Chicken-Fried Steak WITH Country PAN Gravy

Let's Cook

1. Step 1.

   Place each cube steak between two sheets of plastic wrap and pound with a meat mallet or rolling pin to ¼-inch thickness. Season both sides evenly with 2 teaspoons kosher salt, 2 teaspoons garlic powder, and ¾ teaspoon black pepper.

2. Step 2.

   In a shallow dish, whisk together 1 cup buttermilk, 2 eggs, and 1 tablespoon hot sauce. Place 2 cups all-purpose flour in another shallow dish or on a plate.

3. Step 3.

   Dredge each seasoned steak first in the flour, shaking off excess, then dip into the buttermilk mixture, letting excess drip off, then dredge again in the flour. Place the breaded steaks on a tray or baking sheet and let rest for 15 minutes so the breading dries and adheres better.

4. Step 4.

   Heat ¼ cup vegetable oil in a wok or large skillet over medium-high heat. Fry 2 steaks at a time until golden brown, about 3 to 4 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining steaks.

5. Step 5.

   While the steaks rest or after frying, make the gravy: Reduce heat to medium and add 2 tablespoons unsalted butter or bacon drippings to the wok with the remaining oil and drippings. Add 1 medium sweet onion, thinly sliced, and cook until golden, about 7 minutes, stirring occasionally.

6. Step 6.

   Sprinkle ¼ cup all-purpose flour over the onions and cook, stirring constantly, for 1 minute. Gradually whisk in 1 cup chicken stock and 1¾ cups half-and-half, and cook, stirring, until the gravy bubbles and thickens, about 2 to 3 minutes.

7. Step 7.

   Stir in ¼ to ½ teaspoon red pepper flakes (to taste) and ¾ teaspoon dried thyme. Season with kosher salt and freshly ground black pepper to taste.

8. Step 8.

   To serve, place each chicken-fried steak on a plate atop a serving of mashed potatoes and generously pour the pan gravy over the top.