Chicken Fried Steak

Let’s talk Chicken Fried Steak. Arguably one of the most delicious, decadent foods that one person could ever eat. Fellow Southerners absolutely know what I’m talking about (I mean, how could you not?).

But don’t worry, I won’t fault you if this is new territory for you because I’m more than pleased knowing it’s about to change your life. First, let me give you a little background info.

Why You’ll Love This Recipe

If you’re a fan of crispy, savory comfort food, this Chicken Fried Steak is going to be your new favorite. The steak is tenderized to perfection and coated with a flavorful batter that fries up to a perfect golden brown. Topped with a rich and creamy gravy with just the right amount of spice, it’s a dish that warms the soul.

Kitchen Equipment You’ll Need

• Deep cast-iron skillet
• Shallow bowls for dredging
• Meat mallet
• Whisk
• Spatula

Ingredients

• 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 (e.g., Tabasco(TM))
• 2 cloves garlic, minced
• 3 cups vegetable shortening for deep frying
• 1/4 cup all-purpose flour (for gravy)
• 4 cups milk
• Kosher salt and ground black pepper to taste

Step-by-Step Instructions

1. Pound the steaks to about 1/4-inch thickness.
2. Place 2 cups of flour in a shallow bowl.
3. In another shallow bowl, mix together the baking powder, baking soda, pepper, and salt. Stir in the buttermilk, egg, hot pepper sauce, and minced garlic.
4. Dredge each steak in the flour, then dip in the batter, and again in the flour. Pat the flour onto the surface to ensure complete coverage.
5. Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C).
6. Fry the steaks until evenly golden brown, about 3 to 5 minutes per side.
7. Place the fried steaks on a plate lined with paper towels to drain excess oil.
8. Drain the fat from the skillet, reserving 1/4 cup of the liquid along with any solid remnants.
9. Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil.
10. Scrape the bottom of the pan to release solids into the gravy. Stir in the milk.
11. Raise heat to medium and bring the gravy to a simmer, cooking until thick, about 6 to 7 minutes. Season with kosher salt and pepper.
12. Spoon the gravy over the steaks to serve.

Tips for Success

• Ensure the oil is at the right temperature for frying to achieve a crispy crust.
• Don’t overcrowd the skillet; fry the steaks in batches if necessary.
• For extra flavor, let the batter sit for a few minutes before dredging the steaks.

Additional Tips or Variations

• Try adding a pinch of cayenne pepper to the batter for an extra kick.
• Serve with garlic mashed potatoes, collard greens, or corn muffins for a complete Southern meal.

Nutritional Highlights (Per Serving)

Calories: 600 | Protein: 35g | Carbohydrates: 45g | Fat: 30g

Frequently Asked Questions (FAQ)

Can I use a different type of meat?

Yes, you can substitute cube steak with chicken breast or pork cutlets for a different variation.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.

Conclusion

This Chicken Fried Steak is a classic comfort food that’s sure to impress. Give this recipe a try, and let us know how it turned out for you! Share your experiences and any tweaks you made in the comments below. Enjoy!