There's not much that's better than classic Southern food, and chicken fried steak is at the top of the list of iconic dishes. Richly seasoned fried steaks come slathered with a creamy gravy loaded with onions. Serve this dish with either mashed potatoes or buttered egg noodles for an instant hit that everyone will love.
1 1/2 pounds cube steak
2 teaspoons kosher salt
2 teaspoons black pepper
2 cups flour
1 cup whole milk buttermilk
1 egg, large, lightly beaten
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons hot sauce
1/4 cup vegetable oil
4 tablespoons flour
1 whole onion, sliced (optional)
3 cups whole milk
Sprinkle the steaks with salt and pepper.
Add the baking powder, baking soda, egg, and hot sauce to the buttermilk and mix well.
Season the flour with salt, pepper, onion powder, and garlic powder. Stir well.
Preheat a large skillet over medium heat. Add vegetable oil to the skillet and allow to heat.
Dip steak pieces first into the seasoned flour, then into the buttermilk mixture, then into the flour again. Pat the flour onto the surface and shake off the excess. Add steak pieces to the hot skillet and fry on each side until golden brown, about five minutes per side. Work with just a few pieces at a time, so as not to crowd the skillet. Once cooked, set the pieces aside. Tent with foil to keep warm. Drain off excess oil, leaving just a tablespoon or so in the skillet.
If using onions, add them to the skillet and stir well, scraping up the fond off the bottom. Cook onions for about ten minutes or until softened and fragrant.
Add flour to the skillet. Stir well, cooking the flour for about a minute. Stir in milk, and bring the skillet up to a boil. Reduce to a simmer and cook for about 3–4 minutes. Taste and adjust for salt and pepper. Pour gravy over steaks, and serve hot.
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