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Monument Café Chicken-Fried Steak

Source of Recipe


From "United Tastes of Texas" by Jessica Dupuy



List of Ingredients



• 2 tsp kosher salt, divided
  
• 1 tsp freshly ground black pepper, divided
  
• ¾ tsp ground red pepper, divided
  
• 4 (4-ounce) cubed steaks
  
• 2 large eggs
  
• 1 cup buttermilk
  
• 2 cups all-purpose flour, divided
  
• 2 tsp seasoned salt, such as Lawry's, divided
  
• ½ cup canola oil
  
• 2 cups milk
  






Instructions



1. Combine 1 teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper in a bowl. Sprinkle cubed steaks with mixture and place on a paper-towel-lined baking sheet. Whisk eggs and buttermilk in a shallow dish. Let steaks and buttermilk mixture come to room temperature (about 1 hour).
   
   
2. Meanwhile, combine 1 cup flour, 1 teaspoon seasoned salt, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper in a shallow dish; repeat with remaining flour, seasoned salt, kosher salt, black pepper, and red pepper in a second shallow dish. Reserve 3 tablespoons flour mixture from one bowl. Dredge steaks in flour mixture, dipping in egg mixture, and dredge in flour mixture; shake off excess.
   
   
3. Heat oil in a 12-inch skillet over medium-high heat to 325°F.
   Fry steaks, in batches, 2 to 3 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan. Reserve 3 tablespoons drippings in skillet. Whisk 3 tablespoons reserved flour mixture into hot drippings in skillet until smooth. Cook over medium-high heat, whisking constantly, 30 seconds or until bubbly and light brown. Gradually whisk in milk; cook, whisking constantly, 5 minutes or until mixture is thickened. Sprinkle with kosher salt and freshly ground black pepper to taste, if desired. Serve steaks with gravy.
   
   Makes 4 servings