Chicken-Fried Bison Steaks

Jane Bruce


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

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.


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. 


Prep Time: 30 minutes, Cook Time: 15 minutes


Calories per serving:

733 calories

Dietary restrictions:

Low Carb Sugar Conscious, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 52g 80%
  • Carbs 23g 8%
  • Saturated 5g 27%
  • Fiber 1g 3%
  • Trans 0g
  • Sugars 2g
  • Monounsaturated 35g
  • Polyunsaturated 9g
  • Protein 41g 82%
  • Cholesterol 191mg 64%
  • Sodium 241mg 10%
  • Calcium 54mg 5%
  • Magnesium 52mg 13%
  • Potassium 697mg 20%
  • Iron 6mg 32%
  • Zinc 5mg 33%
  • Phosphorus 398mg 57%
  • Vitamin A 50µg 6%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 0mg 16%
  • Riboflavin (B2) 0mg 28%
  • Niacin (B3) 6mg 28%
  • Vitamin B6 0mg 6%
  • Folic Acid (B9) 62µg 16%
  • Vitamin B12 0µg 5%
  • Vitamin D 1µg 0%
  • Vitamin E 10mg 51%
  • Vitamin K 1µg 1%
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