Chicken Fried Steak with Redeye Gravy

Name: Chicken Fried Steak with Redeye Gravy
Prep time: 2 h 15 min
Cook time: 25 min
Total time: 2 h 40 min
Yield: 4
Cuisine: Southern
Ingredients: CHICKEN-FRIED STEAK; 4 boneless rib-eye steaks, 4 oz each; 3 c all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp ground red pepper; 2 large eggs; 2 c buttermilk; 1/2 tsp hot sauce; 1 tsp salt; 1/4 tsp freshly ground black pepper; 3 c vegetable oil, for frying; REDEYE GRAVY; 1/4 c butter; 1 1/2 slice thick cut, smoked bacon, diced; 1/2 c smoked ham, chopped; 1 small onion, diced; 2 clove garlic, minced; 2 tsp fresh sage, finely chopped; 2 Tbsp all-purpose flour; 1 c milk; 1 c beef broth; 3/4 c brewed coffee; 1 Tbsp fresh chives, chopped; 2 tsp `cracked pepper

Chicken Fried Steak With Redeye Gravy Recipe

No Photo

Have you made this?

Share your own photo!

By Lynette !
@breezermom

This recipe is from Southern Living and was submitted by David Bull from Austin, TX. One hour of the prep time is just chilling time. It is time consuming, but delicious!

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Prep:

2 Hr 15 Min

Cook:

25 Min

Method:

Pan Fry

Ingredients

Add to Grocery List

CHICKEN-FRIED STEAK
4

boneless rib-eye steaks, 4 oz each
3 c

all-purpose flour
1 tsp

baking powder
1/2 tsp

baking soda
1/4 tsp

ground red pepper
2 large

eggs
2 c

buttermilk
1/2 tsp

hot sauce
1 tsp

salt
1/4 tsp

freshly ground black pepper
3 c

vegetable oil, for frying
REDEYE GRAVY
1/4 c

butter
1 1/2 slice

thick cut, smoked bacon, diced
1/2 c

smoked ham, chopped
1 small

onion, diced
2 clove

garlic, minced
2 tsp

fresh sage, finely chopped
2 Tbsp

all-purpose flour
1 c

milk
1 c

beef broth
3/4 c

brewed coffee
1 Tbsp

fresh chives, chopped
2 tsp

`cracked pepper

How to Make Chicken Fried Steak with Redeye Gravy

Step-by-Step

For the chicken-fried steak: Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using the flat side of a meat mallet. Lightly pound the steak, using the textured side of the meat mallet. Wrap tightly with plastic wrap, and chill for 1 hour.
Combine flour and the next 3 ingredients in a bowl. Whisk together the eggs and the next 2 ingredients in a separate bowl. Sprinkle both sides of steaks with salt and black pepper.
Dip the steaks in the egg mixture, and dredge in the flour mixture, shaking off the excess. Repeat the procedure two more times.
Fry steaks, 1 at a time, in hot oil in a nonstick skillet over medium-high heat 4 to 6 minutes on each side or until golden. Add oil as needed when frying. Drain each steak on a wire rack in a jelly roll pan. Serve with redeye gravy.
For the Redeye gravy: Melt the butter in a large saucepan over medium heat; add bacon, and cook, stirring occasionally, 5-7 minutes or until done. Add the ham and the next 3 ingredients; saute 3 to 4 minutes or until the onion is translucent. Reduce heat to medium-low. Add flour. Cook stirring constantly, 3-5 minutes or until golden brown.
Slowly whisk in milk and the next 2 ingredients; bring to a boil over high heat, stirring occasionally. Reduce heat to low. Simmer, stirring often, for 14 to 18 minutes or until thickened. Remove from heat and add chives and cracked pepper.