The thick, crunchy crust is one of our favorite things about this classic Southern-style chicken fried steak.
- 2 cups plus 3 tbsp. flour
- 2 tsp. paprika
- Freshly ground black pepper and kosher salt, to taste
- 1 cup buttermilk
- 1 tsp. Tabasco, plus more to taste
- 1 egg
- 4 (4-6-oz.) cube steaks, pounded to ¼” thickness
- Canola oil, for frying
- 3 tbsp. unsalted butter
- 2 cups milk
- Heat oven to 200˚; put a baking sheet fitted with a rack inside. In a shallow dish, whisk together 2 cups flour, paprika, pepper, and salt. In another dish, whisk together buttermilk, 1 tsp. Tabasco, and egg. Season steaks with salt and pepper. Working with one steak at a time, dredge in flour mixture, then egg mixture, and again in flour; shake off excess. Transfer to plate.
- Pour oil into a 12″ cast-iron skillet to a depth of ½”; heat over medium-high heat until a deep-fry thermometer reads 320˚. Working in 2 batches, fry steaks, flipping once, until golden brown, 6-8 minutes. Place steaks on rack in oven to keep warm.
- Melt butter in a 2-qt. saucepan over medium-high heat. Whisk in remaining flour; cook until golden, 1-2 minutes. Whisk in milk; cook, whisking, until thick. Season with Tabasco and salt and pepper. Serve steaks with gravy.