Ultimate Chicken Fried Steak Recipe

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

Instructions

1. Place steaks between two sheets of plastic wrap and pound to 1/4-inch thickness.
2. Put 2 cups of all-purpose flour into a shallow dish.
3. In a separate shallow bowl, combine baking powder, baking soda, 1 teaspoon of pepper, and 3/4 teaspoon of salt. Add buttermilk, Tabasco sauce, egg, and garlic; mix well to combine.
4. Heat shortening in a deep cast-iron skillet to 325°F (165°C). Place a wire rack over parchment paper.
5. While the shortening heats, dredge each steak in flour, shaking off any excess. Dip it into the buttermilk batter, allowing any excess to drip back into the bowl. Press it into the flour again to fully coat both sides. Set the breaded steak on the wire rack and repeat with the remaining steaks.
6. Fry the steaks in batches, if needed, until they are evenly golden brown, about 3 to 5 minutes per side. Transfer the steaks to a paper towel-lined plate to drain. Cover them with foil to keep them warm while you prepare the gravy.
7. Remove the fat from the skillet, keeping 1/4 cup of the liquid and as much of the flavorful solid remnants as possible.
8. Return the skillet to medium-low heat and add the reserved oil. Whisk the remaining 1/4 cup of flour into the oil, scraping the bottom of the pan to release all the flavorful solids into the gravy.
9. Stir in the milk, increase the heat to medium, and bring the gravy to a simmer. Cook, stirring frequently, until it thickens, about 6 to 7 minutes. Season to taste with kosher salt and pepper.
10. Move the steaks to a serving platter and spoon the gravy generously over the top.

Nutrition

• Calories: 832 kcal
• Fat Content: 29 g
• Fiber Content: 2 g
• Sodium Content: 1273 mg
• Protein Content: 68 g
• Cholesterol Content: 206 mg
• Carbohydrate Content: 71 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g