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Chicken Fried Steak with Miso Gravy

This is my take on a Southern classic chicken fried steak with a miso white gravy. This dish is not for the faint of heart because it is very rich. Serve it with a fresh salad for a nice balance. 
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

CREOLE SEASONING
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tbsp kosher salt
  • 1 tsp cayenne pepper
  • ½ tsp white pepper (or black pepper)
CHICKEN FRIED STEAK (Serving size 2-4 steaks)
  • 2-4 ½’’ thick steaks (if meat is a tough cut, pound the meat to tenderize)
  • 1.5 cups all purpose flour
  • 1 tbsp creole seasoning (+ extra to season steaks)
  • 1 tsp baking powder
  • 1-2 each eggs, lightly beaten (1 egg to 2 steaks)
  • 2-3 cups oil, to fry
MISO GRAVY (Serving size 4)
  • 4 tbsp unsalted butter
  • 3 tbsp seasoned flour from dredging steaks or plain all purpose flour
  • 4 tbsp white miso
  • 2 cups milk
  • 1 tsp creole seasoning
  • Salt and pepper to taste

Method
 

FOR THE CREOLE SEASONING:
  1. Mix all together in a bowl.
FOR THE CHICKEN FRIED STEAK:
  1. In a bowl or plate, whisk together the flour, 1 tsp baking powder and 1 Tbsp of creole seasoning. In another dish, beat eggs.
  2. Cut steaks and pound to ½ inch thickness. Season steaks with creole seasoning making sure to dust the entire surface with it.
  3. After seasoning steaks, dust the steaks in the seasoned flour. Then place in the dish with the eggs. Cover the steaks in egg and then back into the seasoned flour mixture.
  4. Lay the dredged steaks onto a platter and let them rest for about 5 minutes before frying.
  5. Fry the steaks in 375ºF oil on high heat. Fry until golden brown but do not cook for longer than 10 minutes or your steak will become dry.
  6. Serve immediately for best results.
FOR THE MISO GRAVY:
  1. In a skillet over medium heat, melt butter and let it toast until it smells nutty. Add in the flour and cook for a minute making sure to break up any clumps. Add in the miso and mix into a paste.
  2. Loosen the paste by adding milk gradually, stirring constantly after each addition until milk is all incorporated.
  3. Bring to a boil and season with creole seasoning, salt and pepper.
  4. Serve immediately or reheat with a splash of milk or water to help loosen the gravy.