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  • Writer's pictureNicole Kuhn

Wagyu-Angus Chicken Fried Steak

Updated: Dec 18, 2019

Everyone loves a good chicken fried steak. This one is absolutely no exception considering the high quality of meat. Though I used Wagyu-Angus round steaks, you can still make this delicious recipe with any round steak!




PREP: 25 min. COOK: 35 min. TOTAL: 1 hr.



Chicken Fried Steak:

  • 1 1/2 cups whole milk

  • 2 large eggs

  • 2 cups all-purpose flour

  • 2 teaspoons seasoned salt

  • Freshly ground black pepper

  • 3/4 teaspoon paprika

  • 1/4 teaspoon cayenne pepper

  • 3 pounds cube/round steak (tenderized round steak that's been extra tenderized)

  • Kosher salt

  • 1/2 cup oil for frying

  • 1 tablespoon butter

  • 1/3 cup all-purpose flour

  • 3 cups whole milk

  • 1/2 teaspoon seasoned salt

  • Freshly ground black pepper


  • For the steak: Begin with setting up a line of 3 dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in the third. Then have one clean plate at the end to place the breaded meat.

  • If your round steaks are not already extra tenderized, place on a cutting board, cover with Saran Wrap and tenderize with a meat mallet or tenderizer.

  • Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turn to coat. Place it back in the flour and turn to coat. This procedure follows the dry, wet, dry method. Place the breaded meat on the clean plate, then repeat with the remaining meat.

  • Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 2-3 pieces at a time, being sure not to overcrowd the pan, until the edges start to look golden brown, about 2 minutes each side.

  • Remove the meat from the oil and place on a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.

  • After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.

  • For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks too greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.

  • Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

  • Serve the meat next to a hefty side of mashed potatoes and cover with gravy. Top with freshly ground pepper.

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