Chicken-Fried Bison Steaks

Chicken-Fried Bison Steaks
Staff Writer

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.

Notes

Prep Time: 30 minutes, Cook Time: 15 minutes

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. 

Nutrition

Calories per serving:

430 kcal

Daily value:

22%

Servings:

6
  • Carbohydrate, by difference 33 g
  • Protein 50 g
  • Total lipid (fat) 9 g
  • Vitamin A, IU 316 IU
  • Vitamin A, RAE 13 µg
  • Vitamin B-12 4 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin D 2 IU
  • Vitamin K (phylloquinone) 2 µg
  • Alanine 3 g
  • Arginine 3 g
  • Ash 4 g
  • Aspartic acid 5 g
  • Betaine 21 mg
  • Calcium, Ca 143 mg
  • Carotene, beta 5 µg
  • Cholesterol 120 mg
  • Choline, total 126 mg
  • Cystine 1 g
  • Fatty acids, total monounsaturated 4 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 3 g
  • Fiber, total dietary 2 g
  • Folate, DFE 111 µg
  • Folate, food 22 µg
  • Folate, total 74 µg
  • Folic acid 53 µg
  • Glutamic acid 9 g
  • Glycine 2 g
  • Histidine 2 g
  • Iron, Fe 5 mg
  • Isoleucine 2 g
  • Leucine 4 g
  • Lutein + zeaxanthin 6 µg
  • Lysine 4 g
  • Magnesium, Mg 32 mg
  • Methionine 1 g
  • Niacin 15 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 2 g
  • Phosphorus, P 630 mg
  • Potassium, K 957 mg
  • Proline 2 g
  • Retinol 13 µg
  • Selenium, Se 55 µg
  • Serine 2 g
  • Sodium, Na 796 mg
  • Sugars, total 1 g
  • Threonine 2 g
  • Tryptophan 1 g
  • Tyrosine 2 g
  • Valine 2 g
  • Water 172 g
  • Zinc, Zn 7 mg
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