Chicken Fried Steak


8 portions

Prep time


Cooking time


Total time




  • 4 half-pound steaks (cube steak)

  • 2 cup all purpose flour

  • 2 teaspoon baking powder

  • 1 teaspoon baking soda

  • 2 teaspoon black pepper

  • 1 1/2 teaspoon Salt

  • 1 1/2 cup buttermilk (crucial!!)

  • 1 egg

  • 1 tablespoon Hot sauce (Tabasco or Choluha)

  • 1/4 teaspoon Garlic powder

  • 3 cup vegetable shortening (Crisco)


  • Pound the steaks to about 1/4-inch thickness.
  • Place 2 cups of 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.
  • Cut each steak into 2 smaller pieces.
  • Pat the flour onto the surface of each steak so they are completely coated with dry flour.
  • Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C).
  • Fry the steaks until evenly golden brown, 3 to 5 minutes per side.
  • Place fried steaks on a plate with paper towels to drain. Then move to a wire rack so they don’t sog up.
  • Drain the fat from the skillet, reserving 1/4 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 release solids into the gravy.
  • Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes.
  • Season with kosher salt and LOTS OF pepper.
  • Spoon the gravy over the steaks to serve.