Indulge in a classic Southern dish with this Chicken Fried Steak, featuring tenderized beef coated in a flavorful batter and served with a luscious gravy, perfect for a comforting meal.
Ingredients
4 pieces beef steaks
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 cup buttermilk
a dash none Tabasco sauce
1 piece egg
1 teaspoon minced garlic
enough to fill skillet for frying shortening
1/4 cup milk
to taste none kosher salt
Method
Start by placing each steak between two layers of plastic wrap and gently pound them until they are about 1/4 inch thick.
In a shallow dish, add 2 cups of all-purpose flour for dredging.
In another shallow bowl, mix together baking powder, baking soda, 1 teaspoon of ground black pepper, and 3/4 teaspoon of salt. Then, pour in buttermilk, add a few drops of Tabasco sauce, crack in an egg, and toss in minced garlic, mixing everything until smooth.
Heat shortening in a deep cast-iron skillet until it reaches 325°F (165°C). Set up a wire rack over a sheet of parchment paper for draining the fried steaks.
While the oil heats, take a steak and dredge it in the flour, tapping off any excess. Dip it in the buttermilk mixture, letting the excess drip back into the bowl, then coat it again in the flour, ensuring both sides are well covered. Place the breaded steak on the wire rack and repeat with the remaining pieces.
Carefully add the breaded steaks to the hot oil, frying them in batches as necessary, until they turn a lovely golden brown, about 3 to 5 minutes per side. Once done, move the steaks to a plate lined with paper towels to drain and keep warm under aluminum foil.
After frying, drain most of the fat from the skillet, but keep about 1/4 cup along with the flavorful bits in the pan.
Return the skillet to medium-low heat and whisk in the reserved oil, then add the remaining 1/4 cup of flour, scraping the bottom to incorporate all the delicious bits.
Gradually stir in milk and raise the heat to medium, allowing the mixture to come to a gentle simmer. Stir frequently until the gravy thickens, which should take about 6 to 7 minutes. Season it with kosher salt and extra black pepper to your liking.
To serve, place the crispy fried steaks on a serving platter and generously pour the rich gravy over the top.
