Prep 10 mins
Cook 20 mins
There's probably not a truck stop or roadhouse in the Lone Star State that doesn't serve chicken fried steak. It's great with mashed potatoes and gravy, buttered green beans, and yeast rolls - true Texas comfort food.
- 1 1⁄2 lbs top round steaks, tenderized by the butcher and cut into 4 pieces
- 2 cups unbleached flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 1 1⁄2 cups buttermilk (not low fat)
- 1 large egg, beaten
- 1 teaspoon Tabasco sauce
- 2 fresh garlic cloves, minced
- oil (for frying)
- 6 tablespoons pan drippings
- 6 tablespoons flour
- 3 cups milk
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- Put the flour in a shallow bowl.
- In another, stir together the salt, pepper, soda, baking powder, egg, buttermilk, Tabasco, and garlic.
- Dredge each steak in flour, then buttermilk mixture, and coat again in the flour.
- Using a cast iron skillet or dutch oven, pour in 4 inches of oil and heat to medium high.
- When the oil is ready, fry the steaks about 4 minutes on each side, or until browned.
- Remove to a platter lined with paper towels.
- Pour off all but 6 tbs of the oil and add 6 tbs flour (I use the dredging flour) and make a roux.
- Slowly add the milk, stirring constantly.
- Season with salt and pepper and serve over the chicken fried steaks.
I don't cook this type of food often, but I am a Texas girl and my family loves comfort food...and this recipe went over well at our dinner table tonight. I made it as directed and it turned out great! I will be making this again. Thank you for posting. Rachel Castle