KBC Country Fried Steak

Name: KBC Country Fried Steak
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 6 to 8 dashes Crystal hot sauce; 1 egg; 1 cup [240 ml] dill pickle juice; 4 cups [960 ml] buttermilk; 3 lb [1.2 kg] cube steak (round steak that’s been extra tenderized); 6 cups [750 g] all-purpose flour; 1 Tbsp garlic powder; 1 Tbsp onion powder; 1 Tbsp salt; 1 tsp freshly ground black pepper; 1 tsp cayenne pepper; ½ cup [120 ml] canola or vegetable oil; ½ cup [120 ml] canola or vegetable oil; 1/3 cup [45 g] all-purpose flour; 3 to 4 cups [720 to 960 ml] whole milk; ½ tsp celery salt; Freshly ground black pepper; 1 Tbsp chopped tarragon; 1 Tbsp chopped parsley; 2 Tbsp champagne vinegar; ¼ cup [60 ml] olive oil; ¼ tsp honey; ½ cup [60 g] slivered green grapes; 4 cups [80 g] arugula; ¼ tsp salt

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

Southern Grit

By Kelsey Barnard Clark

Published 2021

About

We put this on the menu at KBC one winter and it was an instant classic. Served with Smashed Crispy Potatoes, it has all the traditional Southern nods—fried, gravy, rich starch—but it is sprinkled with fresh herbs and finished with an arugula salad tossed with slivered grapes and champagne vinaigrette. These additions brighten this deliciously rich meal. It reflects the way I cook Southern food—respecting and perfecting the classics, elevating flavors with

Ingredients

Americas
United States
South America
Winter

Ingredients

Method