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

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

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. 

Nutritional Facts

Total Fat
9g
13%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
123mg
41%
Carbohydrate, by difference
33g
25%
Protein
50g
100%
Vitamin A, RAE
13µg
2%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
144mg
14%
Choline, total
129mg
30%
Fiber, total dietary
2g
8%
Folate, total
74µg
19%
Iron, Fe
5mg
28%
Magnesium, Mg
32mg
10%
Niacin
15mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
640mg
91%
Riboflavin
1mg
91%
Selenium, Se
56µg
100%
Sodium, Na
797mg
53%
Water
172g
6%
Zinc, Zn
7mg
88%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.