Linda’s Chicken Fried Steak

Country Fried Steak

 

Chicken Fried Steak

 

 

4
cube steaks
2
cups buttermilk
2
cups flour
1
tablespoon rubbed sage
1
tablespoon ground black pepper
1
tablespoon kosher salt
1
tablespoon thyme
1
teaspoon cayenne pepper
Salt and pepper
Vegetable oil

 

 

Salt and pepper cube steaks.  Make a mixture of the flour, sage, pepper, salt, thyme, poultry seasoning and cayenne pepper.  Heat oil in large heavy frying pan.  Oil should be about 1 inch deep.  Heat oil to 350 degrees.  Dip cube steaks in buttermilk and then flour mixture.  Pat floured steaks to create a crust.  Redip in flour and pat again to create heavier crust.  Fry in fat 5 minutes on one side and then turn and brown on other side for an additional 4 to 5 minutes or until golden brown.  Remove from skillet and drain on paper towels.  Keep warm while making gravy.  Serve with gravy and mashed potatoes. 

 

Serves 4.

 

Chicken Fried Gravy

 

5
tablespoons butter
5
tablespoons flour
3
cups milk
1/2
teaspoon sage
1
teaspoon pepper
1
teaspoon salt
1/2
teaspoon thyme

 

 

Melt butter in saucepan.  Add flour, whisk and cook over medium heat until light brown.  Add milk and seasonings and bring to a boil, stirring occasionally.  If more color is desired, add 1/2 teaspoon Kitchen Bouquet browning sauce. 

 

Makes about 3 cups.