
- 3 teaspoons kosher salt, divided, plus more
- Freshly ground black pepper
- 1.5 cups all-purpose flour
- 1.5 cups cornstarch
- 1 tablespoons paprika
- 3 cups buttermilk, milk, plain almond milk, or plain soy milk
- 1 cup vegetable oil
For potatoes
- 1–2 lbs potatoes
- 2–3 tbsp butter or extra virgin olive oil
- salt and pepper
Instructions
- Pound steaks between 2 sheets of plastic to ¼” thick; season with salt and pepper.
- Whisk 1½ cups flour, 1½ cups cornstarch, 1 Tbsp. paprika, and 1½ tsp. salt in a large baking dish. Place buttermilk or milk in another large baking dish. Working one at time, lightly dredge 4 steaks in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip off. Dredge again in flour mixture, packing onto steaks and pressing firmly into crevices; shake off excess. Place on a wire rack set inside a rimmed baking sheet. Repeat process with remaining steaks. (If you do this ahead you can chill uncovered, 2–6 hours.)
- Pour oil into skillet to come halfway up sides; fit with thermometer. Heat over high until thermometer registers 325°. Fry steaks in 4 batches until deep golden brown, about 3 minutes per side. Transfer to paper towels to drain.
- Serve chicken-fried steak with Smashed Potatoes & a salad.
For potatoes
- Before you start frying the steaks, scrub the potatoes and, if large, cut them in half. Put them in a pot with cold water and salt and bring to a simmer. Simmer until completely tender when pierced with a knife. Pour them into a colander and cover with a tea towel while you fry the steaks. Before serving, put them in a bowl and smash lightly with salt, pepper, and butter or oil.
Notes
- Not Included in Large Kitchen Box: Salt & pepper, Flour, Cornstarch, Paprika, Milk, Vegetable Oil, Butter.