Chicken-Fried Steak With Chipotle Gravy

Serves: 4
Total Calories: 195


1 pound boneless beef top round steak, 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


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.

Nutritional Facts:

Serves: 4
Total Calories: 195
Calories from Fat: 28

This Chicken-Fried Steak With Chipotle Gravy recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.

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