Chicken Fried Steak with Gravy
4 Cube Steaks (about 1 ½ lbs)
1 ¼ cups All-Purpose Flour
½ tsp Kosher Salt
1 tsp Fresh Cracked Black Pepper
¼ tsp Cayenne Pepper
½ tsp Paprika
2 Eggs, beaten
½ cup Whole Milk
Vegetable Oil for Frying
For the Gravy:
3 Tbsp Butter
3 Tbsp All-Purpose Flour
2 Cups Whole Milk
½ tsp Kosher Salt
1 ½ tsp Fresh Cracked Black Pepper
Method
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Prepare the Coating: In a mixing bowl, whisk together flour, salt, black pepper, cayenne pepper, and paprika. In another bowl, whisk eggs and milk.
Bread the Steaks: Dredge each steak in flour, dip in egg mixture, then dredge in flour again. Ensure an even coating and shake off any excess.
Fry the Steaks: Heat vegetable oil (2 inches deep) in a cast iron pan to 350°F (175°C). Fry steaks for 2-3 minutes per side until golden brown. Rest on a paper towel-lined plate and cover loosely with foil to keep warm.
Make the Roux: For the gravy, melt butter in a pan over medium heat. Stir in flour and cook for 2-3 minutes. Gradually whisk in milk until the mixture thickens.
Season the Gravy: Remove from heat and stir in salt and pepper.
