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Braggin Rights Chicken Fried Steak Recipe

Braggin Rights Chicken Fried Steak Recipe

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Ingredients:

Serving

2 lb round steak, sliced 1/2 inch thick and twice-tenderized by the butcher
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp fresh ground black pepper
3/4 tsp salt
1 1/2 cup buttermilk
1 large egg
1 tsp cayenne pepper
2 cloves garlic, minced
crisco for deep frying (i am sorry, i use lard)
classic cream gravy
1/4 cup pan drippings
3 tbsp all-purpose flour
2 cups evaporated milk
1 cup unsalted beef stock
1/2 tsp fresh ground black pepper
salt to taste
optional
mashed potatoes
homemade buttermilk biscuits

Directions:

Cut steak into 4 equal portions.
Pound until each is about 1/4 inch thick.
Place flour in a shallow bowl.
In a second dish, stir together baking powder, soda, pepper and salt; mix in buttermilk, egg, pepper sauce and garlic.
The mixture will be thin.
Dredge each steak first in flour, then in batter.
Dunk steaks back into flour and dredge well, patting in the flour until the surface of the meat is dry.
Add enough shortening (lard)[or a combination of both!] to a deep cast-iron skillet or Dutch oven to deep fry steaks in at least 3 inches of fat. Bring temperature of shortening to 325 degrees.
Fry the steaks, pushing them under the fat or turning them as they bob to the surface, for 7 to 8 minutes, or until they are golden brown.
Drain steaks on paper towels and transfer to a platter.
Keep warm while preparing Classic Cream Gravy.
Divide steaks among 4 plates and serve with mashed potatoes and gravy. .
CLASSIC CREAM GRAVY:
After cooking chicken-fried steak , pour off the top fat through a strainer, leaving about 1/2 cup pan drippings in the bottom of the skillet.
Return any browned cracklings from the strainer to the skillet before starting the gravy.
Place skillet over medium heat.
Sprinkle in the flour, stirring to avoid lumps.
Add milk and stock.
Simmer until liquid is thickened and the raw flour taste is gone, about 3 minutes.
Stir the gravy up from the bottom frequently, scraping up any browned bits.
Season with pepper and salt.
Makes about 3 cups.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	887.57 Kcal (3716 kJ)
Calories from fat	309.16 Kcal
		% Daily Value*
Total Fat	34.35g	53%
Cholesterol	230.78mg	77%
Sodium	1315.84mg	55%
Potassium	1761.83mg	37%
Total Carbs	72.35g	24%
Sugars	5.26g	21%
Dietary Fiber	2.47g	10%
Protein	73.62g	147%
Vitamin C	3.3mg	6%
Iron	5.8mg	32%
Calcium	592.8mg	59%

Amount Per 100 g
Calories	146.5 Kcal (613 kJ)
Calories from fat	51.03 Kcal
		% Daily Value*
Total Fat	5.67g	53%
Cholesterol	38.09mg	77%
Sodium	217.18mg	55%
Potassium	290.79mg	37%
Total Carbs	11.94g	24%
Sugars	0.87g	21%
Dietary Fiber	0.41g	10%
Protein	12.15g	147%
Vitamin C	0.5mg	6%
Iron	1mg	32%
Calcium	97.8mg	59%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

20.1

Points
23

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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