Chicken-Fried Bison Steaks Recipe


Nutrition

Cal/Serving: 733
Daily Value: 37%
Servings: 6

Low-Carb
Sugar-Conscious, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat52g80%
Saturated5g27%
Trans0g0%
Carbs23g8%
Fiber1g3%
Sugars2g0%
Protein41g82%
Cholesterol191mg64%
Sodium241mg10%
Calcium54mg5%
Magnesium52mg13%
Potassium697mg20%
Iron6mg32%
Zinc5mg33%
Phosphorus398mg57%
Vitamin A174IU3%
Vitamin C0mg0%
Thiamin (B1)0mg16%
Riboflavin (B2)0mg27%
Niacin (B3)6mg28%
Vitamin B60mg5%
Folic Acid (B9)62µg16%
Vitamin B120µg5%
Vitamin D1µg0%
Vitamin E10mg51%
Vitamin K1µg1%
Fatty acids, total monounsaturated35g0%
Fatty acids, total polyunsaturated9g0%
Have a question about the nutrition data? Let us know.

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Jane Bruce

Beef isn’t the only steak in town that is great chicken-fried. This recipe batters and fries tender bison round for a comforting dish that speaks from the South.

INGREDIENTS

  • 2 pounds bison round, trimmed of fat and cut into 1/2-inch slices
  • 1 cup plus 3 tablespoons all-purpose flour
  • 3 eggs, beaten
  • Vegetable oil, as needed
  • 2 cups chicken broth
  • 1/2 cup whole milk
  • Salt and pepper, to taste

DIRECTIONS

Place each bison steak in between 2 pieces of parchment paper and gently tenderize them by lightly pounding them with a meat mallet. Season each steak with salt and pepper on both sides.

Add 1 cup of the flour to a shallow dish and the beaten eggs to another. Dredge the meat in the flour first, then the eggs, followed by the flour again. Set each steak aside on a baking sheet until ready to fry.

Fill a large skillet with ½ inch of vegetable oil and heat to medium-high. Preheat the oven to 250 degrees. When the oil reaches 375 degrees, or begins to shimmer, cook the steaks, in batches, until golden brown and fried on each side, about 4 minute a side. Place the steaks on a wire-rimmed baking sheet and place in the oven when you are done. 

To the same pan, add 1 tablespoon of vegetable oil and heat to medium-high. Whisk in 3 tablespoons of flour and cook for 1 minute. Slowly add the chicken stock and stir while scraping up browned bits on the bottom of the pan. Continue to whisk the gravy until it starts to thicken and comes to a boil. Add the milk, whisk again, and season with salt and pepper, to taste. Serve the gravy with the steaks that are warmed in the oven. 

Recipe Details

Servings: 6
Total time: 45 minutes
Cuisine: American

Notes and Substitutions:

Prep Time: 30 minutes, Cook Time: 15 minutes



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