Prep 30 mins
Cook 30 mins
Spicey Texas Chicken Fried Steak
- 2 lbs round steaks
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fresh ground black pepper
- 3⁄4 teaspoon salt
- 1 1⁄2 cups buttermilk
- 2 large eggs
- 1 teaspoon hot red pepper sauce
- 2 garlic cloves (minced)
- 3 cups peanut oil
- 1⁄4 cup pan dripping
- 4 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup chicken stock
- 1⁄2 teaspoon fresh ground black pepper
- Cut steaks into desired portion size.
- Pound until about 1/4 in thick.
- Place flour in a shallow bowl.
- In a second dish, stir together baking powder, baking soda, pepper and salt.
- Mix in buttermilk, egg, pepper sauce and garlic. The mixture will be thin.
- Dredge each steak, first in flour then in batter.
- Dunk steaks back into flour and dredge well, patting in the flour until the surface of the meat is dry.
- Add enough peanut oil in a deep cast iron skillet, or dutch oven to fry steaks in at least 2 inches of oil.
- Bring temp of oil to 325 degrees.
- Fry the steaks, pushing them down under the oil or turning them over as they bob to the surface, (7 or 8 min.) or until the are golden brown.
- Drain on paper towels while preparing gravy.
- Pour off all but about 1/4 Cup of drippings from the meat.
- Place skillet over medium heat.
- Sprinkle in flour, stirring and mashing to avoid lumps.
- Add chicken stock and cream.
- Simmer till liquid is thickened and the flour taste is gone.