Mrs. White’s Chicken-Fried Steak with Mushroom Gravy

For the Beef Steak (4), whisk Buttermilk (2 cups), 1 tablespoon Ground Black Pepper (1 tsp), 4 teaspoons Salt (1 1/3 Tbsp), and 1⁄2 teaspoon Cayenne Pepper (1/2 tsp) together in a large bowl. Submerge chicken in brine, cover, and refrigerate for at least 1 hour or up to 24 hours.

Set a wire rack on a rimmed baking sheet. Whisk All-Purpose Flour (1 1/2 cups), Corn Starch (1 1/2 cups), Baking Powder (2 tsp), Salt (2 tsp), remaining 1 tablespoon Ground Black Pepper (1 tsp) and remaining 1⁄2 teaspoon Cayenne Pepper (1/2 tsp) together in a bowl. Working with 1 piece of steak at a time, remove steak from brine and transfer to flour mixture. Turn to coat, pressing firmly on the coating to adhere. Transfer the steak to the prepared wire rack. Reserve remaining flour mixture. Refrigerate the steak, uncovered, for at least 30 minutes or up to 2 hours. (If you plan to refrigerate the steak for longer than 30 minutes, refrigerate the reserved flour mixture as well.)

Heat the Canola Oil (as needed) for deep frying to 375 degrees. Fry for 5-6 minutes until golden then drain.

For mushroom gravy, in a hot medium-sized pot, add Butter (2 Tbsp). When butter is melted, Mushroom (1 cup) and Fresh Thyme (2 sprigs) sprigs to saute.

When mushrooms are softened, add All-Purpose Flour (4 Tbsp). Be sure the flour coats the mushrooms. Add Chicken Stock (2 cups) to cover and bring to a simmer. When gravy is thickened, reduce the heat and add Garlic (1 clove) and Yellow Onion (1/2) as needed.

Finish with Cream (to taste) to serve.