Chicken Fried Steak & Gravy
Ingredients
4 cubed steaks, each about 1/3 pound
1 1/2 cups vegetable oil
For the buttermilk marinade:
2 cups buttermilk
2 large eggs
3 teaspoons salt
For the breading:
1 cup flour
1/3 cup corn starch
1 1/2 teaspoons seasoned salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon black pepper
For the gravy:
3 tablespoons butter
3 tablespoons flour
3 tablespoons pan drippings
3 cloves garlic, minced
1/2 cup chicken broth
1 sprig of fresh thyme
1 teaspoon black pepper
3/4 teaspoon seasoned salt
1/4 teaspoon cayenne pepper
1 1/2 cups milk
3/4 cup half and half
Directions
Pat the steaks completely dry. Combine the marinade ingredients in a large casserole dish.
Cover and marinate the steaks in the fridge for 1-2 hours, or overnight. The longer the better!
Combine the breading ingredients. Coat each steak in flour just before adding it to the pan. For the crispiest results, fry one at a time. If you fry multiple, make sure they do not touch.
Add enough oil to cover the steak by 1/3. If needed, add more as each steak cooks.
Heat the oil to 350 degrees F. Add the steak and fry for about 4 minutes, until golden brown. Use kitchen tongs to carefully check the bottom and flip.
Remove the steak and place it on a baking sheet.
Once all the steaks are fried, keep them warm in a 200 degree F oven while you prepare the gravy.
Pour the pan drippings into a heat-proof bowl. Do not clean the pan.
Allow the black flecks to fall to the bottom and skim 3 tablespoons of clean oil off the top. Set it aside.
Melt the butter in the pan over medium heat. Whisk in the flour for 1 minute. Add the oil drippings and minced garlic. Cook for 1 minute. Add the chicken broth and seasonings. Stir to combine.
Add the milk and half and half. Stir to combine, and bring to a gentle boil, whisking continuously. Let it simmer and thicken until it reaches the desired consistency.
Plate the chicken fried steak, pour the gravy over it, and enjoy!
