The Best Chicken Fried Steak

Recipe View Prepare the Steaks: Place steaks between 2 layers of plastic wrap and pound to a uniform thickness of about 1/4 inch. This ensures even cooking and maximum tenderness. (5 minutes)

Recipe View Set up Breading Stations: In a shallow bowl, place 2 cups of flour. In a second shallow bowl, whisk together baking powder, baking soda, 1 teaspoon black pepper, and 3/4 teaspoon salt. Add buttermilk, hot pepper sauce, egg, and minced garlic to the second bowl; stir until well combined. (5 minutes)

Recipe View Heat the Shortening: In a deep cast-iron skillet, heat vegetable shortening to 325 degrees F (165 degrees C). Ensure you have enough shortening to fully submerge the steaks. Place a wire rack over a sheet of parchment paper for draining the fried steaks. (10 minutes)

Recipe View Bread the Steaks: Dredge each steak in the plain flour, ensuring it's fully coated. Shake off any excess. Dip the floured steak into the buttermilk batter, allowing excess batter to drip back into the bowl. Finally, press the steak into the flour mixture again, ensuring both sides are completely coated. Place the breaded steak on the wire rack. Repeat for the remaining steaks. (15 minutes)

Recipe View Fry the Steaks: Carefully place the breaded steaks into the hot shortening, working in batches to avoid overcrowding the skillet. Fry for 3 to 5 minutes per side, until evenly golden brown and crispy. (10-20 minutes)

Recipe View Drain and Keep Warm: Remove the fried steaks from the skillet and place them on a paper towel-lined plate to drain excess oil. Cover with foil to keep warm while you prepare the gravy. (2 minutes)

Recipe View Prepare the Gravy Base: Drain all but 1/4 cup of the fat from the skillet, reserving as much of the browned solids (fond) as possible. These solids are crucial for adding flavor to the gravy.

Recipe View Create the Roux: Return the skillet to medium-low heat and add the reserved oil. Whisk the remaining 1/4 cup flour into the oil, creating a roux. Scrape the bottom of the pan with a spatula to incorporate the browned solids into the roux. Cook for 1-2 minutes, stirring constantly, until the roux is lightly golden. (5 minutes)

Recipe View Make the Gravy: Gradually stir in the milk, increasing the heat to medium. Bring the gravy to a simmer, stirring frequently to prevent scorching. Cook, stirring often, until the gravy has thickened to your desired consistency, about 6 to 7 minutes. (10 minutes)

Recipe View Season and Serve: Season the gravy with kosher salt and black pepper to taste. Transfer the fried steaks to a platter and generously pour the creamy gravy over the top. Serve immediately and enjoy! (2 minutes)