Ingredients
- 1 cup vegetable/canola oil
- 1 pound round chicken or steak, cut into 4 (4-ounce) pieces
- Salt
- Freshly ground black pepper
- 1 egg, beaten
- 3 cups plus 3 tablespoons milk
- 1 1/2 cups plus 3 tablespoons all-purpose flour
- 1-2 cans of biscuits
Directions
Heat the oil in a heavy 9-inch cast iron skillet, to 360 degrees F. Using a meat mallet, pound out the meat. Season the chicken/steak with salt and pepper. Combine the egg with 3 tablespoons of the milk. Put 1 1/2 cups of the flour in a shallow pan and season with salt and pepper. Dredge the chicken/steaks in the flour, coating each piece evenly and tapping off any excess. Drip the chicken/steak in the egg wash, coating it completely and letting the excess drip off. Dredge again in the flour, shaking off any excess. Fry the chicken/steaks in the hot oil, until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper. Carefully pour off the oil, leaving behind about 1/4 cup of the oil along with the brown bits.Toss biscuits into the oven about this time so they finish in sync with the gravy. Follow the directions on the can for baking.
Over medium heat, add the remaining 3 tablespoons flour and cook for 3 to 4 minutes, whisking constantly. Add the remaining 3 cups milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce the heat to medium-low. Season with salt and plenty of pepper. Cook for 8 to 10 minutes, whisking constantly. The gravy should be thick enough to coat the back of a spoon. If it is too thick, add a little water to thin it.
Serves 4
Source: http://www.foodnetwork.com/recipes/emeril-live/country-fried-steak-with-white-gravy-recipe/index.html
