Chicken Fried Steak

 Chicken Fried Steak

8-10 cubed steaks

4 cups oil

Buttermilk Marinade:

4 cups buttermilk

4 large eggs

2 tbsp salt

Breading:

2 cups flour

⅔ cup cornstarch

1 tbsp seasoned salt

1 tsp paprika

½ tsp cayenne pepper

2 tsp black pepper

Gravy:

6 tbsp butter

6 tbsp flour

6 tbsp pan drippings

6 garlic cloves, minced

1 cup chicken broth

1 tsp thyme

2 tsp black pepper

1 ½ tsp seasoned salt

½ tsp cayenne pepper

3 cups milk

1 ½ cup half & half

Chicken Fried Steak:

Combine the marinade ingredients in a large ziploc bag; add steaks. Chill overnight. Heat oil to 350 degrees. Combine breading ingredients. Coat each steak in flour one at a time, just before you add it to the pan. Don’t allow the cutlets to touch. Add the steak and fry until golden brown. Use kitchen tongs to flip. Remove and set on a baking sheet in the oven at 200 degrees. 

Gravy:

In a large saucepan, melt butter. Whisk in the flour for 1 minute. Then add pan drippings and minced garlic. Cook for 1 minute. Add chicken broth and seasonings. Stir to combine. Add milk and half & half. Stir to combine. Bring to a gentle boil, whisking continuously. Let it simmer and thicken until desired until desired thickness.