Chicken Fried Steak
Posted by goodcookbecky on October 20, 2011
There is something special and comforting about Chicken Fried Steak. I think it is the sensation I have of my arteries closing up with the fat content in this dish! I had to do something about the 5 lbs I lost in the past few weeks. This did it! I made it before and even posted it on my blog, but it was a long time ago and my picture of it was very poor.
Here is the link to the original recipe.
The Best Chicken Fried Steak
Adapted from allrecipes Serves 4
- 4 (1/2 pound) beef cube steaks
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp black pepper
- 3/4 tsp salt
- 1 1/2 cups buttermilk
- 1 egg
- 1 Tbsp Tabasco sauce
- 2 cloves garlic, minced
- 3 cups vegetable shortening for deep
- 1/4 cup all-purpose flour
- 4 cups milk
- 1 Tbsp salt
- 1 tsp pepper
- 5 dashes of Tabasco
Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
Heat the shortening in a deep cast-iron skillet to 325°F. Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a rack over a cookie sheet to drain. Keep warm in the oven (around 275°F) until you have finished cooking the other steaks.
Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks serve with mashed potatoes.
Recipe Notes: Place wax paper between the steaks as you dredge them to prevent the steaks from sticking to each other before frying. I added a dash of tabasco to the gravy to give it more flavor. Good recipe everyone liked it!