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Cowboy Classic Chicken Fried Steak


  • 2 cups buttermilk
  • 2 teaspoons Mesquite Seasoning available here: https://kentrollins.com/shop-1/ or smoked paprika and pepper
  • 1 egg
  • 2 cups all-purpose flour
  • 3 tablespoons Original Seasoning available here: https://kentrollins.com/shop-1/ or seasoned salt and pepper, to taste
  • 2 tablespoons baking powder
  • 1 tablespoon cornstarch
  • fry oil canola, creamy liquid shortening, peanut
  • tenderized round steaks we used inside of the round


  • In a bowl, combine the buttermilk, Mesquite seasoning and egg. Whisk well.
  • In a separate bowl, combine the flour, Original seasoning, baking powder and cornstarch.
  • In a Dutch oven, pour in enough oil to deep-fry the steaks (2 to 3 inches). Heat the oil over medium-high heat until it reaches about 350°F.
  • Pick up one piece of meat and dip it into the wet batter and then into the flour mixture. Be sure both sides are well coated. Repeat, or as I call it, “double baptize.”
  • Fry the steaks for about 3 to 4 minutes on each side, or until golden brown. Be sure there is no red liquid coming from the steaks. Cool on a wire rack. Serve warm with the gravy.