Description

This classic dish is a southern favorite but can be and is enjoyed everywhere. Serve it with mashed potatoes to take advantage of the wonderful country gravy.

Ingredients

• Country Gravy:
• 1/4 c. unsalted butter, or bacon grease
• 1/4 c. flour
• 2 1/2 c. whole milk, plus more if needed
• Kosher salt
• freshly ground black pepper
• Chicken Fried Steak:
• 6 cube steaks or round steaks (about 4 oz. per steak)*
• Kosher salt
• 2 c. flour
• 1 t. onion powder
• 1 t. sweet paprika
• 1/2 t. garlic powder
• 1/2 t. freshly ground black pepper
• 2 large eggs
• 1/4 c. whole milk
• canola or vegetable oil, for frying

Steps

1. Gravy: In a cast-iron skillet over medium heat, melt butter; whisk flour into butter; cook, whisking constantly, until mixture turns a toasty golden brown, 2 - 3 minutes. Reduce heat to low; slowly add 2 1/2 c. milk, whisking constantly, until well combined. Season with 1/2 t. salt and 1/2 t. pepper. Raise heat to medium; simmer, stirring constantly, until gravy thickens, about 4 minutes. Season with salt and pepper, if needed. Adjust the thickness with a little milk, if needed. Remove from the heat; cover to keep warm.
2. Steaks: If using round steaks, using a studded meat mallet, place steaks on a cutting board; pound steaks to an even thickness of between 1/8 and 1/4 inch. Season steaks lightly on both sides with salt; place on a large baking sheet.
3. In a wide shallow dish or pie pan, whisk together flour, 1 1/2 t. salt, onion powder, paprika, garlic powder and pepper. In a second wide shallow dish, whisk together eggs and milk.