Chicken Fried Steak
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 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.