Prep 15 mins
Cook 7 mins
This is the very best, most authentic chicken fried steak recipe I've ever made. My DH absolutely adores it and will do just about anything I ask him to if I feed him this first! Again, this is from the "Texas Home Cooking" cookbook posted here for safekeeping. Hope you enjoy it as much as we do.
- 2 lbs round steaks, cut 1/2-inch thick, tenderized by the butcher
- 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 Tabasco sauce
- 2 garlic cloves, minced
- shortening (for deep frying)
- Cut the steak into four equal portions. Pound the portions until each is about 1/4 inch thick.
- Place the flour in a shallow bowl. In the second dish, stir together the baking powder, soda, pepper and salt, and mix in the buttermilk, egg, Tabasco, and garlic. The mixture will be thin. Dredge each steak first in flour and then in the batter. Dunk the steaks back into the flour and dredge them well, patting in the flour until the surface is dry.
- Add enough shortening to a deep cast-iron skillet or Dutch oven to deep-fry the steaks in at least 4 inches of fat. Bring the temperature of the shortening to 325*F. Fry the steaks, pushing them down under the fat or turning them over as they bob to the surface, for 7 to 8 minutes, or until they are golden brown. Drain the steaks, and transfer them to a platter. Serve with cream gravy.
I see why this is called Braggin' Rights! The coating was light and crisp, and the meat was very tender. This one's a keeper. Made for Spring 2010 PAC.
All I can say, is be careful with how much baking powder you add. I ended up with the batter way too thick, and it was hard to cook the meat inside. I would say this recipe was just ok
Texture, Flavor, Appearance...everything perfect!!!! Highly recommend even as a newbie...this was my first time making chicken fried steak and my husband and son were highly impressed...they even ate the leftovers:-)