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Chicken-Fried Steaks
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2-1/4 cups all-purpose flour, divided
2 teaspoons baking powder
3/4 teaspoon each salt, onion powder, garlic powder, chili powder and pepper
2 eggs, lightly beaten
1-2/3 cups buttermilk, divided
4 beef cube steaks (1 pound)
Oil for deep-fat frying
1-1/2 cups milk
In a shallow bowl, combine 2 cups flour, baking powder and seasonings. In another
shallow bowl, combine eggs and 1 cup buttermilk. Dip each cube steak in
buttermilk mixture, then roll in flour mixture. Let stand for 5 minutes. In a
large skillet, heat 1/2 in. of oil on medium-high. Fry steaks for 5-7 minutes.
Turn carefully; cook 5 minutes longer or until coating is crisp and meat is no
longer pink. Remove steaks and keep warm. Drain, reserving 1/3 cup drippings;
stir remaining flour into drippings until smooth. Cook and stir over medium heat
for 2 minutes. Gradually whisk in milk and remaining buttermilk. Bring to a boil;
cook and stir for 2 minutes or until thickened. Serve with steaks.
Yield: 4 servings (2 cups gravy).
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |