Chicken Fried Steak With Fried Oysters and Cream Gravy

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using meat mallet, vigouously pound each steak until well tenderized and about 1/8" thick.
  • In a large bowl, combine 3 cups of flour with 3 tablespoon seasoning salt. In another large bowl, combine buttermilk with remaining 1 tablespoon seasoning salt.
  • Coat steaks with flour. Shake off excess flour, dip steaks in buttermilk, and then coat again with flour. Place coated steaks on a rack over a sheet tray until ready to fry.
  • Preheat oven to 200 degrees.
  • Heat 1/2" of oil in large, deep-skillet or Dutch oven over medium-high heat until almost smoking. Fry the steaks in the hot oil until golden brown and cooked through, 1 to 2 minutes per side.
  • When steak is done, transfer to paper-lined tray or plate to drain, and keep warm in the oven while you fry the oysters and make the gravy.
  • Coat oysters with the flour. Shake off excess flour, dip oysters in buttermilk and then coat again with flour. Fry oysters in hot oil until golden brown and cooked through, 2 to 3 minutes. Transfer the oysters to another paper-lined tray and place in the oven. Reserve pan with fond to make the gravy.
  • Add 2 tablespoons flour to skillet and cook, stirring, with the crumbly bits and oil 3 to 4 minutes. Add the onion, 1/4 cup green onions, salt, pepper and 1/2 teaspoon seasoning salt, and saute until vegetables are tender, about 4 to 5 minutes. Whisk in the milk, a little at a time, until thoroughly combined. Cook until gravy is smooth and thickened, about 5 to 10 minutes.
  • Spread a large serving spoonful of gravy on serving platter. Top with 4 steaks in spoke-like fashion. Place oysters atop each steak. Spoon additional gravy over oysters and in center of platter. Sprinkle with remaining green onions and serve.
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