Chicken Fried Steak

Name: Chicken Fried Steak
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Cuisine: american
Ingredients: 4 (1/2 pound) beef cube steaks; 2.25 cups all-purpose flour, divided; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon black pepper; 0.75 teaspoon salt; 1.5 cups buttermilk; 1 tablespoon hot pepper sauce (e.g. Tabasco™); 1 large egg; 2 cloves garlic, minced; 3 cups vegetable shortening for frying; 4 cups milk; kosher salt and ground black pepper to taste

4.50 (1564)

⏱ 40 mins 🍽 Serves 4 🌶 american 🏷 Main course

This Southern American classic features tenderised cube steaks coated in a seasoned buttermilk batter and fried until golden and crisp. The dish is finished with a creamy pan gravy made from the frying drippings and milk. It's a hearty and satisfying dinner option that serves four people. The entire process, from preparing the steaks to making the gravy, takes about 40 minutes to complete.

Ingredients

4 (1/2 pound) beef cube steaks
2.25 cups all-purpose flour, divided
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
0.75 teaspoon salt
1.5 cups buttermilk
1 tablespoon hot pepper sauce (e.g. Tabasco™)
1 large egg
2 cloves garlic, minced
3 cups vegetable shortening for frying
4 cups milk
kosher salt and ground black pepper to taste

Method

Put the steaks between two sheets of plastic wrap and pound them to a 1/4 inch thickness.
Add 2 cups of flour to a shallow dish.
In another shallow bowl, mix the baking powder, baking soda, 1 teaspoon pepper, and 3/4 teaspoon salt. Pour in the buttermilk, hot pepper sauce, egg, and minced garlic, then stir everything together.
Heat the vegetable shortening in a deep cast-iron skillet until it reaches 325 degrees F (165 degrees C). Position a wire rack over some parchment paper.
As the shortening heats, coat a steak in the plain flour, shaking off any extra. Dip it into the buttermilk batter, letting the excess drip off. Press it into the flour once more to cover both sides fully. Place it on the wire rack and repeat with the other steaks.
Cook the steaks in batches if needed for 3 to 5 minutes on each side until they are a uniform golden brown. Move them to a plate lined with paper towels to drain. Cover with foil to keep them warm while preparing the gravy.
Pour the fat from the skillet, keeping back 1/4 cup of the liquid along with all the browned bits.
Set the skillet back over a medium-low heat and add the saved oil. Whisk the remaining 1/4 cup of flour into the oil. Use a spatula to scrape the pan base and incorporate the solids into the mixture.
Pour in the milk, turn the heat up to medium, and bring the gravy to a simmer. Cook for 6 to 7 minutes, stirring frequently, until it thickens. Season it with kosher salt and pepper.
Arrange the steaks on a serving platter and ladle the hot gravy over the top.

Nutrition (per serving)

Calories832 kcal

Fat29 g

Protein68 g

Sodium1273 mg

Recipe details

CategoryMain course

Cuisineamerican

Authornorah