Southern Chicken Fried Steak with Peppered Gravy

Do not let this ingredient list scare you. You really can have this on the table in about 30 minutes. This is what you'll need for 4 servings:

Photo byMonique

Ingredients:

• 4 cube steaks (about 1/3 lb each)
• 1 1/2 cups all purpose flour
• 2 teaspoons fresh ground black pepper, divided
• 2 teaspoons kosher salt or sea salt, divided
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 cups buttermilk
• 2 teaspoons Tabasco
• 2 eggs
• 1 cup vegetable oil

Chicken Fried Steak Gravy

• 4 tablespoons grease
• 4 tablespoons flour
• 2 to 3 cups whole milk
• 1/2 cup heavy whipping cream
• salt and pepper to taste

In a shallow bowl, mix together flour, black pepper, salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set this aside.

In a separate shallow bowl, whisk the buttermilk, Tabasco, and eggs until smooth, then set that aside as well.

Pat the cube steaks dry using paper towels, making sure to remove as much moisture as possible. Season them with salt and pepper, letting them sit for about 5 minutes. Pat the steaks dry again to ensure they're as moisture-free as possible.

Dredge each cube steak in the flour mixture, shaking off any excess, then dip into the buttermilk-egg mixture, allowing excess to drip off. Finally, dredge once more in the flour mixture, shaking off excess flour. Press any leftover flour mixture onto the steaks to ensure a full coating. Let them rest on a sheet pan for about 10 minutes.

Preheat the oven to 225°F to keep the steaks warm while frying.

In the meantime, heat vegetable oil (about 1/4 inch deep) in a heavy skillet or cast iron pan over medium-high heat. When the oil reaches a temperature between 330-340°F, add two steaks to the pan. Fry each steak for 3 to 4 minutes on each side, or until golden brown, flipping only once to keep the breading intact and to prevent overcrowding.

Once fried, place the steaks on paper towels to drain, and keep them warm in the preheated oven until ready to serve.

For The Gravy:

Turn the heat down to medium for making the gravy. Pour all but 4 tablespoons of the remaining grease from the skillet into a heat-safe bowl or glass measuring cup. Be sure not to scrape the skillet clean, as the browned bits add flavor.

Whisk the flour into the remaining grease in the skillet and continue whisking for 2-3 minutes, or until the mixture turns a golden brown.

In a separate bowl, combine the cream and milk. Slowly drizzle about 2 1/2 cups of the milk mixture into the skillet, whisking constantly. It may look a bit rough at first, but keep whisking, and it will smooth out.

Bring the gravy to a simmer, continuing to whisk until it becomes smooth and creamy, which should take about 5 to 7 minutes. If the gravy gets too thick, add a bit more milk to reach your desired consistency. Season with salt and pepper to taste.

Serve the chicken fried steak with the rich gravy, mashed potatoes, and your favorite green vegetables. Enjoy!