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The Best Chicken Fried Steak

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The ultimate Southern comfort food: tenderized cube steaks with a shatteringly crisp buttermilk crust, topped with a rich, peppery white cream gravy.

Ingredients

Scale

4 beef cube steaks (1/2 pound each)

2 1/4 cups all-purpose flour, divided

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon black pepper

3/4 teaspoon salt

1 1/2 cups buttermilk

1 tablespoon hot pepper sauce

1 large egg

2 cloves garlic, minced

3 cups vegetable shortening for frying

4 cups milk

Kosher salt and ground black pepper to taste

Instructions

1. Place steaks between plastic wrap and pound to 1/4 inch thickness.

2. In one bowl, place 2 cups flour. In a second bowl, whisk baking powder, soda, pepper, salt, buttermilk, hot sauce, egg, and garlic.

3. Heat shortening in a cast-iron skillet to 325 degrees Fahrenheit.

4. Dredge steak in flour, dip in buttermilk batter, then dredge in flour again. Repeat for all steaks.

5. Fry steaks in batches for 3 to 5 minutes per side until golden brown. Drain on paper towels.

6. Drain fat from skillet, reserving 1/4 cup. Whisk in remaining 1/4 cup flour over medium-low heat.

7. Gradually stir in milk and simmer for 6 to 7 minutes until thick. Season with salt and pepper.

8. Pour gravy over steaks and serve hot.

Notes

Let the breaded steaks rest for 5 minutes before frying to help the crust stick.

Use a cast-iron skillet for the best heat retention.

If you don’t have buttermilk, use milk with a tablespoon of lemon juice.

Nutrition

Find it online: https://www.flavourrecipe.com/the-best-chicken-fried-steak/