Chicken Fried Bison Steak

Chicken Fried Buffalo Steak

A hearty staple that's always pleasing.

Use either top or bottom round bison steak; be sure to trim off any excess fat or outside membrane from the steaks before tenderizing.

Unlike some chicken fried steak recipes that use nothing but flour for breading, this one uses flour and bread crumbs. The result is an outside crispy coating that will remind you of Wiener schnitzel. We find single breading is good, extra crispy breading even better.

Bison chicken fried steak can be served with gravy, or just lemon wedges on the side.

Serves 3 to 4 (recipe can be easily doubled for a crowd)
1 lb

3/4 cup
1 tsp
1/2 tsp
2 tsp
2 tsp
1/2 tsp

1/2 cup
1/2 cup

2 1/2 cups

2 tbsp
2 tbsp
1 cup
1 1/2 cups
1 tsp


bison round steak sectioned into cutlets about 1/2 inch thick
fresh lemon juice

all purpose flour
freshly ground black pepper
dry mustard (optional)
ground thyme (optional)
garlic powder (optional)

eggs, beaten lightly
light cream

dried bread crumbs

bacon fat or butter
remaining dredging flour
bison or chicken stock
Worcestershire sauce
salt and pepper to taste

sufficient for frying (peanut, canola, or coconut)



    • Pound the steak cutlets, both sides, with a tenderizing mallet until 1/4 inch thick or thinner. Use wax paper on your cutting board, that way the cutlets won't stick while being tenderized. Lightly sprinkle tenderized cutlets with some lemon juice and set aside.

    • Bison cutlets from a round roast cut. Tenderizing cutlets with a pounding tool.

      Cutlet dredged in dry flour mixture. Cutlets dredged in egg/milk mixture. Cutlets dredged in breadcrumbs.
    • SET UP FOR BREADING: (dinner plates are best for this)
      First plate - sifted flour, salt and pepper for dredging. For more flavor add optional ingredients, or other herbs and spices to your liking.
      Second plate - eggs combined with light cream and milk.
      Third plate - dry bread crumbs

    • For lightly breaded steak, dredge cutlets in seasoned flour, dip in egg wash, and coat both sides with bread crumbs. Set each breaded cutlet on a wax paper lined cookie pan. Refrigerate breaded cutlets for 1/2 hour to allow coating to set. Remove tray from refrigerator. For an extra crispy coating (this is our most popular version), repeat egg wash coating and breading with bread crumbs. Refrigerate re-breaded cutlets for another 1/2 hour before frying.

    • While cutlets are in the refrigerator make gravy (if using):
      -Over medium heat melt bacon fat or butter in saucepan
      -Gradually whisk in 2 tbsp of remaining dredging flour to form a roux
      -Cook, whisking occasionally, until roux is dark brown
      -Increase heat and gradually whisk in milk and stock
      -Add Worcestershire Sauce
      -Cook at low to moderate boil, whisking often, until desired thickness is reached
      -Add salt and pepper to taste
      -Set aside

      Bison cutlet ready to fry. Cutlets dropped into hot oil for cooking. Bison cutlets cook to golden brown.
      Remove breaded cutlets from refrigerator while oil is being heated up. (Meanwhile set oven on warm or about 225F.) Add enough oil to wide saucepan/frying pan so that you have a little less than 1/4 inch in the pan.

      Heat oil over moderately high burner to about 300-325F. If you don't have a thermometer to check, that's about 8 minutes or when a couple drops of water sizzle off very quickly. Do not allow the oil to smoke, that's much too hot.

      Fry steaks in batches, about 4 minutes per side turning once, or until golden brown. Drain on a paper towel lined cookie pan.

      Hold fried steaks in oven until ready to serve. Reheat gravy just before serving.

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