Email to Cat      

Chicken-Fried Steak

Source of Recipe

From "Mad Hungry Cravings" by Lucinda Quinn


Recipe Introduction

"I don't have a Southern bone in my body, but I'm deeply attracted to the food of the South, which is all about cooking from the soul. Chicken-fried steak may not be chicken, but it is certainly steak, and it's most certainly fried, though shallow-fried. The steaks get smothered in a creamy white gravy made with the scrapings left in the pan. Smoky, buttery, sweet, and salty flavors are the name of the game. It's rich and fattening, literally not for the faint of heart. Serve with Candied Sweet Potatoes and Collard Greens with Ham and Bacon."

List of Ingredients

â—¦ 2 pounds sirloin tip roast, cut into six ¾-inch-thick steaks
â—¦ 1 ½ teaspoons coarse salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 1 cup plus 3 tablespoons all-purpose flour
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ 1 cup plus 3 tablespoons all-purpose flour
â—¦ ¼ teaspoon cayenne pepper
â—¦ 1 cup buttermilk (well-shaken before measuring)
â—¦ Vegetable oil for pan-frying
â—¦ 2 cups whole milk


Recipe

Put the steaks on a clean work surface, cover with plastic wrap, and pound on both sides with the tenderizing side of a meat mallet until ¼ inch thick. Season the steaks with 1 teaspoon of the salt and ¼ teaspoon of the pepper.

Set a cooling rack over a baking sheet.
Combine 1 cup of the flour and the cayenne in a wide shallow bowl and pour the buttermilk into another shallow bowl. Coat the steaks in flour, then in buttermilk, and again in flour; transfer to the baking sheet and let stand for 20 minutes.

Heat a large cast iron skillet over medium-high heat. Add â…› inch of oil. When it shimmers, fry the steaks in two batches, turning once, until golden brown on both sides, about 3 minutes per side. Transfer to a paper towel-lined baking sheet or plate to drain.

Carefully pour all but 2 tablespoons of the fat from the skillet and return the pan to the heat. Whisk in the remaining 3 tablespoons flour and cook until bubbly and golden, 1 minute. Whisk in the whole milk and the remaining ½ teaspoon salt and ¼ teaspoon pepper, bring to a boil, whisking constantly, and boil until the gravy thickens slightly, about 1 minute. Transfer to a gravy boat or small pitcher.

Transfer the steaks to plates, pour the gravy over them, and serve immediately.

Serves 6