Classic Chicken Fried Steak by
4 pounds cube steak, tenderized
4-5 cups whole milk
3 cups all-purpose flour, divided
3/4 cup vegetable oil
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon salt
3/4 teaspoon black pepper
pounds cube steak, tenderized
-5 cups whole milk
s all-purpose flour, divided
teaspoon cayenne pepper
teaspoon garlic powder
teaspoon black pepper
Whisk 2 2/3 cups flour with the cayenne pepper, paprika, garlic powder and salt in a bowl. Add freshly ground pepper to taste.
Season each steak with salt and pepper on both sides, then pound each side until 1/8 inch thick. Repeat for each piece of steak.
Dip each piece of steak into the seasoned flour mixture to coat. Shake to remove any excess flour, then dip in the milk. Shake off excess and dredge again in flour. Place on a dish.
Heat vegetable oil in a skillet over medium heat. Ensure that it is hot enough to fry the steak by dropping flour onto the skillet. The skillet is ready if the oil sizzles.
Working in batches, add steak to the skillet and fry until cooked through on both sides, approximately 2-3 minutes. Transfer to a plate or wire rack.
Whisk the remaining flour with salt and pepper in the heated skillet to make the gravy. Slowly pour in the 4 cups milk while whisking.
Continue whisking for 5-10 minutes, or until the gravy is smooth. Add more milk or flour as needed. Taste and adjust seasoning, if necessary.
Serve steak with veggies and mashed potatoes and pour smooth gravy over the top.