Saturday, September 10, 2016

Chicken Fried Steak






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


How to Make It

  • 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 degrees F (165 degrees C).
  • Fry the steaks until evenly golden brown, 3 to 5 minutes per s
  • ide. Place fried steaks on a plate with paper towels to drain.
  • 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 to serve.
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