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Southern Chicken Fried Steak
Southern Chicken Fried Steak

Southern Chicken Fried Steak

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 pound boneless beef top loin
2 cups shortening
1 egg, beaten
1 cup buttermilk
Salt and pepper to taste
1/4 teaspoon garlic powder
1 cup all-purpose flour
Gravy
1/4 cup all-purpose flour
1 quart milk
Salt and pepper to taste
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Let's Make It
1
Cut top loin crosswise into 4 (4 ounce) cutlets. Place meat in a resealable plastic bag and pound with meat mallet or side of a heavy can. In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C). While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1 cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again.
2
Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup.
3
Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak.
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