Chicken Fried Steak With Sausage Gravy

Let's Cook

1. Step 1.

   In a large ziplock freezer bag, combine 2 cups self-rising flour, ¼ cup cornstarch, 2½ teaspoons seasoning salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon ground black pepper. Shake the bag until well incorporated, then set aside.

2. Step 2.

   In a medium bowl, whisk together 1 egg and 1½ cups buttermilk until combined.

3. Step 3.

   Dip each of the 6 cubed steaks (about 2 pounds) into the buttermilk mixture, then place them in the bag with the flour mixture. Shake the bag until the steaks are well coated, then remove the steaks and set them aside on a plate.

4. Step 4.

   Pour 2 cups vegetable oil into a deep fryer or deep-frying pan and heat to 350–360°F. Deep-fry each steak for about 5 minutes, until golden and crispy. Remove with tongs and place on a wire rack to drain.

5. Step 5.

   While the steaks are frying, brown ½ pound ground pork sausage in a large pan over medium heat for about 5 minutes, breaking it up with a spoon. Once browned, remove the sausage with a slotted spoon, leaving the drippings in the pan.

6. Step 6.

   Add 2 tablespoons of the reserved frying oil to the pan with the drippings. Sprinkle in ⅓ cup all-purpose flour and cook over medium heat, whisking constantly, for 2 minutes to make a roux without burning.

7. Step 7.

   Pour in 2 cups whole milk and whisk vigorously to remove any lumps. Continue cooking until the gravy thickens, about 2–3 minutes. Return the cooked sausage to the pan, stir, and season with kosher salt and black pepper to taste. Turn off the heat.

8. Step 8.

   Serve the chicken fried steaks with the sausage gravy on top or on the side. Garnish with sliced green onions.