No self-respecting Texan would eat chicken fried steak without cream gravy, and since I love the rich tang of buttermilk, I decided to add that to my gravy. It proved problematic, though: on my first try the heat curdled the buttermilk. So, I settled for using regular milk, which doesn't curdle so easily, during the thickening process and added a little buttermilk at the end, to lend that tangy note without the risk of curdling. A couple of shots of Tabasco didn't hurt, either. The result? A chicken fried wonder sure to make any Texan proud.