Buttermilk Chicken Fried Steak
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 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
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.