Chicken Fried Steak-The Keeper |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 7 |
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This recipe is our KEEPER. My husband loves chicken fried steak, but he's also pretty picky about it. I've tried tons of different variations-from many different recipes-and finally last night when I made this he said, This is some of the best! (even out of all the restaurants that he's ordered it from). And he requested that I use this recipe from now on. I figured I'd put it here for safe keeping. It's nothing too fancy, but maybe someone else will have good luck w/this, too. Adding the baking powder and soda to the flour seems to make for extra cripsy crust. I use Paula Dean's House Seasoning, from , to season the meat. Ingredients:
2 cups all-purpose flour |
3 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 1/2 teaspoons pepper |
3 eggs |
1 1/4 cups buttermilk |
4 cube steaks |
paula dean's house seasoning (recipe follows-copied from foodnetwork.com) |
peanut oil, for frying |
1/3 cup bacon grease |
1/3 cup flour |
3 -4 cups milk (may need more) |
salt and pepper |
1 cup salt |
1/4 cup black pepper |
1/4 cup garlic powder |
Directions:
1. Heat about 1/2 inch to an inch peanut oil in a large skillet over medium to medium-high heat.
2. Season the steaks w/Paula Dean's House Seasoning. In a large bowl, mix the flour, baking powder, baking soda, salt, and pepper. In another bowl, beat the eggs and the buttermilk. Dredge each steak in the flour first, then the buttermilk mixture, and then the flour again. Add each steak to the skillet for frying.
3. Fry each steak on one side about 7-8 minutes, or until golden brown. Turn and do the same on the other, about 5-6 minutes. (Keep an eye so it doesn't burn).
4. Set the steaks aside on paper towels and cover them so they don't cool off too fast. Drain the skillet's peanut oil and add the bacon grease. Heat the bacon grease over medium heat, then mix in the flour and stir until it's bubbly. Add the milk little by little, stirring constantly, until desired amount and consistency is reached (can increase heat to thicken faster). Season w/salt and pepper (I usually add atleast 2 teaspoons of salt and 1/2 teaspoon pepper, because that's how we like it).
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