Chicken Fried Steak

Chicken Fried Steak

4 cube steaks or sirloin steaks pounded thin

1 1/2 cups flour

2 tsp. pepper, divided

2 tsp. salt, divided

1/2 tsp. paprika

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. baking soda

1/8 tsp. baking powder

1 1/2 cups buttermilk

2 tsp. Tabasco (optional)

2 eggs

1 cup oil

Gravy

4 Tbsp. grease or butter

4 Tbsp. flour

2 to 3 cups milk

1/2 cups heavy cream

salt & pepper, to taste

1. Whisk together the dry ingredients. Set aside.

2. In a shallow dish, whisk the buttermilk, Tabasco and eggs. Set aside.

3. Pat the steaks dry. Season with salt & pepper. Let rest 5 minutes.

4. Dredge the steaks in flour, buttermilk and back in the flour. Place on a sheet pan and press in as much flour as possible. Let stand for 10 minutes.

5. Heat the oil in a skillet on medium-high heat. The oil should be at least 1/4-inch deep.  It should also be between 320 to 340 degrees.

6. Fry 3 to 4 minutes on each side or until golden brown. Drain on paper towels.

7. Pour out the grease. Add back 4 Tbsp or melt 4 Tbsp butter. 

8. Whisk in flour. Cook for 3 minutes.

9. Combine the milk and cream. Slowly add to the skillet, whisking. 

Bring to a simmer. Cook until smooth. Season if needed.