Popcorn Chicken Fried Steak
I fear that I might’ve peaked with this recipe because let me tell you that this Popcorn Chicken Fried Steak is out of this world. Bite-sized pieces of the classic dish turned into snackable chicken fried steak complete with a sausage gravy on the side for dipping and dunking. This would be a great dish to make or bring to a brunch, potluck or gathering.
Popcorn Chicken Fried Steak
Like popcorn chicken, this Popcorn Chicken Fried Steak is the perfect snack/appetizer. Crunchy nuggets of breaded steak served with gravy!
Servings: 8
Equipment
- Mixing bowls
- Cast iron skillet
- Slotted spoon
- Whisk
- Baking sheet
Ingredients
- 4 cubed steaks top sirloin or top round
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon granulated garlic
- ¼ teaspoon granulated onion
- ¾ teaspoon Cajun seasoning
- 3 large eggs
- 2 tablespoons milk or half and half
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- vegetable oil for frying
Sausage Gravy:
- ½ pound hot Italian sausage or 2 links casings removed
- ½ a yellow onion finely chopped
- ¼ cup all-purpose flour
- 1 ½ cups whole milk
- ½ teaspoon salt
- ¾ teaspoon black pepper
Instructions
- Cut the cubed steaks into small pieces (bite-sized cubes) and place in a bowl or on platter. Season with salt, black pepper, paprika, granulated garlic and onion, and Old Bay seasoning. Toss to evenly coat.
- In a small bowl, whisk together the eggs and milk. In a separate small bowl, combine the flour, cornstarch and ½ a teaspoon of each of the seasonings from the steak. To dredge the steak pieces, run a few pieces through the flour first, then into the eggs and once again in the flour. Shake excess and place on a wire rack set over a baking sheet. Continue dredging until all are fully coated.
- Heat a large cast iron skillet over medium-high heat with enough vegetable oil to fill half of the skillet. Once hot, carefully drop in a few pieces of the dredged steak pieces at a time. Fry until golden brown and crispy, about 4 to 6 minutes. Transfer the cooked pieces to a separate wire rack set over a baking sheet. Continue frying until all the pieces are done. While the popcorn steak is hot, season with a bit of salt and Old Bay. To keep warm, place the baking sheet in a 250℉ until ready to serve.
- To make the gravy, heat a skillet over medium-high heat. Brown the sausage, breaking it down with a wooden spoon. Add the onions and cook until crispy, about 4 minutes. Stir in the flour and allow to cook for a few seconds. Slowly stir in the milk, stirring until evenly incorporated. Lower the heat and bring to a simmer, allowing the gravy to thicken. Season with salt and pepper. Taste and adjust seasonings accordingly. Serve the popcorn chicken fried steak warm with the gravy on the side for dipping. Enjoy!
