Chicken-Fried Steak

By ebdonahue

Ingredients

• 1 1/2 cups flour
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground pepper
• 4 tablespoons paprika
• 2 eggs
• 1/2 cup buttermilk
• 1/2 cup Shiner Bock or other bock beer
• peanut oil, enough to cover meat halfway
• 4 tenderized round steaks (about 1/2 pound each)
• Cracked-Pepper Gravy
• 1/2 cup unsalted butter
• 5 tablespoons flour
• 2 1/2 cups whole milk
• 1 1/2 teaspoons kosher salt
• 4 teaspoons cracked pepper

Details

Servings 4
Adapted from texasmonthly.com

Preparation

Step 1

Mix first 4 ingredients and set aside on a plate or wax paper. Whisk eggs in a large bowl, then add buttermilk and beer and whisk to blend. Set aside. In a deep, heavy skillet, heat oil to 350 degrees. While oil is heating, prepare the steaks by dredging them in flour mixture, coating evenly. Shake off any excess. Dip in egg batter, and then again in flour, evenly coating the batter so it is dry on the outside. When oil temperature reaches 350 (a drop of batter will sizzle when dropped into it), gently slide one steak into the oil. Cook about 3 minutes, then turn it, taking care not to break the crust, and cook 3 more minutes, or until nicely browned. Drain on paper towels. Repeat with the other steaks. Hold cooked steaks in a 225-degree oven until all are done. Serve with Cracked-Pepper Gravy. Serves 4.

Melt butter in a heavy saucepan over low to medium-low heat. When foam subsides, add flour, whisking continuously until it cooks, becoming a fragrant light brown. Slowly add milk, whisking to keep lumps from forming. Season with salt and pepper and simmer for 10 minutes. Makes about 3 cups.