Extra-crunchy Chicken-fried Steak with Cream Gravy

 

Once you’ve perfected crispy fried chicken, it’s only a hop, skip, and a jump to Texas-style chicken-fried steak—that is, beef steak that’s fried in the style of fried chicken and served with a creamy, peppery white gravy. The key to great chicken-fried steak is starting with the right cut: you want an inexpensive cut with plenty of beefy flavor, but tenderness isn't especially important since it will be plenty tender from the pounding and brining. My go-to cut for this is flap meat (also sold as sirloin tips), though bottom round or top sirloin will also work well if you can't find it.

What you will need

2 Tbs. paprika

2 Tbs. freshly ground black pepper

2 tsp. garlic powder

2 tsp. dried oregano

1/2 tsp. cayenne pepper

1 lb. flap meat (also sold as sirloin tips), cut into four 4-oz.steaks

1 cup buttermilk

1 large egg

Kosher salt

1-1/2 cups all-purpose flour

1/2 cup cornstarch

1 tsp. baking powder

4 cups vegetable shortening or peanut oil

2 Tbs. unsalted butter

1 small onion, diced

2 medium cloves garlic, minced or grated on a Microplane (about 2 tsp.)

2 Tbs. all-purpose flour

1 cup whole milk

3/4 cup heavy cream

Kosher salt and freshly ground black pepper

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