Chicken Fried Steak


4 (1/2 pound) beef cube steaks

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon black pepper

3/4 teaspoon salt

1 1/2 cups buttermilk

1 egg

1 tablespoon hot pepper sauce

2 cloves garlic, minced

3 cups vegetable shortening for deep frying

1/4 cup all-purpose flour

4 cups milk

kosher salt and ground black pepper to taste


Pound the steaks to about 1/4 inch thick. Place 2 cups of flour in a shallow bowl. Mix together baking powder, baking soda, pepper and salt in a separate shallow bowl; stir in buttermilk, egg, Tabasco sauce and garlic. Dredge each steak first in flour, then in batter, and again in flour. Pat the flour onto the surface of each steak so that they are completely coated with dry flour.
Heat the shortening in a deep cast iron skillet to 325 degrees F (165 degrees C). Fry steaks until evenly browned, 3 to 5 minutes per s
ide. Place fried steaks on a plate with paper towels to drain. Drain the grease from the skillet, reserving 1/4 cup of the liquid and as much of the solid remains as possible.
Return skillet to medium-low heat with reserved oil. Whisk the remaining flour into the oil.

Scrape the bottom of the pan with a spatula to release the solids in the sauce. Stir in milk, raise heat to medium and bring sauce to a simmer, cooking until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the sauce over the steaks to serve.



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