The Ultimate Chicken Fried Steak Recipe
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get ready to indulge in the most epic chicken fried steak extravaganza of your life!
Today, we’re diving into the world of Southern favorites, and trust me, you won’t want to miss this!. No more boring, bland steaks!
Imagine a tender, juicy steak with an irresistibly crispy coating, smothered in a rich, creamy gravy. Sounds like a dream come true, right? Well, it’s time to make that dream a reality!
First things first, you’ll need to pound those steaks until they’re about ¼-inch thick. Don’t worry, it’s not as hard as it sounds! Just place them between two layers of plastic and get to work with that meat mallet.
Next, it’s time to get your flour mixture ready. In a shallow bowl, combine 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of black pepper, and ¾ teaspoon of salt. Stir until it’s all combined and whatnot.
Now, in another bowl, whisk together 1 ½ cups of buttermilk, 1 tablespoon of hot pepper sauce, 1 large egg, and 2 cloves of garlic. Yes, it’s a lot of liquid, but trust me, it’s necessary!
Heat about 3 cups of vegetable shortening in a deep cast-iron skillet to 325 degrees F. While that’s heating up, dredge a steak in the flour mixture, shaking off any excess. Then, dip it in the buttermilk mixture, making sure it’s fully coated. Finally, dredge it in the flour mixture again, pressing the coating onto the steak to make sure it sticks.
Place the breaded steak on a wire rack set over a sheet of parchment paper and repeat with the remaining steaks.
Fry the steaks in batches if necessary, until they’re evenly golden brown, about 3 to 5 minutes per side. Remove them from the skillet and place them on a paper towel-lined plate to drain.
Now, it’s time to make the gravy! Drain the fat from the skillet, reserving ¼ cup of the liquid and as much of the solid remnants as possible. Return the skillet to medium-low heat and whisk in the remaining ¼ cup of flour. Scrape the bottom of the pan with a spatula to release any solids into the gravy.
Stir in 4 cups of milk and bring the gravy to a simmer. Cook, stirring often, until it’s thick and creamy, about 6 to 7 minutes. Season with kosher salt and pepper to taste.
Transfer the steaks to a platter and pour that delicious gravy over top. Serve immediately and enjoy!
Printable Recipe
Ingredients
- 4 pieces of steak
- 2 cups flour
- 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
- 3 cups vegetable shortening
- 4 cups milk
- kosher salt to taste
- black pepper to taste
Instructions
- 1. Pound the steaks until they are about ¼-inch thick by placing them between two layers of plastic and using a meat mallet.
- 2. In a shallow bowl, combine 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of black pepper, and ¾ teaspoon of salt. Stir until combined.
- 3. In another bowl, whisk together 1 ½ cups of buttermilk, 1 tablespoon of hot pepper sauce, 1 large egg, and 2 cloves of garlic.
- 4. Heat about 3 cups of vegetable shortening in a deep cast-iron skillet to 325 degrees F.
- 5. Dredge a steak in the flour mixture, shaking off any excess, then dip it in the buttermilk mixture, ensuring it is fully coated, and finally dredge it in the flour mixture again, pressing the coating onto the steak.
- 6. Place the breaded steak on a wire rack over a sheet of parchment paper and repeat with the remaining steaks.
- 7. Fry the steaks in batches if necessary, until they are evenly golden brown, about 3 to 5 minutes per side. Remove from the skillet and place on a paper towel-lined plate to drain.
- 8. To make the gravy, drain the fat from the skillet, reserving ¼ cup of the liquid and as much of the solid remnants as possible. Return the skillet to medium-low heat and whisk in the remaining ¼ cup of flour.
- 9. Scrape the bottom of the pan with a spatula to release any solids into the gravy.
- 10. Stir in 4 cups of milk and bring the gravy to a simmer. Cook, stirring often, until thick and creamy, about 6 to 7 minutes. Season with kosher salt and pepper to taste.
- 11. Transfer the steaks to a platter and pour the gravy over top. Serve immediately and enjoy!
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