Description
Crispy, golden chicken fried steak with silky peppered country gravy. Tender cube steaks are double dredged for a shatter crisp crust, then topped with a creamy skillet gravy that pulls it all together. This is classic Southern comfort, perfect for family dinners or a hearty weekend treat.
Ingredients
4 beef cube steaks, about 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, such as Tabasco
1 large egg
2 cloves garlic, minced
3 cups vegetable shortening, for frying
4 cups milk
Kosher salt and additional ground black pepper, to taste
Instructions
1. Place steaks between 2 layers of plastic and pound to a thickness of 1/4 inch.
2. Place 2 cups flour in a shallow bowl.
3. In a second shallow bowl, stir together baking powder, baking soda, 1 teaspoon black pepper, and 3/4 teaspoon salt. Add buttermilk, hot pepper sauce, egg, and minced garlic. Whisk to combine into a smooth batter.
4. Heat vegetable shortening in a deep cast iron skillet to 325 degrees F, 165 degrees C. Place a wire rack over parchment paper for the breaded steaks.
5. Dredge a steak in the plain flour and shake off excess. Dip into the buttermilk batter and let the extra drip back into the bowl. Press in flour again to coat both sides completely. Place on the wire rack. Repeat with remaining steaks.
6. Fry steaks, working in batches if needed, until evenly golden brown, 3 to 5 minutes per side. Transfer to a paper towel lined plate to drain. Cover loosely with foil to keep warm.
7. Drain the skillet, reserving 1/4 cup of the fat and as many browned bits as possible.
8. Return the skillet to medium low heat and add the reserved fat. Whisk in the remaining 1/4 cup flour and cook, whisking, to form a light roux.
9. Gradually whisk in the 4 cups milk. Increase heat to medium and bring to a gentle simmer, whisking often, until thickened, about 6 to 7 minutes.
10. Season gravy with kosher salt and freshly ground black pepper to taste. If too thick, whisk in a splash of milk. If too thin, simmer 1 to 2 minutes longer.
11. Transfer steaks to a platter and pour gravy over the top, or serve gravy on the side.
Notes
The nutrition data may include the full amount of breading ingredients. The actual amount consumed will vary.
Oil nutrition is estimated using a 10 percent retention value after frying. Exact amounts vary with time, temperature, and ingredient density.
Pro tip, let the breaded steaks rest on a rack 5 to 10 minutes before frying so the coating adheres better.
Fry in batches and avoid overcrowding to keep the oil near 325 degrees F for a crisp, non greasy crust.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course, Dinner
- Method: Frying, Skillet
- Cuisine: Southern, American