Chicken-Fried Steak with Spiced Milk Gravy

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Registered: 07-21-2001
Chicken-Fried Steak with Spiced Milk Gravy
Wed, 01-30-2013 - 3:58pm

Chicken-Fried Steak with Spiced Milk Gravy

  Tongue Out
9 (4 oz.) 1/4"-thick eye of round steaks, needled or pounded. tenderized
1 cup buttermilk
Shicken Milk Gravy:
3 tbsp. butter or margarine
3 tbsp. all-purpose flour
1 cup each low-sodium chicken broth, whole milk
1 tbsp; Worcestershire© sauce
2 tsp. smashed brined peppercorns
1 tsp. brining liquid from peppercorns
2 dashes hot sauce
Kosher salt
Chicken Fried Steak AK:
1-1/2 cups all-purpose flour
1 tbsp. kosher salt
2 tsp. freshly cracked black pepper
2 tsp. garlic powder
1 tsp. baking soda
1 tsp. cayenne pepper
1 tsp. onion powder
enough vegetable oil, for frying

Heat oven to 250ºF (125ºC). .Mrinade: Soak tenderized steaks in buttermilk for 1 hour, up to overnight. This will help tenderize meat. For spiced milk gravy: Like any good gravy, we are starting with a simple roux of equal parts butter and flour. Melt butter in a medium saucepot over medium heat, then whisk in flour. Cook flour and butter until it's a light blond color (just enough to cook raw taste out), about 2 minutes, then whisk in broth and milk. Bring gravy to a simmer and cook until thickened, 2 - 3 minutes. Add Worcestershire sauce, peppercorns, brine, hot sauce and salt, and bring back to a simmer.

Check seasoning and set aside until ready to use.

For chicken-fried steaks: Add flour, salt, black pepper, garlic powder, baking soda, cayenne and onion powder to a shallow baking dish. Remove steaks from buttermilk and place each steak in flour mixture, coating all of sides and shaking off excess. Next, dip steaks back into buttermilk, coating them on all sides and allowing excess to drip off. Return to flour mixture once again, shaking off excess.

Reserve flour mixture for dredging steaks a third time for an extra-crispy crust after resting. Let steaks sit on a wire rack in refrigerator 30 minutes, (this will help coating really adhere to chicken-fried steaks). Then re-dredge in seasoned flour just before frying. Heat 1" vegetable oil in large cast-iron skillet over medium-high heat to 350ºF. Working in batches of 2 at a time, place steaks in hot oil and fry until golden brown, using tongs to turn once, 2 - 3 minutes per side.

Transfer to a wire rack set over a baking sheet and place in oven to keep warm. Repeat process with all steaks. Transfer chicken-fried steaks to individual plates.

 Spoon Spiced Milk Gravy over steak and serve immediately. Makes 4 servings.

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