Buttermilk works double duty in this recipe, tenderizing the meat and making for the creamiest of gravies.
Chicken-Fried Steak with Buttermilk Gravy
Serves: 6 servings
- 1½ cups whole buttermilk
- 2 large eggs
- 2 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 6 (6- to 8-ounce) cubed beef steaks
- 2 cups all-purpose flour
- 1 teaspoon onion powder
- Peanut or canola oil, for frying
- Buttermilk Gravy (recipe follows)
- In a small bowl, whisk together buttermilk, eggs, 1 teaspoon salt, and ½ teaspoon pepper. Place in a large resealable plastic bag; add steaks. Refrigerate for at least 4 hours or overnight.
- In a shallow baking dish, whisk together flour, onion powder, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper. Transfer steaks and buttermilk marinade to another shallow baking dish. Remove steaks from marinade; dredge in flour mixture, shaking off excess. Dip in buttermilk mixture again, letting excess drip off. Dredge in flour mixture again, gently pressing to adhere. Place steaks on a baking sheet topped with a wire rack or paper towels. Refrigerate for 30 minutes.
- In a deep 12-inch cast-iron skillet, pour oil to halfway full, and heat over medium heat until a deep-fry thermometer registers 350°.
- Working in batches, fry breaded steaks until golden brown, 3 to 4 minutes per side. Place steaks on a paper towel or wire rack to let drain. Serve warm with Buttermilk Gravy.
Serves: About 2 cups
- ⅓ cup canola oil
- 2 cloves garlic, minced
- ½ cup all-purpose flour
- 1½ cup whole milk
- ½ cup whole buttermilk
- 2 teaspoons ground black pepper
- In an 8-inch cast-iron skillet, heat oil over medium-high heat. Add garlic; cook until fragrant. Whisk in flour; cook until browned and bubbly, about 3 minutes. Whisk in milk and buttermilk; cook until thickened, about 3 minutes. Whisk in pepper. Serve immediately.