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BRAGGIN' RIGHTS CHICKEN FRIED STEAK




Source of Recipe


David


List of Ingredients




BRAGGIN' RIGHTS CHICKEN FRIED STEAK

Ingredients
2 lb Roundsteak, (sliced 1/2 inch-thick and twice-tenderized)
2 cups All-purpose flour
2 tsp Baking powder
1 tsp Baking soda
1 tsp Fresh ground black pepper
3/4 tsp salt
1-1/2 cups buttermilk
1 large egg
1 Tbsp hot red pepper sauce
Crisco for deep frying

CLASSIC CREAM GRAVY
1/4 cup Pan drippings
3 tbsp All-purpose flour
2 cup Evaporated milk
1 cup unsalted beef stock
1/2 tsp fresh group black pepper
salt to taste



Recipe



Directions
Cut steak into 4 equal portions. Pound until each is about 1/4
inch thick. Place flour in a shallow bowl. In a second dish, stir
together baking powder, soda, pepper and salt; mix in buttermilk,
egg, pepper sauce and garlic. The mixture will be thin. Dredge
each steak first in flour, then in batter. Dunk steaks back into
flour and dredge well, patting in the flour until the surface of
the meat is dry.

Add enough shortening to a deep cast-iron skillet or Dutch oven
to deep fry steaks in at least 4 inches of fat. Bring temperature
of shortening to 325 degrees. Fry the steaks, pushing them under
the fat or turning them as they bob to the surface, for 7 to 8
minutes, or until they are golden brown. Drain steaks on paper
towels and transfer to a platter. Keep warm while preparing
Classic Cream Gravy. Divide steaks among 4 plates and serve with
mashed potatoes and gravy.

CLASSIC CREAM GRAVY:

After cooking chicken-fried steak or similar dish, pour off the
top fat through a strainer, leaving about 1/2 cup pan drippings
in the bottom of the skillet. Return any browned cracklings from
the strainer to the skillet before starting the gravy.

Place skillet over medium heat. Sprinkle in the flour, stirring
to avoid lumps. Add milk and stock. Simmer until liquid is
thickened and the raw flour taste is gone, about 3 minutes. Stir
the gravy up from the bottom frequently, scraping up any browned
bits. Season with pepper and salt. Makes about 3 cups.