The Best Chicken Fried Steak with Gravy
I received this recipe from a co-worker about 5 years ago. This is by far the best chicken fried steak I’ve ever had. I’ve made this numerous times for my picky eater son and my southern-raised better half, as well as other family and friends. I get nothing but rave reviews each time.”
- 4 (1/2 pound) 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 egg
- 1 tablespoon hot pepper sauce (e.g. Tabasco(TM))
- 2 cloves garlic, minced
- 3 cups vegetable shortening for deep frying
- 1/4 cup all-purpose flour
- 4 cups milk
- kosher salt and ground black pepper to taste
- Pound the steaks to about 1/4-inch thickness.
- 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, Tabasco Sauce, and garlic. 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 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 kosher salt and pepper.
- Spoon the gravy over the steaks to serve.