- 1 steak
- 1 cup (120g) all-purpose flour
- 1 cup (120g) bread crumbs
- 1 cup (240ml) buttermilk
- 1 cup (240ml) vegetable oil
- 1 Tbsp (15g) kosher salt
- 1 tsp (3g) fresh cracked black pepper
Prep
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Total
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Ingredients
Directions
- In a small bowl, whisk together salt and pepper until fully combined.
- Cover the work surface in plastic wrap. Place the steak into the center on the work surface. Place a layer of plastic wrap over the steak.
- Using a meat mallet, pound the steak to ¼ inch thick.
- Heat vegetable oil in a large cast iron pan over medium high heat until the oil begins to shimmer.
- In a large mixing bowl, add the flour, breadcrumbs, salt, and pepper. In a separate large bowl, add buttermilk.
- Dip the steak into the buttermilk, then into the flour mixture. Press the steak into the flour ensuring that all sides of the steak are properly dredged.
- Place the steak into the hot oil and cook for 2-3 minutes. Flip the steak and cook for an additional 2-3 minutes. The whole steak should be golden brown and crispy.
- Transfer the cooked steak to a wire rack lined baking tray to allow the excess oil to drain. Season with salt and pepper.
