Classic Chicken Fried Steak with Country Gravy
Directions:
In a shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, and onion powder.
In another shallow dish, whisk together the eggs and milk.
Dredge each cube steak in the flour mixture, then dip into the egg mixture, and finally dredge again in the flour mixture. Ensure each steak is well-coated.
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the steaks in batches, frying for 3-4 minutes per side or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
To make the country gravy, use 1/4 cup of the pan drippings from frying the steaks (or melt 1/4 cup butter) in the same skillet. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, bringing the mixture to a simmer. Cook until thickened, about 5-7 minutes, stirring frequently. Season with salt and pepper to taste.
