Ingrédients pour Texas Chicken Fried Steak And Gravy
- Top Round Steaks
- Unbleached Flour
- 1 teaspoon baking powder
- Baking Soda
- Fresh Ground Black Pepper
- 1 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- Tabasco Sauce
- Fresh Garlic Cloves
- About 2 cups vegetable oil
- Pan Drippings
- 2 cups all-purpose flour
- 2 cups milk
- Fresh Ground Pepper
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Comment préparer Texas Chicken Fried Steak And Gravy
- In a shallow dish, place 2 cups all-purpose flour.
- In a separate bowl, whisk together 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 2 large eggs, 1 cup buttermilk, 1/2 teaspoon Tabasco sauce, and 2 cloves minced garlic.
- Dredge each chicken breast (about 1 inch thick) in the flour, then dip in the buttermilk mixture, and coat again thoroughly in flour, ensuring a good crust.
- In a large cast iron skillet or Dutch oven, heat 4 inches of vegetable oil (about 2 cups) over medium-high heat. Use a thermometer to ensure the oil reaches 350°F (175°C).
- Carefully place the steaks in the hot oil, frying for about 4 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan.
- Remove the steaks and place them on a wire rack or plate lined with paper towels to drain excess oil.
- Pour off all but 6 tablespoons of the oil from the skillet. Whisk in 6 tablespoons of flour to create a roux, cooking for 1-2 minutes until lightly golden.
- Gradually whisk in 2 cups of milk, stirring constantly until the gravy thickens to your desired consistency.
- Season the gravy with salt and pepper to taste.
- Serve the chicken fried steaks immediately, topped generously with the creamy gravy. Enjoy with your favorite sides!
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
18g
Fat
52g
Carbs
23g
