Chicken Fried Steak With Milk Gravy
A classic fried steak, also known as country fried steak, served with a savory gravy, is perfect for a substantial breakfast or family meal.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 200 F or a "keep warm" setting.
-
Pound steaks to 1/4-inch thick for tenderness.
-
Heat 1/2-inch to 1-inch of oil or shortening in a deep skillet to 370 F.
-
Mix buttermilk and hot pepper sauce in one shallow bowl; combine flour, 1 teaspoon salt, and pepper in another.
-
Dip each steak in the buttermilk, then in the flour mixture, reserving 1 1/2 tablespoons of the flour mixture.
-
Deep fry steaks, two at a time, for 3-4 minutes per side until browned.
-
Drain fried steaks on paper towels, then transfer to a rack in a baking pan and keep warm in the oven.
-
Discard excess fat from skillet, leaving 1 1/2 tablespoons. Whisk in reserved flour mixture over low heat.
-
Stir until smooth and bubbly, scraping skillet bottom, and cook for 2 minutes.
-
Whisk in milk and cayenne (if using); simmer for 2 minutes, then season with salt and pepper.
-
Serve steak immediately with the prepared gravy.