CHICKEN FRIED STEAK, REDUX

Is it Chicken Fried Steak…or is it Country Fried Steak? Well, here’s my take on that discussion.

Chicken Fried Steak is typically a heavily tenderized top round cube steak that is coated with egg (and sometimes buttermilk) then double coated in a seasoned flour…just like Fried Chicken. Then deep fried in oil then served with a pepper-forward cream gravy (made separately)…along side mashed potatoes of some sort. On the other hand, Country Fried Steak is the same steak that is coated in a seasoned flour, then shallow fried. The gravy is then made in the same skillet with onions, garlic and stock. The line between the two is very blurred. Don’t get in a conversation with a southerner about this, the argument will never end!

Here is how I like to make Chicken Fried Steak.

INGREDIENTS:

For the cream gravy:

• 2 tbsp of unsalted butter

• 2 1/2 tbsp of flour

• 1 cup of milk

• 1 cup cream

• 1 tsp chicken bullion (I like Better Than Bullion)

• Kosher salt and plenty of black pepper to taste

• Pinch of cayenne

For the steak:

• 2 (4-5 ounce) tenderized cube steaks

• Kosher salt and black pepper

• 1 cup of butter milk

• 1 egg, beaten

• 2 tbsp Frank’s Louisiana hot sauce

• 1 cup of flour

• 1/4 tsp salt

• 1/4 tsp pepper

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• 1/4 tsp black pepper

• 1/4 tsp paprika

• Canola oil for frying

• Chopped chives or green onions for garnish

DIRECTIONS:

For the cream gravy:

• Heat the butter in a medium saucepan over medium heat. Add the butter and let it melt. Then add the flour and begin to whisk for about 1 minute. Whisk in the milk and let it come to a simmer. Let it thicken for about 2-3 minutes. Add the bullion, pinch of salt and plenty of pepper to taste, and a pinch of cayenne. Cover and keep warm.

For the steak:

• Lightly season the steak with salt and pepper.

• Place the buttermilk, beaten egg, and Frank’s hot sauce in a mixing bowl. Add the steak and completely coat in the mixture. Cover with plastic and place in the fridge for at least 2 hours or up to overnight.

• Place the flour, add the salt, pepp[er, garlic powder, onion powder, cayenne, and paprika and mix to combine.

• Remove the steaks one at time from the buttermilk and coat with the flour. Place back in the buttermilk then back in the flour one more time, pressing to coat completely. Place the steaks on some parchment paper on a plate.

• In a skillet over medium heat, add about 1 inch of oil. When the oil is 325 degrees, add the steaks without crowding and fry until golden brown, spooning the oil over the top. Flip and finish cooking until golden brown. Season lightly with salt. Drain on a wire rack over a sheet pan and keep warm until ready to serve.

• To serve, place the cooked steaks on plates or over the mashed potatoes and spoon some of the cream gravy on the steaks and potatoes. Garnish with paprika and chopped chives.