Chicken Fried Steak with Country Gravy and Buttermilk Biscuits
- Level: Advanced
- Total: 1 hr 45 min (includes resting time)
- Active: 1 hr 20 min
- Yield: 4 servings
- Level: Advanced
- Total: 1 hr 45 min (includes resting time)
- Active: 1 hr 20 min
- Yield: 4 servings
Ingredients
Dredging Flour:
Egg Wash:
Breading Mixture:
Country Gravy:
Buttermilk Biscuits:
Directions
Special equipment:
a meat cuber, Jaccard tenderizer or meat mallet; a deep-fry thermometer- For the chicken fried steak: Tenderize the steaks with a meat cuber or Jaccard. Or if you don’t have those, you can place the steak between 2 pieces of plastic wrap and pound the steak with a meat mallet until it is half the thickness you started with.
- For the dredging flour: Place the flour, seafood seasoning and white pepper into a bowl and mix it together with a whisk, making sure that it is free of lumps and is well combined.
- For the egg wash: Mix the eggs and 2 tablespoons water together in a bowl. Whisk until the eggs are loose and the water is well incorporated.
- For the breading mixture: Whisk together the cornflakes, breadcrumbs, flour, pepper, salt, garlic powder and onion powder in a bowl until well combined.
- Bring the oil to 350 degrees F in a cast-iron pan or shallow pot.
- Place the tenderized steak first in the dredging flour; coat on both sides, shaking off any excess. Then place the steak into the egg wash, making sure that you have full coverage on both sides and the edges, and let the excess drip off the steak. Place the steak into the breading mixture and press the steak to ensure that you have full coverage; lightly shake off any excess breading.
- Fry each for 4 to 5 minutes, or until golden brown.
- Serve the steak with the Country Gravy and Buttermilk Biscuits.
Country Gravy:
- In a medium saucepot on medium-high heat, we are going to make a blond roux. Cook the butter and the bacon fat until they are both melted and slightly boiling. (Be careful not to brown the butter mixture.) With a whisk, add the flour to the butter and bacon fat and stir until the roux is smooth and free of lumps. Cook the roux for no more than 1 minute, then add the milk. Cook, stirring constantly, until the mixture starts to thicken, 3 to 4 minutes. Bring the mixture to a simmer and add the garlic powder, black and white peppers, salt, sausage, bacon and onion and whisk to combine. Turn the heat off and let the country gravy rest for 5 minutes before serving.
Buttermilk Biscuits:
- Preheat the oven to 375 degrees F.
- In a bowl, sift the flour, baking powder, salt, baking soda and sugar together; then, using your hands or a dough blender, cut in the butter and lard until the fats are pea-size. Add the buttermilk and stir together by hand until there are no more dry ingredients left in the bowl. Place the dough mixture on a floured table and start to knead the mixture. Add flour to the table and your hands while kneading if the dough starts to stick to the table or your hands. Only knead the mixture 7 to 8 times, then roll out with a rolling pin to 3/4-inch thick. Cut the biscuits with a 3-inch biscuit cutter or ring mold. Place the biscuits on a lightly floured sheet pan so that they touch each other for proper baking. Place the biscuits into the oven and bake for 15 to 17 minutes. Remove from the oven and brush with melted butter if you would like.
Cook’s Note
Cube steak can be used in place of eye of round, and sometimes, if you know your butcher, they may Jaccard your steak for you if you ask. Place the cornflakes into a gallon-size resealable bag and with your hands or a rolling pin, break up the cornflakes into smaller pieces, about half the size they started at.
