Name: Buttermilk Chicken Fried Steak
Ingredients: 2 pound round steak, sliced 1/2 inch thick and twice-tenderized by the butcher; 2 cup flour; 2 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon Fresh ground black pepper; 3/4 teaspoon salt; 1 1/2 cup buttermilk; 1 large egg; 1 tablespoon hot red pepper sauce; 2 garlic cloves, minced; Crisco for deep frying; 1/4 cup pan drippings; 1 cup unsalted beef stock; 3 tablespoon flour; 1/2 teaspoon fresh ground black pepper; 2 cup evaporated milk; salt to taste

Buttermilk Chicken Fried Steak

2 Comments

This flavorful version of country fried steak is sure to be a crowd pleaser. The addition of hot red pepper sauce and garlic, will make people come back for seconds of this Buttermilk Chicken Fried Steak.

Ingredients

2 pounds round steak, sliced 1/2 inch thick and twice-tenderized by the butcher
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon Fresh ground black pepper
3/4 teaspoon salt
1 1/2 cup buttermilk
1 large egg
1 tablespoon hot red pepper sauce
2 garlic cloves, minced
Crisco for deep frying
1/4 cup pan drippings
1 cup unsalted beef stock
3 tablespoons flour
1/2 teaspoon fresh ground black pepper
2 cups evaporated milk
salt to taste

Instructions

Cut steak into four equal portions. Pound until each is about 1/4 inch thick.
Place flour in a shallow bowl.
In a second dish, stir together baking powder, baking soda, pepper and salt. Add 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 shortening to a deep cast-iron skillet or Dutch oven to deep fry steaks in at least 4 inches of fat. Bring temperature of shortening to 325 degrees F.
Fry the steaks, pushing them under the fat or turning them as they bob to the surface, for 7 to 8 minutes, or until they are golden brown.
Drain steaks on paper towels and transfer to a platter. Keep warm while preparing gravy.
After cooking chicken-fried steak or similar dish, pour off the top fat through a strainer, leaving about 1/2 cup pan drippings in the bottom of the skillet. Return any browned cracklings from the strainer to the skillet before starting the gravy.
Place skillet over medium heat. Sprinkle in the flour, stirring to avoid lumps.
Add milk and stock. Simmer until liquid is thickened and the raw flour taste is gone, about 3 minutes.
Stir the gravy up from the bottom frequently, scraping up any browned bits. Season with pepper and salt. Makes about 3 cups.
Divide steaks among four plates and serve with mashed potatoes and gravy.

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rwhines6 8687436

Jan 26, 2013

This is similar to the way I make Chicken Fried Steak except for the baking powder and baking soda. Anytime you add a powder to a liquid , it has a tendency to lump. If there is antthing that you do not want in lumps it's baking powder and baking soda, Would it not be better to mix the powder & soda in to the flour and thoroughly mix to insure against lumping. If you are using it to make a lighter crust it should still work. Concerning the comment from Billm about the extra page, You have control of how many pages you print. Preview the print and request 1-X pages to print. Then you don't waste paper.

Billm 4605650

Jan 26, 2013

Recipes are spot on. Haven't found anything that's not tasty, however your "print friendly"needs serious attention. For example, all recipes that I print have an extra page with no consumer information, just wasted paper. Over the course of several recipes can't you imagine how much paper is thrown away. No reason for this that I can see. Maybe you have a reason for this? Please let me know so that I'll decide wether to continue with you or go elsewhere.