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Chicken Fried






Chicken Fried Steak
  • 4 44 Farms Cutlets
  • 2 cups Oil
  • 2 cups Buttermilk
  • 4 cups Wondra Flour
  • 1/4 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Paprika
  • 1 tsp. 44 Farms Salt & Pepper Blend

Black Pepper Gravy

Sour Cream Mashed Potatoes

  • 2 lb. Yukon Gold Potatoes (peeled and cut)
  • 1/2 cup Heavy Cream
  • 1/2 cup Whole Milk
  • 6 Tbs. Butter
  • 1 1/2 tsp. Kosher Salt
  • 1/4 cup Sour Cream
  • 1/2 cup Scallions (chopped)

Picked Okra Relish

  • 2 tsp. Mustard Seeds
  • 1/2 cup Sugar
  • 1/4 cup Apple Cider Vinegar
  • 1 Bay Leaf
  • 1/2 lb. Okra (cut into coins)
  • 1 tsp. Fresh Thyme
  • 1 tsp. Kosher Salt

Chicken Fried Steak

  • 1
    Combine dry ingredients and set aside.
  • 2
    Pour buttermilk in a separate bowl.
  • 3
    Heat 2 cups oil in large cast iron pot over medium heat. Oil should not fill more than half of the pot.
  • 4
    Heat oil to 375º.
  • 5
    Cooking one steak at a time, place steak in the buttermilk and then the dry ingredients and coat. Repeat a second time.
  • 6
    Gently place in the hot oil and cook until golden brown on both sides, about 3-4 minutes per side. Repeat with each steak.
  • 7
    Place on a paper towel lined plate to soak up any excess grease.
  • 8
    Melt butter in a pot, then whisk in the flour to make the roux and stir for 2 minutes.
  • 9
    Add whole milk and whisk into the roux.
  • 10
    Cook for 10 minutes over low heat, whisking every few minutes.
  • 11
    Stir in the salt and pepper and set aside until ready to serve.
  • 12
    Place potatoes in a large pot covered with water.
  • 13
    Bring to a boil over high heat. Lower heat to medium and simmer for 35 minutes.
  • 14
    In a separate pot, heat the cream, milk and butter. Set aside until ready to use.
  • 15
    When the potatoes are done cooking, strain water off and place potatoes in a kitchen aid mixer with the whip attachment.
  • 16
    Whip on low speed for 20 seconds to break up the potatoes.
  • 17
    Add in the warm cream, milk, butter and salt. Whip on low speed until liquid is absorbed, about 30 seconds. Turn to medium-high and whip for 1 minute.
  • 18
    Add in the sour cream and scallions and mix to incorporate.
  • 19
    Place the mustard seeds in a pan and toast over medium heat for about two minutes.
  • 20
    Add remaining ingredients and simmer for about 5 minutes. Liquid should be reduced by half.
  • 21
    Remove from heat and cool. Store in the refrigerator.

CHEFS TIP: You can substitute pickled okra for fresh if it is not available.

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