Chicken fried steak

Instructions

1. Prep the Coating
   • In one shallow bowl, mix flour, salt, pepper, garlic powder, and paprika.
   • In another bowl, whisk eggs and milk together.
2. Dredge the Steaks
   • Pat steaks dry.
   • Coat each steak in flour mixture, then egg mixture, then flour again, pressing lightly to stick.
3. Fry the Steaks
   • Heat ¼–½ inch of oil in a skillet over medium-high heat.
   • Fry steaks 3–4 minutes per side until golden brown and crispy. Drain on paper towels.
4. Make the Gravy
   • Pour off most oil, leaving about 2 tbsp with drippings.
   • Stir in flour to make a roux, cooking 1–2 minutes.
   • Gradually whisk in milk, stirring constantly until thickened. Season with salt and pepper.
5. Serve
   • Pour gravy over steaks.
   • Serve with mashed potatoes, green beans, or corn for a classic comfort meal.

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✨ Tips:

• Pat steaks dry before dredging for a better crust.
• For extra crispiness, double-dip: flour → egg → flour.
• Cast iron skillets give the best even frying and golden crust.

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If you like, I can also give a lighter baked version that’s just as crispy and flavorful. Do you want that version too?