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Chicken-Fried Steak




Source of Recipe


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Recipe Link: http://southernfood.about.com/library/rec99/bl91006b.htm

List of Ingredients




Chicken-Fried Steak

1 pound top round steak, trimmed (1/2-inch thick), cut in 4 pieces
vegetable oil or shortening, for frying
1 cup buttermilk
1 teaspoon hot red pepper sauce, such as Tabasco
1 cup all-purpose flour
1 teaspoon salt, plus salt to taste
1/2 teaspoon freshly ground pepper
2 cups milk
1 canned chipotle en adobo, finely chopped, with clinging sauce

Using the pointed side of a meat mallet, pound the steaks to tenderize them.
Then use the flat side of the mallet to pound the steaks 1/4 inch thick.
Preheat the oven to 200 degrees F. Place a large wire rack over a jelly roll
pan. In a deep, heavy skillet (preferably cast iron), melt shortening over
high heat to a depth of 2 to 3 inches and heat it to 375 degrees F.
In a shallow bowl, mix the buttermilk and hot pepper sauce. In another
shallow bowl, combine the flour, 1 teaspoon salt, and the pepper and mix
well. Dip each steak in the buttermilk, then the flour mixture. Reserve 1
1/2 tablespoons of the flour mixture and set aside. Two at a time, deep fry
the steaks, turning once, until golden brown on both sides, about 3 minutes.
Using a slotted spatula, transfer to the wire rack and keep warm in the oven
while making the gravy.
Discard all but 1 1/2 tablespoons of the shortening from the skillet. Over
low heat, whisk in the reserved flour mixture. Let bubble for 1 minute.
Whisk in the milk and chipotle and bring to a simmer. Simmer until no trace
of the flour taste remains, about 3 minutes. Season with salt to taste.
Serve the steak immediately, with the gravy.
Makes 4 servings.

Recipe