Chicken Fried Steak

Ingredients

• 1 tsp. garlic powder
• 4 ½ tsp. kosher salt, divided, plus more to taste
• 2 tsp. black pepper, divided, plus more for garnish
• 4 (6-oz.) cube steaks (see note at bottom right)
• ⅔ cup finely crushed round buttery crackers (such as Ritz, from 16 to 18 crackers)
• 1 ½ cups plus 3 Tbsp. all-purpose flour, divided
• 2 large eggs
• 2 ½ cups plus 2 Tbsp. whole milk, divided
• 3 cups vegetable oil

Instructions

1. 1Preheat the oven to 200°F. Stir together the garlic powder, 3 teaspoons of salt, and 1 1/2 teaspoons of black pepper in a small bowl. Sprinkle 2 1/2 teaspoons of the seasoning mix evenly over both sides of the cube steaks.
2. 2Set up a dredging station. In a shallow dish, mix the crushed crackers, 1 1/2 cups of flour, and the remaining 3 teaspoons of the seasoning blend. In a separate shallow bowl, whisk the eggs and 2 tablespoons of milk until fully blended.
3. 3Warm the vegetable oil in a large cast-iron skillet over medium heat until it reaches 325°F. Working with one steak at a time, coat it in the flour mixture and tap off any extra. Submerge it into the egg wash, letting the excess liquid fall away. Press the meat back into the flour mixture to create a thick, even coating on both sides. Press firmly so the crust adheres during frying.
4. 4Gently lower two breaded steaks into the hot oil. Fry them for 3 to 5 minutes per side until they develop a rich golden brown crust. Adjust the heat as needed to maintain a steady 325°F oil temperature.
5. 5Move the cooked steaks to a paper towel-lined plate and season lightly with salt. Transfer the drained steaks to a wire rack set over a baking sheet and keep them warm in the preheated oven. Repeat the breading and frying process with the remaining two steaks.
6. 6Pour off the excess fat from the skillet, reserving exactly 1/4 cup of the liquid drippings along with all the browned bits left in the pan. Return the reserved drippings and solids to the skillet over medium-low heat.
7. 7Whisk the remaining 3 tablespoons of flour directly into the fat. Stir continuously for about 1 minute until it bubbles and smells toasted. Slowly whisk in the remaining 2 1/2 cups of milk, then bring the gravy to a gentle simmer over medium heat.
8. 8Lower the heat to medium-low and simmer the gravy for 6 to 7 minutes, stirring frequently until it thickens. Stir constantly here so the milk doesn't scorch on the bottom of the pan. Mix in the final 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper.
9. 9Arrange the warm steaks on a platter, spoon the hot pan gravy over the top, and finish with a generous pinch of cracked black pepper.

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