Chicken Fried Steak

4 cubed steaks, each about 5 oz each
1 1/2 cups vegetable oil

For the buttermilk marinade:

2 cups buttermilk

2 large eggs

3 tsp salt

For the breading:

1 cup flour

1/3 cup corn starch

1 1/2 tsp seasoned salt

1/2 tsp paprika

1/4 tsp cayenne pepper

1 tsp black pepper

For the gravy:

3 Tbsp butter

3 Tbsp flour

3 Tbsp pan drippings

3 cloves garlic, minced

1/2 cup chicken broth

1 sprig of fresh thyme

1 tsp black pepper

3/4 tsp seasoned salt

1/4 tsp cayenne pepper

1 1/2 cups milk

3/4 cup half and half

Pat the steaks completely dry.  Combine the marinade ingredients in a large casserole dish.  Cover and marinate the steaks in the fridge for an hour or overnight.  The longer the better.

Combine the breading ingredients.  Coat each steak in dry mixture just before adding it to a hot skillet with 1/2 cup of vegetable oil.  Make sure the steaks do not touch if you fry multiple at one time.  Fry for about 4 minutes, until golden brown.  Use kitchen tongs to carefully check the bottom and flip.  

Remove the cooked steak and place it on a baking sheet.  Keep them warm in a 200 degree oven while you prepare the gravy.

Pour the pan drippings into a heat proof bowl.  Do not clean the pan.

Allow the black flecks to fall to the bottom and skim 3 Tbsp of clean oil off the top.  Set it aside.  

Melt butter in the pan over medium heat.  Whisk in the flour for 1 minute.  Add the oil drippings and minced garlic.  Cook for 1 minute.  Add chicken broth and seasonings.  Stir to combine.  

Add the milk and half and half.  Stir to combine and bring to a gentle boil whisking continuously.  Let it simmer and thicken until it reaches the desired consistency.  

Plate the steak, pour the gravy over it, and enjoy!

I like to serve this with mashed potatoes and green beans.