Chicken-Fried Steak and Sweet Tea Gravy
Makes 4-6 servings
  • 1 cup strong brewed sweet tea
  • 2 tablespoons kosher salt
  • 4 thinly sliced bottom round steaks
  • 4 cups oil, for frying
  • 1½ cups all-purpose flour
  • 2 tablespoons kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon paprika
  • 3 large eggs
  • Sweet Tea Gravy (recipe follows), to serve
  • Garnish: ground black pepper
  1. In a medium bowl, whisk together tea and salt. Place tea mixture in a resealable plastic bag and add steaks; carefully squeeze air out of bag and seal. Refrigerate for at least 4 hours or up to 24 hours.
  2. Fill a 12-inch cast-iron skillet halfway with oil, and heat over medium heat until a deep-fry thermometer registers 350˚.
  3. Remove steaks from bag, discard tea mixture, and pat steaks dry with paper towels. In a medium shallow bowl, whisk together flour, salt, pepper, and paprika. Reserve 3 tablespoons flour mixture for Sweet Tea Gravy. In a medium shallow bowl, whisk eggs.
  4. Dredge each steak into flour mixture, shaking off excess. Dredge in egg, shaking off excess, and dredge again in flour mixture. Let steaks sit in flour mixture for 15 minutes.
  5. Working in batches, fry steaks until golden brown, turning once, for 3 minutes, or until a food thermometer inserted into the thickest portion of the meat registers 165˚. Let drain on a wire rack for 2 minutes. Serve with Sweet Tea Gravy. Garnish with black pepper, if desired.
Recipe by Taste of the South at