Chicken Fried Steak

Directions

Fill a largebrcast iron skillet about halfway (no more than1 ½ inches deep) with oil andbrplace over medium to high heat until oil reaches 350 degrees (as determinedbrwith a kitchen thermometer).

To preparebrgravy, in a small or medium saucepan, completely melt the butter on low heat.brAdd flour and spices, mixing until fully incorporated to form a paste-like roux.brCook the roux for four to five minutes, whisking continuously to preventbrscorching. While continuing to whisk, slowly incorporate milk. Stir the mixturebrfrequently for about 10 minutes to avoid clumping and burning. Add heavy creambrto the mixture and continue to cook and stir for five minutes. Remove from thebrheat and season with additional salt and pepper to taste. Set aside, coveringbrto keep gravy warm.

To prepare thebregg wash, beat the eggs in a bowl. Add buttermilk, salt and pepper. Set aside.

To prepare the

eading, in a separate bowl, sift the flour, then mix in the remainingbringredients. Prepare the steaks for dredging by patting both sides dry with abrpaper towel. Set aside.

For thebrdredging and breading processes, dip the steaks one at a time into the seasonedbrflour mixture until lightly coated on one side, followed by the egg wash, thenbragain by the flour mixture, shaking off any excess flour. (This works best ifbrone hand is used for the flour dredge while the other is used for the eggbrwash.) Flip the steak over and repeat the process on the other side, ensuringbrthat both sides are evenly coated. Set the steak aside and repeat the processbruntil each steak is breaded. Discard any remaining breading.

Once the oilbrhas come to temperature, carefully place two or three steaks into the fryingbroil, making sure to avoid crowding the pan. Fry for three minutes per side orbruntil the desired doneness level is achieved (depending on the thickness of thebrmeat, steaks may require an additional minute on each side to cook).

To serve,brspoon desired amount of gravy over plated Steaks.