Prep: 20 mins | Cook: 20mins | Total: 40 mins | Serving: 4 | Yield: 4 steaks
I’ve been eating fried chicken since I was young. I love fried chicken, I know it’s not healthy to eat it all the time, but I love it. It’s something that binds me with my grandma and my childhood memories, and she is making the best fried chicken. Once I went to my cousin’s place, I came across this recipe, she said to her roommate before showing her how to make it, and she wanted to make it because I love fried chicken.
Chicken fried steak is most commonly made with cube steak, or steak that has already been tenderized, or a cheap cut such as round steak, which you have to pound thinly with a meat mace. It is delicious, just like my favorite fried chicken.
(4) (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp black pepper
¾ tsp salt
1 ½ cups buttermilk
1 tbsp of hot pepper sauce ( such as Tabasco™)
(2) cloves garlic minced
3 cups vegetable shortening for deep frying
¼ cup all-purpose flour
4 cups of milk
(1) pinch kosher salt and ground black pepper
1. Pound steaks to about 1/4-inch thickness, and then put 2 cups of flour in a shallow bowl. Add and stir baking powder, baking soda, pepper, and salt in a separate shallow bowl, and then 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. Onto the surface of each steak, pat the flour so it will completely coat with dry flour.
2. In a deep cast-iron skillet, add and heat shortening about 325 degrees F (165 degrees C). Fry steaks for 3 to 5 minutes per side until evenly golden brown. Add and put fried steaks on a plate with paper towels to drain. Drain fat from the skillet, and as possible, just reserve 1/4 c of liquid and solid remnants.
3. Heat skillet back to medium-low heat with the reserved oil. Add and whisk remaining flour into the oil. To release solids into the gravy, use a spatula and scrape the bottom of the pan. Add and stir in milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick for 6 to 7 minutes. Add kosher salt and pepper, and before serving, spoon gravy over the steaks.
Per Serving: 791.1 calories; 123.6 mg cholesterol; 1393.4 mg sodium; 47 g protein; 71.1 g carbohydrates.
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