|Chicken Fried Steak - Saveur
2 cups plus 3 TBS flour
2 tsp. paprika
Freshly ground black pepper and kosher salt, to taste
1 cup buttermilk
1 tsp. Tabasco, plus more to taste
4 46-oz. cube steaks, pounded to 1/4" thickness
Canola oil, for frying
3 TBS unsalted butter
2 cups milk
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.
Pour oil into a 12" cast-iron skillet to a depth of 1/2"; heat over medium-high heat until a deep-fry thermometer reads 320°. Working in 2 batches, fry steaks, flipping once, until golden brown, 68 minutes. Place steaks on rack in oven to keep warm.
Melt butter in a 2-qt. saucepan over medium-high heat. Whisk in remaining flour; cook until golden, 12 minutes. Whisk in milk; cook, whisking, until thick. Season with Tabasco and salt and pepper. Serve steaks with gravy.
-SERVES 4, Saveur Issue #121