Chicken Fried Minute Steaks

Chicken Fried Minute Steaks


  • 2 1/2 cups flour, divided
  • 1 teaspoon pepper
  • 1 teaspoon white pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 cups buttermilk
  • 2 cans (12 oz. size) evaporated milk
  • Oil for frying
  • 1 teaspoon Worcestershire sauce
  • Dash hot pepper sauce (optional)
  • 8 La Cense Minute Steaks


Combine flour, pepper, white pepper, garlic powder, paprika, salt, cumin and cayenne pepper in a shallow bowl; set aside. In another bowl, combine buttermilk and evaporated milk. Remove 3 1/2 cups of liquid for gravy and set aside. Dip minute steaks into the buttermilk mixture first, then into the flour mixture. Make sure to coat well. In a skillet, heat oil on high. Fry a few steaks at a time, anywhere from two to three minutes. Grass-fed beef has less fat content than grain-fed beef and cooks quickly, so be sure to pay attention. Turn carefully and cook until coating is crisp and meat is no longer pink. Remove steaks and keep warm. Drain oil from skillet, reserving 1/3 cup drippings in the skillet; stir remaining flour into the drippings in the skillet until smooth. Cook and stir over medium heat for 5 minutes or until golden brown. Whisk in reserved 3-1/2 cups buttermilk mixture; bring to a boil. Cook and stir for 2 minutes. Add Worcestershire sauce and hot pepper sauce. Serve sauce with steaks and enjoy!

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