Post by Chris in NM on Sept 17, 2009 6:53:20 GMT -6
Chris’s Chicken Fried Steak T & T
2 beef cube steaks 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup buttermilk (I used ½ c. sour cream and ¼ c. 2% milk) salt and pepper to taste 1 egg 2 drops hot pepper sauce 1 tsp. garlic, minced canola oil 2 tablespoons all-purpose flour 2 cups milk salt & pepper to taste
Place 1 cup of flour in a gallon zipper bag. Stir together the baking powder, baking soda, pepper, and salt and add to flour. Mix the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour mixture, 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 oil in a deep skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible. Return the skillet to medium-low heat with the reserved oil. 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 salt and pepper. Spoon the gravy over the steaks to serve.