Dks Braggin' Rights Chicken Fried Steak
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.
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INGREDIENTS
Nutrition- 2lbs round steaks, cut 1/2-inch thick, tenderized by the butcher
- 2cups all-purpose flour
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1teaspoon black pepper
- 3⁄4teaspoon salt
- 1 1⁄2cups buttermilk
- 1
- 1tablespoon Tabasco sauce
- 2
-
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DIRECTIONS
- 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.
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