Classic Chicken Fried Steak

Because every Texan needs a good recipe for Chicken Fried Steak.

Ingredients:

grass-fed beef cutlets (about 1/2 inch thick)

1 1/2 cups all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon cayenne pepper (optional)

1 teaspoon salt

1/2 teaspoon black pepper

2 large eggs

1/2 cup buttermilk

vegetable oil, for frying

Gravy Ingredients:

2 tablespoons pan drippings (from frying the steaks)

2 tablespoons all-purpose flour

2 cups whole milk

Salt and black pepper, to taste

Directions:

1. Prepare the cutlets: Pat the cutlets dry and pound to 1/4-inch thickness if needed.

2. Set up dredging station: In one bowl, combine flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper. In another bowl, whisk eggs and buttermilk.

3. Dredge: Coat each cutlet in flour, dip in the egg mixture, and dredge in flour again. Rest on a wire rack for 10 minutes.

4. Fry: Heat 1/4 inch of oil in a skillet over medium heat (350°F). Fry cutlets for 3-4 minutes per side until golden. Drain on paper towels.

5. Make gravy: Reserve 2 tablespoons of drippings in the skillet. Whisk in flour and cook for 1-2 minutes. Gradually add milk and whisk until thickened. Season with salt and pepper.

6. Serve: Plate the chicken fried steak and pour the creamy gravy over the top. Serve immediately with mashed potatoes, green beans, or your favorite sides.