Chicken-Fried Steak with Buffalo Vinaigrette

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Chicken-Fried Steak with Buffalo Vinaigrette
  • Cook Time
  • Prep Time
  • 4Servings


  • 1/2 cup vegetable oil
  • 1/4 cup hot pepper sauce
  • 2 teaspoons honey
  • 4 cups thinly sliced celery
  • 1 large egg
  • 1/3 cup milk
  • 1 cup flour
  • Salt and pepper
  • 4 4 ounce piece top round steak, pounded thin
  • 1/2 cup crumbled blue cheese


In a medium bowl, combine 1/4 cup oil, 3 tablespoons hot sauce and the honey. Add the celery and toss to coat.

In a shallow bowl, whisk together the egg, milk and remaining 1 tablespoon hot sauce. In another shallow bowl, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper.

Working with 1 at a time, coat the steaks with the seasoned flour, shaking off any excess, then dip in the egg mixture, then in the seasoned flour again.

In a heavy skillet, heat the remaining 1/4 cup oil over medium-high heat. Working in batches, fry the steaks until browned and crisp, about 3 minutes on each side.

Divide the celery salad among 4 plates, reserving any excess vinaigrette. Top with the steaks and sprinkle with the blue cheese and remaining vinaigrette.