Big Johns Spicy Chicken Fried Steak Recipes

Steps:

• Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
• Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
• Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Steps:

• Heat a small amount of oil in your pan for frying.
• Mix up meat and salt and pepper form into patties.
• Dip in the egg.
• Roll in cracker crumbs.
• Place in the oil and cook until needing to be flipped then flip and finish until desired doneness.
• Can be topped with mushroom soup for gravy or you can make a milk gravy.
• Other substitutions are adding garlic powder or onion soup mix or Worcestershire sauce.

Steps:

• Beat together the egg and milk then set aside.
• Combine the flour and spices, mix well, and spread onto a flat tray or plate.
• Dip each steak into the milk/egg mixture and dredge each in the flour mixture, then dip back into the milk/egg mixture.
• Heat 1/2 inch deep cooking oil in a large heavy skillet over medium-high heat for a few minutes.
• Check the temperature with a drop of the egg/milk mixture; if it pops and sizzles, it's ready.
• Carefully place each steak into the hot oil, allowing to fry for 3 to 5 minutes, then turn over and cook another 3 to 5 minutes, depending upon the size of the cutlets.
• Remove steaks from oil and allow to drain on paper towel.
• Leave about 3-4 tablespoons of the oil from frying the steak in the skillet and reduce heat to medium.
• Combine all ingredients for gravy on a bowl and mix until flour is desolved.
• Pour into skillet and cook until desired thickness is reached.