Recipe courtesy of Brian Boitano
Episode: Band Aid
Chicken Fried Steak on Stick with Whatsthishere Sauce
25 min
10 min
15 min
6 servings
25 min
10 min
15 min
6 servings


  • 1 pound cube steak, sliced into 1-inch wide strips
  • 18 (12-inch) bamboo skewers
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • 3/4 cup all-purpose flour
  • 1/2 cup semolina flour or cornmeal
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups canola oil
  • 1 cup sour cream
  • 1 teaspoon horseradish
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons buttermilk
  • 1 teaspoon hot sauce
  • 2 tablespoons freshly chopped parsley leaves


Thread the sliced cube steak strips onto the skewers.

In a baking dish whisk together the egg, buttermilk and hot sauce. In a second baking dish combine the flour, semolina flour, paprika, garlic powder, onion powder, cayenne, salt and pepper.

Heat the canola oil in a medium pot over medium-high heat to 350 degrees F.

Dredge the beef skewers in the flour mixture and shake off excess so they are lightly dusted. Dip them in the buttermilk and egg mixture coating both sides, then put back in flour mixture making sure to coat completely.

Working batches of 6 fry the skewers in hot oil until the coating is golden brown and crispy, about 4 to 5 minutes. Remove to a plate lined with paper towels to drain. The skewers can be held in a preheated 250 degree F oven while frying the remaining skewers. Arrange the skewers on a serving platter and serve the sauce.

Whisk all of the sauce ingredients in a small bowl until smooth.


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