The Best Chicken Fried Steak

Serves 4
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Directions

  1. 1Peel and mince two cloves of garlic
  2. 2Peel and mince two cloves of garlic
  3. 3Peel and mince two cloves of garlic
  4. 4Put two cups of all-purpose flour in a shallow dish or bowl
  5. 5Put two cups of all-purpose flour in a shallow dish or bowl
  6. 6Put two cups of all-purpose flour in a shallow dish or bowl
  7. 7Put two teaspoons of baking powder into a separate dish or bowl
  8. 8Put two teaspoons of baking powder into a separate dish or bowl
  9. 9Put two teaspoons of baking powder into a separate dish or bowl
  10. 10Add a teaspoon of baking soda
  11. 11Add a teaspoon of baking soda
  12. 12Add a teaspoon of baking soda
  13. 13Add a teaspoon of ground black pepper
  14. 14Add a teaspoon of ground black pepper
  15. 15Add a teaspoon of ground black pepper
  16. 16Add three-quarters of a teaspoon of salt
  17. 17Add three-quarters of a teaspoon of salt
  18. 18Add three-quarters of a teaspoon of salt
  19. 19Mix the ingredients with a fork to blend
  20. 20Mix the ingredients with a fork to blend
  21. 21Mix the ingredients with a fork to blend
  22. 22Stir in one and a half cups of buttermilk
  23. 23Stir in one and a half cups of buttermilk
  24. 24Stir in one and a half cups of buttermilk
  25. 25Add a large egg
  26. 26Add a large egg
  27. 27Add a large egg
  28. 28Add a tablespoon of hot sauce
  29. 29Add a tablespoon of hot sauce
  30. 30Add a tablespoon of hot sauce
  31. 31Add the minced garlic
  32. 32Add the minced garlic
  33. 33Add the minced garlic
  34. 34Mix the batter well
  35. 35Mix the batter well
  36. 36Mix the batter well
  37. 37Dredge each steak first in the flour, then in the batter, and then again in the flour
  38. 38Dredge each steak first in the flour, then in the batter, and then again in the flour
  39. 39Dredge each steak first in the flour, then in the batter, and then again in the flour
  40. 40Rest the steak on a wire rack over parchment paper to air dry while you batter the others
  41. 41Rest the steak on a wire rack over parchment paper to air dry while you batter the others
  42. 42Rest the steak on a wire rack over parchment paper to air dry while you batter the others
  43. 43Heat three cups of vegetable shortening in a deep cast iron skillet to 325 degrees
  44. 44Heat three cups of vegetable shortening in a deep cast iron skillet to 325 degrees
  45. 45Heat three cups of vegetable shortening in a deep cast iron skillet to 325 degrees
  46. 46Fry each steak until it's golden brown, about three to five minutes per side
  47. 47Fry each steak until it's golden brown, about three to five minutes per side
  48. 48Fry each steak until it's golden brown, about three to five minutes per side
  49. 49Transfer the fried steak to a towel-lined tray and keep them warm under foil
  50. 50Transfer the fried steak to a towel-lined tray and keep them warm under foil
  51. 51Transfer the fried steak to a towel-lined tray and keep them warm under foil
  52. 52Drain the fat from the skillet, preserving a quarter cup of the fat and as much of the solids as possible
  53. 53Drain the fat from the skillet, preserving a quarter cup of the fat and as much of the solids as possible
  54. 54Drain the fat from the skillet, preserving a quarter cup of the fat and as much of the solids as possible
  55. 55Return the skillet to medium-low heat and add the reserved fat
  56. 56Return the skillet to medium-low heat and add the reserved fat
  57. 57Return the skillet to medium-low heat and add the reserved fat
  58. 58Stir in a quarter cup of all-purpose flour until blended, scraping up any browned bits on the bottom of the pan
  59. 59Stir in a quarter cup of all-purpose flour until blended, scraping up any browned bits on the bottom of the pan
  60. 60Stir in a quarter cup of all-purpose flour until blended, scraping up any browned bits on the bottom of the pan
  61. 61Then, stir in four cups of milk
  62. 62Then, stir in four cups of milk
  63. 63Then, stir in four cups of milk
  64. 64Increase the heat to medium and bring the gravy to a simmer
  65. 65Increase the heat to medium and bring the gravy to a simmer
  66. 66Increase the heat to medium and bring the gravy to a simmer
  67. 67Cook, stirring often, until the gravy has thickened (6 to 7 minutes)
  68. 68Cook, stirring often, until the gravy has thickened (6 to 7 minutes)
  69. 69Cook, stirring often, until the gravy has thickened (6 to 7 minutes)
  70. 70Season the gravy to taste with kosher salt and ground black pepper
  71. 71Season the gravy to taste with kosher salt and ground black pepper
  72. 72Season the gravy to taste with kosher salt and ground black pepper
  73. 73Transfer the steaks to a platter and pour the gravy over them
  74. 74Transfer the steaks to a platter and pour the gravy over them
  75. 75Transfer the steaks to a platter and pour the gravy over them

Ingredients

  • 4 beef cube steaks
  • 4 beef cube steaks
  • 4 beef cube steaks
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground black pepper
  • 0.75 teaspoon salt
  • 0.75 teaspoon salt
  • 0.75 teaspoon salt
  • 1.5 cups buttermilk
  • 1.5 cups buttermilk
  • 1.5 cups buttermilk
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 1 tablespoon hot sauce
  • 1 tablespoon hot sauce
  • 1 tablespoon hot sauce
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 3 cups vegetable shortening
  • 3 cups vegetable shortening
  • 3 cups vegetable shortening
  • 0.25 cup all-purpose flour
  • 0.25 cup all-purpose flour
  • 0.25 cup all-purpose flour
  • 4 cups milk
  • 4 cups milk
  • 4 cups milk
  • kosher salt
  • kosher salt
  • kosher salt
  • ground black pepper
  • ground black pepper
  • ground black pepper

Equipment

shallow dishbowlforkwire rackparchment paperdeep cast iron skillettowel-lined trayspatula

Tips

  • For a buttermilk substitute, add 1 3/4 tablespoons of cream of tartar, or 1 tablespoon of lemon juice or white vinegar, to a cup of milk; let stand for 5 to 10 minutes.
The Best Chicken Fried Steak | Clip Recipe