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Chrissy's Southern Chicken Fried Steak & Gravy




I was given this recipe by a friend I served in the Navy with over 18 years ago, she was from Tennessee. It is a very delicious and fulfills any comfort food needs or wants. I have made a couple changes of the recipe to my own personal taste. I hope you enjoy and continue to follow me into my kitchen for more recipe's from my personal recipe box, kitchen tips & tricks.

Ingredients

4 1/2 pound Beef Steaks
2 cups all-purpose flour
2 teaspoons corn starch
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons black pepper
1/2 Teaspoon salt
1/8 teaspoon sage
1 1/2 cups buttermilk
2 eggs
1 tablespoon hot sauce
2 teaspoons minced garlic
4 cups vegetable shortening for deep frying
1/4 cup all purpose flower
4 cups milk
Salt and pepper to taste


Directions

Pound the steaks about 1/4 inch thickness. 

Place 2 cups of the flour into a shallow bowl . Stir together the baking powder, baking soda, corn starch, sage, black pepper, and salt. 

In a separate shallow container stir in the buttermilk, eggs, hot sauce, garlic.

Dip each steak in the dry flower mixture, then into the wet batter, and then back in the dry flower mixture. Make sure that each steak is completely coated with the mixture. Tap gently and get off any excess dry flour mix.

Heat the shortening in a deep skillet I prefer Cast Iron to 325 Degrees F 
Fry steaks evenly on both sides until evenly golden brown roughly 3-5 minutes each side.

Place steaks on a plate with a couple paper towels underneath to absorb any additional oil. 

Drain the fat or oil from the skillet, reserving 1/4 cup of liquid. (keeping any solid remnants for your gravy)

Return dirty skillet with 1/4 liquid and remnants to stove at medium-low heat. Whisk in your remaining dry flower mixture with oil. Make sure to scrape bottom to release solid pieces into your gravy. 

Stir in milk, raise the heat to medium, and bring the gravy to a simmer, cook for 8 minutes until the gravy gets thick, stirring and folding constantly. Add salt and pepper to taste. Spoon your gravy over your steaks and ENJOY!!! 

*Note* I added the corn starch to the dry flower mixture to help adhere the coating onto the steaks when you fry it, and to help thicken up your gravy. 


This goes well with mashed potatoes, or garlic potatoes, and a side of veggies! 

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