Southern Chicken-Fried Steak with Gravy
Want some good old fashioned southern comfort food? This chicken fried steak recipe is a delicious classic, with tender chicken, a crispy coating and a luscious white pan gravy.
INGREDIENTS:
4 pieces chicken steak or boneless, skinless chicken breasts, pounded flat, about 1/3 lb each
1 cup buttermilk
1 1/2 cups all-purpose flour plus 3 tbsp for gravy
1 tsp seasoned salt
2 tsp black pepper divided
1/2 cup canola oil for frying
2 cups whole milk
DIRECTIONS:
Prepare a breading station with two shallow dishes. Fill one dish with buttermilk, and whisk together flour, seasoned salt, and 1 teaspoon of black pepper in the other.
Coat each chicken steak in the flour mixture, dip in the buttermilk, then coat in flour again, pressing down firmly.
Place steaks on a wire rack and let stand for 10 minutes.
Heat the canola oil in a large cast-iron skillet over medium-high heat. Cook for about 4 minutes per side, until deeply golden, crispy, and the chicken is cooked through (165°F internal temperature).
Transfer steaks to a clean wire rack over a baking sheet to drain.
For the gravy, pour out most of the oil and drippings from the skillet, leaving about 3 tablespoons. Add the remaining flour and cook for 1 minute.
Add the milk, whisking constantly until the gravy thickens and begins to bubble. Season with the remaining black pepper.
Serve hot steaks covered with the warm gravy.