Chicken-Fried Steak with Buttermilk Gravy
 
 
Serves: 6 servings
Ingredients
  • 1½ cups whole buttermilk
  • 2 large eggs
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 6 (6- to 8-ounce) cubed beef steaks
  • 2 cups all-purpose flour
  • 1 teaspoon onion powder
  • Peanut or canola oil, for frying
  • Buttermilk Gravy (recipe follows)
Instructions
  1. In a small bowl, whisk together buttermilk, eggs, 1 teaspoon salt, and ½ teaspoon pepper. Place in a large resealable plastic bag; add steaks. Refrigerate for at least 4 hours or overnight.
  2. In a shallow baking dish, whisk together flour, onion powder, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper. Transfer steaks and buttermilk marinade to another shallow baking dish. Remove steaks from marinade; dredge in flour mixture, shaking off excess. Dip in buttermilk mixture again, letting excess drip off. Dredge in flour mixture again, gently pressing to adhere. Place steaks on a baking sheet topped with a wire rack or paper towels. Refrigerate for 30 minutes.
  3. In a deep 12-inch cast-iron skillet, pour oil to halfway full, and heat over medium heat until a deep-fry thermometer registers 350°.
  4. Working in batches, fry breaded steaks until golden brown, 3 to 4 minutes per side. Place steaks on a paper towel or wire rack to let drain. Serve warm with Buttermilk Gravy.
Recipe by Southern Cast Iron at https://southerncastiron.com/chicken-fried-steak-with-buttermilk-gravy/