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One other great reason to use a crock pot for your summertime cooking is the ease of clean up. Unlike pans and pans, most crock pot foods are made in 1 dish. This means that there isn’t going to be mountains of dishes to be hand washed or packed into the dishwasher (or if you’re like me-both) later. It is possible to spend less time cleaning just as you spent less time slaving over a hot cooker. Oh wait! Ensure no time slaving over a hot cooker. After clean up is complete you can contact enjoying the sun set, chasing the lightening bugs along with your little ones, or waiting for the first star.

While there will be no 1 size fits all very ideal cooking method, crock pot cooking comes really near. When you’ve got a crock pot gathering dust somewhere at the back of your pantry it is the right time to get it out, dust if offand dig some wonderful summertime crock pot cooking recipes.

We hope you got insight from reading it, now let’s go back to buttermilk chicken fried steak recipe. You can cook buttermilk chicken fried steak using 18 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to prepare Buttermilk Chicken Fried Steak:

1. Take Steak————–
2. You need 1-1/4 pound shoulder steak
3. You need 1 quart buttermilk
4. Take 1/2 teaspoon salt
5. Use 1/2 teaspoon ground black pepper
6. Prepare 1/2 teaspoon granulated garlic powder
7. Get Breading————
8. You need 2 large eggs
9. Use 1/2 cup flour
10. Get 1/2 teaspoon granulated garlic powder
11. Use 1 cup panko breadcrumbs
12. Get 1 teaspoon seasoned salt
13. Take As needed oil to fry with
14. Get As needed water for thinning gravy
15. Prepare 1 teaspoon onion powder for gravy
16. Take 1 teaspoon granulated garlic powder
17. You need 1 teaspoon ground black pepper
18. Provide 1/2 teaspoon seasoned salt

Steps to make Buttermilk Chicken Fried Steak:

1. Pat the steak dry
2. Season both sides of the steak with salt, pepper, and garlic. Slice the steak in half.
3. Put the steak into a ziploc bag and add the buttermilk.
4. Put into the refrigerator overnight.
5. Beat the eggs. Heat the oil and season the flour.
6. Remove a slice of the steak and let the buttermilk drain off a bit.
7. Dip the steak still wet with buttermilk into the flour.
8. Then into the egg
9. Now cover with the breadcrumbs.
10. Fry in the oil turning as needed.
11. When done move to a paper towel to absorb excessive oils.
12. Repeat with 2nd piece of Steak.
13. Take the leftover flour and add to 3 tablespoon of the oil used to fry the steaks.
14. Stir till the flour is cooked making a Roux.
15. Add buttermilk to the Roux simmer 8 minutes. Stirring constantly till thickened. Add water if too thick. Add seasonings to taste.
16. Serve this gravy with the steak.
17. I hope you enjoy!!!
18. Serve with mashed potatoes or rice I did both.

Use a meat mallet to pound out the steaks until they are nice and thin. Because buttermilk is only slightly acidic, it is capable of tenderizing chicken without toughening up the meat like stronger marinating acids do (lemon and vinegar, among others). The enzymes present in buttermilk also help in breaking down the protein in the chicken, resulting in tender, flavorful fried chicken. This buttermilk fried chicken is great hot, but also makes a wonderful picnic item served cold. For a fried chicken recipe that is significantly lower in fat, try Southern fried chicken thighs.

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