Chicken-Fried Steak With Chipotle Gravy: The Best Chicken-Fried Steak With Chipotle Gravy Recipe from Cook'n

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	Chicken-Fried Steak With Chipotle Gravy

Serves: 4

Chicken-fried steak, like many other humble dishes, is a clever way to improve a not-so-tender cut of meat. Pounding round steak makes it tender, and the crisp coating protects the meat from drying out. A bit of chipotle chili adds some kick to the traditional milk gravy-substitute any hot red pepper sauce if chipotle isn't available. Don't forget to make lots of mashed potatoes for the gravy!

   1 pound boneless beef top round steaks, 1/2-inch thick, trimmed and cut into 4 equal pieces
   Vegetable shortening or vegetable oil for deep-frying
   1 cup buttermilk
   1 teaspoon red hot pepper sauce, such as Tabasco
   1 cup all-purpose flour
   1 teaspoon salt, plus salt to taste
   1/2 teaspoon freshly ground pepper
   2 cups milk
   1 canned chipotle green chili en adobo, finely chopped, with any clinging sauce

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1. Using the pointed side of a meat mallet, pound the steaks to tenderize them. Then use the flat side of the mallet to pound the steaks 1/4 inch thick.

2. Preheat the oven to 200°F. Place a large wire rack over a jelly roll pan. In a deep, heavy skillet (preferably cast iron), melt shortening over high heat to a depth of 2 to 3 inches and heat it to 375°F.

3. In a shallow bowl, mix the buttermilk and hot pepper sauce. In another shallow bowl, combine the flour, 1 teaspoon salt, and the pepper and mix well. Dip each steak in the buttermilk, then the flour mixture. Reserve 1 1/2 tablespoons of the flour mixture and set aside. Two at a time, deep-fry the steaks, turning once, until golden brown on both sides, about 3 minutes. Using a slotted spatula, transfer to the wire rack and keep warm in the oven while making the gravy.

4. Discard all but 1 1/2 tablespoons of the shortening from the skillet. Over low heat, whisk in the reserved flour mixture. Let bubble for 1 minute. Whisk in the milk and chipotle and bring to a simmer. Simmer until no trace of flour taste remains, about 3 minutes. Season with salt to taste. Serve the steak immediately, with the gravy.

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