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Chicken Fried Steak

Source of Recipe

From "Saveur: The New Comfort Food"


Recipe Introduction

"There's more than one way to cook a chicken fried steak, that Texan creation of cube steak pounded out thin and tender, dipped in a buttermilk batter, and fried until it forms a thick, crunchy crust. Our favorite one comes from the Finish Line Café in Paradise, Texas, where they serve it smothered in a thick cream gravy."

List of Ingredients

â—¦ 2 cups plus 3 tablespoons flour
â—¦ 2 tsp paprika
â—¦ Freshly ground black pepper and kosher salt, to taste
â—¦ 1 cup buttermilk
â—¦ 1 tsp Tabasco, plus more to taste
â—¦ 1 egg
â—¦ 4 (4- to 6-ounce) cube steaks, pounded to ¼-inch thickness
â—¦ Canola oil, for frying
â—¦ 3 Tbsp unsalted butter
â—¦ 2 cups milk


Recipe

Heat the oven to 200° F. Put a baking sheet fitted with a rack inside. In a shallow dish, whisk together 2 cups flour, paprika, pepper, and salt. In another dish, whisk together buttermilk, 1 teaspoon Tabasco, and egg. Season steaks with salt and pepper. Working with 1 steak at a time, dredge in flour mixture, then in egg mixture, and again in flour; shake off excess. Transfer to a plate.

Pour oil into a 12-inch cast iron skillet to a depth of ½ inch; heat over medium-high heat until a deep-fry thermometer reads 320° F. Working in two batches, fry steaks, flipping once, until golden brown, 6 to 8 minutes. Place steaks on rack in oven to keep warm.

Melt butter in a 2-quart saucepan over medium-high heat. Whisk in remaining flour; cook until golden, 1 to 2 minutes. Whisk in milk; cook, whisking, until thick. Season with Tabasco and salt and pepper. Serve steaks with gravy.


Serves 4