1+cupsoil(not olive oil); you may need more oil, depending upon the size of your skillet (See Recipe Notes: Oil)
¾cupbuttermilk(or plain milk)
1tablespoonkosher salt(for flour)
1½tablespoon ground black pepper(for flour)
salt and pepper (to season steaks)
Cream Gravy Ingredients:
½cupoil(reserved from fried steak)
salt and pepper to taste
Remove steak from fridge and let rest on counter 10-15 minutes
Set up dredging station with two bowls: One with lightly beaten egg and buttermilk; the other with flour, salt, pepper and paprika
Lightly salt and pepper both sides of cube steak; (if you want to make Chicken Fried Steak Fingers, slice the steaks into equal strips)
Soak seasoned steak in buttermilk/egg mixture for 2-3 minutes then dredge in the flour mixture; be sure to press flour into the meat
Heat heavy bottom (cast iron works best) skillet with oil; oil should be hot enough to sizzle, but not too hot or it will catch on fire
Once meat has been coated in egg and flour, place steak into the hot oil; cook for 2-3 minutes; DO NOT MOVE THE STEAK; after about 2-3 minutes, turn the meat to the other side and cook for an additional 2-4 minutes.
Use meat thermometer to check internal temperature; when the center reaches 160ºF, the steak is done
Place on paper towel; serve and enjoy!
Make the Gravy
Use a separate skillet for the gravy; pour ½ cup reserved frying oil into clean skillet; heat on medium
Sprinkle in equal amount of flour; whisk (mixture will be clumpy)
Add 1 cup of milk to flour mixture; continue to whisk; add another cup of milk; continue to whisk; turn heat to medium high for about 2-minutes, then reduce to medium heat
If gravy is too thick, add final cup of milk to mixture and whisk until smooth
Add salt and a generous amount of black pepper to your liking
Serve over Chicken Fried Steak
Oil:You need about 1"inch of oil in a cast-iron skillet. A 10" inch skillet uses 1 ½ cups of oil. Add more if using a 12" inch skillet.Frying the steak:
If you want "chicken fingers" slice the steak into strips first, then season the strips with a little salt and pepper. Dredge strips in egg mixture, then flour, and fry. These cook faster than whole steaks.
After you place the steak in the oil, let them cook for 2-3 minutes; DO NOT MOVE THE STEAK during those first 2-3 minutes. After, take a peek and see if the first side is golden brown; if so, flip and cook an additional 2-4 minutes.
If the first side isn't quite golden, let it cook a minute longer, then flip it.
If you're making more than 4 chicken fried steaks, you might want to refresh the oil after the first 4...some of the breading will fall off and the oil gets darker, resulting in a darker coating
This recipe yields about 2 cups of gravy.
Use some of the oil from the fried steak to start the gravy in a separate skillet.
Here's how to make buttermilk in case you don't have any:Add the juice of one lemon to one cup of milk. Let it sit for 5 minutes and thicken. Now, you have buttermilk!