Braggin Rights Chicken Fried SteakFrom tnjazmyn 7 years ago
- 2 pounds round steak, sliced 1/2 inch thick and twice-tenderized by the butcher shopping list
- 2 cups all-purpose flour shopping list
- 2 teaspoons baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1 teaspoon fresh ground black pepper shopping list
- 3/4 teaspoon salt shopping list
- 1 1/2 cup buttermilk shopping list
- 1 large egg shopping list
- 1 teaspoon cayenne pepper shopping list
- 2 cloves garlic, minced shopping list
- Crisco for deep frying (I am sorry, I use lard) shopping list
- ***CLASSIC CREAM GRAVY*** shopping list
- 1/4 cup pan drippings shopping list
- 3 tablespoons all-purpose flour shopping list
- 2 cups evaporated milk shopping list
- 1 cup Unsalted beef stock shopping list
- 1/2 teaspoon fresh ground black pepper shopping list
- salt to taste shopping list
- ***OPTIONAL*** shopping list
- mashed potatoes shopping list
- Homemade buttermilk biscuits shopping list
- . shopping list
How to make it
- Cut steak into 4 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, soda, pepper and salt; mix in 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 (lard)[or a combination of both!] to a deep cast-iron skillet or Dutch oven to deep fry steaks in at least 3 inches of fat. Bring temperature of shortening to 325 degrees.
- 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 Classic Cream Gravy.
- Divide steaks among 4 plates and serve with mashed potatoes and gravy. .
- CLASSIC CREAM GRAVY:
- After cooking chicken-fried steak , 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.
People Who Like This Dish 25
- stevek Melbourne, Australia
- lilshortstack727 Nowhere, Us
- justmentennessee Nowhere, Us
- sjhala Shelbyville, IN
- knockthemom Nowhere, CA
- annieamie Los Angeles, US
- linebb956 La Feria, TX
- midgelet Eastern, USA
- minitindel THE HEART OF THE WINE COUNTRY, CA
- momo_55grandma Mountianview, AR
- Plus 15 othersFrom around the world!
The Cooktnjazmyn Manchester, TN
The Rating15 people
Great post....I always ask the butcher to run my top round through the cuber....Then you know what you're getting.....:)wynnebaer in Dunnellon loved it
Wow, another great post, I love this, it's so good, nice to hear someone else say ya'll come besides me LOL You have my 5 forks on this one too.henrie in Savannah loved it
A "5" FORKS for this recipe!
A long time ago I knew someone from
Cleveland, Tennessee, and he always wanted me to cook
'Chicken Fried Steak' like his Mama use to make...
and no matter how I made it...well it was jus...moremjcmcook in Beach City loved it