Weeknights are busy; chicken fried steaks are fast. If you’ve got minute steaks in your freezer this is a great place to use them. And while I love using bison steaks, you can totally use any sort of lean, quick cooking steak you’ve got – moose, caribou, even beef.
Chicken fried bison steak
Traditionally this dish is served with a rich cream gravy, but a nice runny yolk stands in really nicely, and goes along with the super quick appeal of this hearty dish.
- ⅓ cup all-purpose flour
- ¼ tsp paprika
- ¼ tsp granulated garlic
- ¼ tsp onion powder
- ¼ tsp sugar
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- ½ tsp black pepper
- 1 tsp salt
- 1 pound bison steaks, pounded thin
- Canola oil, for frying
- 4 eggs (or as many as pieces of steak you’re breading)
- Sliced green onions
- On a plate combine flour and seasonings and whisk together. Coat each piece of steak with seasoned flour, pressing each piece into the flour to get as much stuck to the steaks as possible.
- In a large skillet with high sides heat a half inch of canola oil over medium high heat, when the heat reached 350ºF (use a candy thermometer to check) add the steaks one or two at a time. Cook until the breading has browned, about 1 minute per side, then remove from pan and let drain on paper towels. Let the steaks rest while you fry the eggs.
- Heat a small drizzle of oil in a non-stick pan over medium high heat and when shimmering break the eggs into the pan. Cook until the whites are set but the yolks are still runny then top each steak with and egg and serve topped with sliced scallions.
Top with egg and eat immediately. PHOTO: Sydney Oland