Description
Southern comfort chicken fried steak delivers hearty flavors straight from Texas kitchens. Crispy golden breading and rich cream gravy invite diners to savor classic home-style cooking that satisfies deeply.
Ingredients
Scale
Meat Ingredients:
- 4 1/2 chicken breasts, pounded to 1/4-inch thickness
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- 3/4 teaspoon salt
Wet and Flavor Ingredients:
- 1 1/2 cups buttermilk
- 1 tablespoon hot pepper sauce (e.g., Tabasco)
- 1 large egg
- 2 cloves garlic, minced
- 3 cups vegetable shortening or oil for frying
- 4 cups milk
- Kosher salt to taste
- Ground black pepper to taste
Instructions
- Tenderize the chicken breasts by gently pounding them between plastic wrap until they reach a uniform 1/4-inch thickness.
- Distribute flour evenly in a shallow dish for the initial coating process.
- Combine dry ingredients in a separate bowl, blending baking powder, baking soda, black pepper, and salt to create a seasoned mixture.
- Whisk buttermilk, hot pepper sauce, egg, and minced garlic into the dry ingredient mixture until thoroughly incorporated.
- Prepare a deep cast-iron skillet by heating vegetable shortening to 325°F. Position a wire rack over parchment paper for draining breaded chicken.
- Coat each chicken breast by first dredging in flour, then dipping into the buttermilk batter, and finally pressing back into flour to ensure complete coverage. Transfer breaded pieces to the wire rack.
- Carefully fry chicken in batches, cooking 3-5 minutes per side until achieving a golden-brown exterior. Transfer to a paper towel-lined plate and tent with foil to maintain warmth.
- Drain skillet, reserving 1/4 cup of fat and browned bits. Return skillet to medium-low heat and whisk remaining flour into the reserved fat, creating a roux.
- Gradually incorporate milk into the roux, increasing heat to medium. Simmer gravy for 6-7 minutes, stirring consistently until it reaches desired thickness. Season with kosher salt and pepper.
- Plate the fried chicken and generously ladle warm gravy over the top before serving.
Notes
- Tenderize Chicken Carefully: Use a meat mallet or rolling pin with gentle, even strokes to prevent tearing the chicken while achieving uniform thickness.
- Maximize Flavor Boost: Add paprika, cayenne, or garlic powder to the flour mixture for extra depth and complexity in the breading.
- Control Oil Temperature: Use a thermometer to maintain consistent 325F for perfectly crispy, golden-brown exterior without burning or undercooking.
- Gluten-Free Adaptation: Replace wheat flour with gluten-free all-purpose flour blend and use cornstarch for additional crispiness while maintaining texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 800
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 50 g
- Saturated Fat: 15 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 150 mg