Chicken Fried Steak

Ingredients

• 1.5 pounds cube steak – patted dry
• 2 tsp kosher salt
• 1.5 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 0.25 tsp cayenne pepper
• 2 cups all-purpose flour
• 2 large eggs – beaten
• 1 cup buttermilk
• 1.5 cups neutral oil
• 2.5 cups whole milk

Instructions

1. In a shallow dish, mix the all-purpose flour with the kosher salt, black pepper, paprika, garlic powder, and cayenne pepper until evenly combined; set aside the seasoned dredge.
2. In a second dish, whisk the eggs and buttermilk until smooth.
3. Working one piece at a time, coat the cube steak in the seasoned dredge, dip in the egg–buttermilk, then coat again in the dredge, pressing so it adheres. Set breaded steaks on a rack and let rest 10 minutes to hydrate the coating.
4. Heat the neutral oil in a large heavy skillet (12-inch) over medium to medium-high heat to 350°F, with oil about 0.25 inch deep.
5. Fry the breaded steaks in batches without crowding until deep golden and crisp, 3–4 minutes per side; adjust heat to maintain sizzle. Transfer to a clean rack while you make the gravy.
6. Pour off all but about 3 tbsp fat from the skillet and return to medium heat. Whisk in 3 tbsp of the reserved seasoned dredge and cook 1–2 minutes until bubbly. Gradually whisk in the whole milk and simmer, whisking, until thick enough to coat a spoon, 4–6 minutes; taste and adjust seasoning if needed.
7. Return the steaks to the pan briefly to warm in the gravy or serve immediately on plates with the gravy spooned over the top.