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The Best Chicken Fried Steak

Submitted by: norah

The Best Chicken Fried Steak
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  • Prep Time: 20 Minutes
  • Total Time: 40 Minutes
  • Yield: 4 steaks
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I received this recipe from a co-worker about 5 years ago. This is by far the best chicken fried steak I've ever had. I've made this numerous times for my picky eater son and my southern-raised better half, as well as other family and friends. I get nothing but rave reviews each time.

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
  • 4 cups milk
  • 1 pinch kosher salt and ground black pepper to taste

Directions

  1. 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. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
  2. 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. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
  3. 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 pepper. Spoon the gravy over the steaks to serve.

Nutritional Information

  • Calories: 791 cal
  • Total Fat: 34.3 g
  • Saturated Fat: 11.9 g
  • Cholesterol: 130 mg
  • Sodium: 1393 mg
  • Carbohydrates: 71.1 g
  • Fiber: 2.1 g
  • Protein: 47 g
  • Sugars: 16.1 g
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  • Potassium: 999 mg
  • Calcium: 556 mg
  • Iron: 7 mg
  • Magnesium: 82 mg
  • Folate: 160 mcg
  • Niacin Equivalents: 12 mg
  • Thiamin: < 1 mg
  • Vitamin A - Iu: 605 iu
  • Vitamin B6: < 1 mg
  • Vitamin C: 2 mg
  • Calories From Fat: 309 kcal
  • Percent Of Calories From Carbs: 36
  • Percent Of Calories From Fat: 39
  • Percent Of Calories From Protein: 24
  • Percent Of Calories From Saturated Fat: 13

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Printed on August 2, 2014 at 4:34 am