ANOTHER RECIPE FROM "THE RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.htm

 CHICKEN-FRIED STEAK AND SOUTHERN CREAM GRAVY
(Adapted from Citrano Bros. Coffee Shop Cafe, McGregor, Texas)
 
INGREDIENTS
1-3/4 to 2 pounds cube steak, 1/4-inch thick (have the butcher tenderize it twice or pound to 1/4-inch thickness with a meat mallet).
Solid vegetable shortening, about 8-1/2 cups (at least 4 inches deep when melted) in a deep frier
6 cups flour
3 tablespoons seasoned salt
1 tablespoon salt
2 tablespoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1-1/2 cups buttermilk thinned with a little water.
Southern Cream Gravy (see accompanying recipe)
 
DIRECTIONS
 
This works better in a deep fryer, but can be fried in a skillet .... just cut down on the oil and fry a couple of pieces at a time.

Cut the meat into 4 ounce, or 8 ounce portions.
Melt and heat the shortening to 350-375 degrees.
In a large shallow bowl, combine the flour, seasoned salt, salt, black pepper, garlic powder, and onion powder. Stir together well.
In a separate shallow dish, place the thinned buttermilk.
When the oil is ready, place a piece of steak in the flour and knead it a bit so it takes up the flour. Turn it over and knead in the flour on the other side.
Dip the meat in the buttermilk, shake off the excess, and place it back in the flour mixture to recoat it. Shake off the excess.
Working in batches, fry the battered meat in the hot oil, making sure the meat stays submerged. Fry about 4 to 5 minutes or until golden brown.
Remove and drain on paper towels.
Serve with Southern Cream Gravy.
 
SOUTHERN CREAM GRAVY
 
INGREDIENTS
6 to 8 tablespoons of strained pan drippings, plus crispy pan bits, reserved from frying the steak.
1/2 cup all-purpose flour
Salt to taste (optional)
5 to 5-1/2 cups milk (or water)
 
DIRECTIONS
Heat the reserved pan drippings and crispy bits in a skillet over medium heat.
Add the flour and salt, blending well.
Cook, stirring constantly so the mixture does not burn, until it browns, about 5 minutes.
Stir in the milk or water (milk produces creamier gravy).
Cook, stirring constantly until the gravy thickens, about 8 minutes.
If the gravy seems too thick, add additional milk until it is desired consistency.
 
Makes about 6 cups.