Braggin' Rights Chicken Fried Steak Recipe

Name: Braggin' Rights Chicken Fried Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beef, round steak sliced 1/2 inch thick, and twicetenderized by the butcher; 2 cups flour, all-purpose; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon black pepper freshly ground; 3/4 teaspoon salt; 1 1/2 cups buttermilk; 1 large eggs; 1 tablespoon red hot pepper sauce; 2 each garlic cloves minced; 1 x vegetable shortening for deep frying; 1/4 cup grease drippings from pan; 3 tablespoons flour, all-purpose; 2 cups evaporated milk; 1 cup beef stock unsalted, prefer veal stock if possible; 1/2 teaspoon black pepper freshly ground; 1 x salt to taste; 1 x mashed potatoes optional; 1 x buttermilk biscuits optional

Servings: persons

2 pounds beef, round steak sliced 1/2 inch thick, and twicetenderized by the butcher
2 cups flour, all-purpose
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper freshly ground
3/4 teaspoon salt
1 1/2 cups buttermilk
1 large eggs
1 tablespoon red hot pepper sauce
2 each garlic cloves minced
1 x vegetable shortening for deep frying
1/4 cup grease drippings from pan
3 tablespoons flour, all-purpose
2 cups evaporated milk
1 cup beef stock unsalted, prefer veal stock if possible
1/2 teaspoon black pepper freshly ground
1 x salt to taste
1 x mashed potatoes optional
1 x buttermilk biscuits optional

1
Cut steak into 4 equal portions.
2
Pound until each is about 1/4 inch thick.
3
Place flour in a shallow bowl.
4
In a second dish, stir together baking powder, soda, pepper and salt; mix in buttermilk, egg, pepper sauce and garlic.
5
The mixture will be thin.
6
Dredge each steak first in flour, then in batter.
7
Dunk steaks back into flour and dredge well, patting in the flour until the surface of the meat is dry.
8
Add enough shortening to a deep cast-iron skillet or Dutch oven to deep fry steaks in at least 4 inches of fat.
9
Bring temperature of shortening to 325F (160C).
10
Fry the steaks, pushing them under the fat or turning them as they bob to the surface, for 7 to 8 minutes, or until they are golden brown.
11
Drain steaks on paper towels and transfer to a platter.
12
Keep warm while preparing Classic Cream Gravy.
13
Divide steaks among 4 plates and serve with mashed potatoes and gravy.
14
CLASSIC CREAM GRAVY: After cookingf chicken-fried steak or similar dish, pour off the top fat through a strainer, leaving about 1/2 cup pan drippings in the bottom of the skillet.
15
Return any browned cracklings from the strainer to the skillet before starting the gravy.
16
Place skillet over medium heat.
17
Sprinkle in the flour, stirring to avoid lumps.
18
Add milk and stock.
19
Simmer until liquid is thickened and the raw flour taste is gone, about 3 minutes.
20
Stir the gravy up from the bottom frequently, scraping up any browned bits.
21
Season with pepper and salt.

1875

kcal

Calories

137

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 pounds beef, round steak sliced 1/2 inch thick, and twicetenderized by the butcher, 2 cups flour, all-purpose, 2 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Braggin' Rights Chicken Fried Steak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braggin' Rights Chicken Fried Steak

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