Serves: 4
Total Calories: 158
Using the pointed side of a meat mallet, pound the steaks to tenderize them. Then use the flat side of the mallet to pound the steaks 1/4 inch thick.
Preheat the oven to 200°F. Place a large wire rack over a jelly roll pan. In deep fryer, melt shortening over high heat to a depth of 2 to 3 inches and heat it to 375 degrees F. In a shallow bowl, mix the buttermilk and hot pepper sauce. In another shallow bowl, combine the flour, 1 teaspoon salt, and the pepper and mix well. Dip each steak in the buttermilk, then the flour mixture. Reserve 1 1/2 tablespoons of the flour mixture and set aside.
Two at a time, deep fry the steaks, turning once, until golden brown on both sides, about 3 minutes. Using a slotted spatula, transfer to the wire rack and keep warm in the oven while making the gravy.Discard all but 1 1/2 tablespoons of the shortening from the skillet. Over low heat, whisk in the reserved flour mixture. Let bubble for 1 minute. Whisk in the milk and chipotle and bring to a simmer. Simmer until no trace of the flour taste remains, about 3 minutes. Season with salt to taste. Serve the steak immediately, with the gravy.
This Chicken Fried Steak recipe is from the Cook'n Deep Fried Cookbook. Download this Cookbook today.
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