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–+ servings

Chicken-Fried Steak

Love me tenderized.
Servings 4 people

Ingredients  

  • 2 cups all-purpose flour
  • salt and fresh-ground black pepper to taste
  • 1 ½ cups buttermilk
  • 1 large egg
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fresh-ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • steak seasoning to taste (optional; we like Saltgrass 7 Steak Spice)
  • vegetable shortening for frying
  • 1 ½ to 2 pounds top round tenderized by your butcher (or you, if you have the energy), cut into 4 equal portions about ¼ inch thick

Directions 

  • Place flour in a shallow dish and season with salt and pepper.
  • In another dish, whisk together the buttermilk, the egg, and the remaining dry ingredients.
  • If desired, sprinkle the steaks with a little bit of steak seasoning, then dredge them in the flour.
  • Dip each steak into the buttermilk mixture, then once again into the flour, completely coating the steaks.
  • In a deep cast-iron skillet over medium heat, heat the shortening to about 340 degrees. There should be enough shortening (2 to 4 inches) to almost cover the steaks and allow them to float.
  • Fry the steaks, gently turning every so often, until golden brown, about 6 to 7 minutes (don’t crowd the skillet; you can fry in batches, just be sure to bring your shortening back up to temperature).
  • Drain on a wire rack and keep warm in a low oven while you whip up some cream gravy. Serve immediately—they lose their luster rather quickly.