This delicious Chicken-Fried Steak with Milk Gravy is great with a side of buttery mashed potatoes.
Chicken-Fried Steak with Milk Gravy
Makes 6 servings
- 1¼ cups all-purpose flour, divided
- 4 teaspoons salt, divided
- 3½ teaspoons ground black pepper, divided
- ½ teaspoon ground paprika
- 1 cup buttermilk
- 1 large egg, lightly beaten
- Vegetable oil for frying
- 6 cube steaks (about 11/2 pounds)
- 2 cups whole milk
- Preheat oven to 200°. In a shallow dish, whisk together 1 cup flour, 3 teaspoons salt, 3 teaspoons pepper, and paprika. In a separate shallow dish, whisk together buttermilk and egg.
- In a large heavy-bottomed skillet, pour oil to a depth of 2 inches. Heat oil over medium heat until a candy or frying thermometer registers 350°.
- Working in batches, dredge cube steaks in flour mixture, gently shaking off excess. Dip steaks in buttermilk mixture, allowing excess to drip off. Dredge steaks in flour mixture again to coat.
- Fry steaks, in batches, in hot oil for 3 to 5 minutes per side or until done, adjusting heat as needed to maintain a temperature of 350°. Drain steaks on paper towels. Place in single layer on a baking sheet, and place in oven to keep warm.
- Drain oil into a heatproof container, reserving ¼ cup oil in pan. Heat reserved oil over medium heat. Whisk in remaining ¼ cup flour. Cook, whisking constantly, for 1 to 2 minutes or until mixture thickens. Gradually add whole milk, whisking until smooth. Stir in remaining 1 teaspoon salt and remaining ½ teaspoon pepper. Cook, whisking constantly, for 4 to 5 minutes or until thickened. Serve immediately over steaks.
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