This easy chicken fried steak recipe is worth it's weight in gold.
It produces perfect chicken fried steak; when served with mashed potatoes, homemade bread and gravy; it's a meal made in heaven.
1 tsp freshly ground black pepper
3/4 tsp salt
1-1/2 cups buttermilk, recipe below
1 TBS homemade hot sauce
(or to taste) 2 garlic cloves, minced
3 cups shortening for frying
Place the 2 cups of flour in a shallow bowl and add the baking
powder, baking soda, onion powder, garlic powder, black pepper and salt
in a separate shallow bowl. Stir in the buttermilk, egg, hot sauce, and
Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
Heat the shortening in a deep cast-iron pan or heavy skillet to
325 degrees. Fry the steaks until evenly golden brown, 3 to 5 minutes
per side. Place fried steaks on a plate with paper towels to drain.
Take a slotted spoon and collect all of the solid remnants that are in the oil and place in a bowl. Drain the fat from the skillet, reserving 1/4 cup of the liquid.
Return the remnants to the skillet with the reserved 1/4 cup of
oil. On medium, whisk the remaining flour into the oil. Scrape the
bottom of the pan with a spatula to release solids into the gravy.
Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.
Place 1 tablespoon of vinegar or lemon juice in the bottom of a one cup measuring cup and fill remainder with milk. Let sit for 15 minutes and it's ready for the recipe.
Instead of an easy chicken fried steak recipe, I have another steak recipe that is delicious.
STROGANOFF STEAK SANDWICH
2/3 cup beer
1/3 cup cooking oil
1 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
2 lbs flank steak, about 1 inch thick
2 TBS butter
1/2 tsp paprika
4 cups sliced onions
12 slices of French bread, toasted
1 cup sour cream, warmed
1/2 tsp (or more) prepared horseradish
In a shallow dish, combine beer, oil, salt, garlic powder and pepper. Place steak in marinade; cover. Marinate overnight in the refrigerator.
The next day, drain and broil flank steak 3 inches from heat for 5 to 7 minutes on each side for medium-rare. Thinly slice meat on the diagonal across the grain.
In a saucepan, melt butter, blend in paprika and a dash of salt. Add onion. Cook until tender but not brown.
For each serving, arrange meat slices over two slices of bread. Top with onions. Combine sour cream and horseradish; spoon onto each sandwich. Sprinkle with paprika, if desired. Serves 6.
Note: For additional moistness, spoon au jus or hot consomme over meat. Recipe won grand prize from Wisconsin State Journal by Mrs. John Sullivan.