Arkansas Recipe

Prepare steaks

If cube steaks are thicker than 1/2 inch, place each between two sheets of plastic wrap and pound to roughly 1/2 inch thickness. Pat steaks dry with paper towels.

In a shallow dish or bowl, whisk together buttermilk, hot sauce, 1 tsp kosher salt and 1/2 tsp black pepper. Add steaks, turning to coat completely. Cover and refrigerate for at least 1 hour and up to 6 hours (longer tenderizes further).

Set up a three-part breading station: Bowl 1 — flour mixture; Bowl 2 — egg wash; Bowl 3 — reserved flour for double-dip (optional).

In a wide shallow bowl or plate combine 1 1/2 cups all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, 1 tsp black pepper and 1 tsp kosher salt. Whisk to aerate and evenly distribute seasonings.

In a second bowl whisk together 2 eggs and 1/2 cup whole milk until smooth.

Remove one steak from buttermilk, letting excess drip back into the bowl. Dredge steak in the seasoned flour, pressing firmly so a good coating adheres. Dip into the egg wash, letting excess drip, then return to the flour and press again for a thick, crunchy double-coat. Place on a wire rack and repeat with remaining steaks. Let coated steaks rest 10–15 minutes at room temperature to help the coating set.

Pour about 2 cups neutral oil into a heavy skillet (cast-iron preferred) to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by sprinkling a pinch of flour into the oil — it should sizzle immediately.

Working in batches (do not crowd), carefully add coated steaks to the hot oil. Fry 3–4 minutes per side, or until golden brown and an instant-read thermometer inserted into the center reads 145–155°F and crust is crisp. Adjust heat to maintain 325–350°F so crust browns without burning. Transfer cooked steaks to a wire rack set over a baking sheet and tent loosely with foil to keep warm while the remaining steaks are fried.

Reserve approximately 3 tablespoons of the flavorful pan drippings (oil plus browned bits) — skim off excess oil if needed, leaving drippings for the gravy step. Strain through a fine-mesh sieve if there are lots of loose crumbs.

Pour off excess oil from the skillet leaving about 3 tablespoons of pan drippings and any fond. Return skillet to medium heat and add 4 tablespoons unsalted butter; let it melt and foam.

Whisk in 1/2 cup all-purpose flour to the butter and drippings to form a roux. Cook, stirring constantly, 1.5–2 minutes until the roux is bubbly and has a lightly toasted, golden color (do not let it burn).

Gradually whisk in 3 cups warmed whole milk, a little at a time, smoothing lumps before adding more. Continue whisking and bring to a gentle simmer; gravy will thicken as it heats. Simmer 4–6 minutes, whisking, until it coats the back of a spoon.

Stir in the reserved pan drippings (if strained) and 1/2 tsp Worcestershire sauce (optional). Season with kosher salt and a generous amount of freshly ground black pepper to taste — country gravy should be peppery. If too thick, whisk in up to 1/4 cup additional milk to reach desired consistency.

Taste and adjust seasoning. Keep gravy warm over very low heat, stirring occasionally. If gravy thickens while resting, whisk in a splash of milk before serving.

Place each chicken fried steak on a plate or atop mashed potatoes or a fresh biscuit. Spoon a generous ladle of country gravy over each steak. Garnish with chopped fresh parsley if desired and serve immediately.