Instructions:
1. Prepare the Steaks:
If the cube steaks are thick, you may want to pound them with a meat mallet to about ¼-inch thickness for even frying.
Pat the steaks dry with paper towels and set aside.
2. Set Up the Dredging Station:
In a shallow bowl, mix together the flour, baking powder, baking soda, black pepper, salt, garlic powder, and paprika.
In another bowl, whisk together the buttermilk, eggs, and hot sauce for a bit of extra flavor.
3. Coat the Steaks:
Dip each steak into the flour mixture, then into the buttermilk mixture, and back into the flour mixture. Press the flour into the steaks to create a thick, even coating.
Set the coated steaks on a wire rack and allow them to rest for 10-15 minutes. This helps the coating adhere better during frying.
4. Fry the Steaks:
In a large skillet or cast-iron pan, heat about ½ inch of vegetable oil over medium heat until it reaches 350°F.
Fry the steaks in batches, 3-4 minutes per side, or until golden brown and crispy. Make sure not to overcrowd the pan.
Once cooked, place the steaks on a paper towel-lined plate to drain excess oil.
5. Make the Country Gravy:
After frying the steaks, carefully drain most of the oil, leaving about 2-3 tablespoons of oil and the brown bits in the pan.
Whisk in the flour and cook over medium heat for 2-3 minutes, or until it becomes golden brown.
Gradually whisk in the milk, making sure to stir constantly to avoid lumps. Cook for about 5-7 minutes, or until the gravy thickens.
Season with salt, black pepper, and a pinch of cayenne for a little heat if desired.
6. Serve:
Serve the Chicken Fried Steak hot, topped with the country gravy. It pairs perfectly with mashed potatoes or fluffy biscuits on the side!
Details:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
continued on next page
