Name: Cast Iron Cowboy Chicken Fried Steak - Cowboy Kent Rollins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 6 Tenderized Round Steaks or steaks of your choice; 3 eggs; 1 cup buttermilk; 2 teaspoons baking powder; 2 ½ cups flour; ½ cup cornstarch; 2 teaspoon baking powder; 2 tablespoon Kent Rollins’ Original Seasoning or lemon pepper, garlic, salt, pepper; 3 teaspoons ground mustard powder; ½ tablespoon coarse ground black pepper; 2 teaspoons smoked paprika; 2 teaspoon onion powder; 2 teaspoon garlic powder; 1 tablespoon powdered sugar; Fry oil

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Cast Iron Cowboy Chicken Fried Steak - Cowboy Kent Rollins

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Cowboy Kent Rollins

Servings

Prep Time

10 minutes

Cook Time

15 minutes

This is the chicken fried steak recipe from Cast Iron Cowboy Episode 2 at the Stuart Ranch in Oklahoma. Originally aired October 6, 2025 on the Outdoor Channel.

Cook Mode

Ingredients

6 Tenderized Round Steaks or steaks of your choice

Batter

Wet Ingredients

3 eggs
1 cup buttermilk
2 teaspoons baking powder

Dry Ingredients

2 ½ cups flour
½ cup cornstarch
2 teaspoon baking powder
2 tablespoon Kent Rollins’ Original Seasoning or lemon pepper, garlic, salt, pepper
3 teaspoons ground mustard powder
½ tablespoon coarse ground black pepper
2 teaspoons smoked paprika
2 teaspoon onion powder
2 teaspoon garlic powder
1 tablespoon powdered sugar
Fry oil

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Directions

For the dry ingredients, mix in a large mixing bowl. Add the flour, cornstarch, baking powder, Kent Rollins’ Original Seasoning, mustard powder, black pepper, smoked paprika, onion powder, garlic powder, and powdered sugar. Mix well.
In a separate mixing bowl, add the 3 eggs, buttermilk, and baking powder. Mix well and set aside.
In a Dutch oven, pour in enough oil to deep-fry the steaks (2 to 3 inches). Heat the oil over medium-high heat until it reaches about 350°F.
Pick up one piece of meat and dip it into the wet batter and then into the flour mixture. Be sure both sides are well coated. Repeat, or as I call it, “double baptize.”
Fry the steaks for about 3 to 4 minutes on each side, or until golden brown. Be sure there is no red liquid coming from the steaks. Cool on a wire rack. Serve warm with the gravy.