CHICKEN-FRIED STEAKS WITH COUNTRY GRAVY

All Southerners love Chicken-Fried Steak or Country Fried Steak (CFS). It is believed that it was created in Texas by Austrian and German immigrants in the mid 1800s. A common main course for the immigrants in their old country was Weiner Schnitzel (veal) or Schnitzel (pork). I imagine the gravy came later and then it was called CFS. Serve this with mashed potatoes and collard greens. 

Lee's Kitchen Tips:
Have your butcher tenderize your steaks, if they are not already tenderized. Butchers do a much better job than trying to do this at home.

4 pieces (approx. 1 lb) of cube steak (tenderized round steak)

¾ cup cornstarch

1 large egg

1 cup buttermilk 

3 to 4 dashes of hot sauce (optional)

½ cup all-purpose flour

½ cup corn flour or finely ground corn meal
2 t paprika

1 t garlic powder

1 t onion powder

1 t baking powder

1 t seasoned salt

1 t finely ground black pepper

Avocado or peanut oil, for frying    

Country Gravy

¼ cup all-purpose flour

2 T pan drippings

2 T unsalted butter

2 to 2 ½ cups whole milk

Sea salt and finely ground black pepper

Pat steaks dry with paper towels. 

In a shallow bowl, add the cornstarch.

In another shallow bowl, whisk together the egg, buttermilk, and hot sauce.

In a third shallow bowl, add flour, corn flour, paprika, garlic powder, onion powder, baking powder, seasoned salt, and black pepper.

Working with one steak at a time, coat each side with the cornstarch.

Shake off excess and dip in the egg mixture.

Next dredge in the seasoned flour mixture.

Transfer to a tray or baking sheet.

Repeat with the remaining steaks.

Pour about 1 inch of oil in a large cast iron skillet.

Heat oil to about 375 degrees F or test oil with a wooden spoon to see if bubbles appear around the spoon. The moisture of the wooden spoon creates bubbles in hot oil.

Fry 2 steaks at a time for about 3 to 4 minutes on each side.

Transfer to a baking sheet fitted with a wire rack and keep warm in a 225 degree F oven while frying the remaining steaks.

Country Gravy

Spoon out about 2 tablespoons of the pan drippings to a medium saucepan.

Over medium heat, add the flour and whisk constantly until mixtures turns a very light brown, about 1 to 2 minutes.

Add the butter and slowly whisk in the milk.

Season with salt and finely ground black pepper.

Reduce to a simmer and cook until slightly thickened, about 3 to 4 minutes.

Serves 2