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Chicken Fried Steak

Saveur # 121

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"The thick, crunchy crust is one of our favorite things
about this classic Southern-style chicken fried steak."

Serves 4

2 cups plus 3 tablespoons flour
2 teaspoons paprika
Freshly ground black pepper and
kosher salt, to taste
1 cup buttermilk
1 teaspoon Tabasco, plus
more to taste
1 egg
Four 4–6-oz. cube steaks*, pounded
to 1⁄4 inch thickness
Canola oil, for frying
3 tablespoons unsalted butter
2 cups milk

* [Some cooks prefer to use well-trimmed top
round steak pounded to 1⁄4 inch thickness. MG]

1. Heat oven to 200 degrees F; 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 teaspoon 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.
2. Pour oil into a 12-inch cast-iron skillet to a depth of 1⁄2 inch; heat over medium-high heat until a deep-fry thermometer reads 320 degrees F. Working in 2 batches, fry steaks, flipping once, until golden brown, 6
to 8 minutes. Place steaks on rack in oven to keep warm.
3. Melt butter in a 2-qt. saucepan over medium-high heat. Whisk in the 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. [And home-fried potatoes!]

And for dessert? Why, Texas State Fair Pecan Pie, of course!

Featured Archive Recipes:
Chicken-Fried Steak and Cream Gravy
(if you're cooking for a bunch of cowboys,
this is the one!)

Chicken Fried Steak with Pepper
Gravy in Biscuits

Country Style Steak (Bill Neal)
Round Steak and Onions

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