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Chicken Fried Ribeye

By Blythe Beck


Difficulty: Medium

Prep time: 15 minutes

Cook time: 5 minutes

Servings: 4


  • 4 (4 oz) pounded boneless ribeye steaks
  • 2 cups all purpose flour
  • 3 eggs
  • 2 cups buttermilk
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon cayenne
  • to taste salt and pepper


Pound ribeyes to about 1/4 inch thickness and season with salt and pepper.

Combine eggs and buttermilk in a bowl. In a separate bowl combine all dry ingredients.

While keeping one hand wet and one hand dry, place ribeyes in egg wash then flour, egg wash then flour (to double coat).

Place in oil or a fryer set to 350 °F for about 4 minutes or until golden brown. Season again with salt as soon as the steaks come out of the fryer.