I realize this is a duplicate recipe (I originally blogged this on September 10, 2010), but it is so friggin good, that I had to re-post it.
Let me just say, I had no intentions of posting this again. I made it last week cause it had been quite awhile since I'd had it (it's one of my favorite meals ever), and was only planning on updating the photos. One bite...that's all it takes. This chicken fried steak is like a party in your mouth. I knew I needed to re-share it.
The breading is so crispy and flaky, and the meat is so juicy and tender...then you add the white gravy? Orgasmic! This is one of those rare times when I actually eat ALL of my dinner.
Every. Single. Glorious. Bite.
Try this! I HIGHLY recommend it.
Ok guys, have a great Memorial Day Weekend! Stay safe, and remember why it is that we have this three day weekend. My thoughts are with the families of those Americans who have lost a loved one to war. Please don't forget the men and women who have made the ultimate sacrifice so that we may remain the land of the free, and the home of the brave.
'The BEST Chicken Fried Steak'
Source: Adapted from All Recipes
4 beef cube steaks
2 cups all-purpose flour
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 (I used Tabasco)
3 cups vegetable shortening for deep frying
(If you're not using the packaged gravy)
1/4 cup all-purpose flour
4 cups milk
kosher salt and ground black
1. Heat the shortening in a deep skillet.
2. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, and Tabasco Sauce.
3. 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.
4. Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain.
(If using the packaged gravy, prepare as directed)
In a small saucepan, whisk together the flour and milk over medium heat. Bring the gravy to a slow boil and cook until thick, about 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.