It’s hard to get more classic than juicy, smothered, fried hamburger steaks.
Chicken-Fried Hamburger Steaks with White Gravy
Yields: 8
Ingredients
- Vegetable oil, for frying
- 1½ pounds ground beef
- 1½ teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 2¾ cups Basic Dredge (recipe on page 45)
- 2 cups whole buttermilk
- ¼ cup all-purpose flour
- 2 cups whole milk
- ½ teaspoon onion powder
- Garnish: chopped green onion
Instructions
- In a large deep cast-iron skillet, pour oil to a depth of ¾ inch, and heat over medium heat until a deep-fry thermometer registers 350°. Spray a wire rack with cooking spray.
- In a medium bowl, combine beef, 1 teaspoon salt, and ½ teaspoon pepper. Divide mixture into 8 portions, and shape each portion into a ½-inch-thick patty.
- In a shallow dish, place Basic Dredge. In a shallow bowl, place buttermilk. Working in batches, dredge patties in Basic Dredge, shaking off excess. Dip in buttermilk, letting excess drip off. Dredge again in Basic Dredge, gently pressing to adhere. Place on prepared rack.
- Working in batches, fry, turning occasionally, until golden brown, 2 to 3 minutes. Remove patties using a slotted spoon, and let drain on paper towels. Sprinkle with extra salt and pepper. Reserve ¼ cup cooking oil and browned bits from skillet.
- In a medium saucepan, place flour; whisk in reserved ¼ cup cooking oil and browned bits. Cook over medium heat for 1 minute, whisking constantly. Whisk in milk, onion powder, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper. Cook, whisking constantly, until thickened and bubbly, about 5 minutes. Serve gravy with patties. Garnish with green onion, if desired.
