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Chicken Fried Steak

Unique in taste, this Chicken Fried Steak has two secret ingredients: anchovy paste and filet mignon. Traditional in dredging and frying methods, this recipe will provide a spin on a beloved classic.


  • 1 ½ to 2 lb 680 to 907 g filet mignon, cut into 6 to 8 portions and pounded thin
  • 2 tbsp 48 g anchovy paste
  • 3 eggs
  • 1 cup 240 ml buttermilk
  • 2 tbsp 14 g cornstarch
  • 2 tsp 8 g pepper
  • 2 cups 150 g flour, divided
  • 1/2 cup to 1 cup, 120 to 240 ml vegetable oil, this will depend upon the size of frying vessel used


  • Place two to four pieces of steak into a large sealable plastic bag. Place the bag onto a cutting board, and using a meat tenderizer, pound the steaks into to one-quarter inch (6-mm) thick rounds. Remove the steaks from the bags and set aside. Repeat this step until all steak is pounded thin.
  • Set three shallow pie pans onto the countertop. Place 1 cup of flour into the first pan. Combine the buttermilk and eggs into a second. Combine 1 cup of flour, corn starch and pepper into a third. Set all three, as listed, in dredging order.
  • Begin to heat the oil at this point, about 15 minutes before cook time. Begin frying once the oil has reached 375°F (191°C).
  • Evenly coat both sides of each steak with anchovy paste. Dredge two steaks in the flour, then the buttermilk mixture and finally in the flour-cornstarch mixture. Shake to remove excess flour. Place on a cutting board and let sit for 10 to 15 minutes. Repeat this step with each subsequent set of two steaks while frying the previous two.
  • Place two steaks into the skillet and fry for 4 minutes per side, turning every two minutes, for a total of 8 minutes. Remove and place on a cooling rack set over a paper towel-lined plate or cutting board. Sprinkle each steak with a touch of salt. Continue this process until all the steak is fried. To keep the steak warm, place the steak, once drained of excess oil, into an oven set to its lowest temperature. Serve warm


I have chosen filet mignon because it is my favorite cut of beef. Filet is spendy, so don’t worry if your budget does not allow for it. Choose what works with your budget and whichever cut you feel most comfortable cooking. This recipe is not for the fair-weather cook. To be efficient, recruit a partner to thin the steak; I find that the best results come from using a meat tenderizer, but a rolling pin also works.