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Chicken Fried Steak with Sausage Gravy

Source of Recipe

From "I Heart Soul Food" by Rosie Mayes


Recipe Introduction

"If you think the name of this dish is confusing, you're not alone. Some people think it actually came out of a mistake a cook made at a restaurant, confusing two orders and mashing them into one. But, just to be clear, this is a steak dish, and the name refers to the fact that we fry it just like we do chicken. Or, rather, usually a restaurant does the frying -- that's where I'd always eaten it growing up. Then one day, I was watching a cooking show and they made a version, and I thought, 'Wait, why don't I make this myself?' Because I knew that with my own seasonings, homemade sausage gravy, and my trusty deep fryer, I could do even better. This takes a little while to make, so it's usually a Sunday kind of meal, cooked up for a big weekend breakfast. I use cornstarch to get my breading shatteringly crisp and self-rising flour to keep it light and fluffy until it gets buried under the creamy gravy. I usually serve it with eggs and my Creamy Cheesy Grits so that I have even more stuff to soak up that great gravy."

List of Ingredients

For the Steak:
â—¦ 2 cups self-rising flour
â—¦ ¼ cup cornstarch
â—¦ 2½ tsp seasoning salt
â—¦ 1 tsp garlic powder
â—¦ 1 tsp onion powder
â—¦ ½ tsp ground black pepper
â—¦ 1 egg
â—¦ 1½ cups buttermilk
â—¦ 6 cubed steaks (about 2 pounds)
â—¦ 2 cups vegetable oil, for deep-frying

For the Sausage Gravy:
â—¦ ½ pound ground pork sausage
â—¦ 2 Tbsp vegetable oil (reserved from frying)
â—¦ â…“ cup all-purpose flour
â—¦ 2 cups whole milk
â—¦ Kosher salt and black pepper, to taste

â—¦ Green onions, for garnish


Recipe

In a large ziplock freezer bag, combine the flour, cornstarch, seasoning salt, garlic powder, onion powder, and black pepper. Shake the bag until everything is well incorporated, then set to the side.

In a medium bowl, combine the egg and buttermilk and mix well with a whisk. Dip each of the cubed steaks in the buttermilk mixture, then place the steaks in the freezer bag. Shake the bag until the steaks are well coated, then remove the steaks from the bag and set them to the side.

Pour vegetable oil into a deep fryer or deep-frying pan, and heat the oil to 350° to 360° F. Deep-fry each steak for about 5 minutes, until it's golden and crispy. Remove from the fryer with tongs and place the steaks on a wire rack.

Meanwhile, start browning the pork sausage in a large pan over medium heat, for about 5 minutes. Once the sausage is browned, remove the sausage, but leave the sausage drippings in the pan.

Add the vegetable oil to the pan and sprinkle in the flour. Cook the flour for 2 minutes over medium heat, and be sure to whisk it so that it doesn't burn. Pour in the milk and whisk. Make sure there aren't any lumps. Once the milk gravy starts to thicken, add the sausage back into the pan, and stir.

Sprinkle in some salt and pepper to taste, stir, and turn off the heat. Serve the chicken fried steaks with the sausage gravy on top or on the side.

Garnish with green onions.


Makes 4 to 6 servings