No, it’s not chicken, it’s steak! Steak that is crispy and delicious because it has been prepared like fried chicken and then finished with a savory white gravy. Chicken fried steak is one of the South’s most decadent comfort foods and is destined to become a family favorite.
To prevent overcrowding, only cook two steaks in the skillet at a time.
Turn the steaks only once during cooking — this will help to keep the batter on the steak.
Preheat the oven to 200 degrees or just enough to keep the steaks warm.
Pat the steaks dry with a paper towel. Sprinkle both sides with salt and pepper and place them on a wire rack.
In a shallow dish, whisk together the flour and the remaining seasonings. Set aside.
In another shallow dish, whisk the eggs, buttermilk, and hot sauce together. Set aside.
Dredge one steak in the flour mixture. Shake off all the excess.
Dip the steak in the egg and buttermilk mixture, getting it completely covered.
Dip the steak back in the flour mixture.
Set the steak back on the wire rack.
Repeat the process with the other steaks.
Add the vegetable oil to a large skillet. It should be about ¼ of the way full. Turn the heat to medium. The goal is for the oil to reach between 340-350 degrees.
When the oil is ready, put no more than two steaks in the skillet. Let them cook for 2-4 minutes until they turn golden brown on the bottom. Flip the steaks over and cook for another 2-4 minutes.
Remove the steaks to a waiting oven-safe plate.
When all the steaks are finished, keep them warm in the oven while you make the gravy.
Remove all but ¼ cup oil from the skillet. Over low heat add the seasoned flour to the oil and whisk until it makes a paste.
Sauté for 2 minutes.
Slowly add in the milk and cream.
Turn up the heat.
Whisk until it thickens.
Add salt and pepper to taste.
Take it off the heat and sprinkle in a few thyme leaves.
Bring steaks to the table on a platter and top with the gravy at the last minute, thus keeping the steaks nice and crispy. Serve with mashed potatoes and a vegetable side.
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