Chicken Fried Steak
Updated: Aug 16, 2020
From Tedd Long.
This is outstanding with fresh vegetables, green onions, sliced tomatoes and cornbread. I've been known to have this for breakfast too with a couple of freshly fried eggs.
2 pounds tenderized beef cutlets
2 eggs (beaten raw)
2 to 3 cups of milk
1½ cups buttermilk
2 teaspoons TABASCO® Sauce (original)
1 teaspoon pepper
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
1 tablespoon salt
1½ cup flour
In a shallow bowl, whisk together flour (set aside ⅛ cup of flour for the gravy), black pepper, salt, paprika, onion powder, and garlic powder. Set aside.
In a separate shallow bowl, whisk together buttermilk , TABASCO® Sauce, and eggs. Set aside.
Alternate dipping cutlets into egg mixture and flour. Deep fry in a skillet (with enough oil to cover the bottom of the pan) until brown, drain cutlets on paper towel. Season with a little more salt and peer. Dry with paper towel.
Pour off all grease used to fry cutlets except for ⅓ cup. Add about ⅛ cup of flour to grease, stir until mixture looks like a rue. Add more flour if necessary. As the rue thickens and starts to bubble, add 2 cups milk. Let mixture simmer stirring constantly until gravy is thick. If too thick, add milk. Salt and pepper. Serve cutlets smothered in white gravy.