Chicken Fried Steak

Chicken Fried

Try Chicken Fried Steak in honor of Zac Brown Band coming to Youngstown August 24th!

Chicken Fried Steak
  • 4 (1/2 lb.) beef cube steaks
  • 2 1/4 cups flour, divided
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. freshly ground black pepper
  • 1/2 tsp. salt
  • 1 1/2 cups buttermilk
  • 1 egg
  • 1 Tbsp. hot sauce
  • 2 cloves garlic, minced
  • 3 cups vegetable shortening
  • 4 cups milk
  1. Pound steaks to about 1/4-inch thickness. Place 2 cups flour in a shallow bowl. In a separate shallow bowl, stir together baking powder, baking soda, pepper and salt. Stir in buttermilk, egg, hot sauce and garlic. Dredge steak in flour, then in the batter and again in the flour, coating completely.
  2. Heat shortening in a skillet to 325º. Fry steaks for about 3 to 5 minutes per side, until golden brown. Place fried steaks on a plate with paper towels to drain. Drain fat from skillet, reserving 1/4 cup of liquid and solid remnants.
  3. Return skillet to medium-low heat with the reserved oil and whisk in remaining 1/4 cup flour. Scrape bottom of the pan with a spatula to release solids into gravy. Stir in milk, raise heat to medium and bring gravy to a simmer. Cook for 6 to 7 minutes, until thick. Season with salt and pepper if desired. Spoon gravy over chicken fried steak and serve.


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