chicken fried steak, which starts with one of the cheapest and toughest cuts around, top sirloin. This is a meat tenderizer. And so now they’re ready for breading. In my dry breading station, I have 1 cup of allpurpose flour, a teaspoon each kosher salt, and cayenne pepper. Then on the wetter side of things, I have one large egg, 1 teaspoon of baking powder, and a/ teaspoon of baking soda, 1 cup of buttermilk, into some 350° Fahrenheit oil it goes, where it shall fry about 4 to 5 minutes per side. All this deep fried gunk is the key to making delicious gravy. 2 to 3 tablespoons worth of leftover fry oil into which we’re going to dump half an onion finely minced. Add two or three crushed cloves of garlic/4 cup of flour as our eventual thickener. Then we are slowly whisking in about a half a cup of beeftock and the star of the show, one cup of light cream. Going to season with kosher salt, freshly ground pepper, and an optional sprinkle of cayenne pepper.
29 Comments
It's beef?! I was expecting a chicken steak!
👏🏻👏🏻👏🏻
What is wrong with people
Top sirloin is neither cheap nor tough.
I miss something. Why did it look like the steak has slices?
Top sirloin is not one of the toughest part of beef. Round steak is. I regularly fry up top sirloin and medium rare is perfect. Top sirloin also makes a delicious roast. I have had friends think I was serving prime rib.
American gravy looks so different to what I'm used too in the UK
I really enjoy top sirloin without deep frying it.
Used to be cheap, now it’s just another expensive piece of beef
Delete the onions bro, seriously. They completely foul the gravy.
You don’t get gravy apparently
Wrong, need cube steak
That’s not cube steak!
Why can't Americans just also call it Beef Schnitzel like the rest of the world….??😑🙄😒
… Where's the chicken?
Theres no way a chicken fried that steak
I made this tonight. it was pretty awesome.
I've never tried this, and I'm mad about it. You made me buy that same tenderizer btw.
that's a way better steak than is usually used. norm is bottom round. him saying sirloin is a cheap cut is nonsense
Babish: don’t say this is a classic if you aren’t following the authentic recipe.
• the steak is a top round, not top sirloin
• the steak is cubed(a scoring technique), not tenderized like this.
•gravy is supposed to my smooth, and there is no chunky onions or garlic in the gravy
•you should be seasoning the batter, not the gravy
In Germany we call IT Schnitzel
Sad to see all the recipes are paywalled now.
Hoping to see the yuzu/daikon wurst from the new king of the hill season ❤
When you say light cream, is that half and half?
Sir, that gravy recipe is fightin' words. Southern gravy is just bechamel with a ton of black pepper. And you get a better crust doing your panne as flour > egg > crushed Ritz crackers.
Chicken fried steak is very misleading.
I kinda thought chicken fried stake involves chicken…
I love all of Andrew’s content but I do hope we see Binging make a comeback as a regular series
Thats a top round