Chicken Fried Steak

 Chicken Fried Steak

4 (1/2 pound) beef cube steak

2 cups all-purpose flour

2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon pepper

¾ teaspoon salt

1½ cups buttermilk

1 egg

1 tablespoon hot pepper sauce (tabasco)

2 cloves garlic

3 cups vegetable oil for frying

Gravy

¼ cup flour

4 cups milk

salt and pepper to taste

Pound steaks to ¾ inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper and salt in a separate shallow bowl; stir in the buttermilk, egg, hot sauce and garlic. Dredge each steak first into 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.

Heat shortening in a deep cast-iron skillet to 325 degree F. Fry the steaks until evenly golden brown, 3-5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving ¼ 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, 6-7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Suggestion: Serve with mashed potatoes