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Chicken Fried, Country & Round Steaks

Granny's Buttermilk Chicken Fried Steak & Chipotle Gravy

1 pound top round steak, trimmed (1/2-inch thick), cut in 4 pieces
vegetable oil or shortening, for frying
1 cup buttermilk
1 teaspoon hot red pepper sauce, such as Tabasco
1 cup all-purpose flour
1 teaspoon salt, plus salt to taste
1/2 teaspoon freshly ground pepper
2 cups milk
1 canned chipotle en adobo, finely chopped, with clinging sauce
Using the pointed side of a meat mallet, pound the steaks to tenderize them. Then use the flat side of the mallet to pound the steaks 1/4 inch thick.
 (preferably cast iron), melt shortening over high heat to a depth of 2 to 3 inches and heat it to 375 degrees F.

In a shallow bowl, mix the buttermilk and hot pepper sauce. In another shallow bowl, combine the flour, 1 teaspoon salt, and the pepper and mix well. Dip each steak in the buttermilk, then the flour mixture. Reserve 1 1/2 tablespoons of the flour mixture and set aside. Two at a time, deep fry the steaks, turning once, until golden brown on both sides, about 3 minutes.

Discard all but 1 1/2 tablespoons of the shortening from the skillet. Over low heat, whisk in the reserved flour mixture. Let bubble for 1 minute. Whisk in the milk and chipotle and bring to a simmer. Simmer until no trace of the flour taste remains, about 3 minutes. Season with salt to taste. Serve the steak immediately, with the gravy.
Makes 4 servings.