Ingredients
-
2
-
2
-
-
-
1
-
1
-
2
-
-
-
1/4
-
1/4
-
1
-
-
-
Directions
Broken Spoke’s Chicken-Fried Steak, Chicken-Fried Steak is so ‘Texas’, and the Austin dance hall has one of the best in the state One of the old traditional ways to tenderize the beef was to pound the heck out of it with a Coke bottle or saucer Rich, peppery gravy is a must for a successful chicken-fried steak I recommend a round steak, pounded into tender submission by hand rather than machine-tenderized cube steaks , The crust on this was absolutely perfect! I soaked the round steak in buttermilk for several hours, then patted them dry and pounded them I seasoned the meat lightly with seasoning salt I also added 1/2 t garlic salt, 1/2 t garlic pepper, 1/2 t onion pepper, 1/2 t paprika and 1/4 t pepper to the dry ingredients My gravy didn’t have quite enough flour, so I added a beef boullion cube Then it was perfect! Thanks Miss Annie:), My family and I loved the Chicken Fried Steak It had great flavor I didn’t make the gravy only becuase use a white pepper gravy that we all like I do have a question, the crust didn’t stay on for me As soon as it hit the oil it would fall off I’m not sure how to stop that from happening I have to say the flavor reminded me of my mom’s cooking, it was wonderful!
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Steps
|
1
Done
|
Whip Together Egg, Buttermilk, Salt and Pepper in a Large Bowl; Set Aside. |
|
2
Done
|
Blend Together Flour and Cracker Meal in Another Bowl. |
|
3
Done
|
Place Cutlet in Mixture, and Cover Both Sides Well. |
|
4
Done
|
Submerge the Cutlet in the Egg Batter; Then Place Back in the Flour Mixture, Patting Both Sides Again Evenly to Coat. |
|
5
Done
|
Melt Shortening in a Deep Fryer (or Cast-Iron Skillet), and Heat to 325f. |
|
6
Done
|
Place Cutlet in Fryer and Fry Until It Floats and Turns Golden. |
|
7
Done
|
Remove Steak from Fryer, Drain Well, Reserving 1/2 Cup Drippings For Gravy. |
|
8
Done
|
to Make Cream Gravy: Place Reserved Drippings in a 10 Inch Cast-Iron Skillet, and Heat Until Hot. |
|
9
Done
|
Gradually Add Flour, and Cook Over Low Heat Until Mixture Turns Brown, Stirring Constantly to Prevent Scorching. |
|
10
Done
|
Add Remaining Ingredients, and Cook, Stirring Constantly, Until Thick. |
|
11
Done
|
If Gravy Gets Too Thick, Thin to Desired Consistency With Water. |
|
12
Done
|
Note: This Recipe Makes Enough Gravy For 4 Steaks. |
