Chicken Fried Steak

Name: Chicken Fried Steak
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 cups plus 3 tbsp. flour; 2 tsp. paprika; Freshly ground black pepper and kosher salt, to taste; 1 cup buttermilk; 1 tsp. Tabasco, plus more to taste; 1 egg; 4 (4-6-oz.) cube steaks, pounded to ¼" thickness; Canola oil, for frying; 3 tbsp. unsalted butter; 2 cups milk

Serves
serves 4

The thick, crunchy crust is one of our favorite things about this classic Southern-style chicken fried steak.

Ingredients

2 cups plus 3 tbsp. flour
2 tsp. paprika
Freshly ground black pepper and kosher salt, to taste
1 cup buttermilk
1 tsp. Tabasco, plus more to taste
1 egg
4 (4-6-oz.) cube steaks, pounded to ¼" thickness
Canola oil, for frying
3 tbsp. unsalted butter
2 cups milk

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Instructions

Step 1

Heat oven to 200˚; put a baking sheet fitted with a rack inside. In a shallow dish, whisk together 2 cups flour, paprika, pepper, and salt. In another dish, whisk together buttermilk, 1 tsp. Tabasco, and egg. Season steaks with salt and pepper. Working with one steak at a time, dredge in flour mixture, then egg mixture, and again in flour; shake off excess. Transfer to plate.

Step 2

Pour oil into a 12" cast-iron skillet to a depth of ½"; heat over medium-high heat until a deep-fry thermometer reads 320˚. Working in 2 batches, fry steaks, flipping once, until golden brown, 6-8 minutes. Place steaks on rack in oven to keep warm.

Step 3

Melt butter in a 2-qt. saucepan over medium-high heat. Whisk in remaining flour; cook until golden, 1-2 minutes. Whisk in milk; cook, whisking, until thick. Season with Tabasco and salt and pepper. Serve steaks with gravy.