Chicken Fried Steak

first_imgIngredients Chicken Cube Steaks 4 (1/2 pound) All-purpose Flour 2 cups Baking Powder 2 tsp Baking Soda 1 tsp Black Pepper 1 tsp Salt 3/4 tsp Buttermilk 1.5 cups Egg 1 Hot Pepper Sauce 1 tbsp Garlic (minced) 2 cloves Also Read – PUMPKIN MASH, TAMATAR RASSAVegetable Shortening 3 cups Milk 4 cups Kosher Salt to taste Ground Black Pepper to tastePreparation Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together 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. Also Read – DATES AND MILK CRUMBLEHeat the shortening in a deep cast-iron skillet to 325°F (165°C). Fry the steaks until they turn golden-brown. 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 for 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve. (Courtesy: