Chicken-Fried Bison Steaks

Jane Bruce

Ingredients

  • 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.

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. 

Notes

Prep Time: 30 minutes, Cook Time: 15 minutes

Nutrition

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:

37%

Servings:

6
  • Fat 314g 483%
  • Carbs 139g 46%
  • Saturated 33g 164%
  • Fiber 5g 19%
  • Trans 2g
  • Sugars 15g
  • Protein 247g 493%
  • Cholesterol 1,147mg 382%
  • Sodium 1,446mg 60%
  • Calcium 326mg 33%
  • Magnesium 314mg 78%
  • Potassium 4,182mg 119%
  • Iron 34mg 191%
  • Zinc 30mg 197%
  • Phosphorus 2,391mg 342%
  • Vitamin A 1,041IU 21%
  • Vitamin C 1mg 2%
  • Thiamin (B1) 1mg 97%
  • Riboflavin (B2) 3mg 170%
  • Niacin (B3) 34mg 170%
  • Vitamin B6 1mg 33%
  • Folic Acid (B9) 373µg 93%
  • Vitamin B12 2µg 31%
  • Vitamin D 5µg 1%
  • Vitamin E 61mg 307%
  • Vitamin K 7µg 9%
  • Fatty acids, total monounsaturated 211g
  • Fatty acids, total polyunsaturated 53g
See detailed nutritional info Have a question about nutritional data? Let us know.

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