Chicken-Fried Steak & Country Gravy

Directions

• Chicken-Fried Steak
• If necessary, cut the steak pieces into 4 equal serving sizes. Tenderize with either a mallet or Jaccard tenderizing gadget. The meat should be between 1/4-inch and 1/2-inch thick.
• Season the meat on all sides with Kosher salt and black pepper.
• Whisk together 2 eggs and whole milk. Submerge meat in this mixture, and cover. Refrigerate for 4-6 hours.
• Whisk together the flour, paprika, onion powder, garlic powder, 1 teaspoon black pepper, and 2 teaspoons Kosher salt.
• Remove meat from the milk mixture and drain. Then dredge in seasoned flour.
• Dip meat back into milk mixture. Then dredge once more in the seasoned flour. Set breaded meat aside until ready to fry.
• In a large skillet, heat up 2-3 inches of oil to 350 degrees Fahrenheit. Carefully fry the meat until breading turns golden brown, turning the steak over halfway through. Only do one or two steaks at a time (depending on the size of your steaks and skillet).
• Set each cooked steak aside and cover with foil while you finish frying the remaining pieces.
• Country-Style Gravy
• Carefully remove the hot oil from the skillet (or use a separate skillet for the gravy). Then return 1/4 cup of the fryer oil to the skillet.
• Heat the pan over medium-high heat. When the grease is hot again, sprinkle in the flour and whisk thoroughly to create a roux. Cook the roux for 1-2 minutes.
• Start gradually adding the milk, whisking constantly. Add a little more milk, and whisk more. Reduce the heat to medium-low.
• The gravy will get very thick at first, but as you continue adding milk and whisking, it will thin out and take longer to thicken each time. Once the gravy is at the right consistency, check it for seasoning. You will likely need to add a pinch of salt and pepper.
• Serve steaks and spoon gravy over top. Optionally finish with some more black pepper.