Mrs. Meat Church has proclaimed this the best thing that Matt cooks. It's tough to beat a good chicken fried steak with cracked pepper gravy. In response to our most recent YouTube video for this cook we have created a discounted Chicken Fried Steak Combo to make it easy on you.
Meat Church How To YouTube Video: https://youtu.be/u61N_v3vviQ
- 1/2 package Meat Church Chicken Fried Steak Breading
- 4-6 1/2 lb round steaks, tenderized
- 3 cups frying oil. We recommend peanut because of it's high smoke point.
- 2 eggs
- 1/2 cup buttermilk or beer
- 3 lb potatoes. I prefer Yukon golds, but russet or reds work as well
- 5 T, unsalted butter, melted
- 3/4 C, heavy cream
- Meat Church Holy Cow to taste
- ½ C unsalted butter
- 5 T flour
- 2 ½ C milk
- 1 T Kosher Salt
- Meat Church Holy Cow to taste (sub coarse cracked pepper)
Heat the oil to 325 degrees in a dutch oven or deep, heavy cast iron skillet.
Whisk the eggs. Then add the buttermilk and beer. Set aside.
Batter the steaks
Lightly season the steaks on both sides with Holy Cow. Coat the steak in the chicken fried steak breading. Then dip in egg wash. Re-coat the steak thoroughly in the breading again.
Cooks the steaks
Carefully place the steak in the hot oil. Cook 4-5 minutes. Turn the steak and repeat on the other side or until golden brown.
Allow the steaks to drain over a paper towel. A great way to keep them warm is on a cast iron pan in a 200 degree pit or in an oven on low.
Peel ¾ of the skin off each potato. I leave a little skin on. Cut into 1 – 2” pieces. Cover with water in a stock pot, bring to a boil for 20 minutes or until the potatoes are tender. Remove from heat, drain and then smash the potatoes.
Melt the butter in a small sauce pan and combine with the heavy cream. Reduce by ¼. Combine this mixture with the smashed potatoes and add any extra butter or sour cream you like. Add Holy Cow to taste.
Cracked Pepper Gravy
Melt the butter in a medium sauce pan. Whisk in the flour. Cook until the flour starts to brown. Slowly add the milk whisking constantly. Simmer until it thickens and add the Holy Cow (or coarse cracked black pepper) to taste.