- October 13, 2018 at 9:27 pm #392074mosParticipant
Chicken Fried Steak with Milk Gravy
1 pound steak (top round, about 1/2 inch thick, cut into 4 equal portions)
1/4 cup vegetable oil (or shortening for frying, more or less as needed)
1 cup buttermilk
1 tsp Tabasco Sauce
1 cup all-purpose flour
1 tsp salt (plus more to taste)
1/2 tsp black pepper (plus more to taste)
1 1/2 to 2 cups milk
Optional: 1 dash cayenne pepper (or to taste)
Heat the oven to 200° or the “keep warm” setting.
Using the pointed side of a meat mallet, pound the steaks to tenderize them, then use the flat side of the mallet to pound them to about 1/4-inch thick.
Pour the shortening or vegetable oil into a deep, heavy skillet to depth of about 1/2-inch to 1-inch.
Heat the oil to 370°.
In a shallow bowl, mix the buttermilk and hot pepper sauce.
In another shallow bowl or pie plate, combine the flour, 1 tsp salt, and the pepper and mix well.
Dip each steak in the buttermilk, then the flour mixture.
Reserve 1 1/2 tbs of the flour mixture and set aside.
Two at a time, deep fry the steaks, turning once, until nicely browned on both sides, about 3 to 4 min. Transfer the steaks paper towels to drain and then place on a rack in a baking pan. Put them in the preheated 200° oven while you prepare the gravy.
Discard all but 1 1/2 tbs of the fat from the skillet.
With skillet over low heat, whisk in reserved 1 1/2 tbs flour mixture.
Stir until smooth and bubbly, scraping up browned bits from the bottom of the skillet. Cook, stirring, for 2 min to cook the flour. Whisk in the milk and ground cayenne, if using.
Bring the mixture to a simmer and continue cooking for about 2 min. Season with salt and pepper to taste.
Serve the steak with the gravy. Serves 4
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