Chicken Fried Steak

Directions

• Using a meat mallet or the back of a heavy knife, tenderize the steak cutlets on both sides. Add the tenderized steaks to a bowl, along with 2 cups of buttermilk, 1 Tbsp of hot sauce, and 1 Tbsp salt. Cover and refrigerate for at least 1 hour.
• In a large bowl, mix the dry ingredients for the flour mixture and set aside.
• Remove each steak cutlet from the buttermilk brine, allowing any excess to drip off. Dredge thoroughly in the flour mixture, pressing firmly to ensure an even coating. Set the coated cutlets aside while you heat the oil.
• Fill a skillet with 1-2 inches of oil and heat to 350°F. Fry the cutlets for about 2-3 minutes on each side. Once done, rest on a wire rack to drain any excess oil.
• For the white gravy, melt 2 Tbsp of butter in a saucepan over medium heat. Once melted, whisk in 2 Tbsp of flour and cook for 1–2 minutes, whisking constantly. Gradually add the milk, whisking well to combine. Bring the mixture to a simmer, then season with salt and pepper. Reduce the heat to medium-low and continue to cook for 1–3 minutes, whisking constantly, until thickened. Remove from the heat and set aside.
• Plate the steaks with your choice of sides and spoon a generous amount of gravy over each steak before serving.