Chicken Fried Steak
Chicken Fried Steak is a southern staple food with tenderized steak that's dredged in buttermilk and seasoned flour, fried, and served with southern gravy
Ingredients
Sirloin Steak, pounded 1/4"
1 cup buttermilk (may use milk)
1 egg, beaten
2 cups all-purpose flour
½ cup cornstarch
Salt & Pepper to taste
Louisiana Hot Sauce, to taste
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp paprika
Oil, to fry (you want at least 1 inch in chosen fry pan)
Gravy:
Oil Drippings (leftover in pan)
⅓ cup all-purpose flour
Salt and pepper, to taste
2 dashes worcestershire sauce
2 dashes Louisiana Hot Sauce
Milk - as needed
Directions
Pound desired amount of steak to desired thickness with meat hammer. Rub meat with salt and pepper.
Add the flour for for the steak in a shallow bowl and season. Dredge the steak and shake off extra flour.
Place the steak in a bowl of buttermilk with beaten egg. Cover bowl and set in fridge one hour if possible. If not just dip into buttermilk, egg mixture.
After marinating/dipping into the buttermilk mixture, let the excess drip off and dredge it back into flour, then back into buttermilk and egg mixture, then back into flour. Let the steak rest on a rack for at least 10 min to allow flour to set.
While meat is setting, heat skillet with oil to about 350° Place meat into hot oil (laying meat away from you). Do NOT move the meat for a few minutes to allow it to develop crust before flipping. It should release from pan with ease when turning. Use a fork, not a spatula, to protect crust.
Flip and allow it to brown on the other side. When there is a crust on both sides, remove from the pan and let rest on a wire rack.
To Make the Gravy: Keep some oil drippings in the bottom of the skillet with the particles (meat & crust). Reduce heat on low to medium.
Stir in equal amounts of seasoned flour. Stir to cook flour to desired color. Add fresh milk as needed slowly to get to proper consistency. Taste for seasoning & adjust. Cook to your desired thickness.