Long Pepper grows in long spikes and has a hotter and more complex flavor than standard black pepper. This slightly more aggressive profile will turn this chicken fried steak into a new classic with a unique black pepper taste.

Prep time: 250 min

Cook time: 25 min

Total time: 275 min

Chicken Fried Steak
Copyright Recipe © 2014 Woodland Foods


Makes 8-10 servings

  • 2 Pounds Beef Bottom Round, trimmed

  • 2 Cups Buttermilk

  • 2 Teaspoons Kosher Sea Salt Flakes

  • 2 Teaspoons Ground Long Pepper

  • 1 Cup All-Purpose Flour

  • 3 Eggs, beaten

  • 1/4 Cup Vegetable Oil

  • 2 Cups Chicken Broth

  • 1/2 Cup Whole Milk

  • 1/2 Pinch Fresh Thyme Leaves


  1. Preheat oven to 250 degrees F.

  2. Cut the meat with the grain into 1/2-inch thick slices. Gently tenderize the meat with a tenderizing mallet or lay the slices between sheets of plastic wrap and gently pound with a rolling pin or other heavy tool. Place the slices in a zip lock bag and cover with buttermilk. Marinate for 4 hours minimum and no more than 8 hours.

  3. Rinse and dry the beef slices. Season each piece on both sides with salt and Ground Long Pepper. Place the flour into a pie pan and add the remaining Ground Long Pepper. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat again until each slice is 1/4-inch thick. Dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 5 minutes in the refrigerator and 5 minutes out before cooking.

  4. Place enough of the vegetable oil to cover the bottom of a large skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

  5. Add the remaining vegetable oil to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and de-glaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon and season with more Ground Long Pepper. Serve steaks with gravy over the top.