Chicken Fried Steak

Chicken Fried Steak

Sirloin tip steak, thinly cut (about 3/4 - 1 pound)

1/2 cup cornstarch

1 egg

1 cup buttermilk, divided

2 cups flour

2 teaspoons kosher salt

2 teaspoons paprika

2 teaspoons freshly ground black pepper

1 1/2 teaspoons onion powder

1 1/2 teaspoons garlic powder

1 teaspoon baking powder

1/2 teaspoon cayenne pepper

Oil for deep frying

Place the steak in a zip-top plastic bag. Use a meat pounder to beat the steak out very thin, about 1/8 to 1/4 inch. Season as desired with salt.

Place cornstarch in a shallow dish. In a separate shallow dish, whisk together egg and 2/3 cup buttermilk. In a third shallow dish, whisk together flour, kosher salt, paprika, black pepper, onion powder, garlic powder, baking powder, and cayenne pepper. Drizzle the remaining 1/3 cup buttermilk over the flour mixture, then combine with fingertips.

Dip each steak in cornstarch, shake off excess, then dip in egg mixture. Drain off excess egg mixture, then place steak in flour mixture. Press flour mixture on both sides to coat well, then shake off any excess. Place steak on wire rack (with wax paper underneath). When all steaks are coated, let steaks rest for 10 minutes before frying.

Heat oil in large Dutch oven or electric fryer set at 375 degrees. Place steak in hot oil, turning as needed until golden brown, about 4 minutes. Drain on paper towels.

To make the gravy:

1/4 cup oil from frying steaks

1/4 cup flour

1 teaspoon black pepper

1 teaspoon salt

2 1/2 cups 2% milk

In a large skillet, heat oil over medium heat. Add flour, pepper, and salt; stir until mixture begins to brown. Slowly stir in milk, bring to a boil. Cook and stir until mixture thickens. Top steaks with gravy and serve immediately.

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