CHICKEN FRIED STEAK
From Beth July 2019
Beef cubed steak, cut into serving size (I like pieces cut in half, about 2 1/2" X 5" so they're easier to turn when cooking), seasoned with Tony Chachere's Original Creole Seasoning (or s&p will do just fine).
Dredging flour seasoned with salt and (heavy) pepper. Dredge seasoned beef in flour, dip in buttermilk, back into flour for a 'double dip'. Fry over medium heat, using a cast iron skillet, in bacon fat, possibly with a bit of oil (enough to generously cover the bottom of the skillet), turning once when crispy and golden brown. Don't use too high of heat or the crust will burn before the beef is cooked / too low heat and the breading falls off as the meat steams.....
When cooked through (about 5 - 6 minutes per side) remove to warm plate. Add some more bacon fat or butter (your choice) to the skillet if needed for the gravy. Add a couple tablespoons of the left over seasoned dredging flour and stir & cook in the fat. Add a good amount of freshly cracked black pepper. Stir in cold milk and stir and allow to come to a full boil. Add more milk as needed ~ the gravy tends to tighten up after sitting a bit so let it be pretty loose when you think it's done.
Serve the gravy over the Chicken Fried Steaks and some mashed potatoes......
Personally, I think the bacon grease (which I keep in small containers in the freezer) is the key to a really good Chicken Fried Steak. It's not a diet meal, to be sure, but if you only eat it once every year or so it's not going to show up as the cause of anyone's demise! LOL
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