Dollars to Donuts

Chicken-Fried Steak and Bacon Gravy

Serves 4.

For the steak:
1 cup all-purpose flour
1/2 cup cracker crumbs (about 30 saltines)
1/2 tsp garlic powder
11/2 tsp salt
1 tsp freshly ground black pepper
1 cup buttermilk
4 cube steaks (6 oz each)
4 cups canola oil

For the gravy:
3 slices bacon, sliced crosswise into 1/2"-wide pieces
1 small yellow onion, finely chopped
3 oz button mushrooms (about 2/3 cup), stemmed and thinly sliced
1/4 tsp salt
2 garlic cloves, finely minced or pressed through a garlic press
1 tbsp sweet paprika
Pinch of cayenne pepper
1/4 tsp freshly ground black pepper
2 tbsp (1/4 stick) unsalted butter
3 tbsp all-purpose flour
3 cups whole milk, warmed but not hot

BREAD THE STEAKS. Whisk the flour, cracker meal, garlic powder, salt and pepper together in a wide, shallow dish. Pour the buttermilk into a wide bowl. Dip each steak into the buttermilk, then dredge it through the dry ingredients, making sure both sides are evenly coated.

MAKE THE GRAVY. Cook the bacon over medium-high heat in a medium skillet, until crispy, stirring often, 4 to 5 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate and set aside. Add the onion to the pan and cook, stirring often, until soft and just starting to brown, about 3 minutes. Stir in the mushrooms and the salt and cook, stirring often, until the mushrooms release their juices, about 5 minutes. Mix in the garlic, paprika, cayenne and black pepper, and cook until the garlic is fragrant, about 30 seconds. Reduce the heat to medium, add the butter and let it melt, stirring often. Use a wooden spoon to mix in the flour. Cook, stirring constantly, for 2 minutes, then slowly begin to add the milk a little at a time, mixing well between additions to avoid lumps. Cook until slightly thickened, 1 to 2 minutes, then reduce the heat to low and cover, stirring occasionally, to keep the gravy warm until you're ready to serve.

FRY THE STEAKS. Heat the oil in a large, deep skillet (preferably a cast iron one) over medium-high heat. Once the oil reaches between 350¡F to 375¡F on an instant-read thermometer, reduce the heat to medium and carefully slide the steaks into the hot oil. Fry on both sides until the coating is golden-brown, about 10 minutes. Transfer to a paper towel- or brown bag-lined plate to drain. Cover with the bacon gravy and serve immediately.

-from Dollars to Donuts