THE BEST CHICKEN FRIED STEAK

THE BEST CHICKEN FRIED STEAK

“This recipe for chicken fried steak includes a batter spiked with Tabasco Sauce and a pan gravy that is sure to satisfy all the chicken fried steak lover’s at your table.”


4 (1/2-lb.) beef cubed steaks
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. black pepper
3/3 tsp. salt
1-1/2 cups buttermilk
1 egg
1 Tbsp. hot pepper sauce (e. g. Tabasco)
2 cloves garlic, minced
3 cups vegetable shortening for deep frying

¼ cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste


Pound the steaks to about ¼-inch thickness. Place 2 cups 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 on to the surface of each steak so they are completely coated with dry flour.

Heat the shortening in a deep cast-iron skillet to 325^. Fry the steaks until evenly golden brown, 3-5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving ¼ 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 reduce solids into the gravy. Stir in the milk, raise the heat to medium and bring the gravy to a simmer, cook until thick, 6-7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steak to serve.


Yield: 4 servings.