A delightful twist on the classic chicken fried steak, offering a crispy coating and a rich, creamy gravy.
Prepare the steak by trimming any excess fat and pounding it to an even thickness of about 1/2 inch.
Pounding the steak ensures even cooking and tenderizes the meat.
In a bowl, mix the buttermilk and hot sauce together.
Let the steak soak in this mixture for added flavor.
In another bowl, combine the flour, paprika, garlic powder, salt, and black pepper.
Mix thoroughly to ensure even seasoning.
Dip each steak piece into the seasoned flour, then into the buttermilk mixture, and back into the seasoned flour for a double coating.
Double coating creates a thicker, crispier crust.
Heat oil in a frying pan to about 350°F (175°C).
Use a thermometer to ensure the oil is at the right temperature.
Fry the coated steak pieces in the hot oil until golden brown, about 3-4 minutes per side.
Avoid overcrowding the pan to maintain the oil temperature.
Remove the fried steak and place it on paper towels to drain excess oil.
Pat gently to remove as much oil as possible.
To make the gravy, use the leftover oil in the pan, add the seasoned flour, and cook for 2-3 minutes.
Cooking the flour removes the raw taste.
Gradually add the milk to the pan, whisking constantly, and cook until thickened.
Whisking prevents lumps from forming.
Season the gravy with salt and pepper to taste.
Taste and adjust seasoning as needed.
Serve the fried steak topped with the creamy gravy.
Pair with mashed potatoes or a fresh salad for a complete meal.
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