CHICKEN FRIED STEAK
INGREDIENTS 4 thin round steaks (about 1kg in total) kosher salt 300g (2 cups) plain (all-purpose) flour 1 egg 250ml (1 cup) milk 2 teaspoons onion powder 2 teaspoons garlic powder 2 teaspoons paprika 1 teaspoon cayenne pepper 1 teaspoon freshly ground black pepper 1.5 litres (6 cups) vegetable or peanut oil, for deep-frying Cream gravy 3 tablespoons bacon fat or butter 35g (¼ cup) plain (all-purpose) flour 250–500ml (1-2 cups) milk 1 tablespoon freshly ground black pepper 1 Use the studded side of a meat tenderiser to pound the steaks to a 5mm thickness. Season the steaks on both sides with salt. 2 Coat the steaks in a thin layer of flour and place on a large rack. Combine the egg and 125ml (½ cup) of the milk in a large shallow dish. Put the remaining flour in a large shallow dish and add the onion and garlic powders, paprika, cayenne pepper, 2 teaspoons salt and the black pepper. Whisk with a fork to spread the spices evenly. Add the remaining milk, a little at a time, so the flour mix is damp with some clumps. 3 Working with one steak at a time, dip it in the egg mix, then immediately place into the damp flour, pressing the flour into the surface to create lots of crust. Return the steaks to the rack to set. 4 Preheat the oven to 100°C (200°F), or a low warming temperature. Pour the oil into a deep saucepan or deepfryer and heat to 190°C (375°F). Once the oil has reached the correct temperature, gently place one of the steaks in the hot oil and fry for 2-3 minutes on each side. When golden brown, transfer to another rack and place in the oven to keep warm while you fry the remaining steaks, placing each one in the oven before starting the next. Allow the oil to come up to temperature between cooking each steak. 5 Once all the steaks are cooked and warming in the oven, you can start the cream gravy. Melt the fat or butter in a frying pan over medium heat. Add the flour and whisk to combine, then toast the roux for 1-2 minutes to cook out the raw flour flavour. Slowly whisk in the milk, a little at a time, until you reach the desired thickness. Add the pepper and season with salt, to taste. 6 Ladle a generous amount of cream gravy over each steak and serve immediately.