Chicken Fried Steak Fingers, French Fries and Cream Gravy

Ingredients

• 2 lb Russet Potatoes (About 4 large potatoes)
• 8 cup Peanut Oil (For deep frying)
• 1.5 tsp Sea Salt (Or to taste)

Instructions

1. 1

   Prep Potatoes

   • Peel the potatoes (optional, for a more rustic fry leave the skin on) and rinse under cold water.
   • Cut the potatoes into uniform sticks, about 1/4-inch to 1/3-inch thick. Try to make them as even as possible for consistent cooking.
2. 2

   Soak to Remove Starch

   • Place the cut potatoes in a large bowl and cover them completely with cold water.
   • Let them soak for at least 30 minutes, or up to 3 hours. This step is crucial for removing excess starch, which results in crispier fries.
3. 3

   Dry Potatoes Thoroughly

   • Drain the potatoes well. Spread them in a single layer on a clean kitchen towel or several layers of paper towels.
   • Pat them completely dry. Moisture is the enemy of crispy fries and can cause dangerous oil splattering.
4. 4

   First Fry (Blanching)

   • Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Attach a deep-fry thermometer.
   • Heat the oil over medium-high heat to 325°F (160°C).
   • Working in small batches, carefully add about one-third of the potatoes to the hot oil.
   • Fry for 5-6 minutes, stirring occasionally, until the potatoes are soft and pale but not browned. They will be cooked through but limp.
5. 5

   Cool and Drain

   • Using a spider strainer or slotted spoon, remove the blanched fries from the oil and let them drain on a wire rack set over a baking sheet.
   • Allow the fries to cool for at least 15 minutes at room temperature. Repeat the blanching process with the remaining potatoes, ensuring the oil returns to 325°F between batches.
6. 6

   Second Fry (Crisping)

   • Increase the oil temperature to 375°F (190°C).
   • Once again working in batches, return the blanched fries to the hot oil.
   • Fry for another 2-4 minutes, until the fries are deep golden brown and crispy.
7. 7

   Season and Serve

   • Quickly remove the fries from the oil and let them drain on the wire rack for just a moment.
   • Transfer the hot fries to a large bowl, sprinkle generously with sea salt, and toss gently to coat evenly.
   • Serve immediately for the best texture.

Ingredients

• 4 tbsp unsalted butter (For a more traditional flavor, substitute with bacon drippings or sausage grease.)
• 0.25 cup all-purpose flour
• 2 cup whole milk (Using room temperature milk helps prevent lumps from forming.)
• 0.75 tsp salt (Adjust to taste, especially if using salted drippings.)
• 1 tsp black pepper (Freshly cracked is essential for the signature peppery flavor.)

Instructions

1. 1

   Create the Roux

   • In a medium skillet or saucepan, melt the butter over medium heat until it's fully liquid and bubbling slightly.
   • Sprinkle the all-purpose flour over the melted butter and immediately begin whisking to form a smooth, thick paste. This is your roux.
   • Continue cooking the roux, whisking constantly, for about 2 minutes. This cooks out the raw flour taste. The roux should be a pale, blonde color and smell slightly nutty.
2. 2

   Build the Gravy

   • While whisking vigorously, slowly pour in about half a cup of the room temperature milk. The mixture will seize up and become very thick; this is normal.
   • Continue whisking until the paste is smooth and free of lumps.
   • Gradually stream in the remaining milk while continuing to whisk. This slow addition is key to a perfectly smooth gravy.
   • Increase the heat slightly to bring the gravy to a gentle simmer, stirring often to prevent it from scorching on the bottom.
3. 3

   Thicken and Season

   • Once simmering, reduce the heat to low and let it cook for 3-5 minutes, stirring frequently, until the gravy has thickened to your desired consistency. It should coat the back of a spoon.
   • Remove the skillet from the heat. Stir in the salt and a generous amount of freshly cracked black pepper.
   • Taste the gravy and adjust the seasoning as needed. Serve immediately while hot.