Chicken Fried Steak - Saveur Print Email

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
1 egg
4 4–6-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, 6–8 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, 1–2 minutes. Whisk in milk; cook, whisking, until thick. Season with Tabasco and salt and pepper. Serve steaks with gravy.

-SERVES 4, Saveur Issue #121

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