Chicken Fried Steak with Buttermilk Crackling Gravy
Submitted By: Taz
Ingredients:
4 Beef Cube Steaks - apx 8oz each*
1 Cup Canola Oil – can substitute shortening or lard if you choose
Marinade/Drench:
1 ½ Cups Buttermilk
2 Eggs
2 tsp Hot Sauce - Tabasco® original pepper sauce recommended
Dredge:
1 ¼ Cups All Purpose Flour
¼ Cup Corn Starch
1 tsp Fresh Ground Black Pepper + to taste
1 tsp Kosher Salt + to taste
1 tsp Smoked Paprika
¾ tsp Garlic Powder
¾ tsp Onion Powder
Gravy:
2 Tbs Pan Drippings
2 Tbs Unsalted Butter
4 Tbs Dredge Mixture
2 Cups Buttermilk
½ Cup Low sodium Chicken Stock
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Preparation:
- In an airtight container large enough to hold the ingredients and the steaks, whisk together all the ‘marinade/drench’ ingredients until thoroughly combined - Add the steaks making sure they are thoroughly coated and submerged - Seal the container and allow to marinade for a minimum 30 minutes (you can marinate for up to 3 hours UNREFRIGERATED)
- When ready to cook: Whisk together all the ‘dredge’ ingredients in a shallow dish and heat the oil in a large skillet over medium-high heat to 350°F
- Taking one steak at a time, remove from the ‘marinade/drench’ and shake off any excess - Transfer to the dredge mixture and, using the heel of your hand, press the flour mixture into both sides making sure it is thoroughly coated - Transfer to the hot oil and fry while spooning some of the oil over the top of the steak until the edges turn golden brown (apx 2 minutes) - Gently flip and fry for another 2 minutes or until golden brown and cooked through - Transfer to a wire rack or absorbent paper and repeat with the remaining steaks (NOTE: You can keep the cooked steaks warm in a 200°F oven until ready to serve if desired)
- Once all the steaks are golden brown, drain off excess oil leaving 2 Tbs in the skillet (make sure you leave all of those wonderful ‘browned bits’ in the pan which equal flavor for the gravy)
- Add the butter and allow to melt and foam - Once the butter is melted, whisk in ¼ Cup of the remaining dredge mixture (yes it touched raw meat, but we are cooking it so not to worry!) - Allow to cook (constantly whisking) until golden brown (apx 2 minutes)
- Combine the buttermilk and chicken stock - Slowly drizzle into the skillet (whisking continuously) until fully incorporated - Bring to a simmer
- Allow to simmer (whisking occasionally) until the gravy is smooth and thickened (apx 6 minutes) - If it gets too thick, add a bit of milk or butter milk to thin it out a bit
- Adjust seasoning with additional salt and pepper to taste (traditionally this is a very peppery gravy so go heavy on the pepper)
- Serve the chicken fried steaks drenched with gravy alongside smashed potatoes and vegetable of choice for lunch/dinner or alongside eggs sunny side up (or your preference) and home fries for breakfast
*
Cube steak is simply round steak that has been extra tenderized - You can take four 8oz top or
bottom round steaks and using a meat tenderizer pound them to just under ¼ inch thick to
make your own cube steaks
