Chicken Fried Steak (Print Version)
Ingredients:
01 -
4 (1/2 pound) chicken breasts, pounded to 1/4-inch thickness.
02 -
2 ¼ cups all-purpose flour, divided.
03 -
2 teaspoons baking powder.
04 -
1 teaspoon baking soda.
05 -
1 teaspoon black pepper.
06 -
¾ teaspoon salt.
07 -
1 ½ cups buttermilk.
08 -
1 tablespoon hot pepper sauce (e.g., Tabasco™).
09 -
1 large egg.
10 -
2 cloves garlic, minced.
11 -
3 cups vegetable shortening or oil for frying.
12 -
4 cups milk.
13 -
Kosher salt and ground black pepper to taste.
Instructions:
01 -
Place the chicken breasts between 2 layers of plastic wrap and pound them to a thickness of about 1/4 inch.
02 -
Place 2 cups of flour in a shallow bowl.
03 -
In a second shallow bowl, stir together the baking powder, baking soda, 1 teaspoon of black pepper, and 3/4 teaspoon of salt.
04 -
Add the buttermilk, hot pepper sauce, egg, and minced garlic to this bowl, and stir until well combined.
05 -
Heat the vegetable shortening or oil in a deep cast-iron skillet to 325°F (165°C). Place a wire rack over a sheet of parchment paper to hold the coated chicken.
06 -
Dredge a chicken breast in the flour to coat; shake off any excess. Dip it into the buttermilk batter, allowing the excess to drip back into the bowl. Press it back into the flour to coat both sides completely. Place the breaded chicken on the wire rack and repeat with the remaining chicken breasts.
07 -
Fry the chicken in batches if necessary, until evenly golden brown, about 3 to 5 minutes per side. Remove the chicken to a paper towel-lined plate to drain. Cover with foil to keep warm while you prepare the gravy.
08 -
Drain the fat from the skillet, reserving 1/4 cup of the liquid along with any solid remnants. Return the skillet to medium-low heat, add the reserved oil, and whisk in the remaining 1/4 cup of flour. Scrape the bottom of the pan to release the solids into the gravy.
09 -
Stir in the milk, increase the heat to medium, and bring the gravy to a simmer. Cook, stirring often, until the gravy thickens, about 6 to 7 minutes. Season with kosher salt and pepper to taste.
10 -
Transfer the fried chicken to a platter and pour the gravy over the top.