Dks Braggin' Rights Chicken Fried Steak
- Ready In:
- 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.
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RECIPE SUBMITTED BY
I've been married 26 years to my DH. We've lived all over the US and in Scotland. We've finally made our way back to our native Texas about 6 years ago. I've been collecting recipes for most of those years so I'm really glad to have this site to store some of my favorites. I grew up cooking classic Texas and Tex Mex foods.One of my favorite cookbooks is "Texas Home Cooking". It is full of what I consider to be the very best versions of all the classic Texan and Tex-Mex recipes. I'm trying to learn more healthy food prep and recipes these days, so I frequently try to lighten up my standard, go-to recipes.