Recipe

Chicken Fried Steak And Gravy Recipe

	Jeannej / All my dishes 4 months, 1 week ago Chicken fried steak in all its crispy, spicy, white gravy glory! Whip up Tyler's traditional sides, set the table, and get your dancing shoes on: you're about to two-step it through Texas with a classic, y'all. Prep:15m Cook:20m Servings:46	Jeannej
	down home

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Ingredients

2 pounds beef bottom round, trimmed of excess fat

2 to 2 1/2 cups all-purpose flour

2 tablespoons garlic powder

2 tablespoons onion powder

Kosher salt and freshly ground black pepper

3 whole eggs, beaten

2 cups buttermilk or whole milk

Hot sauce, to taste

Vegetable oil

3 heaping tablespoons all-purpose flour

1 cup buttermilk

1 cup whole milk

Kosher salt and freshly ground black pepper

Hot sauce, to taste

Directions

In a medium flat dish add the flour, garlic powder, onion powder, kosher salt and pepper, to taste, and combine well. In another flat dish stir together the eggs, buttermilk and hot sauce, to taste, and season well with salt and pepper, to taste. Cut beef into 4 (1/2-inch) thick slices then pound out using the teeth side of a meat mallet. This tenderizes the meat. Dredge each piece of meat in the seasoned flour, then in the seasoned buttermilk and back into the flour, allowing excess to drip off. Set out on a rack fitted over a baking sheet and allow to rest in the refrigerator for 20 to 25 minutes before cooking.

Add about 2 inches vegetable oil to a large cast iron pan and heat over medium-high heat to 365 degrees F. Once heated and working in batches, fry steaks 2 to 3 at a time until golden brown, about 3 to 4 minutes per side. Remove steaks and drain on a paper towels.

Carefully remove some the fat from the cast iron pan, reserving 1/4 cup. With the pan over medium heat, sprinkle in 3 tablespoons of flour and whisk to make a roux, scraping up any brown bits on the bottom of the pan. Once the flour has been fully incorporated slowly add the buttermilk and milk and continue to whisk until the gravy is nice and thick. Season well with salt and plenty ground black pepper, then whisk in hot sauce, to taste. Place the steaks on a serving platter, top with gravy and serve

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