Chicken Fried Steak Recipe

Remove the cube steaks from the fridge and gently pound each piece to about 1/4 inch thickness to tenderize; set aside.

In a shallow dish, combine 2 cups all-purpose flour with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder to create the dredging mixture.

In a second shallow dish, whisk together 2 eggs and 1 cup milk to make the batter.

Pour enough vegetable oil into a large skillet to reach about 1/2 inch depth; heat over medium-high heat until shimmering (around 350-365°F / 175-185°C).

Dredge each steak in the seasoned flour, shaking off excess.

Dip the floured steak into the egg-milk batter, then return to the flour for a second coating to ensure a crisp crust.

Carefully place the coated steaks in the hot oil; fry about 3-4 minutes per side until deep golden brown and crusty. Adjust heat to maintain a steady sizzle.

Transfer fried steaks to a rack or paper towels to drain excess oil.

In a separate saucepan, melt 2 tablespoons butter over medium heat.

Whisk in 0.25 cup flour to form a smooth roux; cook 1-2 minutes, stirring constantly until lightly golden.

Slowly whisk in 2 cups milk (gravy), continuing to stir until the gravy thickens to your desired consistency.

Season the gravy with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Taste and adjust as needed.

Serve the chicken fried steaks hot, topped with generous white gravy. Traditional accompaniments include mashed potatoes and green beans.