Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Southern Chicken Fried Steak

4.5
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner Southern
Southern Chicken Fried Steak
Ingredients
  • 4 (1/2 pound) beef cube steaks
  • 2 1/4 cups all-purpose flour, divided
  • 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 (e.g. Tabasco™)
  • 1 large egg
  • 2 cloves garlic, minced
  • 3 cups vegetable shortening for frying
  • 4 cups milk
  • kosher salt and ground black pepper to taste
Instructions
1
Prepare the steak by placing them between two layers of plastic wrap and gently pounding to achieve a thickness of 6 millimeters.
2
In a separate container, combine two cups of all-purpose flour to create a shallow dish.
3
Mix together one teaspoon of baking powder, half a teaspoon of baking soda, three-quarters of a teaspoon of black pepper, and three-quarters of a teaspoon of salt in another shallow dish. Add buttermilk, Tabasco sauce, one egg, and minced garlic; stir until well combined.
4
Meanwhile, heat a generous amount of shortening in a deep cast-iron skillet over medium heat until it reaches 325 degrees Fahrenheit (165 degrees Celsius). Position a wire rack above a sheet of parchment paper.
5
During the time the shortening is heating up, coat each steak in flour to cover them evenly; shake off any excess. Dip the floured steak into the buttermilk mixture, allowing any remaining batter to drip back into the container. Press the steak in flour again to ensure they are both sides are completely coated. Place the breaded steak on the wire rack and repeat this process for any remaining steaks.
6
Fry the steaks in batches if necessary, until they are evenly golden brown on both sides, taking around 3 to 5 minutes per side. Remove the steaks from the skillet and place them on a paper towel-lined plate to drain excess fat. Cover the steaks with foil to keep them warm while preparing the gravy.
7
Collect the remaining fat from the skillet, reserving one-quarter cup of it and as much of the solid particles as possible.
8
Return the skillet to medium-low heat; add the reserved fat. Whisk one-quarter cup of all-purpose flour into the fat. Scrape the bottom of the pan with a spatula to release any remaining solids into the gravy.
9
Stir in milk, increase the heat to medium, and bring the gravy to a simmer. Cook, stirring frequently, until it thickens to your liking, taking around 6 to 7 minutes. Season with kosher salt and black pepper.
10
Transfer the steaks to a serving platter and pour the gravy over them.