Chicken Fried Steak

https://myhomemaderecipe.com/recipes/crispy-buttermilk-chicken-steak?utm_source=md6&fbclid=IwY2xjawMoERBleHRuA2FlbQIxMABicmlkETFsUTRYNGEyUmVjMmNzaXFRAR65kHvAE2mpbY1jDnpt42ygHZ2rMe9c-MJoDgOSRMw3TMhOHbK3ze297FeH2A_aem_jFvKquTNeisr7gWb3rK5fA

Ingredients
Steak
 4 beef cube steaks, approximately 1 cm thick
 2 cups (480 ml) buttermilk
 2 large eggs
 1.5 cups (190 g) all-purpose flour
 1 teaspoon (2 g) paprika
 0.5 teaspoon (1 g) cayenne pepper, optional
 1 teaspoon (3 g) garlic powder
 1 teaspoon (3 g) onion powder
 Salt, to taste
 Black pepper, to taste
 Vegetable oil, for shallow frying

Gravy
 0.25 cup (30 g) all-purpose flour
 2.5 cups (600 ml) whole milk
 Salt, to taste
 Black pepper, to taste

Instructions

Arrange cube steaks between layers of plastic wrap and 
	gently pound to a thickness of 0.5 cm for even 
	tenderization. Evenly season both sides with salt 
	and freshly ground black pepper.

Whisk buttermilk and eggs in a shallow bowl. In a separate 
	dish, combine all-purpose flour, paprika, cayenne 
	pepper if desired, garlic powder, onion powder, 
	and a pinch of salt and pepper.

Dredge each steak in the seasoned flour, ensuring full coverage. 
	Dip into the buttermilk mixture, then return to the 
	flour mixture, pressing firmly to create an even coating.

Pour vegetable oil into a large, heavy-bottomed skillet 
	until depth reaches about 1.25 cm. Heat over 
	medium-high until shimmering. Fry steaks in 
	batches for 3 to 4 minutes per side, turning 
	once, until crust is golden brown and crisp. 
	Transfer to paper towel-lined plate to drain 
	excess oil.

Carefully pour off most of the oil from the pan, leaving 
	approximately 30 ml and the browned bits. Add 
	flour and cook, stirring, for 1 minute to form 
	a light roux. Gradually whisk in milk, scraping 
	up any fond, and continue whisking until thickened, 
	about 5 to 7 minutes. Season the gravy with salt 
	and black pepper.