Elk Chicken Fried Steak

Servings: 4 Prep Time: 20 minutes Cook Time: 16 minutes

Chicken fried steak is a beloved Southern favorite, often considered the epitome of comfort food. This classic steak recipe is perfect for cooking tougher cuts of elk steak. Coated in a crispy, seasoned breading and smothered in creamy gravy, this is a dish the whole family will enjoy!

Ingredients: – elk sirloin steaks (or round steaks, cube steaks, etc.) – egg – buttermilk – worcestershire sauce – salt and pepper – all-purpose flour – cornstarch – salt – garlic powder – paprika – black pepper – baking powder – peanut oil, for frying

Prepare flour and egg mixtures in separate shallow bowls. To one bowl, add egg, buttermilk, Worcestershire sauce, salt, and pepper. Stir to combine.

To the other bowl, add flour, cornstarch, salt, garlic powder, paprika, baking powder, and black pepper. Stir to combine.

Work with one steak at a time. Using the textured surface of the meat tenderizer, tenderize both sides of the meat.

Once you tenderize the meat, use the smooth side of the tenderizer to pound the meat into ¼" thick pieces.

Season the steaks all over with salt and pepper. Working with one steak at a time, coat the steak in the flour mixture. Press the flour mixture into the steak and shake off the excess.

Dredge the steak in the egg and buttermilk mixture and let the excess drip off.

Coat the steak in the flour mixture a second time. Press the flour mixture into the steak and shake off the excess. Place battered steaks onto a wire rack on a baking sheet to let the excess flour fall off. Place the baking sheet in the fridge for 30 minutes to let the batter adhere to the steak.

Fry one steak at a time. Use tongs to gently lower the steak into the hot oil to avoid splashing. Cook for 2 minutes. Flip the steak and cook for an additional 2 minutes or until the outside is golden brown and crispy.

Top with country gravy. Serve and enjoy!